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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 23.8 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	4.57	3.43
3	No. 032 Airy nut	97.5	187.40	182.72	4.46	4.35
4	No. 016 Sand (main)	94.5	140.50	132.77	3.34	3.16
5	No. 097 Coffee syrup for soaking	50.0	75.00	37.50	1.78	0.89
6	Sign up
7	Roasted kernels	97.5	20.00	19.50	0.48	0.46
8	Cocoa powder [Skurikhin]	95.0	10.00	9.50	0.24	0.23
	Total	20.9 79.1	1000.00	790.89	23.80	18.82
	Output	20.9 79.1	1000.00	790.89		18.82

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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 8.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 060 Charlotte syrup	68.6	406.28	278.55	3.43	2.35
3	No. 071 Coffee syrup	68.0	203.14	138.14	1.72	1.17
4	Vanilla powder	99.85	4.06	4.05	0.034	0.034
5	Cognac or dessert wine	—	1.65	—	0.014	—
	Total	25.4 74.6	1021.41	762.01	8.63	6.44
	Losses 2.1%			16.01		0.14
	Output	25.4 74.6	1000.00	746.00	8.45	6.30
	Losses before baking/boiling, shrinkage 1.0505%	74.6	10.73	8.00	0.091	0.068
	Baking/boiling -0.0%		-0.050		-0.00
	Losses after baking/boiling, shrinkage 1.0505%	74.6	10.73	8.00	0.091	0.068

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 4.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	1.59	1.58
3	Flour, premium	85.5	281.16	240.39	1.29	1.10
4	Potato starch	80.0	69.42	55.54	0.32	0.25
5	Essence	—	3.47	—	0.016	—
	Total	37.6 62.4	1279.69	798.72	5.85	3.65
	Losses 6.1%			48.72		0.22
	Output	25.0 75.0	1000.00	750.00	4.57	3.43
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.18	0.11
	Baking/boiling 16.78%		208.18		0.95
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.15	0.11

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 4.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	351.31	342.53	1.57	1.53
3	Raw egg white	12.0	278.15	33.38	1.24	0.15
4	Flour, premium	85.5	92.72	79.28	0.41	0.35
5	Vanilla powder	99.85	1.66	1.66	0.007	0.007
	Total	21.2 78.8	1262.70	994.89	5.63	4.44
	Losses 2.0%			19.89		0.089
	Output	2.5 97.5	1000.00	975.00	4.46	4.35
	Losses before baking/boiling, shrinkage 0.99961%	78.8	12.62	9.95	0.056	0.044
	Baking/boiling 19.19%		239.88		1.07
	Losses after baking/boiling, shrinkage 0.99961%	97.5	10.20	9.95	0.045	0.044

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 3.43 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	1.44	0.17
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.39	0.10
	Total	38.9 61.1	1164.48	711.21	4.00	2.44
	Losses 3.6%			25.61		0.088
	Output	31.4 68.6	1000.00	685.60	3.43	2.35
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.072	0.044
	Baking/boiling 10.92%		124.84		0.43
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.064	0.044

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 3.34 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	1.03	0.87
3	Granulated sugar	99.85	206.17	205.86	0.69	0.69
4	Melange	27.0	72.16	19.48	0.24	0.065
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.14	0.12
6	Sign up
7	Salt	96.5	2.06	1.99	0.007	0.007
8	Ammonium carbonic (E503(i))	—	0.52	—	0.002	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.002	0.001
	Total	16.2 83.8	1149.41	963.31	3.84	3.22
	Losses 1.9%			18.31		0.061
	Output	5.5 94.5	1000.00	945.00	3.34	3.16
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.037	0.031
	Baking/boiling 11.31%		128.80		0.43
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.032	0.031

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 1.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	481.41	—	0.86	—
3	Cognac or dessert wine	—	28.47	—	0.051	—
4	Natural roasted coffee	96.0	13.16	12.63	0.023	0.023
5	Essence of rum	—	1.14	—	0.002	—
	Total	50.0 50.0	1024.59	512.29	1.83	0.91
	Losses 2.4%			12.29		0.022
	Output	50.0 50.0	1000.00	500.00	1.78	0.89
	Losses before baking/boiling, shrinkage 1.1998%	50.0	12.29	6.15	0.022	0.011
	Losses after baking/boiling, shrinkage 1.1998%	50.0	12.29	6.15	0.022	0.011

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 1.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	325.14	—	0.56	—
3	Natural roasted coffee	96.0	43.72	41.97	0.075	0.072
	Total	32.0 68.0	1024.60	696.73	1.76	1.20
	Losses 2.4%			16.73		0.029
	Output	32.0 68.0	1000.00	680.00	1.72	1.17
	Losses before baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.021	0.014
	Losses after baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.021	0.014

Consolidated recipe, k=1.028505
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 23.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	6.46	6.45	6.65	6.64
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	4.47	3.75	4.59	3.86
3	Flour, premium	85.5	3.56	3.04	3.66	3.13
4	Melange	27.0	2.89	0.78	2.97	0.80
5	Powdered sugar	99.85	2.40	2.40	2.47	2.47
6	Sign up	97.5	2.04	1.99	2.10	2.05
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.44	0.17	1.49	0.18
8	water	—	1.42	—	1.46	—
9	Raw egg white	12.0	1.24	0.15	1.28	0.15
10	Cognac	—	0.48	—	0.49	—
11	Sign up	27.0	0.39	0.10	0.40	0.11
12	Potato starch	80.0	0.32	0.25	0.33	0.26
13	Cocoa powder [Skurikhin]	95.0	0.24	0.23	0.24	0.23
14	Natural roasted coffee	96.0	0.10	0.095	0.10	0.10
15	Cognac or dessert wine	—	0.065	—	0.067	—
16	Sign up	99.85	0.042	0.042	0.043	0.043
17	Essence	—	0.023	—	0.023	—
18	Salt	96.5	0.007	0.007	0.007	0.007
19	Essence of rum	—	0.002	—	0.002	—
20	Ammonium carbonic (E503(i))	—	0.002	—	0.002	—
21	Sign up	50.0	0.002	0.001	0.002	0.001
	Total		27.58	19.47	28.37	20.02
	Total phase loss 3.3%			0.65
	Other losses 2.8%					0.55
	General losses 6.0%					1.20
	Output	79.1	23.80	18.82	23.80	18.82

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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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