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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №207 Cake "Snowdrop" → No. 207 → Consolidated recipe

Consolidated recipe №207 Cake "Snowdrop"

Weight 1 kg.

No. 207
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 502.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	165.00	141.90	82.88	71.28
3	No. 057 Creamy cream with cocoa powder	86.0	152.00	130.72	76.35	65.66
4	No. 024 Air	96.5	125.00	120.62	62.79	60.59
5	No. 001 Biscuit (main)	75.0	108.00	81.00	54.25	40.69
6	Sign up
	Total	18.3 81.7	1000.00	817.37	502.30	410.56
	Output	18.3 81.7	1000.00	817.37		410.56

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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 82.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	23.09	23.05
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	17.32	12.81
4	Vanilla powder	99.85	5.15	5.14	0.43	0.43
5	Cognac or dessert wine	—	1.72	—	0.14	—
	Total	13.8 86.2	1016.69	876.65	84.26	72.66
	Losses 1.9%			16.65		1.38
	Output	14.0 86.0	1000.00	860.00	82.88	71.28
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.80	0.69
	Baking/boiling -0.26%		-2.65		-0.22
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.80	0.69

No. 057 Creamy cream with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 76.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	20.23	20.19
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	15.17	11.22
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	3.67	3.48
5	Vanilla powder	99.85	2.32	2.32	0.18	0.18
6	Sign up
	Total	13.4 86.6	1012.25	876.67	77.28	66.93
	Losses 1.9%			16.67		1.27
	Output	14.0 86.0	1000.00	860.00	76.35	65.66
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.73	0.64
	Baking/boiling -0.7%		-7.06		-0.54
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.74	0.64

No. 024 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 62.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	29.69	3.56
3	Citric acid (E330)	98.0	4.73	4.64	0.30	0.29
4	Vanilla powder	99.85	4.73	4.72	0.30	0.30
	Total	29.2 70.8	1428.14	1010.48	89.67	63.45
	Losses 4.5%			45.48		2.86
	Output	3.5 96.5	1000.00	965.00	62.79	60.59
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	2.02	1.43
	Baking/boiling 26.68%		372.44		23.38
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	1.48	1.43

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 54.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	18.83	18.80
3	Flour, premium	85.5	281.16	240.39	15.25	13.04
4	Potato starch	80.0	69.42	55.54	3.77	3.01
5	Essence	—	3.47	—	0.19	—
	Total	37.6 62.4	1279.69	798.72	69.42	43.33
	Losses 6.1%			48.72		2.64
	Output	25.0 75.0	1000.00	750.00	54.25	40.69
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.12	1.32
	Baking/boiling 16.78%		208.18		11.29
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.76	1.32

Consolidated recipe, k=1.049822
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 502.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	188.36	135.62	197.75	142.38
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	81.21	68.22	85.26	71.62
3	Granulated sugar	99.85	78.21	78.10	82.11	81.99
4	Powdered sugar	99.85	43.31	43.25	45.47	45.40
5	Roasted almond kernel	97.5	37.67	36.73	39.55	38.56
6	Sign up	74.0	32.48	24.04	34.10	25.24
7	Melange	27.0	31.38	8.47	32.95	8.90
8	Raw egg white	12.0	29.69	3.56	31.17	3.74
9	Flour, premium	85.5	15.25	13.04	16.01	13.69
10	Potato starch	80.0	3.77	3.01	3.95	3.16
11	Sign up	95.0	3.67	3.48	3.85	3.66
12	Vanilla powder	99.85	0.90	0.90	0.95	0.94
13	Citric acid (E330)	98.0	0.30	0.29	0.31	0.31
14	Cognac or dessert wine	—	0.27	—	0.28	—
15	Essence	—	0.19	—	0.20	—
	Total		546.67	418.72	573.91	439.58
	Total phase loss 1.9%			8.15
	Other losses 4.7%					20.86
	General losses 6.6%					29.01
	Output	81.7	502.30	410.56	502.30	410.56

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Recipe on №207 Cake "Snowdrop" contained in handbooks:

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

Consolidated recipe №207 Cake "Snowdrop"

Recipe on №207 Cake "Snowdrop" contained in handbooks:

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