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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №203 Cake "Daina" → No. 203 → Consolidated recipe

Consolidated recipe: №203 Cake "Daina"

Weight 1 kg or more.

No. 203
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 971.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	192.10	144.08	186.59	139.94
3	No. 032 Airy nut	97.5	187.40	182.72	182.02	177.47
4	No. 016 Sand (main)	94.5	140.50	132.77	136.47	128.96
5	No. 097 Coffee syrup for soaking	50.0	75.00	37.50	72.85	36.42
6	Sign up
7	Roasted kernels	97.5	20.00	19.50	19.43	18.94
8	Cocoa powder [Skurikhin]	95.0	10.00	9.50	9.71	9.23
	Total	20.9 79.1	1000.00	790.89	971.30	768.19
	Output	20.9 79.1	1000.00	790.89		768.19

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№070 Cream "Charlotte" coffee basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 344.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 060 Charlotte syrup	68.6	406.28	278.55	140.09	96.05
3	No. 071 Coffee syrup	68.0	203.14	138.14	70.05	47.63
4	Vanilla powder	99.85	4.06	4.05	1.40	1.40
5	Cognac or dessert wine	—	1.65	—	0.57	—
	Total	25.4 74.6	1021.41	762.01	352.19	262.75
	Losses 2.1%			16.01		5.52
	Output	25.4 74.6	1000.00	746.00	344.81	257.23
	Losses before baking/boiling, shrinkage 1.0505%	74.6	10.73	8.00	3.70	2.76
	Baking/boiling -0.0%		-0.050		-0.017
	Losses after baking/boiling, shrinkage 1.0505%	74.6	10.73	8.00	3.70	2.76

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 186.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	64.77	64.67
3	Flour, premium	85.5	281.16	240.39	52.46	44.85
4	Potato starch	80.0	69.42	55.54	12.95	10.36
5	Essence	—	3.47	—	0.65	—
	Total	37.6 62.4	1279.69	798.72	238.77	149.03
	Losses 6.1%			48.72		9.09
	Output	25.0 75.0	1000.00	750.00	186.59	139.94
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	7.28	4.55
	Baking/boiling 16.78%		208.18		38.84
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	6.06	4.55

No. 032 Airy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 182.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	351.31	342.53	63.95	62.35
3	Raw egg white	12.0	278.15	33.38	50.63	6.08
4	Flour, premium	85.5	92.72	79.28	16.88	14.43
5	Vanilla powder	99.85	1.66	1.66	0.30	0.30
	Total	21.2 78.8	1262.70	994.89	229.84	181.09
	Losses 2.0%			19.89		3.62
	Output	2.5 97.5	1000.00	975.00	182.02	177.47
	Losses before baking/boiling, shrinkage 0.99961%	78.8	12.62	9.95	2.30	1.81
	Baking/boiling 19.19%		239.88		43.66
	Losses after baking/boiling, shrinkage 0.99961%	97.5	10.20	9.95	1.86	1.81

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 140.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	58.96	7.08
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	15.72	4.25
	Total	38.9 61.1	1164.48	711.21	163.13	99.63
	Losses 3.6%			25.61		3.59
	Output	31.4 68.6	1000.00	685.60	140.09	96.05
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	2.94	1.79
	Baking/boiling 10.92%		124.84		17.49
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	2.62	1.79

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 136.47 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	42.20	35.45
3	Granulated sugar	99.85	206.17	205.86	28.14	28.09
4	Melange	27.0	72.16	19.48	9.85	2.66
5	Flour, premium (on the dust)	85.5	41.24	35.26	5.63	4.81
6	Sign up
7	Salt	96.5	2.06	1.99	0.28	0.27
8	Ammonium carbonic (E503(i))	—	0.52	—	0.071	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.071	0.035
	Total	16.2 83.8	1149.41	963.31	156.86	131.46
	Losses 1.9%			18.31		2.50
	Output	5.5 94.5	1000.00	945.00	136.47	128.96
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.49	1.25
	Baking/boiling 11.31%		128.80		17.58
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.32	1.25

No. 097 Coffee syrup for soaking basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 72.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	481.41	—	35.07	—
3	Cognac or dessert wine	—	28.47	—	2.07	—
4	Natural roasted coffee	96.0	13.16	12.63	0.96	0.92
5	Essence of rum	—	1.14	—	0.083	—
	Total	50.0 50.0	1024.59	512.29	74.64	37.32
	Losses 2.4%			12.29		0.90
	Output	50.0 50.0	1000.00	500.00	72.85	36.42
	Losses before baking/boiling, shrinkage 1.1998%	50.0	12.29	6.15	0.90	0.45
	Losses after baking/boiling, shrinkage 1.1998%	50.0	12.29	6.15	0.90	0.45

No. 071 Coffee syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 70.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	325.14	—	22.77	—
3	Natural roasted coffee	96.0	43.72	41.97	3.06	2.94
	Total	32.0 68.0	1024.60	696.73	71.77	48.80
	Losses 2.4%			16.73		1.17
	Output	32.0 68.0	1000.00	680.00	70.05	47.63
	Losses before baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.86	0.59
	Losses after baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.86	0.59

Consolidated recipe, k=1.028505
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 971.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	263.73	263.34	271.25	270.84
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	182.29	153.13	187.49	157.49
3	Flour, premium	85.5	145.30	124.23	149.45	127.78
4	Melange	27.0	117.79	31.80	121.15	32.71
5	Powdered sugar	99.85	98.08	97.94	100.88	100.73
6	Sign up	97.5	83.37	81.29	85.75	83.60
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	58.96	7.08	60.64	7.28
8	water	—	57.84	—	59.49	—
9	Raw egg white	12.0	50.63	6.08	52.07	6.25
10	Cognac	—	19.43	—	19.98	—
11	Sign up	27.0	15.72	4.25	16.17	4.37
12	Potato starch	80.0	12.95	10.36	13.32	10.66
13	Cocoa powder [Skurikhin]	95.0	9.71	9.23	9.99	9.49
14	Natural roasted coffee	96.0	4.02	3.86	4.14	3.97
15	Cognac or dessert wine	—	2.64	—	2.72	—
16	Sign up	99.85	1.70	1.70	1.75	1.75
17	Essence	—	0.93	—	0.96	—
18	Salt	96.5	0.28	0.27	0.29	0.28
19	Essence of rum	—	0.083	—	0.085	—
20	Ammonium carbonic (E503(i))	—	0.071	—	0.073	—
21	Sign up	50.0	0.071	0.035	0.073	0.036
	Total		1125.63	794.58	1157.72	817.23
	Total phase loss 3.3%			26.38
	Other losses 2.8%					22.65
	General losses 6.0%					49.03
	Output	79.1	971.30	768.19	971.30	768.19

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	chicken eggs; 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	fresh whole milk the weight ratio of fat 3.2%; 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 №203 Cake "Daina" contained in handbooks:

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

Consolidated recipe: №203 Cake "Daina"

Recipe on №203 Cake "Daina" contained in handbooks:

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