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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №215 Cake "Yuzhanka" → No. 215 → Consolidated recipe

Consolidated recipe: №215 Cake "Yuzhanka"

Weight 1.0 kg.

No. 215
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 175.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 032 Airy nut	97.5	200.00	195.00	35.14	34.26
3	№059 Cream "Charlotte" (main)	75.0	200.00	150.00	35.14	26.36
4	No. 001 Biscuit (main)	75.0	190.00	142.50	33.38	25.04
5	№002 Fried biscuit crumb	94.0	10.00	9.40	1.76	1.65
	Total	21.5 78.5	1000.00	784.90	175.70	137.91
	Output	21.5 78.5	1000.00	784.90		137.91

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№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 35.14 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	422.23	354.67	14.84	12.46
3	Vanilla powder	99.85	4.10	4.09	0.14	0.14
4	Cognac or dessert wine	—	1.64	—	0.058	—
	Total	25.0 75.0	1022.08	766.09	35.92	26.92
	Losses 2.1%			16.09		0.57
	Output	25.0 75.0	1000.00	750.00	35.14	26.36
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.38	0.28
	Baking/boiling 0.06%		0.62		0.022
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.38	0.28

No. 032 Airy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 35.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	351.31	342.53	12.35	12.04
3	Raw egg white	12.0	278.15	33.38	9.77	1.17
4	Flour, premium	85.5	92.72	79.28	3.26	2.79
5	Vanilla powder	99.85	1.66	1.66	0.058	0.058
	Total	21.2 78.8	1262.70	994.89	44.37	34.96
	Losses 2.0%			19.89		0.70
	Output	2.5 97.5	1000.00	975.00	35.14	34.26
	Losses before baking/boiling, shrinkage 0.99961%	78.8	12.62	9.95	0.44	0.35
	Baking/boiling 19.19%		239.88		8.43
	Losses after baking/boiling, shrinkage 0.99961%	97.5	10.20	9.95	0.36	0.35

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 33.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	11.59	11.57
3	Flour, premium	85.5	281.16	240.39	9.39	8.02
4	Potato starch	80.0	69.42	55.54	2.32	1.85
5	Essence	—	3.47	—	0.12	—
	Total	37.6 62.4	1279.69	798.72	42.72	26.66
	Losses 6.1%			48.72		1.63
	Output	25.0 75.0	1000.00	750.00	33.38	25.04
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.30	0.81
	Baking/boiling 16.78%		208.18		6.95
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.08	0.81

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	8.79	1.05
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	2.34	0.63
	Total	38.9 61.1	1164.48	711.21	24.31	14.85
	Losses 3.6%			25.61		0.53
	Output	31.4 68.6	1000.00	685.60	20.88	14.31
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.44	0.27
	Baking/boiling 10.92%		124.84		2.61
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.39	0.27

№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 1.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.77	0.77
3	Flour, premium	85.5	356.18	304.53	0.63	0.54
4	Potato starch	80.0	87.95	70.36	0.15	0.12
5	Essence	—	4.40	—	0.008	—
	Total	37.6 62.4	1621.13	1011.83	2.85	1.78
	Losses 7.1%			71.83		0.13
	Output	6.0 94.0	1000.00	940.00	1.76	1.65
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.10	0.063
	Baking/boiling 33.6%		525.38		0.92
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.067	0.063

Consolidated recipe, k=1.043783
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 175.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	70.28	50.60	73.36	52.82
2	Granulated sugar	99.85	25.54	25.50	26.66	26.62
3	Melange	27.0	20.60	5.56	21.50	5.81
4	Powdered sugar	99.85	18.94	18.91	19.76	19.73
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	14.84	12.46	15.49	13.01
6	Sign up	85.5	13.27	11.35	13.85	11.84
7	Roasted kernels	97.5	12.35	12.04	12.89	12.56
8	Raw egg white	12.0	9.77	1.17	10.20	1.22
9	Fresh whole milk the weight ratio of fat 3.2%	12.0	8.79	1.05	9.17	1.10
10	Potato starch	80.0	2.47	1.98	2.58	2.06
11	Sign up	27.0	2.34	0.63	2.45	0.66
12	Vanilla powder	99.85	0.20	0.20	0.21	0.21
13	Essence	—	0.12	—	0.13	—
14	Cognac or dessert wine	—	0.058	—	0.060	—
	Total		199.57	141.46	208.31	147.65
	Total phase loss 2.5%			3.55
	Other losses 4.2%					6.19
	General losses 6.6%					9.75
	Output	78.5	175.70	137.91	175.70	137.91

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	chicken eggs; 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	fresh whole milk the weight ratio of fat 3.2%; butter	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 №215 Cake "Yuzhanka" contained in handbooks:

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

Consolidated recipe: №215 Cake "Yuzhanka"

Recipe on №215 Cake "Yuzhanka" contained in handbooks:

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