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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №221 Cake "Bucuria" → No. 221 → Consolidated recipe

Consolidated recipe: №221 Cake "Bucuria"

Weight 1.0 kg.

No. 221
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 808.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	280.00	210.00	226.30	169.72
3	Strawberry jam 2	72.0	160.00	115.20	129.31	93.10
4	Protein semi-finished product (in No. 96, 97, 99, 221)	96.5	130.00	125.45	105.07	101.39
5	Semi-finished protein crumb (in No. 221)	96.5	10.00	9.65	8.08	7.80
	Total	17.4 82.6	1000.00	825.70	808.20	667.33
	Output	17.4 82.6	1000.00	825.70		667.33

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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 226.3 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	95.55	80.26
3	Vanilla powder	99.85	4.10	4.09	0.93	0.93
4	Cognac or dessert wine	—	1.64	—	0.37	—
	Total	25.0 75.0	1022.08	766.09	231.29	173.36
	Losses 2.1%			16.09		3.64
	Output	25.0 75.0	1000.00	750.00	226.30	169.72
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	2.43	1.82
	Baking/boiling 0.06%		0.62		0.14
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	2.43	1.82

Semi-finished protein crumb (in No. 221) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	3.5 96.5	1010.61	975.24	8.17	7.88
	Losses 1.0%			10.24		0.083
	Output	3.5 96.5	1000.00	965.00	8.08	7.80
	Losses before baking/boiling, shrinkage 0.525%	96.5	5.31	5.12	0.043	0.041
	Losses after baking/boiling, shrinkage 0.525%	96.5	5.31	5.12	0.043	0.041

Sponge cake with butter recipe for cake "Bucuria"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 339.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	329.90	329.41	111.98	111.81
3	Flour, premium	85.5	329.37	281.61	111.80	95.59
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	253.43	212.88	86.03	72.26
5	Vanilla essence	—	7.88	—	2.67	—
	Total	28.8 71.2	1300.62	926.51	441.49	314.50
	Losses 6.1%			56.51		19.18
	Output	13.0 87.0	1000.00	870.00	339.44	295.32
	Losses before baking/boiling, shrinkage 3.04954%	71.2	39.66	28.25	13.46	9.59
	Baking/boiling 18.12%		228.48		77.56
	Losses after baking/boiling, shrinkage 3.04954%	87.0	32.48	28.25	11.02	9.59

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 134.44 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	56.59	6.79
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	15.09	4.07
	Total	38.9 61.1	1164.48	711.21	156.56	95.62
	Losses 3.6%			25.61		3.44
	Output	31.4 68.6	1000.00	685.60	134.44	92.18
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	2.82	1.72
	Baking/boiling 10.92%		124.84		16.78
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	2.51	1.72

Protein semi-finished product (in No. 96, 97, 99, 221) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	445.81	53.50	50.48	6.06
	Total	28.0 72.0	1404.22	1010.47	159.01	114.42
	Losses 4.5%			45.47		5.15
	Output	3.5 96.5	1000.00	965.00	113.23	109.27
	Losses before baking/boiling, shrinkage 2.24992%	72.0	31.59	22.73	3.58	2.57
	Baking/boiling 25.43%		349.07		39.53
	Losses after baking/boiling, shrinkage 2.24992%	96.5	23.56	22.73	2.67	2.57

Consolidated recipe, k=1.025703
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 808.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	305.39	304.93	313.24	312.77
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	181.57	152.52	186.24	156.44
3	Chicken eggs [chicken egg] [2]	27.0	144.09	38.90	147.80	39.90
4	Strawberry jam 2	72.0	129.31	93.10	132.64	95.50
5	Flour, premium	85.5	111.80	95.59	114.68	98.05
6	Sign up	12.0	56.59	6.79	58.04	6.97
7	Raw egg white	12.0	50.48	6.06	51.78	6.21
8	Vanilla essence	—	2.67	—	2.74	—
9	Vanilla powder	99.85	0.93	0.93	0.95	0.95
10	Cognac or dessert wine	—	0.37	—	0.38	—
	Total		983.21	698.83	1008.48	716.79
	Total phase loss 4.5%			31.50
	Other losses 2.5%					17.96
	General losses 6.9%					49.46
	Output	82.6	808.20	667.33	808.20	667.33

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; 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	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 №221 Cake "Bucuria" contained in handbooks:

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

Consolidated recipe: №221 Cake "Bucuria"

Recipe on №221 Cake "Bucuria" contained in handbooks:

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