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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №218 Cake "Verkhovyna" → No. 218 → Consolidated recipe

Consolidated recipe №218 Cake "Verkhovyna"

Weight 1 and 2 kg.

No. 218
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Semi-finished biscuit-nut product with milk (in 218)	80.0	247.00	197.60	14.75	11.80
3	№015 Biscuit "Stephanie"	94.0	170.00	159.80	10.15	9.54
4	No. 021 Puff	92.5	107.00	98.98	6.39	5.91
5	No. 095 Blotting syrup	50.0	66.00	33.00	3.94	1.97
6	Sign up
7	Roasted kernels	97.5	21.00	20.48	1.25	1.22
	Total	15.4 84.6	1000.00	845.71	59.70	50.49
	Output	15.4 84.6	1000.00	845.71		50.49

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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 19.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	5.11	5.10
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	3.83	2.83
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	0.93	0.88
5	Vanilla powder	99.85	2.32	2.32	0.045	0.045
6	Sign up
	Total	13.4 86.6	1012.25	876.67	19.52	16.90
	Losses 1.9%			16.67		0.32
	Output	14.0 86.0	1000.00	860.00	19.28	16.58
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.19	0.16
	Baking/boiling -0.7%		-7.06		-0.14
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.19	0.16

Semi-finished biscuit-nut product with milk (in 218) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	265.06	264.66	3.91	3.90
3	Roasted kernels	97.5	247.49	241.30	3.65	3.56
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	180.74	133.75	2.67	1.97
5	Flour, premium	85.5	114.36	97.78	1.69	1.44
6	Sign up
	Total	30.8 69.2	1231.88	851.98	18.17	12.56
	Losses 6.1%			51.98		0.77
	Output	20.0 80.0	1000.00	800.00	14.75	11.80
	Losses before baking/boiling, shrinkage 3.05062%	69.2	37.58	25.99	0.55	0.38
	Baking/boiling 13.55%		161.81		2.39
	Losses after baking/boiling, shrinkage 3.05062%	80.0	32.49	25.99	0.48	0.38

№015 Biscuit "Stephanie" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	256.23	255.85	2.60	2.60
3	Chicken eggs [chicken egg] [2]	27.0	236.12	63.75	2.40	0.65
4	Roasted kernels	97.5	231.32	225.54	2.35	2.29
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	220.21	184.98	2.23	1.88
6	Sign up
7	Ammonium carbonic (E503(i))	—	4.43	—	0.045	—
8	Salt	96.5	2.91	2.81	0.030	0.028
9	Vanillin	—	0.24	—	0.002	—
	Total	20.8 79.2	1249.34	989.46	12.68	10.04
	Losses 5.0%			49.46		0.50
	Output	6.0 94.0	1000.00	940.00	10.15	9.54
	Losses before baking/boiling, shrinkage 2.49932%	79.2	31.22	24.73	0.32	0.25
	Baking/boiling 15.75%		191.81		1.95
	Losses after baking/boiling, shrinkage 2.49932%	94.0	26.31	24.73	0.27	0.25

No. 021 Puff basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.39 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	438.58	368.41	2.80	2.35
3	Melange	27.0	33.34	9.00	0.21	0.058
4	Salt	96.5	5.26	5.08	0.034	0.032
5	Citric acid (E330)	98.0	0.87	0.85	0.006	0.005
	Total	16.7 83.3	1135.91	945.81	7.26	6.04
	Losses 2.2%			20.81		0.13
	Output	7.5 92.5	1000.00	925.00	6.39	5.91
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	0.080	0.066
	Baking/boiling 9.98%		112.17		0.72
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	0.072	0.066

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 3.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	2.02	2.02
3	Cognac or dessert wine	—	47.95	—	0.19	—
4	Essence of rum	—	1.92	—	0.008	—
	Total	54.6 45.4	1127.32	512.30	4.44	2.02
	Losses 2.4%			12.30		0.048
	Output	50.0 50.0	1000.00	500.00	3.94	1.97
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.053	0.024
	Baking/boiling 9.11%		101.49		0.40
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.048	0.024

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	0.99	—
3	Starch syrup	78.0	113.18	88.28	0.45	0.35
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	0.19	0.18
5	Essence	—	2.62	—	0.010	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	4.62	3.50
	Losses 1.0%			8.88		0.035
	Output	12.0 88.0	1000.00	880.00	3.94	3.47
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.023	0.018
	Baking/boiling 13.77%		160.50		0.63
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.020	0.018

Consolidated recipe, k=1.037015
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 59.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	14.61	12.28	15.15	12.73
2	Granulated sugar	99.85	11.50	11.49	11.93	11.91
3	Flour, premium	85.5	8.71	7.45	9.04	7.73
4	Chicken eggs [chicken egg] [2]	27.0	8.65	2.34	8.97	2.42
5	Roasted kernels	97.5	7.25	7.07	7.52	7.33
6	Sign up	74.0	6.50	4.81	6.74	4.99
7	Powdered sugar	99.85	5.11	5.10	5.30	5.29
8	Water	—	3.21	—	3.33	—
9	Cocoa powder [Skurikhin]	95.0	1.31	1.24	1.36	1.29
10	Starch syrup	78.0	0.45	0.35	0.46	0.36
11	Sign up	—	0.22	—	0.23	—
12	Melange	27.0	0.21	0.058	0.22	0.060
13	Salt	96.5	0.063	0.061	0.065	0.063
14	Vanilla powder	99.85	0.054	0.054	0.056	0.056
15	Ammonium carbonic (E503(i))	—	0.045	—	0.047	—
16	Sign up	—	0.010	—	0.011	—
17	Essence of rum	—	0.008	—	0.008	—
18	Citric acid (E330)	98.0	0.006	0.005	0.006	0.006
19	Vanillin	—	0.005	—	0.005	—
	Total		67.93	52.30	70.45	54.23
	Total phase loss 3.5%			1.81
	Other losses 3.6%					1.94
	General losses 6.9%					3.74
	Output	84.6	59.70	50.49	59.70	50.49

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Recipe on №218 Cake "Verkhovyna" contained in handbooks:

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

Consolidated recipe №218 Cake "Verkhovyna"

Recipe on №218 Cake "Verkhovyna" contained in handbooks:

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