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Air cake with cream (double) → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Air cake with cream (double)

Air cake with cream (double) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 974.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 453.00 353.34 441.27 344.19 
Total11.9 88.1 1000.00 881.20 974.10 858.37 
Output11.9 88.1 1000.00 881.20 858.37 
List of recipes
№061 Cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 441.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 202.74 170.31 
3Vanilla powder99.854.07 4.06 1.80 1.79 
4Cognac—  0.86 —   0.38 —   
5Wine—  0.86 —   0.38 —   
Total22.1 77.9 1022.42 796.74 451.16 351.58 
Losses 2.1%16.74 7.39 
Output22.0 78.0 1000.00 780.00 441.27 344.19 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 4.74 3.69 
Baking/boiling 0.09%0.94 0.42 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 4.74 3.69 
No. 024 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 532.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 472.89 56.75 251.97 30.24 
3Citric acid (E330)98.0 4.73 4.64 2.52 2.47 
4Vanilla powder99.854.73 4.72 2.52 2.52 
Total29.2 70.8 1428.14 1010.48 760.96 538.41 
Losses 4.5%45.48 24.23 
Output3.5 96.5 1000.00 965.00 532.83 514.18 
Losses before baking/boiling, shrinkage 2.25025%70.8 32.14 22.74 17.12 12.12 
Baking/boiling 26.68%372.44 198.45 
Losses after baking/boiling, shrinkage 2.25025%96.5 23.56 22.74 12.56 12.12 
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 245.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 83.72 10.05 
Total28.6 71.4 1053.30 752.58 258.97 185.03 
Losses 3.0%22.58 5.55 
Output27.0 73.0 1000.00 730.00 245.86 179.48 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 3.89 2.78 
Baking/boiling 2.12%22.03 5.42 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 3.80 2.78 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 974.1 kg finished product
in kind
in solids
1Sign up99.85679.20 678.18 
2Raw egg white12.0 251.97 30.24 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 202.74 170.31 
4Fresh whole milk the weight ratio of fat 3.2%12.0 83.72 10.05 
5Vanilla powder99.854.32 4.31 
6Sign up98.0 2.52 2.47 
7Cognac—  0.38 —   
8Wine—  0.38 —   
Total1225.22 895.54 
General losses 4.2%37.17 
Output88.1 974.10 858.37 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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