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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 302.3 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	75.58	56.68
3	No. 095 Blotting syrup	50.0	200.00	100.00	60.46	30.23
4	No. 016 Sand (main)	94.5	110.00	103.95	33.25	31.42
5	No. 023 Air	96.5	10.00	9.65	3.02	2.92
6	Sign up
7	"Patterned" chocolate	99.4	7.50	7.46	2.27	2.25
8	Roasted kernels	97.5	7.50	7.31	2.27	2.21
9	№002 Fried biscuit crumb	94.0	5.00	4.70	1.51	1.42
	Total	23.0 77.0	1000.00	769.57	302.30	232.64
	Output	23.0 77.0	1000.00	769.57		232.64

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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 120.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	33.68	33.63
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	25.26	18.69
4	Vanilla powder	99.85	5.15	5.14	0.62	0.62
5	Cognac or dessert wine	—	1.72	—	0.21	—
	Total	13.8 86.2	1016.69	876.65	122.94	106.00
	Losses 1.9%			16.65		2.01
	Output	14.0 86.0	1000.00	860.00	120.92	103.99
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	1.17	1.01
	Baking/boiling -0.26%		-2.65		-0.32
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	1.17	1.01

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 75.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	26.23	26.19
3	Flour, premium	85.5	281.16	240.39	21.25	18.17
4	Potato starch	80.0	69.42	55.54	5.25	4.20
5	Essence	—	3.47	—	0.26	—
	Total	37.6 62.4	1279.69	798.72	96.71	60.36
	Losses 6.1%			48.72		3.68
	Output	25.0 75.0	1000.00	750.00	75.58	56.68
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.95	1.84
	Baking/boiling 16.78%		208.18		15.73
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.45	1.84

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 60.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	31.02	30.97
3	Cognac or dessert wine	—	47.95	—	2.90	—
4	Essence of rum	—	1.92	—	0.12	—
	Total	54.6 45.4	1127.32	512.30	68.16	30.97
	Losses 2.4%			12.30		0.74
	Output	50.0 50.0	1000.00	500.00	60.46	30.23
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.82	0.37
	Baking/boiling 9.11%		101.49		6.14
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.74	0.37

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 33.25 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	10.28	8.64
3	Granulated sugar	99.85	206.17	205.86	6.86	6.85
4	Melange	27.0	72.16	19.48	2.40	0.65
5	Flour, premium (on the dust)	85.5	41.24	35.26	1.37	1.17
6	Sign up
7	Salt	96.5	2.06	1.99	0.068	0.066
8	Ammonium carbonic (E503(i))	—	0.52	—	0.017	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.017	0.009
	Total	16.2 83.8	1149.41	963.31	38.22	32.03
	Losses 1.9%			18.31		0.61
	Output	5.5 94.5	1000.00	945.00	33.25	31.42
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.36	0.30
	Baking/boiling 11.31%		128.80		4.28
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.32	0.30

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 3.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	1.09	0.13
3	Vanilla powder	99.85	7.21	7.20	0.022	0.022
	Total	24.0 76.0	1329.19	1010.46	4.02	3.05
	Losses 4.5%			45.46		0.14
	Output	3.5 96.5	1000.00	965.00	3.02	2.92
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.090	0.069
	Baking/boiling 21.22%		275.73		0.83
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.071	0.069

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 3.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	1.25	1.25
3	Starch syrup	78.0	103.34	80.61	0.31	0.24
4	Agar (E406)	85.0	10.34	8.79	0.031	0.027
5	Essence	—	3.10	—	0.009	—
6	Sign up
7	Food paint	—	1.00	—	0.003	—
	Total	50.0 50.0	1010.08	505.04	3.05	1.53
	Losses 1.0%			5.04		0.015
	Output	50.0 50.0	1000.00	500.00	3.02	1.51
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.015	0.008
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.015	0.008

№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 1.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.66	0.66
3	Flour, premium	85.5	356.18	304.53	0.54	0.46
4	Potato starch	80.0	87.95	70.36	0.13	0.11
5	Essence	—	4.40	—	0.007	—
	Total	37.6 62.4	1621.13	1011.83	2.45	1.53
	Losses 7.1%			71.83		0.11
	Output	6.0 94.0	1000.00	940.00	1.51	1.42
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.087	0.054
	Baking/boiling 33.6%		525.38		0.79
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.058	0.054

Consolidated recipe, k=1.031424
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 302.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	73.44	61.69	75.75	63.63
2	Granulated sugar	99.85	68.93	68.83	71.10	70.99
3	Melange	27.0	47.23	12.75	48.71	13.15
4	Flour, premium	85.5	40.30	34.45	41.56	35.54
5	Water	—	35.56	—	36.68	—
6	Sign up	99.85	33.68	33.63	34.74	34.69
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	25.26	18.69	26.06	19.28
8	Potato starch	80.0	5.38	4.30	5.55	4.44
9	Cognac or dessert wine	—	3.11	—	3.20	—
10	"Patterned" chocolate	99.4	2.27	2.25	2.34	2.32
11	Sign up	97.5	2.27	2.21	2.34	2.28
12	Raw egg white	12.0	1.09	0.13	1.12	0.13
13	Vanilla powder	99.85	0.64	0.64	0.66	0.66
14	Essence	—	0.35	—	0.36	—
15	Starch syrup	78.0	0.31	0.24	0.32	0.25
16	Sign up	—	0.12	—	0.12	—
17	Salt	96.5	0.068	0.066	0.071	0.068
18	Agar (E406)	85.0	0.031	0.027	0.032	0.027
19	Ammonium carbonic (E503(i))	—	0.017	—	0.018	—
20	Baking soda (E500(ii))	50.0	0.017	0.009	0.018	0.009
21	Sign up	98.0	0.006	0.006	0.006	0.006
22	Food paint	—	0.003	—	0.003	—
	Total		340.09	239.95	350.77	247.49
	Total phase loss 3.0%			7.31
	Other losses 3.0%					7.54
	General losses 6.0%					14.85
	Output	77.0	302.30	232.64	302.30	232.64

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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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