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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → Cake "Sun Valley" → Basic recipe → Consolidated recipe

Consolidated recipe Cake "Sun Valley"

Weight not less than 1 kg

Basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 346.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№105 Souffle76.0 290.00 220.40 100.40 76.30 
3No. 001 Biscuit (main)75.0 250.00 187.50 86.55 64.91 
4No. 095 Blotting syrup50.0 64.00 32.00 22.16 11.08 
5Jam, confiture, preserves72.0 60.00 43.20 20.77 14.96 
6Sign up
7№002 Fried biscuit crumb94.0 6.00 5.64 2.08 1.95 
Total44.2 55.8 1000.00 558.04 346.20 193.19 
Output44.2 55.8 1000.00 558.04 193.19 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 100.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 22.72 19.08 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 11.06 8.18 
4Raw egg white12.0 64.25 7.71 6.45 0.77 
5Citric acid (E330)98.0 3.80 3.72 0.38 0.37 
6Sign up
Total24.2 75.8 1017.72 771.57 102.18 77.46 
Losses 1.5%11.57 1.16 
Output24.0 76.0 1000.00 760.00 100.40 76.30 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 0.77 0.58 
Baking/boiling 0.24%2.47 0.25 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 0.76 0.58 
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 86.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 30.04 30.00 
3Flour, premium85.5 281.16 240.39 24.33 20.81 
4Potato starch80.0 69.42 55.54 6.01 4.81 
5Essence—  3.47 —   0.30 —   
Total37.6 62.4 1279.69 798.72 110.76 69.13 
Losses 6.1%48.72 4.22 
Output25.0 75.0 1000.00 750.00 86.55 64.91 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.38 2.11 
Baking/boiling 16.78%208.18 18.02 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.81 2.11 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 61.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 17.94 14.00 
3Water—  146.34 —   8.97 —   
4Water (for soaking agar-agar)—  40.80 —   2.50 —   
5Agar (E406)85.0 8.16 6.94 0.50 0.43 
Total23.6 76.4 1073.30 819.67 65.81 50.26 
Losses 2.4%19.67 1.21 
Output20.0 80.0 1000.00 800.00 61.31 49.05 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 0.79 0.60 
Baking/boiling 4.54%48.12 2.95 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 0.75 0.60 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 22.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 11.37 11.35 
3Cognac or dessert wine—  47.95 —   1.06 —   
4Essence of rum—  1.92 —   0.043—   
Total54.6 45.4 1127.32 512.30 24.98 11.35 
Losses 2.4%12.30 0.27 
Output50.0 50.0 1000.00 500.00 22.16 11.08 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.30 0.14 
Baking/boiling 9.11%101.49 2.25 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.27 0.14 
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 13.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 5.74 5.73 
3Starch syrup78.0 103.34 80.61 1.43 1.12 
4Agar (E406)85.0 10.34 8.79 0.14 0.12 
5Essence—  3.10 —   0.043—   
6Sign up
7Food paint—  1.00 —   0.014—   
Total50.0 50.0 1010.08 505.04 13.99 6.99 
Losses 1.0%5.04 0.070
Output50.0 50.0 1000.00 500.00 13.85 6.92 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0700.035
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0700.035
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.91 0.91 
3Flour, premium85.5 356.18 304.53 0.74 0.63 
4Potato starch80.0 87.95 70.36 0.18 0.15 
5Essence—  4.40 —   0.009—   
Total37.6 62.4 1621.13 1011.83 3.37 2.10 
Losses 7.1%71.83 0.15 
Output6.0 94.0 1000.00 940.00 2.08 1.95 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.12 0.075
Baking/boiling 33.6%525.38 1.09 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0790.075
Consolidated recipe, k=1.02624
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 346.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up17.0 100.40 17.07 103.03 17.52 
2Granulated sugar99.8583.95 83.82 86.15 86.02 
3Melange27.0 51.59 13.93 52.95 14.30 
4Water—  30.57 —   31.37 —   
5Flour, premium85.5 25.07 21.44 25.73 22.00 
6Sign up84.0 22.72 19.08 23.31 19.58 
7Jam, confiture, preserves72.0 20.77 14.96 21.32 15.35 
8Starch syrup78.0 19.38 15.11 19.88 15.51 
9Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 11.06 8.18 11.35 8.40 
10Raw egg white12.0 6.45 0.77 6.62 0.79 
11Sign up80.0 6.19 4.95 6.35 5.08 
12Cognac or dessert wine—  1.06 —   1.09 —   
13Agar (E406)85.0 0.64 0.55 0.66 0.56 
14Citric acid (E330)98.0 0.41 0.40 0.42 0.41 
15Essence—  0.35 —   0.36 —   
16Sign up—  0.26 —   0.26 —   
17Essence of rum—  0.043—   0.044—   
18Food paint—  0.014—   0.014—   
Total380.93 200.27 390.93 205.52 
Total phase loss 3.5%7.08 
Other losses 2.6%5.26 
General losses 6.0%12.33 
Output55.8 346.20 193.19 346.20 193.19 
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