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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → Cinnamon sponge cake → for cakes "Chocolate", "Praline", "Nut", "Strawberry", "Mokka" → Consolidated recipe

Consolidated recipe Cinnamon sponge cake

Cinnamon sponge cake for cakes "Chocolate", "Praline", "Nut", "Strawberry", "Mokka"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 423.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.91	278.49	118.03	117.86
3	Flour, premium	85.5	278.73	238.31	117.96	100.85
4	Chicken eggs [chicken egg] [2]	27.0	239.76	64.74	101.47	27.40
5	No. 108 Marzipan for fruits and vegetables	93.0	139.52	129.75	59.04	54.91
6	Sign up
7	Cinnamon	100.0	0.56	0.56	0.24	0.24
8	Lemon essence	—	0.50	—	0.21	—
	Total	22.2 77.8	1217.62	946.82	515.30	400.70
	Losses 6.0%			56.82		24.05
	Output	11.0 89.0	1000.00	890.00		376.65
	Losses before baking/boiling, shrinkage 3.0008%	77.8	36.54	28.41	15.46	12.02
	Baking/boiling 12.63%		149.16		63.12
	Losses after baking/boiling, shrinkage 3.0008%	89.0	31.92	28.41	13.51	12.02

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No. 108 Marzipan for fruits and vegetables basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	398.09	397.49	23.51	23.47
3	Powdered sugar	99.85	99.52	99.37	5.88	5.87
4	Cognac or dessert wine	—	29.85	—	1.76	—
5	water	—	19.45	—	1.15	—
6	Sign up
7	Dye	—	1.00	—	0.059	—
	Total	7.0 93.0	1060.45	986.21	62.61	58.23
	Losses 5.7%			56.21		3.32
	Output	7.0 93.0	1000.00	930.00	59.04	54.91
	Losses before baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	1.78	1.66
	Losses after baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	1.78	1.66

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 423.2 kg finished product
			in kind	in solids
1	Sign up	99.85	123.91	123.72
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	118.10	99.20
3	Flour, premium	85.5	117.96	100.85
4	Chicken eggs [chicken egg] [2]	27.0	101.47	27.40
5	Dried almond kernel	96.0	29.38	28.21
6	Sign up	99.85	23.51	23.47
7	Cognac or dessert wine	—	1.76	—
8	water	—	1.15	—
9	Starch syrup	78.0	0.88	0.69
10	Salt	96.5	0.25	0.24
11	Sign up	100.0	0.24	0.24
12	Lemon essence	—	0.21	—
13	Dye	—	0.059	—
	Total		518.87	404.02
	General losses 6.8%			27.37
	Output	89.0	423.20	376.65

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Recipe on Cinnamon sponge cake contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe Cinnamon sponge cake

Recipe on Cinnamon sponge cake contained in handbooks:

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