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All groups → All products → Cakes → Combination cakes → Sand-air cakes → №225 Cake "Festive" → No. 225 → Consolidated recipe

Consolidated recipe №225 Cake "Festive"

Weight 1.5 and 2 kg.

No. 225
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 284.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 101 Chocolate lipstick	88.0	200.00	176.00	56.98	50.14
3	No. 028 Almond for "Krakowski"	94.5	180.00	170.10	51.28	48.46
4	№047 Cream cream "New"	75.0	170.00	127.50	48.43	36.32
5	Roasted kernels	97.5	60.00	58.50	17.09	16.67
6	Sign up
	Total	9.8 90.2	1000.00	902.49	284.90	257.12
	Output	9.8 90.2	1000.00	902.49		257.12

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No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 99.72 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	309.25	259.77	30.84	25.90
3	Granulated sugar	99.85	206.17	205.86	20.56	20.53
4	Melange	27.0	72.16	19.48	7.20	1.94
5	Flour, premium (on the dust)	85.5	41.24	35.26	4.11	3.52
6	Sign up
7	Salt	96.5	2.06	1.99	0.21	0.20
8	Ammonium carbonic (E503(i))	—	0.52	—	0.052	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.052	0.026
	Total	16.2 83.8	1149.41	963.31	114.61	96.06
	Losses 1.9%			18.31		1.83
	Output	5.5 94.5	1000.00	945.00	99.72	94.23
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.09	0.91
	Baking/boiling 11.31%		128.80		12.84
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.97	0.91

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 56.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	14.33	—
3	Starch syrup	78.0	113.18	88.28	6.45	5.03
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	2.69	2.56
5	Essence	—	2.62	—	0.15	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	66.75	50.65
	Losses 1.0%			8.88		0.51
	Output	12.0 88.0	1000.00	880.00	56.98	50.14
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.33	0.25
	Baking/boiling 13.77%		160.50		9.15
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.29	0.25

No. 028 Almond for "Krakowski" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 51.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	298.27	290.81	15.30	14.91
3	Raw egg white	12.0	259.43	31.13	13.30	1.60
4	Flour, premium	85.5	144.13	123.23	7.39	6.32
	Total	20.5 79.5	1253.27	995.79	64.27	51.07
	Losses 5.1%			50.79		2.60
	Output	5.5 94.5	1000.00	945.00	51.28	48.46
	Losses before baking/boiling, shrinkage 2.55018%	79.5	31.96	25.39	1.64	1.30
	Baking/boiling 15.92%		194.44		9.97
	Losses after baking/boiling, shrinkage 2.55018%	94.5	26.87	25.39	1.38	1.30

№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 48.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	13.91	13.88
3	water	—	149.67	—	7.25	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	5.31	3.93
5	Vanilla powder	99.85	5.13	5.12	0.25	0.25
6	Sign up
	Total	25.0 75.0	1019.39	764.54	49.37	37.03
	Losses 1.9%			14.54		0.70
	Output	25.0 75.0	1000.00	750.00	48.43	36.32
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.47	0.35
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.47	0.35

Consolidated recipe, k=1.032209
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 284.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	105.73	105.58	109.14	108.98
2	Flour, premium	85.5	62.90	53.78	64.92	55.51
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	53.42	44.87	55.14	46.32
4	Water	—	21.58	—	22.27	—
5	Roasted kernels	97.5	17.09	16.67	17.64	17.20
6	Sign up	97.5	15.30	14.91	15.79	15.39
7	Raw egg white	12.0	13.30	1.60	13.73	1.65
8	Chocolate glaze [Skurikhin]	99.1	11.40	11.29	11.76	11.66
9	Melange	27.0	7.20	1.94	7.43	2.01
10	Starch syrup	78.0	6.45	5.03	6.66	5.19
11	Sign up	74.0	5.31	3.93	5.48	4.06
12	Cocoa powder [Skurikhin]	95.0	2.69	2.56	2.78	2.64
13	Vanilla powder	99.85	0.38	0.38	0.40	0.39
14	Essence	—	0.36	—	0.37	—
15	Salt	96.5	0.21	0.20	0.21	0.20
16	Sign up	—	0.079	—	0.082	—
17	Ammonium carbonic (E503(i))	—	0.052	—	0.054	—
18	Baking soda (E500(ii))	50.0	0.052	0.026	0.054	0.027
	Total		323.49	262.76	333.91	271.22
	Total phase loss 2.1%			5.64
	Other losses 3.1%					8.46
	General losses 5.2%					14.10
	Output	90.2	284.90	257.12	284.90	257.12

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Recipe on №225 Cake "Festive" contained in handbooks:

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

Consolidated recipe №225 Cake "Festive"

Recipe on №225 Cake "Festive" contained in handbooks:

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