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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №198 Cake "Mytischensky" → No. 198 → Consolidated recipe

Consolidated recipe: №198 Cake "Mytischensky"

Weight 1 kg or less.

No. 198
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 440.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	220.00	165.00	96.87	72.65
3	No. 016 Sand (main)	94.5	150.00	141.75	66.04	62.41
4	No. 096 Fortified blotting syrup	50.0	150.00	75.00	66.04	33.02
5	№085 Protein cream on agar	70.0	80.00	56.00	35.22	24.66
6	Sign up
7	№002 Fried biscuit crumb	94.0	10.00	9.40	4.40	4.14
	Total	28.8 71.2	1000.00	712.45	440.30	313.69
	Output	28.8 71.2	1000.00	712.45		313.69

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№086 Protein cream on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 162.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	72.0	309.17	222.60	50.37	36.26
3	Raw egg white	12.0	225.24	27.03	36.69	4.40
4	water	—	29.43	—	4.79	—
5	Agar (E406)	85.0	3.15	2.68	0.51	0.44
	Total	31.0 69.0	1017.28	701.92	165.73	114.35
	Losses 1.7%			11.92		1.94
	Output	31.0 69.0	1000.00	690.00	162.91	112.41
	Losses before baking/boiling, shrinkage 0.84933%	69.0	8.64	5.96	1.41	0.97
	Losses after baking/boiling, shrinkage 0.84933%	69.0	8.64	5.96	1.41	0.97

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 96.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	33.62	33.57
3	Flour, premium	85.5	281.16	240.39	27.23	23.29
4	Potato starch	80.0	69.42	55.54	6.72	5.38
5	Essence	—	3.47	—	0.34	—
	Total	37.6 62.4	1279.69	798.72	123.96	77.37
	Losses 6.1%			48.72		4.72
	Output	25.0 75.0	1000.00	750.00	96.87	72.65
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.78	2.36
	Baking/boiling 16.78%		208.18		20.17
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	3.15	2.36

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 66.05 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	20.42	17.16
3	Granulated sugar	99.85	206.17	205.86	13.62	13.60
4	Melange	27.0	72.16	19.48	4.77	1.29
5	Flour, premium (on the dust)	85.5	41.24	35.26	2.72	2.33
6	Sign up
7	Salt	96.5	2.06	1.99	0.14	0.13
8	Ammonium carbonic (E503(i))	—	0.52	—	0.034	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.034	0.017
	Total	16.2 83.8	1149.41	963.31	75.91	63.62
	Losses 1.9%			18.31		1.21
	Output	5.5 94.5	1000.00	945.00	66.04	62.41
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.72	0.60
	Baking/boiling 11.31%		128.80		8.51
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.64	0.60

No. 096 Fortified blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 66.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	26.77	—
3	Cognac	—	56.30	—	3.72	—
4	Cognac or dessert wine	—	47.95	—	3.17	—
5	Essence of rum	—	1.92	—	0.13	—
	Total	50.0 50.0	1024.60	512.30	67.67	33.83
	Losses 2.4%			12.30		0.81
	Output	50.0 50.0	1000.00	500.00	66.04	33.02
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.81	0.41
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.81	0.41

№085 Protein cream on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 35.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.36	40.12	11.78	1.41
3	Agar (E406)	85.0	4.78	4.06	0.17	0.14
4	Vanillin	—	0.93	—	0.033	—
5	Citric acid (E330)	98.0	0.20	0.20	0.007	0.007
	Total	29.4 70.6	1009.00	712.11	35.54	25.08
	Losses 1.7%			12.11		0.43
	Output	30.0 70.0	1000.00	700.00	35.22	24.66
	Losses before baking/boiling, shrinkage 0.85023%	70.6	8.58	6.05	0.30	0.21
	Baking/boiling -0.82%		-8.23		-0.29
	Losses after baking/boiling, shrinkage 0.85023%	70.0	8.65	6.05	0.30	0.21

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 8.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	3.65	3.64
3	Starch syrup	78.0	103.34	80.61	0.91	0.71
4	Agar (E406)	85.0	10.34	8.79	0.091	0.077
5	Essence	—	3.10	—	0.027	—
6	Sign up
7	Food paint	—	1.00	—	0.009	—
	Total	50.0 50.0	1010.08	505.04	8.89	4.45
	Losses 1.0%			5.04		0.044
	Output	50.0 50.0	1000.00	500.00	8.81	4.40
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.044	0.022
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.044	0.022

№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 4.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.94	1.93
3	Flour, premium	85.5	356.18	304.53	1.57	1.34
4	Potato starch	80.0	87.95	70.36	0.39	0.31
5	Essence	—	4.40	—	0.019	—
	Total	37.6 62.4	1621.13	1011.83	7.14	4.46
	Losses 7.1%			71.83		0.32
	Output	6.0 94.0	1000.00	940.00	4.40	4.14
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.25	0.16
	Baking/boiling 33.6%		525.38		2.31
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.17	0.16

Consolidated recipe, k=1.032654
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 440.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	183.62	183.35	189.62	189.33
2	Flour, premium	85.5	65.57	56.06	67.71	57.89
3	Melange	27.0	64.03	17.29	66.12	17.85
4	Jam	72.0	50.37	36.26	52.01	37.45
5	Raw egg white	12.0	48.47	5.82	50.05	6.01
6	Sign up	—	35.76	—	36.93	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.42	17.16	21.09	17.72
8	Potato starch	80.0	7.11	5.69	7.34	5.88
9	Cognac	—	3.72	—	3.84	—
10	Cognac or dessert wine	—	3.17	—	3.27	—
11	Sign up	78.0	0.91	0.71	0.94	0.73
12	Agar (E406)	85.0	0.77	0.66	0.80	0.68
13	Essence	—	0.52	—	0.54	—
14	Salt	96.5	0.14	0.13	0.14	0.14
15	Essence of rum	—	0.13	—	0.13	—
16	Sign up	—	0.034	—	0.035	—
17	Baking soda (E500(ii))	50.0	0.034	0.017	0.035	0.018
18	Vanillin	—	0.033	—	0.034	—
19	Citric acid (E330)	98.0	0.025	0.025	0.026	0.025
20	Food paint	—	0.009	—	0.009	—
	Total		484.84	323.16	500.67	333.71
	Total phase loss 2.9%			9.47
	Other losses 3.2%					10.55
	General losses 6.0%					20.02
	Output	71.2	440.30	313.69	440.30	313.69

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; raw egg white	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 №198 Cake "Mytischensky" contained in handbooks:

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

Consolidated recipe: №198 Cake "Mytischensky"

Recipe on №198 Cake "Mytischensky" contained in handbooks:

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