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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №206 Cake "Mayus" → No. 206 → Consolidated recipe

Consolidated recipe: №206 Cake "Mayus"

Weight 1 kg.

No. 206
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 832.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	250.00	187.50	208.20	156.15
3	No. 095 Blotting syrup	50.0	200.00	100.00	166.56	83.28
4	No. 016 Sand (main)	94.5	110.00	103.95	91.61	86.57
5	No. 023 Air	96.5	10.00	9.65	8.33	8.04
6	Sign up
7	"Patterned" chocolate	99.4	7.50	7.46	6.25	6.21
8	Roasted kernels	97.5	7.50	7.31	6.25	6.09
9	№002 Fried biscuit crumb	94.0	5.00	4.70	4.16	3.91
	Total	23.0 77.0	1000.00	769.57	832.80	640.90
	Output	23.0 77.0	1000.00	769.57		640.90

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No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 333.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	92.80	92.66
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	69.60	51.50
4	Vanilla powder	99.85	5.15	5.14	1.72	1.71
5	Cognac or dessert wine	—	1.72	—	0.57	—
	Total	13.8 86.2	1016.69	876.65	338.68	292.03
	Losses 1.9%			16.65		5.55
	Output	14.0 86.0	1000.00	860.00	333.12	286.48
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	3.22	2.77
	Baking/boiling -0.26%		-2.65		-0.88
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	3.23	2.77

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 208.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	72.27	72.16
3	Flour, premium	85.5	281.16	240.39	58.54	50.05
4	Potato starch	80.0	69.42	55.54	14.45	11.56
5	Essence	—	3.47	—	0.72	—
	Total	37.6 62.4	1279.69	798.72	266.43	166.29
	Losses 6.1%			48.72		10.14
	Output	25.0 75.0	1000.00	750.00	208.20	156.15
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	8.13	5.07
	Baking/boiling 16.78%		208.18		43.34
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	6.76	5.07

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 166.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	85.46	85.33
3	Cognac or dessert wine	—	47.95	—	7.99	—
4	Essence of rum	—	1.92	—	0.32	—
	Total	54.6 45.4	1127.32	512.30	187.77	85.33
	Losses 2.4%			12.30		2.05
	Output	50.0 50.0	1000.00	500.00	166.56	83.28
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.25	1.02
	Baking/boiling 9.11%		101.49		16.90
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.05	1.02

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 91.61 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	28.33	23.80
3	Granulated sugar	99.85	206.17	205.86	18.89	18.86
4	Melange	27.0	72.16	19.48	6.61	1.78
5	Flour, premium (on the dust)	85.5	41.24	35.26	3.78	3.23
6	Sign up
7	Salt	96.5	2.06	1.99	0.19	0.18
8	Ammonium carbonic (E503(i))	—	0.52	—	0.048	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.048	0.024
	Total	16.2 83.8	1149.41	963.31	105.30	88.25
	Losses 1.9%			18.31		1.68
	Output	5.5 94.5	1000.00	945.00	91.61	86.57
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.00	0.84
	Baking/boiling 11.31%		128.80		11.80
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.89	0.84

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	3.00	0.36
3	Vanilla powder	99.85	7.21	7.20	0.060	0.060
	Total	24.0 76.0	1329.19	1010.46	11.07	8.42
	Losses 4.5%			45.46		0.38
	Output	3.5 96.5	1000.00	965.00	8.33	8.04
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.25	0.19
	Baking/boiling 21.22%		275.73		2.30
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.20	0.19

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 8.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	3.45	3.44
3	Starch syrup	78.0	103.34	80.61	0.86	0.67
4	Agar (E406)	85.0	10.34	8.79	0.086	0.073
5	Essence	—	3.10	—	0.026	—
6	Sign up
7	Food paint	—	1.00	—	0.008	—
	Total	50.0 50.0	1010.08	505.04	8.41	4.21
	Losses 1.0%			5.04		0.042
	Output	50.0 50.0	1000.00	500.00	8.33	4.16
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.042	0.021
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.042	0.021

№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 4.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.83	1.83
3	Flour, premium	85.5	356.18	304.53	1.48	1.27
4	Potato starch	80.0	87.95	70.36	0.37	0.29
5	Essence	—	4.40	—	0.018	—
	Total	37.6 62.4	1621.13	1011.83	6.75	4.21
	Losses 7.1%			71.83		0.30
	Output	6.0 94.0	1000.00	940.00	4.16	3.91
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.24	0.15
	Baking/boiling 33.6%		525.38		2.19
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.16	0.15

Consolidated recipe, k=1.031424
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 832.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	202.33	169.96	208.69	175.30
2	Granulated sugar	99.85	189.90	189.61	195.87	195.57
3	Melange	27.0	130.11	35.13	134.20	36.23
4	Flour, premium	85.5	111.02	94.92	114.50	97.90
5	Water	—	97.97	—	101.05	—
6	Sign up	99.85	92.80	92.66	95.71	95.57
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	69.60	51.50	71.78	53.12
8	Potato starch	80.0	14.82	11.86	15.29	12.23
9	Cognac or dessert wine	—	8.56	—	8.83	—
10	"Patterned" chocolate	99.4	6.25	6.21	6.44	6.40
11	Sign up	97.5	6.25	6.09	6.44	6.28
12	Raw egg white	12.0	3.00	0.36	3.10	0.37
13	Vanilla powder	99.85	1.78	1.77	1.83	1.83
14	Essence	—	0.96	—	0.99	—
15	Starch syrup	78.0	0.86	0.67	0.89	0.69
16	Sign up	—	0.32	—	0.33	—
17	Salt	96.5	0.19	0.18	0.19	0.19
18	Agar (E406)	85.0	0.086	0.073	0.089	0.075
19	Ammonium carbonic (E503(i))	—	0.048	—	0.049	—
20	Baking soda (E500(ii))	50.0	0.048	0.024	0.049	0.025
21	Sign up	98.0	0.017	0.017	0.018	0.017
22	Food paint	—	0.008	—	0.009	—
	Total		936.90	661.03	966.34	681.80
	Total phase loss 3.0%			20.14
	Other losses 3.0%					20.77
	General losses 6.0%					40.91
	Output	77.0	832.80	640.90	832.80	640.90

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 №206 Cake "Mayus" contained in handbooks:

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

Consolidated recipe: №206 Cake "Mayus"

Recipe on №206 Cake "Mayus" contained in handbooks:

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