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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №213 Cake "Star" → No. 213 → Consolidated recipe

Consolidated recipe: №213 Cake "Star"

Weight 1 kg.

No. 213
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 332.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	200.00	176.00	66.56	58.57
3	No. 027 Airy nut	97.0	200.00	194.00	66.56	64.56
4	No. 001 Biscuit (main)	75.0	190.00	142.50	63.23	47.42
5	№002 Fried biscuit crumb	94.0	10.00	9.40	3.33	3.13
	Total	19.0 81.0	1000.00	809.90	332.80	269.53
	Output	19.0 81.0	1000.00	809.90		269.53

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# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 66.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	17.64	—
3	Starch syrup	78.0	119.29	93.05	7.94	6.19
4	Essence	—	2.76	—	0.18	—
	Total	25.0 75.0	1182.37	887.09	78.70	59.04
	Losses 0.8%			7.09		0.47
	Output	12.0 88.0	1000.00	880.00	66.56	58.57
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.31	0.24
	Baking/boiling 14.74%		173.61		11.56
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.27	0.24

No. 027 Airy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 66.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	471.51	56.58	31.38	3.77
3	Roasted kernels	97.5	334.96	326.59	22.29	21.74
4	Flour, premium	85.5	104.30	89.18	6.94	5.94
5	Vanilla powder	99.85	2.68	2.68	0.18	0.18
	Total	30.1 69.9	1461.38	1022.13	97.27	68.03
	Losses 5.1%			52.13		3.47
	Output	3.0 97.0	1000.00	970.00	66.56	64.56
	Losses before baking/boiling, shrinkage 2.54996%	69.9	37.26	26.06	2.48	1.73
	Baking/boiling 27.89%		397.25		26.44
	Losses after baking/boiling, shrinkage 2.54996%	97.0	26.87	26.06	1.79	1.73

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 63.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	21.95	21.92
3	Flour, premium	85.5	281.16	240.39	17.78	15.20
4	Potato starch	80.0	69.42	55.54	4.39	3.51
5	Essence	—	3.47	—	0.22	—
	Total	37.6 62.4	1279.69	798.72	80.92	50.50
	Losses 6.1%			48.72		3.08
	Output	25.0 75.0	1000.00	750.00	63.23	47.42
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.47	1.54
	Baking/boiling 16.78%		208.18		13.16
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.05	1.54

№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 3.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.46	1.46
3	Flour, premium	85.5	356.18	304.53	1.19	1.01
4	Potato starch	80.0	87.95	70.36	0.29	0.23
5	Essence	—	4.40	—	0.015	—
	Total	37.6 62.4	1621.13	1011.83	5.40	3.37
	Losses 7.1%			71.83		0.24
	Output	6.0 94.0	1000.00	940.00	3.33	3.13
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.19	0.12
	Baking/boiling 33.6%		525.38		1.75
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.13	0.12

Consolidated recipe, k=1.040348
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 332.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	133.12	95.85	138.49	99.71
2	Granulated sugar	99.85	112.81	112.64	117.37	117.19
3	Melange	27.0	39.02	10.54	40.60	10.96
4	Raw egg white	12.0	31.38	3.77	32.65	3.92
5	Flour, premium	85.5	25.91	22.15	26.95	23.04
6	Sign up	97.5	22.29	21.74	23.19	22.61
7	Water	—	17.64	—	18.36	—
8	Starch syrup	78.0	7.94	6.19	8.26	6.44
9	Potato starch	80.0	4.68	3.75	4.87	3.90
10	Essence	—	0.42	—	0.43	—
11	Sign up	99.85	0.18	0.18	0.19	0.19
	Total		395.40	276.80	411.35	287.96
	Total phase loss 2.6%			7.26
	Other losses 3.9%					11.17
	General losses 6.4%					18.43
	Output	81.0	332.80	269.53	332.80	269.53

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; raw egg white	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).	no data		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 №213 Cake "Star" contained in handbooks:

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

Consolidated recipe: №213 Cake "Star"

Recipe on №213 Cake "Star" contained in handbooks:

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