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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №201 Cake "Spark" → No. 201 → Consolidated recipe

Consolidated recipe: №201 Cake "Spark"

Weight 1 kg.

No. 201
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 130.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	200.00	189.00	26.16	24.72
3	No. 104 Jelly	50.0	150.00	75.00	19.62	9.81
4	Fruit filling	74.0	140.00	103.60	18.31	13.55
5	No. 095 Blotting syrup	50.0	140.00	70.00	18.31	9.16
6	Sign up
7	№002 Fried biscuit crumb	94.0	10.00	9.40	1.31	1.23
	Total	28.3 71.7	1000.00	717.00	130.80	93.78
	Output	28.3 71.7	1000.00	717.00		93.78

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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 39.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	13.62	13.60
3	Flour, premium	85.5	281.16	240.39	11.03	9.43
4	Potato starch	80.0	69.42	55.54	2.72	2.18
5	Essence	—	3.47	—	0.14	—
	Total	37.6 62.4	1279.69	798.72	50.22	31.34
	Losses 6.1%			48.72		1.91
	Output	25.0 75.0	1000.00	750.00	39.24	29.43
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.53	0.96
	Baking/boiling 16.78%		208.18		8.17
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.27	0.96

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 26.16 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	8.09	6.80
3	Granulated sugar	99.85	206.17	205.86	5.39	5.39
4	Melange	27.0	72.16	19.48	1.89	0.51
5	Flour, premium (on the dust)	85.5	41.24	35.26	1.08	0.92
6	Sign up
7	Salt	96.5	2.06	1.99	0.054	0.052
8	Ammonium carbonic (E503(i))	—	0.52	—	0.014	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.014	0.007
	Total	16.2 83.8	1149.41	963.31	30.07	25.20
	Losses 1.9%			18.31		0.48
	Output	5.5 94.5	1000.00	945.00	26.16	24.72
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.29	0.24
	Baking/boiling 11.31%		128.80		3.37
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.25	0.24

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 19.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	8.13	8.12
3	Starch syrup	78.0	103.34	80.61	2.03	1.58
4	Agar (E406)	85.0	10.34	8.79	0.20	0.17
5	Essence	—	3.10	—	0.061	—
6	Sign up
7	Food paint	—	1.00	—	0.020	—
	Total	50.0 50.0	1010.08	505.04	19.82	9.91
	Losses 1.0%			5.04		0.10
	Output	50.0 50.0	1000.00	500.00	19.62	9.81
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.10	0.049
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.10	0.049

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	9.40	9.38
3	Cognac or dessert wine	—	47.95	—	0.88	—
4	Essence of rum	—	1.92	—	0.035	—
	Total	54.6 45.4	1127.32	512.30	20.64	9.38
	Losses 2.4%			12.30		0.23
	Output	50.0 50.0	1000.00	500.00	18.31	9.16
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.25	0.11
	Baking/boiling 9.11%		101.49		1.86
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.23	0.11

№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	2.25	2.25
3	water	—	149.67	—	1.17	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	0.86	0.64
5	Vanilla powder	99.85	5.13	5.12	0.040	0.040
6	Sign up
	Total	25.0 75.0	1019.39	764.54	8.00	6.00
	Losses 1.9%			14.54		0.11
	Output	25.0 75.0	1000.00	750.00	7.85	5.89
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.076	0.057
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.076	0.057

№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 1.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.58	0.57
3	Flour, premium	85.5	356.18	304.53	0.47	0.40
4	Potato starch	80.0	87.95	70.36	0.12	0.092
5	Essence	—	4.40	—	0.006	—
	Total	37.6 62.4	1621.13	1011.83	2.12	1.32
	Losses 7.1%			71.83		0.094
	Output	6.0 94.0	1000.00	940.00	1.31	1.23
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.075	0.047
	Baking/boiling 33.6%		525.38		0.69
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.050	0.047

Consolidated recipe, k=1.031676
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 130.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	39.37	39.31	40.61	40.55
2	Flour, premium	85.5	26.06	22.28	26.89	22.99
3	Melange	27.0	25.55	6.90	26.36	7.12
4	water	—	20.85	—	21.51	—
5	Fruit filling	74.0	18.31	13.55	18.89	13.98
6	Sign up	84.0	11.75	9.87	12.12	10.18
7	Potato starch	80.0	2.84	2.27	2.93	2.34
8	Starch syrup	78.0	2.03	1.58	2.09	1.63
9	Cognac or dessert wine	—	0.89	—	0.92	—
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.86	0.64	0.89	0.66
11	Sign up	—	0.26	—	0.27	—
12	Agar (E406)	85.0	0.20	0.17	0.21	0.18
13	Salt	96.5	0.054	0.052	0.056	0.054
14	Citric acid (E330)	98.0	0.040	0.040	0.042	0.041
15	Vanilla powder	99.85	0.040	0.040	0.042	0.041
16	Sign up	—	0.035	—	0.036	—
17	Food paint	—	0.020	—	0.020	—
18	Ammonium carbonic (E503(i))	—	0.014	—	0.014	—
19	Baking soda (E500(ii))	50.0	0.014	0.007	0.014	0.007
	Total		149.18	96.71	153.90	99.77
	Total phase loss 3.0%			2.92
	Other losses 3.1%					3.06
	General losses 6.0%					5.99
	Output	71.7	130.80	93.78	130.80	93.78

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; whole condensed milk with sugar the weight ratio of fat 8.5%	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 №201 Cake "Spark" contained in handbooks:

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

Consolidated recipe: №201 Cake "Spark"

Recipe on №201 Cake "Spark" contained in handbooks:

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