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All groups → All products → Cakes → Combination cakes → Sand-air cakes → №226 Cake "Bukovina" → No. 226 → Consolidated recipe

Consolidated recipe: №226 Cake "Bukovina"

Weight 0.8 and 1.2 kg.

No. 226
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 550.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	72.0	200.00	144.00	110.02	79.21
3	No. 028 Almond for "Krakowski"	94.5	200.00	189.00	110.02	103.97
4	# 099 Lipstick	88.0	96.00	84.48	52.81	46.47
5	Cocoa powder [Skurikhin]	95.0	4.00	3.80	2.20	2.09
	Total	10.6 89.4	1000.00	893.78	550.10	491.67
	Output	10.6 89.4	1000.00	893.78		491.67

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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 275.05 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	85.06	71.45
3	Granulated sugar	99.85	206.17	205.86	56.71	56.62
4	Melange	27.0	72.16	19.48	19.85	5.36
5	Flour, premium (on the dust)	85.5	41.24	35.26	11.34	9.70
6	Sign up
7	Salt	96.5	2.06	1.99	0.57	0.55
8	Ammonium carbonic (E503(i))	—	0.52	—	0.14	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.14	0.072
	Total	16.2 83.8	1149.41	963.31	316.15	264.96
	Losses 1.9%			18.31		5.04
	Output	5.5 94.5	1000.00	945.00	275.05	259.92
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	3.00	2.52
	Baking/boiling 11.31%		128.80		35.43
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.66	2.52

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 110.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	298.27	290.81	32.82	32.00
3	Raw egg white	12.0	259.43	31.13	28.54	3.43
4	Flour, premium	85.5	144.13	123.23	15.86	13.56
	Total	20.5 79.5	1253.27	995.79	137.88	109.56
	Losses 5.1%			50.79		5.59
	Output	5.5 94.5	1000.00	945.00	110.02	103.97
	Losses before baking/boiling, shrinkage 2.55018%	79.5	31.96	25.39	3.52	2.79
	Baking/boiling 15.92%		194.44		21.39
	Losses after baking/boiling, shrinkage 2.55018%	94.5	26.87	25.39	2.96	2.79

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 52.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	14.00	—
3	Starch syrup	78.0	119.29	93.05	6.30	4.91
4	Essence	—	2.76	—	0.15	—
	Total	25.0 75.0	1182.37	887.09	62.44	46.85
	Losses 0.8%			7.09		0.37
	Output	12.0 88.0	1000.00	880.00	52.81	46.47
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.25	0.19
	Baking/boiling 14.74%		173.61		9.17
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.21	0.19

Consolidated recipe, k=1.029602
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 550.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	168.97	144.47	173.97	148.74
2	Granulated sugar	99.85	159.37	159.13	164.09	163.84
3	Jam	72.0	110.02	79.21	113.28	81.56
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	85.06	71.45	87.58	73.56
5	Roasted almond kernel	97.5	32.82	32.00	33.79	32.94
6	Sign up	12.0	28.54	3.43	29.39	3.53
7	Melange	27.0	19.85	5.36	20.44	5.52
8	Water	—	14.00	—	14.41	—
9	Starch syrup	78.0	6.30	4.91	6.49	5.06
10	Cocoa powder [Skurikhin]	95.0	2.20	2.09	2.27	2.15
11	Sign up	—	0.72	—	0.74	—
12	Salt	96.5	0.57	0.55	0.58	0.56
13	Ammonium carbonic (E503(i))	—	0.14	—	0.15	—
14	Baking soda (E500(ii))	50.0	0.14	0.072	0.15	0.074
	Total		628.69	502.67	647.30	517.55
	Total phase loss 2.2%			11.00
	Other losses 2.9%					14.88
	General losses 5.0%					25.88
	Output	89.4	550.10	491.67	550.10	491.67

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; 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	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

how to calculate the recipe for the cake

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Recipe on №226 Cake "Bukovina" contained in handbooks:

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

Consolidated recipe: №226 Cake "Bukovina"

Recipe on №226 Cake "Bukovina" contained in handbooks:

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