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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №059 Cake "Michurinsky" → recipe number 1 → Consolidated recipe

Consolidated recipe №059 Cake "Michurinsky"

Weight 1 kg and more.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 557.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095 Blotting syrup50.0 175.00 87.50 97.62 48.81 
3No. 057 Creamy cream with cocoa powder86.0 170.00 146.20 94.83 81.55 
4Fruit filling74.0 115.00 85.10 64.15 47.47 
5Fruit70.0 90.00 63.00 50.20 35.14 
6Sign up
7No. 104 Jelly50.0 50.00 25.00 27.89 13.94 
8№002 Fried biscuit crumb94.0 10.00 9.40 5.58 5.24 
Total34.4 65.6 1000.00 656.50 557.80 366.20 
Output34.4 65.6 1000.00 656.50 366.20 
List of recipes
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 167.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 58.09 58.00 
3Flour, premium85.5 281.16 240.39 47.05 40.23 
4Potato starch80.0 69.42 55.54 11.62 9.29 
5Essence—  3.47 —   0.58 —   
Total37.6 62.4 1279.69 798.72 214.14 133.66 
Losses 6.1%48.72 8.15 
Output25.0 75.0 1000.00 750.00 167.34 125.50 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 6.53 4.08 
Baking/boiling 16.78%208.18 34.84 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 5.44 4.08 
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 97.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 50.08 50.01 
3Cognac or dessert wine—  47.95 —   4.68 —   
4Essence of rum—  1.92 —   0.19 —   
Total54.6 45.4 1127.32 512.30 110.04 50.01 
Losses 2.4%12.30 1.20 
Output50.0 50.0 1000.00 500.00 97.62 48.81 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.32 0.60 
Baking/boiling 9.11%101.49 9.91 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.20 0.60 
No. 057 Creamy cream with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85264.90 264.50 25.12 25.08 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 198.67 147.02 18.84 13.94 
4Cocoa powder [Skurikhin]95.0 48.02 45.62 4.55 4.33 
5Vanilla powder99.852.32 2.32 0.22 0.22 
6Sign up
Total13.4 86.6 1012.25 876.67 95.99 83.13 
Losses 1.9%16.67 1.58 
Output14.0 86.0 1000.00 860.00 94.83 81.55 
Losses before baking/boiling, shrinkage 0.95049%86.6 9.62 8.33 0.91 0.79 
Baking/boiling -0.7%-7.06 -0.67 
Losses after baking/boiling, shrinkage 0.95049%86.0 9.69 8.33 0.92 0.79 
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 27.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 11.55 11.54 
3Starch syrup78.0 103.34 80.61 2.88 2.25 
4Agar (E406)85.0 10.34 8.79 0.29 0.25 
5Essence—  3.10 —   0.086—   
6Sign up
7Food paint—  1.00 —   0.028—   
Total50.0 50.0 1010.08 505.04 28.17 14.09 
Losses 1.0%5.04 0.14 
Output50.0 50.0 1000.00 500.00 27.89 13.94 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.14 0.070
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.14 0.070
№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 5.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.45 2.45 
3Flour, premium85.5 356.18 304.53 1.99 1.70 
4Potato starch80.0 87.95 70.36 0.49 0.39 
5Essence—  4.40 —   0.025—   
Total37.6 62.4 1621.13 1011.83 9.04 5.64 
Losses 7.1%71.83 0.40 
Output6.0 94.0 1000.00 940.00 5.58 5.24 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.32 0.20 
Baking/boiling 33.6%525.38 2.93 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.21 0.20 
Consolidated recipe, k=1.041478
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 557.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85122.17 121.99 127.24 127.05 
2Melange27.0 100.90 27.24 105.08 28.37 
3Water—  68.37 —   71.20 —   
4Fruit filling74.0 64.15 47.47 66.81 49.44 
5Fruit70.0 50.20 35.14 52.28 36.60 
6Sign up17.0 50.20 8.53 52.28 8.89 
7Flour, premium85.5 49.04 41.93 51.07 43.66 
8Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.10 39.56 49.05 41.20 
9Powdered sugar99.8525.12 25.08 26.16 26.12 
10Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 18.84 13.94 19.62 14.52 
11Sign up80.0 12.11 9.69 12.61 10.09 
12Cognac or dessert wine—  4.84 —   5.04 —   
13Cocoa powder [Skurikhin]95.0 4.55 4.33 4.74 4.51 
14Starch syrup78.0 2.88 2.25 3.00 2.34 
15Essence—  0.69 —   0.72 —   
16Sign up85.0 0.29 0.25 0.30 0.26 
17Vanilla powder99.850.22 0.22 0.23 0.23 
18Essence of rum—  0.19 —   0.20 —   
19Citric acid (E330)98.0 0.0570.0560.0600.059
20Food paint—  0.028—   0.029—   
Total621.94 377.67 647.74 393.34 
Total phase loss 3.0%11.48 
Other losses 4.0%15.67 
General losses 6.9%27.14 
Output65.6 557.80 366.20 557.80 366.20 
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