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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №220 Cake "Manushak" → No. 220 → Consolidated recipe

Consolidated recipe №220 Cake "Manushak"

Weight 1 kg.

No. 220
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 323.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	200.00	150.00	64.68	48.51
3	№059 Cream "Charlotte" (main)	75.0	150.00	112.50	48.51	36.38
4	№067 Cream "Charlotte" chocolate	75.5	150.00	113.25	48.51	36.63
5	No. 023 Air	96.5	125.00	120.62	40.42	39.01
6	Sign up
	Total	21.4 78.6	1000.00	785.50	323.40	254.03
	Output	21.4 78.6	1000.00	785.50		254.03

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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 48.51 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	20.48	17.21
3	Vanilla powder	99.85	4.10	4.09	0.20	0.20
4	Cognac or dessert wine	—	1.64	—	0.080	—
	Total	25.0 75.0	1022.08	766.09	49.58	37.16
	Losses 2.1%			16.09		0.78
	Output	25.0 75.0	1000.00	750.00	48.51	36.38
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.52	0.39
	Baking/boiling 0.06%		0.62		0.030
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.52	0.39

№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 48.51 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	382.33	321.16	18.55	15.58
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	2.34	2.22
4	Cognac	—	1.52	—	0.074	—
5	Vanilla powder	99.85	1.42	1.42	0.069	0.069
	Total	24.5 75.5	1021.07	771.21	49.53	37.41
	Losses 2.1%			16.21		0.79
	Output	24.5 75.5	1000.00	755.00	48.51	36.63
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.52	0.39
	Baking/boiling -0.04%		-0.39		-0.019
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.52	0.39

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 64.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	22.45	22.42
3	Flour, premium	85.5	281.16	240.39	18.19	15.55
4	Potato starch	80.0	69.42	55.54	4.49	3.59
5	Essence	—	3.47	—	0.22	—
	Total	37.6 62.4	1279.69	798.72	82.77	51.66
	Losses 6.1%			48.72		3.15
	Output	25.0 75.0	1000.00	750.00	64.68	48.51
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.52	1.58
	Baking/boiling 16.78%		208.18		13.47
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.10	1.58

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 57.33 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	24.13	2.90
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	6.43	1.74
	Total	38.9 61.1	1164.48	711.21	66.76	40.77
	Losses 3.6%			25.61		1.47
	Output	31.4 68.6	1000.00	685.60	57.33	39.30
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.20	0.73
	Baking/boiling 10.92%		124.84		7.16
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.07	0.73

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 40.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	14.57	1.75
3	Vanilla powder	99.85	7.21	7.20	0.29	0.29
	Total	24.0 76.0	1329.19	1010.46	53.73	40.85
	Losses 4.5%			45.46		1.84
	Output	3.5 96.5	1000.00	965.00	40.42	39.01
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	1.21	0.92
	Baking/boiling 21.22%		275.73		11.15
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.95	0.92

Consolidated recipe, k=1.036772
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 323.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	97.51	97.36	101.10	100.94
2	Jam	72.0	97.02	69.85	100.59	72.42
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	39.03	32.78	40.46	33.99
4	Melange	27.0	37.42	10.10	38.80	10.47
5	Roasted kernels	97.5	24.26	23.65	25.15	24.52
6	Sign up	12.0	24.13	2.90	25.02	3.00
7	Flour, premium	85.5	18.19	15.55	18.85	16.12
8	Raw egg white	12.0	14.57	1.75	15.11	1.81
9	Chicken eggs [chicken egg] [2]	27.0	6.43	1.74	6.67	1.80
10	Potato starch	80.0	4.49	3.59	4.66	3.72
11	Sign up	95.0	2.34	2.22	2.42	2.30
12	Vanilla powder	99.85	0.56	0.56	0.58	0.58
13	Essence	—	0.22	—	0.23	—
14	Cognac or dessert wine	—	0.080	—	0.082	—
15	Cognac	—	0.074	—	0.076	—
	Total		366.32	262.05	379.79	271.69
	Total phase loss 3.1%			8.02
	Other losses 3.5%					9.64
	General losses 6.5%					17.66
	Output	78.6	323.40	254.03	323.40	254.03

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Recipe on №220 Cake "Manushak" contained in handbooks:

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

Consolidated recipe №220 Cake "Manushak"

Recipe on №220 Cake "Manushak" contained in handbooks:

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