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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №216 Cake "Morning" → No. 216 → Consolidated recipe

Consolidated recipe: №216 Cake "Morning"

Weight 0.5 and 1 kg.

No. 216
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 543.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Sponge cake with yolk	75.0	225.00	168.75	122.38	91.78
3	Roasted kernels	97.5	125.00	121.88	67.99	66.29
4	No. 023 Air	96.5	105.00	101.32	57.11	55.11
5	No. 095 Blotting syrup	50.0	100.00	50.00	54.39	27.20
6	Sign up
7	№002 Fried biscuit crumb	94.0	10.00	9.40	5.44	5.11
	Total	24.9 75.1	1000.00	751.45	543.90	408.71
	Output	24.9 75.1	1000.00	751.45		408.71

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Creamy coffee cream (in No. 216) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 217.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	259.83	259.44	56.53	56.44
3	water	—	133.96	—	29.14	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	99.22	73.42	21.59	15.97
5	No. 111 Coffee extract	3.0	49.66	1.49	10.80	0.32
6	Sign up
7	No. 116 Zhzhenka	78.0	17.38	13.56	3.78	2.95
8	Vanillin	—	0.13	—	0.028	—
	Total	31.1 68.9	1019.35	702.33	221.77	152.80
	Losses 1.9%			13.33		2.90
	Output	31.1 68.9	1000.00	689.00	217.56	149.90
	Losses before baking/boiling, shrinkage 0.94902%	68.9	9.67	6.67	2.10	1.45
	Losses after baking/boiling, shrinkage 0.94902%	68.9	9.67	6.67	2.10	1.45

Sponge cake with yolk recipe for the "Morning" cake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 122.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	249.36	114.71	30.52	14.04
3	Flour, premium	85.5	243.26	207.99	29.77	25.45
4	Granulated sugar	99.85	243.25	242.89	29.77	29.72
5	Potato starch	80.0	78.67	62.94	9.63	7.70
6	Sign up
7	Essence	—	3.61	—	0.44	—
	Total	41.5 58.5	1365.44	798.72	167.10	97.75
	Losses 6.1%			48.72		5.96
	Output	25.0 75.0	1000.00	750.00	122.38	91.78
	Losses before baking/boiling, shrinkage 3.04973%	58.5	41.64	24.36	5.10	2.98
	Baking/boiling 22.01%		291.32		35.65
	Losses after baking/boiling, shrinkage 3.04973%	75.0	32.48	24.36	3.97	2.98

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 57.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	20.59	2.47
3	Vanilla powder	99.85	7.21	7.20	0.41	0.41
	Total	24.0 76.0	1329.19	1010.46	75.91	57.71
	Losses 4.5%			45.46		2.60
	Output	3.5 96.5	1000.00	965.00	57.11	55.11
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	1.71	1.30
	Baking/boiling 21.22%		275.73		15.75
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	1.35	1.30

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 54.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	27.91	27.86
3	Cognac or dessert wine	—	47.95	—	2.61	—
4	Essence of rum	—	1.92	—	0.10	—
	Total	54.6 45.4	1127.32	512.30	61.31	27.86
	Losses 2.4%			12.30		0.67
	Output	50.0 50.0	1000.00	500.00	54.39	27.20
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.74	0.33
	Baking/boiling 9.11%		101.49		5.52
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.67	0.33

No. 111 Coffee extract basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Natural roasted coffee	96.0	32.31	31.02	0.35	0.34
	Total	97.0 3.0	1033.92	31.02	11.17	0.34
	Losses 3.3%			1.02		0.011
	Output	97.0 3.0	1000.00	30.00	10.80	0.32
	Losses before baking/boiling, shrinkage 1.64036%	3.0	16.96	0.51	0.18	0.006
	Losses after baking/boiling, shrinkage 1.64036%	3.0	16.96	0.51	0.18	0.006

№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 5.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.39	2.39
3	Flour, premium	85.5	356.18	304.53	1.94	1.66
4	Potato starch	80.0	87.95	70.36	0.48	0.38
5	Essence	—	4.40	—	0.024	—
	Total	37.6 62.4	1621.13	1011.83	8.82	5.50
	Losses 7.1%			71.83		0.39
	Output	6.0 94.0	1000.00	940.00	5.44	5.11
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.31	0.20
	Baking/boiling 33.6%		525.38		2.86
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.21	0.20

No. 116 Zhzhenka basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	1.97	—
	Total	37.6 62.4	1388.75	866.67	5.25	3.28
	Losses 10.0%			86.67		0.33
	Output	22.0 78.0	1000.00	780.00	3.78	2.95
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.26	0.16
	Baking/boiling 19.99%		263.76		1.00
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.21	0.16

Consolidated recipe, k=1.041356
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 543.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	174.78	174.52	182.01	181.74
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	96.61	81.15	100.61	84.51
3	water	—	72.63	—	75.63	—
4	Roasted kernels	97.5	67.99	66.29	70.80	69.03
5	Melange	27.0	66.15	17.86	68.88	18.60
6	Sign up	85.5	31.71	27.11	33.02	28.23
7	Raw egg yolk	46.0	30.52	14.04	31.78	14.62
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	21.59	15.97	22.48	16.63
9	Raw egg white	12.0	20.59	2.47	21.44	2.57
10	Fruit	70.0	19.04	13.33	19.82	13.88
11	Sign up	80.0	10.11	8.08	10.52	8.42
12	Alcohol	—	8.10	—	8.44	—
13	Cognac or dessert wine	—	2.61	—	2.72	—
14	Essence	—	0.47	—	0.48	—
15	Vanilla powder	99.85	0.41	0.41	0.43	0.43
16	Sign up	96.0	0.35	0.34	0.36	0.35
17	Essence of rum	—	0.10	—	0.11	—
18	Vanillin	—	0.028	—	0.029	—
	Total		623.77	421.57	649.57	439.00
	Total phase loss 3.0%			12.86
	Other losses 4.0%					17.43
	General losses 6.9%					30.29
	Output	75.1	543.90	408.71	543.90	408.71

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	raw egg yolk; 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).	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 №216 Cake "Morning" contained in handbooks:

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

Consolidated recipe: №216 Cake "Morning"

Recipe on №216 Cake "Morning" contained in handbooks:

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