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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 810.6 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	178.33	133.75
3	No. 016 Sand (main)	94.5	150.00	141.75	121.59	114.90
4	No. 096 Fortified blotting syrup	50.0	150.00	75.00	121.59	60.80
5	№085 Protein cream on agar	70.0	80.00	56.00	64.85	45.39
6	Sign up
7	№002 Fried biscuit crumb	94.0	10.00	9.40	8.11	7.62
	Total	28.8 71.2	1000.00	712.45	810.60	577.51
	Output	28.8 71.2	1000.00	712.45		577.51

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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 299.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	72.0	309.17	222.60	92.73	66.76
3	Raw egg white	12.0	225.24	27.03	67.55	8.11
4	water	—	29.43	—	8.83	—
5	Agar (E406)	85.0	3.15	2.68	0.94	0.80
	Total	31.0 69.0	1017.28	701.92	305.10	210.52
	Losses 1.7%			11.92		3.58
	Output	31.0 69.0	1000.00	690.00	299.92	206.95
	Losses before baking/boiling, shrinkage 0.84933%	69.0	8.64	5.96	2.59	1.79
	Losses after baking/boiling, shrinkage 0.84933%	69.0	8.64	5.96	2.59	1.79

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 178.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	61.90	61.81
3	Flour, premium	85.5	281.16	240.39	50.14	42.87
4	Potato starch	80.0	69.42	55.54	12.38	9.90
5	Essence	—	3.47	—	0.62	—
	Total	37.6 62.4	1279.69	798.72	228.21	142.44
	Losses 6.1%			48.72		8.69
	Output	25.0 75.0	1000.00	750.00	178.33	133.75
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	6.96	4.34
	Baking/boiling 16.78%		208.18		37.13
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	5.79	4.34

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 121.59 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	37.60	31.59
3	Granulated sugar	99.85	206.17	205.86	25.07	25.03
4	Melange	27.0	72.16	19.48	8.77	2.37
5	Flour, premium (on the dust)	85.5	41.24	35.26	5.01	4.29
6	Sign up
7	Salt	96.5	2.06	1.99	0.25	0.24
8	Ammonium carbonic (E503(i))	—	0.52	—	0.063	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.063	0.032
	Total	16.2 83.8	1149.41	963.31	139.76	117.13
	Losses 1.9%			18.31		2.23
	Output	5.5 94.5	1000.00	945.00	121.59	114.90
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.33	1.11
	Baking/boiling 11.31%		128.80		15.66
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.18	1.11

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 121.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	49.29	—
3	Cognac	—	56.30	—	6.85	—
4	Cognac or dessert wine	—	47.95	—	5.83	—
5	Essence of rum	—	1.92	—	0.23	—
	Total	50.0 50.0	1024.60	512.30	124.58	62.29
	Losses 2.4%			12.30		1.50
	Output	50.0 50.0	1000.00	500.00	121.59	60.80
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.50	0.75
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.50	0.75

№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 64.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.36	40.12	21.68	2.60
3	Agar (E406)	85.0	4.78	4.06	0.31	0.26
4	Vanillin	—	0.93	—	0.060	—
5	Citric acid (E330)	98.0	0.20	0.20	0.013	0.013
	Total	29.4 70.6	1009.00	712.11	65.43	46.18
	Losses 1.7%			12.11		0.79
	Output	30.0 70.0	1000.00	700.00	64.85	45.39
	Losses before baking/boiling, shrinkage 0.85023%	70.6	8.58	6.05	0.56	0.39
	Baking/boiling -0.82%		-8.23		-0.53
	Losses after baking/boiling, shrinkage 0.85023%	70.0	8.65	6.05	0.56	0.39

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 16.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	6.72	6.71
3	Starch syrup	78.0	103.34	80.61	1.68	1.31
4	Agar (E406)	85.0	10.34	8.79	0.17	0.14
5	Essence	—	3.10	—	0.050	—
6	Sign up
7	Food paint	—	1.00	—	0.016	—
	Total	50.0 50.0	1010.08	505.04	16.38	8.19
	Losses 1.0%			5.04		0.082
	Output	50.0 50.0	1000.00	500.00	16.21	8.11
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.082	0.041
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.082	0.041

№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 8.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	3.56	3.56
3	Flour, premium	85.5	356.18	304.53	2.89	2.47
4	Potato starch	80.0	87.95	70.36	0.71	0.57
5	Essence	—	4.40	—	0.036	—
	Total	37.6 62.4	1621.13	1011.83	13.14	8.20
	Losses 7.1%			71.83		0.58
	Output	6.0 94.0	1000.00	940.00	8.11	7.62
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.47	0.29
	Baking/boiling 33.6%		525.38		4.26
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.31	0.29

Consolidated recipe, k=1.032654
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 810.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	338.05	337.54	349.09	348.57
2	Flour, premium	85.5	120.71	103.21	124.65	106.58
3	Melange	27.0	117.89	31.83	121.73	32.87
4	Jam	72.0	92.73	66.76	95.75	68.94
5	Raw egg white	12.0	89.24	10.71	92.15	11.06
6	Sign up	—	65.83	—	67.98	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.60	31.59	38.83	32.62
8	Potato starch	80.0	13.09	10.47	13.52	10.82
9	Cognac	—	6.85	—	7.07	—
10	Cognac or dessert wine	—	5.83	—	6.02	—
11	Sign up	78.0	1.68	1.31	1.73	1.35
12	Agar (E406)	85.0	1.42	1.21	1.47	1.25
13	Essence	—	0.96	—	0.99	—
14	Salt	96.5	0.25	0.24	0.26	0.25
15	Essence of rum	—	0.23	—	0.24	—
16	Sign up	—	0.063	—	0.065	—
17	Baking soda (E500(ii))	50.0	0.063	0.032	0.065	0.033
18	Vanillin	—	0.060	—	0.062	—
19	Citric acid (E330)	98.0	0.046	0.045	0.048	0.047
20	Food paint	—	0.016	—	0.017	—
	Total		892.60	594.95	921.75	614.37
	Total phase loss 2.9%			17.44
	Other losses 3.2%					19.43
	General losses 6.0%					36.86
	Output	71.2	810.60	577.51	810.60	577.51

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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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