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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №222 Cake "Kati" → No. 222 → Consolidated recipe

Consolidated recipe: №222 Cake "Kati"

Weight 1, 1.5, 2 and 3 kg.

No. 222
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 971.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№047 Cream cream "New"	75.0	250.00	187.50	242.85	182.14
3	Blotting syrup (in No. 053, 222)	50.0	150.00	75.00	145.71	72.86
4	Cherry jam	72.0	120.00	86.40	116.57	83.93
5	No. 023 Air	96.5	90.00	86.85	87.43	84.37
6	Sign up
7	Fruit	70.0	15.00	10.50	14.57	10.20
8	No. 104 Jelly	50.0	15.00	7.50	14.57	7.29
9	№023а Semi-finished product crumb "Air" №23	96.5	10.00	9.65	9.71	9.37
	Total	26.8 73.2	1000.00	732.00	971.40	711.06
	Output	26.8 73.2	1000.00	732.00		711.06

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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 315.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	109.58	109.42
3	Flour, premium	85.5	281.16	240.39	88.76	75.89
4	Potato starch	80.0	69.42	55.54	21.92	17.53
5	Essence	—	3.47	—	1.10	—
	Total	37.6 62.4	1279.69	798.72	404.00	252.16
	Losses 6.1%			48.72		15.38
	Output	25.0 75.0	1000.00	750.00	315.70	236.78
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	12.32	7.69
	Baking/boiling 16.78%		208.18		65.72
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	10.25	7.69

№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 242.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	69.72	69.62
3	water	—	149.67	—	36.35	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	26.62	19.70
5	Vanilla powder	99.85	5.13	5.12	1.25	1.24
6	Sign up
	Total	25.0 75.0	1019.39	764.54	247.56	185.67
	Losses 1.9%			14.54		3.53
	Output	25.0 75.0	1000.00	750.00	242.85	182.14
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	2.35	1.77
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	2.35	1.77

Blotting syrup (in No. 053, 222) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 145.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	444.11	—	64.71	—
3	Cognac or dessert wine	—	67.39	—	9.82	—
4	Citric acid (E330)	98.0	1.93	1.89	0.28	0.28
	Total	50.0 50.0	1024.61	512.30	149.30	74.65
	Losses 2.4%			12.30		1.79
	Output	50.0 50.0	1000.00	500.00	145.71	72.86
	Losses before baking/boiling, shrinkage 1.20091%	50.0	12.30	6.15	1.79	0.90
	Losses after baking/boiling, shrinkage 1.20091%	50.0	12.30	6.15	1.79	0.90

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 87.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	31.52	3.78
3	Vanilla powder	99.85	7.21	7.20	0.63	0.63
	Total	24.0 76.0	1329.19	1010.46	116.21	88.34
	Losses 4.5%			45.46		3.97
	Output	3.5 96.5	1000.00	965.00	87.43	84.37
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	2.61	1.99
	Baking/boiling 21.22%		275.73		24.11
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	2.06	1.99

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	6.04	6.03
3	Starch syrup	78.0	103.34	80.61	1.51	1.17
4	Agar (E406)	85.0	10.34	8.79	0.15	0.13
5	Essence	—	3.10	—	0.045	—
6	Sign up
7	Food paint	—	1.00	—	0.015	—
	Total	50.0 50.0	1010.08	505.04	14.72	7.36
	Losses 1.0%			5.04		0.073
	Output	50.0 50.0	1000.00	500.00	14.57	7.29
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.073	0.037
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.073	0.037

№023а Semi-finished product crumb "Air" №23 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	3.54	0.42
3	Vanilla powder	99.85	7.28	7.27	0.071	0.071
	Total	24.0 76.0	1343.26	1021.15	13.05	9.92
	Losses 5.5%			56.15		0.55
	Output	3.5 96.5	1000.00	965.00	9.71	9.37
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	0.36	0.27
	Baking/boiling 21.22%		277.23		2.69
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	0.28	0.27

Consolidated recipe, k=1.03721
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 971.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	353.32	352.79	366.47	365.92
2	Melange	27.0	182.64	49.31	189.44	51.15
3	Cherry jam	72.0	116.57	83.93	120.91	87.05
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	113.22	95.11	117.43	98.65
5	water	—	107.99	—	112.01	—
6	Sign up	85.5	88.76	75.89	92.07	78.72
7	Raw egg white	12.0	35.06	4.21	36.36	4.36
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	26.62	19.70	27.61	20.43
9	"Patterned" chocolate	99.4	24.28	24.14	25.19	25.04
10	Potato starch	80.0	21.92	17.53	22.73	18.19
11	Sign up	70.0	14.57	10.20	15.11	10.58
12	Cognac or dessert wine	—	10.22	—	10.60	—
13	Vanilla powder	99.85	1.95	1.94	2.02	2.02
14	Starch syrup	78.0	1.51	1.17	1.56	1.22
15	Essence	—	1.14	—	1.18	—
16	Sign up	98.0	0.31	0.31	0.32	0.32
17	Agar (E406)	85.0	0.15	0.13	0.16	0.13
18	Food paint	—	0.015	—	0.015	—
	Total		1100.26	736.36	1141.20	763.76
	Total phase loss 3.4%			25.30
	Other losses 3.6%					27.40
	General losses 6.9%					52.70
	Output	73.2	971.40	711.06	971.40	711.06

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	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	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

how to calculate the recipe for the cake

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Recipe on №222 Cake "Kati" contained in handbooks:

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

Consolidated recipe: №222 Cake "Kati"

Recipe on №222 Cake "Kati" contained in handbooks:

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