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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №205 Cake "Sakta" → No. 205 → Consolidated recipe

Consolidated recipe: №205 Cake "Sakta"

Weight 1 kg or more.

No. 205
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 138 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Rum filling (in # 205)	80.0	262.00	209.60	36.16	28.92
3	No. 016 Sand (main)	94.5	188.00	177.66	25.94	24.52
4	Fruit filling	74.0	123.00	91.02	16.97	12.56
5	No. 095 Blotting syrup	50.0	107.00	53.50	14.77	7.38
6	Sign up
7	№002 Fried biscuit crumb	94.0	7.50	7.05	1.04	0.97
	Total	21.5 78.5	1000.00	785.40	138.00	108.39
	Output	21.5 78.5	1000.00	785.40		108.39

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Rum filling (in # 205) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 36.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	266.10	234.17	9.62	8.47
3	Praline	99.0	176.65	174.88	6.39	6.32
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	88.13	65.22	3.19	2.36
5	Cocoa powder [Skurikhin]	95.0	43.68	41.50	1.58	1.50
6	Sign up
7	water	—	40.40	—	1.46	—
8	Essence of rum	—	4.30	—	0.16	—
	Total	20.0 80.0	1015.22	812.17	36.71	29.36
	Losses 1.5%			12.17		0.44
	Output	20.0 80.0	1000.00	800.00	36.16	28.92
	Losses before baking/boiling, shrinkage 0.7495%	80.0	7.61	6.09	0.28	0.22
	Losses after baking/boiling, shrinkage 0.7495%	80.0	7.61	6.09	0.28	0.22

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 36.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	12.57	12.56
3	Flour, premium	85.5	281.16	240.39	10.19	8.71
4	Potato starch	80.0	69.42	55.54	2.51	2.01
5	Essence	—	3.47	—	0.13	—
	Total	37.6 62.4	1279.69	798.72	46.36	28.93
	Losses 6.1%			48.72		1.76
	Output	25.0 75.0	1000.00	750.00	36.22	27.17
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.41	0.88
	Baking/boiling 16.78%		208.18		7.54
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.18	0.88

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 25.94 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	8.02	6.74
3	Granulated sugar	99.85	206.17	205.86	5.35	5.34
4	Melange	27.0	72.16	19.48	1.87	0.51
5	Flour, premium (on the dust)	85.5	41.24	35.26	1.07	0.91
6	Sign up
7	Salt	96.5	2.06	1.99	0.053	0.052
8	Ammonium carbonic (E503(i))	—	0.52	—	0.013	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.013	0.007
	Total	16.2 83.8	1149.41	963.31	29.82	24.99
	Losses 1.9%			18.31		0.47
	Output	5.5 94.5	1000.00	945.00	25.94	24.52
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.28	0.24
	Baking/boiling 11.31%		128.80		3.34
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.25	0.24

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 14.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	7.58	7.56
3	Cognac or dessert wine	—	47.95	—	0.71	—
4	Essence of rum	—	1.92	—	0.028	—
	Total	54.6 45.4	1127.32	512.30	16.65	7.56
	Losses 2.4%			12.30		0.18
	Output	50.0 50.0	1000.00	500.00	14.77	7.38
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.20	0.091
	Baking/boiling 9.11%		101.49		1.50
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.18	0.091

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	2.55	—
3	Starch syrup	78.0	119.29	93.05	1.15	0.90
4	Essence	—	2.76	—	0.027	—
	Total	25.0 75.0	1182.37	887.09	11.38	8.53
	Losses 0.8%			7.09		0.068
	Output	12.0 88.0	1000.00	880.00	9.62	8.47
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.045	0.034
	Baking/boiling 14.74%		173.61		1.67
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.039	0.034

№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 1.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.46	0.45
3	Flour, premium	85.5	356.18	304.53	0.37	0.32
4	Potato starch	80.0	87.95	70.36	0.091	0.073
5	Essence	—	4.40	—	0.005	—
	Total	37.6 62.4	1621.13	1011.83	1.68	1.05
	Losses 7.1%			71.83		0.074
	Output	6.0 94.0	1000.00	940.00	1.04	0.97
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.060	0.037
	Baking/boiling 33.6%		525.38		0.54
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.040	0.037

Consolidated recipe, k=1.035138
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 138 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	33.61	33.55	34.79	34.73
2	Flour, premium	85.5	25.00	21.37	25.87	22.12
3	Melange	27.0	23.59	6.37	24.42	6.59
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.78	17.46	21.51	18.07
5	Fruit filling	74.0	16.97	12.56	17.57	13.00
6	Sign up	—	12.34	—	12.78	—
7	"Patterned" chocolate	99.4	6.90	6.86	7.14	7.10
8	Praline	99.0	6.39	6.32	6.61	6.55
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	3.19	2.36	3.30	2.44
10	Potato starch	80.0	2.61	2.08	2.70	2.16
11	Sign up	95.0	1.58	1.50	1.63	1.55
12	Cognac	—	1.56	—	1.61	—
13	Starch syrup	78.0	1.15	0.90	1.19	0.93
14	Cognac or dessert wine	—	0.71	—	0.73	—
15	Essence	—	0.21	—	0.22	—
16	Sign up	—	0.18	—	0.19	—
17	Salt	96.5	0.053	0.052	0.055	0.053
18	Ammonium carbonic (E503(i))	—	0.013	—	0.014	—
19	Baking soda (E500(ii))	50.0	0.013	0.007	0.014	0.007
	Total		156.84	111.39	162.35	115.30
	Total phase loss 2.7%			3.00
	Other losses 3.4%					3.91
	General losses 6.0%					6.92
	Output	78.5	138.00	108.39	138.00	108.39

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

how to calculate the recipe for the cake

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Recipe on №205 Cake "Sakta" contained in handbooks:

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

Consolidated recipe: №205 Cake "Sakta"

Recipe on №205 Cake "Sakta" contained in handbooks:

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