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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → Cake "Creamy Fruit" → Basic recipe → Consolidated recipe

Consolidated recipe: Cake "Creamy Fruit"

Weight 1 kg

Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 237.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Creamy fruit cream (with surfactants)	72.0	230.00	165.66	54.62	39.35
3	No. 095 Blotting syrup	50.0	205.00	102.50	48.69	24.34
4	Creamy fruit chocolate cream (with surfactants)	75.3	200.00	150.65	47.50	35.78
5	№002 Fried biscuit crumb	94.0	15.00	14.10	3.56	3.35
	Total	30.5 69.5	1000.00	695.41	237.50	165.16
	Output	30.5 69.5	1000.00	695.41		165.16

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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 83.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	28.85	28.81
3	Flour, premium	85.5	281.16	240.39	23.37	19.98
4	Potato starch	80.0	69.42	55.54	5.77	4.62
5	Essence	—	3.47	—	0.29	—
	Total	37.6 62.4	1279.69	798.72	106.37	66.39
	Losses 6.1%			48.72		4.05
	Output	25.0 75.0	1000.00	750.00	83.12	62.34
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.24	2.02
	Baking/boiling 16.78%		208.18		17.31
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.70	2.02

Creamy fruit cream (with surfactants) Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.63 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	234.90	197.32	12.83	10.78
3	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	22.00	11.44	1.20	0.62
4	Vanilla powder	99.85	7.81	7.80	0.43	0.43
5	Cognac	—	4.40	—	0.24	—
	Total	28.0 72.0	1019.41	734.26	55.69	40.11
	Losses 1.9%			13.98		0.76
	Output	28.0 72.0	1000.00	720.28	54.62	39.35
	Losses before baking/boiling, shrinkage 0.95202%	72.0	9.70	6.99	0.53	0.38
	Losses after baking/boiling, shrinkage 0.95202%	72.0	9.70	6.99	0.53	0.38

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 48.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	24.98	24.94
3	Cognac or dessert wine	—	47.95	—	2.33	—
4	Essence of rum	—	1.92	—	0.093	—
	Total	54.6 45.4	1127.32	512.30	54.89	24.94
	Losses 2.4%			12.30		0.60
	Output	50.0 50.0	1000.00	500.00	48.69	24.34
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.66	0.30
	Baking/boiling 9.11%		101.49		4.94
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.60	0.30

Creamy fruit chocolate cream (with surfactants) Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.5 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	203.00	170.52	9.64	8.10
3	Cocoa powder [Skurikhin]	95.0	140.50	133.48	6.67	6.34
4	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	19.00	9.88	0.90	0.47
5	Vanilla powder	99.85	6.54	6.53	0.31	0.31
6	Sign up
	Total	24.7 75.3	1019.32	767.80	48.42	36.47
	Losses 1.9%			14.55		0.69
	Output	24.7 75.3	1000.00	753.25	47.50	35.78
	Losses before baking/boiling, shrinkage 0.94769%	75.3	9.66	7.28	0.46	0.35
	Losses after baking/boiling, shrinkage 0.94769%	75.3	9.66	7.28	0.46	0.35

№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 3.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.57	1.56
3	Flour, premium	85.5	356.18	304.53	1.27	1.08
4	Potato starch	80.0	87.95	70.36	0.31	0.25
5	Essence	—	4.40	—	0.016	—
	Total	37.6 62.4	1621.13	1011.83	5.78	3.60
	Losses 7.1%			71.83		0.26
	Output	6.0 94.0	1000.00	940.00	3.56	3.35
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.20	0.13
	Baking/boiling 33.6%		525.38		1.87
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.14	0.13

Consolidated recipe, k=1.034288
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 237.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	69.0	71.78	49.53	74.25	51.23
2	Granulated sugar	99.85	55.40	55.32	57.30	57.21
3	Melange	27.0	50.70	13.69	52.44	14.16
4	Water	—	27.48	—	28.42	—
5	Flour, premium	85.5	24.64	21.07	25.49	21.79
6	Sign up	84.0	22.47	18.88	23.24	19.53
7	Cocoa powder [Skurikhin]	95.0	6.67	6.34	6.90	6.56
8	Potato starch	80.0	6.08	4.87	6.29	5.03
9	Cognac or dessert wine	—	2.33	—	2.41	—
10	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	2.10	1.09	2.18	1.13
11	Sign up	99.85	0.74	0.74	0.76	0.76
12	Cognac	—	0.33	—	0.34	—
13	Essence	—	0.30	—	0.31	—
14	Essence of rum	—	0.093	—	0.10	—
	Total		271.14	171.52	280.44	177.40
	Total phase loss 3.7%			6.36
	Other losses 3.3%					5.88
	General losses 6.9%					12.24
	Output	69.5	237.50	165.16	237.50	165.16

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	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

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Recipe on Cake "Creamy Fruit" contained in handbooks:

1986 Collection of recipes for flour confectionery and bakery products for catering

Consolidated recipe: Cake "Creamy Fruit"

Recipe on Cake "Creamy Fruit" contained in handbooks:

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