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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №195 Cake "Peach" → No. 195 → Consolidated recipe

Consolidated recipe: №195 Cake "Peach"

Weight 1 and 2.5 kg.

No. 195
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 467.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Peaches from compote	17.0	224.00	38.08	104.81	17.82
3	Semi-finished sandy product with nuts (in No. 195)	94.5	220.00	207.90	102.94	97.28
4	№004 Sponge cake "Ring"	73.0	196.00	143.08	91.71	66.95
5	No. 108 Marzipan for fruits and vegetables	93.0	40.00	37.20	18.72	17.41
6	Sign up
7	Roasted kernels	97.5	20.00	19.50	9.36	9.12
	Total	34.4 65.6	1000.00	656.48	467.90	307.17
	Output	34.4 65.6	1000.00	656.48		307.17

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Semi-finished sandy product with nuts (in No. 195) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 102.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	280.03	235.23	28.83	24.21
3	Granulated sugar	99.85	186.69	186.41	19.22	19.19
4	Roasted kernels	97.5	93.34	91.01	9.61	9.37
5	Melange	27.0	65.34	17.64	6.73	1.82
6	Sign up
7	Essence	—	1.87	—	0.19	—
8	Salt	96.5	1.87	1.80	0.19	0.19
9	Ammonium carbonic (E503(i))	—	0.47	—	0.048	—
10	Baking soda (E500(ii))	50.0	0.47	0.24	0.048	0.024
	Total	15.1 84.9	1134.15	963.30	116.75	99.16
	Losses 1.9%			18.30		1.88
	Output	5.5 94.5	1000.00	945.00	102.94	97.28
	Losses before baking/boiling, shrinkage 0.95001%	84.9	10.77	9.15	1.11	0.94
	Baking/boiling 10.12%		113.69		11.70
	Losses after baking/boiling, shrinkage 0.95001%	94.5	9.68	9.15	1.00	0.94

№004 Sponge cake "Ring" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 91.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	366.48	98.95	33.61	9.07
3	Flour, premium	85.5	351.83	300.81	32.27	27.59
4	Potato starch	80.0	14.66	11.73	1.34	1.08
5	Essence	—	3.67	—	0.34	—
	Total	29.5 70.5	1103.12	777.42	101.17	71.30
	Losses 6.1%			47.42		4.35
	Output	27.0 73.0	1000.00	730.00	91.71	66.95
	Losses before baking/boiling, shrinkage 3.04998%	70.5	33.64	23.71	3.09	2.17
	Baking/boiling 3.46%		36.99		3.39
	Losses after baking/boiling, shrinkage 3.04998%	73.0	32.48	23.71	2.98	2.17

No. 108 Marzipan for fruits and vegetables basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	398.09	397.49	7.45	7.44
3	Powdered sugar	99.85	99.52	99.37	1.86	1.86
4	Cognac or dessert wine	—	29.85	—	0.56	—
5	water	—	19.45	—	0.36	—
6	Sign up
7	Dye	—	1.00	—	0.019	—
	Total	7.0 93.0	1060.45	986.21	19.85	18.46
	Losses 5.7%			56.21		1.05
	Output	7.0 93.0	1000.00	930.00	18.72	17.41
	Losses before baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	0.57	0.53
	Losses after baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	0.57	0.53

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	4.65	4.64
3	Starch syrup	78.0	103.34	80.61	1.16	0.91
4	Agar (E406)	85.0	10.34	8.79	0.12	0.10
5	Essence	—	3.10	—	0.035	—
6	Sign up
7	Food paint	—	1.00	—	0.011	—
	Total	50.0 50.0	1010.08	505.04	11.34	5.67
	Losses 1.0%			5.04		0.057
	Output	50.0 50.0	1000.00	500.00	11.23	5.61
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.057	0.028
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.057	0.028

Consolidated recipe, k=1.038996
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 467.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	129.14	92.98	134.18	96.61
2	Peaches from compote	17.0	104.81	17.82	108.90	18.51
3	Flour, premium	85.5	84.15	71.95	87.44	74.76
4	Granulated sugar	99.85	64.93	64.83	67.46	67.36
5	Melange	27.0	40.34	10.89	41.91	11.32
6	Sign up	84.0	28.83	24.21	29.95	25.16
7	Roasted kernels	97.5	18.97	18.49	19.71	19.21
8	Dried almond kernel	96.0	9.31	8.94	9.68	9.29
9	water	—	5.71	—	5.93	—
10	Powdered sugar	99.85	1.86	1.86	1.94	1.93
11	Sign up	78.0	1.44	1.12	1.50	1.17
12	Potato starch	80.0	1.34	1.08	1.40	1.12
13	Essence	—	0.56	—	0.59	—
14	Cognac or dessert wine	—	0.56	—	0.58	—
15	Salt	96.5	0.19	0.19	0.20	0.19
16	Sign up	85.0	0.12	0.10	0.12	0.10
17	Ammonium carbonic (E503(i))	—	0.048	—	0.050	—
18	Baking soda (E500(ii))	50.0	0.048	0.024	0.050	0.025
19	Citric acid (E330)	98.0	0.023	0.023	0.024	0.024
20	Dye	—	0.019	—	0.019	—
21	Sign up	—	0.011	—	0.012	—
	Total		492.41	314.51	511.61	326.77
	Total phase loss 2.3%			7.34
	Other losses 3.8%					12.26
	General losses 6.0%					19.61
	Output	65.6	467.90	307.17	467.90	307.17

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №195 Cake "Peach" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Consolidated recipe: №195 Cake "Peach"

Recipe on №195 Cake "Peach" contained in handbooks:

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