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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №241 Cake "Tambovsky" → No. 241 → Consolidated recipe

Consolidated recipe: №241 Cake "Tambovsky"

Weight 0.5 kg.

No. 241
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 042 Sheet wafers	97.5	170.00	165.75	3.25	3.17
3	Roasted cashew kernels [2]	97.5	36.00	35.10	0.69	0.67
4	A crumb of sheet wafers (in No. 241, 242, 245)	97.5	10.00	9.75	0.19	0.19
	Total	2.1 97.9	1000.00	978.92	19.10	18.70
	Output	2.1 97.9	1000.00	978.92		18.70

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Fat filling with nuts (in No. 241) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	280.76	279.92	4.20	4.19
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	105.09	88.28	1.57	1.32
4	Roasted kernels	97.5	52.64	51.32	0.79	0.77
5	Vanilla powder	99.85	5.52	5.51	0.083	0.083
	Total	2.0 98.0	1004.74	984.92	15.05	14.75
	Losses 0.5%			4.92		0.074
	Output	2.0 98.0	1000.00	980.00	14.97	14.67
	Losses before baking/boiling, shrinkage 0.24966%	98.0	2.51	2.46	0.038	0.037
	Baking/boiling -0.03%		-0.28		-0.004
	Losses after baking/boiling, shrinkage 0.24966%	98.0	2.51	2.46	0.038	0.037

No. 042 Sheet wafers basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	0.40	0.18
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.020	0.010
4	Salt	96.5	6.10	5.89	0.020	0.019
	Total	18.2 81.8	1353.95	1107.95	4.40	3.60
	Losses 12.0%			132.95		0.43
	Output	2.5 97.5	1000.00	975.00	3.25	3.17
	Losses before baking/boiling, shrinkage 5.99985%	81.8	81.23	66.48	0.26	0.22
	Baking/boiling 16.07%		204.54		0.66
	Losses after baking/boiling, shrinkage 5.99985%	97.5	68.18	66.48	0.22	0.22

Consolidated recipe, k=1.020633
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 19.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	8.40	8.38	8.57	8.56
2	Confectionery fat	99.7	4.20	4.19	4.29	4.28
3	Flour, premium	85.5	3.96	3.39	4.04	3.46
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	1.57	1.32	1.61	1.35
5	Roasted kernels	97.5	0.79	0.77	0.80	0.78
6	Sign up	97.5	0.69	0.67	0.70	0.68
7	Raw egg yolk	46.0	0.40	0.18	0.40	0.19
8	A crumb of sheet wafers (in No. 241, 242, 245)	97.5	0.19	0.19	0.19	0.19
9	Vanilla powder	99.85	0.083	0.083	0.084	0.084
10	Baking soda (E500(ii))	50.0	0.020	0.010	0.020	0.010
11	Sign up	96.5	0.020	0.019	0.020	0.020
	Total		20.32	19.20	20.74	19.60
	Total phase loss 2.6%			0.51
	Other losses 2.0%					0.40
	General losses 4.6%					0.90
	Output	97.9	19.10	18.70	19.10	18.70

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	raw egg yolk	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.	Yes	roasted cashew kernels	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 №241 Cake "Tambovsky" contained in handbooks:

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

Consolidated recipe: №241 Cake "Tambovsky"

Recipe on №241 Cake "Tambovsky" contained in handbooks:

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