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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №202 Cake "Cranberry" → No. 202 → Consolidated recipe

Consolidated recipe №202 Cake "Cranberry"

Weight 1 kg or more.

No. 202
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 600.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	241.60	181.20	145.01	108.76
3	No. 016 Sand (main)	94.5	175.07	165.44	105.08	99.30
4	No. 104 Jelly	50.0	125.00	62.50	75.02	37.51
5	Marzipan filling	72.0	83.33	60.00	50.01	36.01
6	Sign up
	Total	28.6 71.4	1000.00	714.01	600.20	428.55
	Output	28.6 71.4	1000.00	714.01		428.55

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Filling No. 1 "Cranberry in sugar" the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 210.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	31.55	—	6.63	—
	Total	38.9 61.1	1036.58	633.17	217.75	133.01
	Losses 0.5%			3.17		0.67
	Output	37.0 63.0	1000.00	630.00	210.07	132.34
	Losses before baking/boiling, shrinkage 0.25024%	61.1	2.59	1.58	0.54	0.33
	Baking/boiling 3.04%		31.47		6.61
	Losses after baking/boiling, shrinkage 0.25024%	63.0	2.52	1.58	0.53	0.33

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 145.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	50.33	50.26
3	Flour, premium	85.5	281.16	240.39	40.77	34.86
4	Potato starch	80.0	69.42	55.54	10.07	8.05
5	Essence	—	3.47	—	0.50	—
	Total	37.6 62.4	1279.69	798.72	185.57	115.82
	Losses 6.1%			48.72		7.06
	Output	25.0 75.0	1000.00	750.00	145.01	108.76
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.66	3.53
	Baking/boiling 16.78%		208.18		30.19
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.71	3.53

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 105.08 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	32.50	27.30
3	Granulated sugar	99.85	206.17	205.86	21.66	21.63
4	Melange	27.0	72.16	19.48	7.58	2.05
5	Flour, premium (on the dust)	85.5	41.24	35.26	4.33	3.71
6	Sign up
7	Salt	96.5	2.06	1.99	0.22	0.21
8	Ammonium carbonic (E503(i))	—	0.52	—	0.055	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.055	0.027
	Total	16.2 83.8	1149.41	963.31	120.78	101.22
	Losses 1.9%			18.31		1.92
	Output	5.5 94.5	1000.00	945.00	105.08	99.30
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.15	0.96
	Baking/boiling 11.31%		128.80		13.53
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.02	0.96

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 75.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	31.08	31.03
3	Starch syrup	78.0	103.34	80.61	7.75	6.05
4	Agar (E406)	85.0	10.34	8.79	0.78	0.66
5	Essence	—	3.10	—	0.23	—
6	Sign up
7	Food paint	—	1.00	—	0.075	—
	Total	50.0 50.0	1010.08	505.04	75.78	37.89
	Losses 1.0%			5.04		0.38
	Output	50.0 50.0	1000.00	500.00	75.02	37.51
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.38	0.19
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.38	0.19

Marzipan filling in cake number 202
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	126.61	—	6.33	—
3	water	—	78.52	—	3.93	—
	Total	28.0 72.0	1025.64	738.46	51.30	36.93
	Losses 2.5%			18.46		0.92
	Output	28.0 72.0	1000.00	720.00	50.01	36.01
	Losses before baking/boiling, shrinkage 1.24983%	72.0	12.82	9.23	0.64	0.46
	Losses after baking/boiling, shrinkage 1.24983%	72.0	12.82	9.23	0.64	0.46

Consolidated recipe, k=1.037312
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 600.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	63.0	211.13	133.01	219.00	137.97
2	Granulated sugar	99.85	103.08	102.92	106.92	106.76
3	Flour, premium	85.5	99.26	84.87	102.97	88.04
4	Melange	27.0	91.47	24.70	94.89	25.62
5	Marzipan (at 202)	90.0	41.04	36.93	42.57	38.31
6	Sign up	—	39.64	—	41.12	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	32.50	27.30	33.71	28.31
8	Roasted cashew kernels [2]	97.5	15.00	14.63	15.56	15.18
9	Cognac	—	12.96	—	13.44	—
10	Potato starch	80.0	10.07	8.05	10.44	8.35
11	Sign up	78.0	7.75	6.05	8.04	6.27
12	Essence	—	0.95	—	0.99	—
13	Agar (E406)	85.0	0.78	0.66	0.80	0.68
14	Salt	96.5	0.22	0.21	0.22	0.22
15	Citric acid (E330)	98.0	0.15	0.15	0.16	0.16
16	Sign up	—	0.075	—	0.078	—
17	Ammonium carbonic (E503(i))	—	0.055	—	0.057	—
18	Baking soda (E500(ii))	50.0	0.055	0.027	0.057	0.028
	Total		666.18	439.51	691.04	455.91
	Total phase loss 2.5%			10.96
	Other losses 3.6%					16.40
	General losses 6.0%					27.35
	Output	71.4	600.20	428.55	600.20	428.55

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Recipe on №202 Cake "Cranberry" contained in handbooks:

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

Consolidated recipe №202 Cake "Cranberry"

Recipe on №202 Cake "Cranberry" contained in handbooks:

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