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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №197 Cake "Ear" → No. 197 → Consolidated recipe

Consolidated recipe №197 Cake "Ear"

Weight 1 kg.

No. 197
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 808.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	72.0	260.00	187.20	210.11	151.28
3	No. 016 Sand (main)	94.5	230.00	217.35	185.86	175.64
4	No. 101 Chocolate lipstick	88.0	180.00	158.40	145.46	128.00
5	Raw glaze (in №68, 122, 197)	87.0	30.00	26.10	24.24	21.09
6	Sign up
	Total	18.2 81.8	1000.00	817.85	808.10	660.90
	Output	18.2 81.8	1000.00	817.85		660.90

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No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 226.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	78.54	78.42
3	Flour, premium	85.5	281.16	240.39	63.62	54.39
4	Potato starch	80.0	69.42	55.54	15.71	12.57
5	Essence	—	3.47	—	0.79	—
	Total	37.6 62.4	1279.69	798.72	289.55	180.72
	Losses 6.1%			48.72		11.02
	Output	25.0 75.0	1000.00	750.00	226.27	169.70
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	8.83	5.51
	Baking/boiling 16.78%		208.18		47.10
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	7.35	5.51

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 185.86 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	309.25	259.77	57.48	48.28
3	Granulated sugar	99.85	206.17	205.86	38.32	38.26
4	Melange	27.0	72.16	19.48	13.41	3.62
5	Flour, premium (on the dust)	85.5	41.24	35.26	7.66	6.55
6	Sign up
7	Salt	96.5	2.06	1.99	0.38	0.37
8	Ammonium carbonic (E503(i))	—	0.52	—	0.10	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.10	0.048
	Total	16.2 83.8	1149.41	963.31	213.63	179.04
	Losses 1.9%			18.31		3.40
	Output	5.5 94.5	1000.00	945.00	185.86	175.64
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.03	1.70
	Baking/boiling 11.31%		128.80		23.94
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.80	1.70

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 145.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	36.58	—
3	Starch syrup	78.0	113.18	88.28	16.46	12.84
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	6.87	6.53
5	Essence	—	2.62	—	0.38	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	170.39	129.30
	Losses 1.0%			8.88		1.29
	Output	12.0 88.0	1000.00	880.00	145.46	128.00
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.85	0.65
	Baking/boiling 13.77%		160.50		23.35
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.73	0.65

Raw glaze (in №68, 122, 197) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	168.99	20.28	4.10	0.49
3	Citric acid (E330)	98.0	0.10	0.10	0.002	0.002
	Total	14.5 85.5	1035.06	885.05	25.09	21.46
	Losses 1.7%			15.05		0.36
	Output	13.0 87.0	1000.00	870.00	24.24	21.09
	Losses before baking/boiling, shrinkage 0.85011%	85.5	8.80	7.52	0.21	0.18
	Baking/boiling 1.72%		17.61		0.43
	Losses after baking/boiling, shrinkage 0.85011%	87.0	8.65	7.52	0.21	0.18

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 16.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	7.11	7.10
3	Flour, premium	85.5	356.18	304.53	5.76	4.92
4	Potato starch	80.0	87.95	70.36	1.42	1.14
5	Essence	—	4.40	—	0.071	—
	Total	37.6 62.4	1621.13	1011.83	26.20	16.35
	Losses 7.1%			71.83		1.16
	Output	6.0 94.0	1000.00	940.00	16.16	15.19
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.93	0.58
	Baking/boiling 33.6%		525.38		8.49
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.62	0.58

Consolidated recipe, k=1.036778
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 808.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	233.72	233.36	242.31	241.95
2	Jam	72.0	210.11	151.28	217.83	156.84
3	Flour, premium	85.5	172.84	147.78	179.19	153.21
4	Melange	27.0	156.16	42.16	161.90	43.71
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	57.48	48.28	59.59	50.06
6	Sign up	—	36.58	—	37.93	—
7	Powdered sugar	99.85	20.99	20.96	21.77	21.73
8	Potato starch	80.0	17.13	13.70	17.76	14.21
9	Starch syrup	78.0	16.46	12.84	17.07	13.31
10	Cocoa powder [Skurikhin]	95.0	6.87	6.53	7.12	6.77
11	Sign up	12.0	4.10	0.49	4.25	0.51
12	Essence	—	1.62	—	1.68	—
13	Salt	96.5	0.38	0.37	0.40	0.38
14	Vanilla powder	99.85	0.34	0.34	0.36	0.36
15	Ammonium carbonic (E503(i))	—	0.10	—	0.10	—
16	Sign up	50.0	0.10	0.048	0.10	0.050
17	Citric acid (E330)	98.0	0.002	0.002	0.003	0.002
	Total		934.97	678.15	969.36	703.09
	Total phase loss 2.5%			17.24
	Other losses 3.5%					24.94
	General losses 6.0%					42.19
	Output	81.8	808.10	660.90	808.10	660.90

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Recipe on №197 Cake "Ear" contained in handbooks:

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

Consolidated recipe №197 Cake "Ear"

Recipe on №197 Cake "Ear" contained in handbooks:

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