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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №059 Cake "Michurinsky" → recipe number 2 → Consolidated recipe

Consolidated recipe №059 Cake "Michurinsky"

Weight 1 kg and more.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 740.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095 Blotting syrup50.0 175.00 87.50 129.60 64.80 
3№067 Cream "Charlotte" chocolate75.5 170.00 128.35 125.90 95.06 
4Fruit filling74.0 115.00 85.10 85.17 63.03 
5Fruit70.0 90.00 63.00 66.65 46.66 
6Sign up
7No. 104 Jelly50.0 50.00 25.00 37.03 18.52 
8№002 Fried biscuit crumb94.0 10.00 9.40 7.41 6.96 
Total36.1 63.9 1000.00 638.65 740.60 472.98 
Output36.1 63.9 1000.00 638.65 472.98 
List of recipes
№067 Cream "Charlotte" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 125.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 48.14 40.43 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 6.06 5.76 
4Cognac—  1.52 —   0.19 —   
5Vanilla powder99.851.42 1.42 0.18 0.18 
Total24.5 75.5 1021.07 771.21 128.55 97.10 
Losses 2.1%16.21 2.04 
Output24.5 75.5 1000.00 755.00 125.90 95.06 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 1.35 1.02 
Baking/boiling -0.04%-0.39 -0.049
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 1.35 1.02 
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 222.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 77.12 77.01 
3Flour, premium85.5 281.16 240.39 62.47 53.41 
4Potato starch80.0 69.42 55.54 15.42 12.34 
5Essence—  3.47 —   0.77 —   
Total37.6 62.4 1279.69 798.72 284.32 177.46 
Losses 6.1%48.72 10.82 
Output25.0 75.0 1000.00 750.00 222.18 166.64 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 8.67 5.41 
Baking/boiling 16.78%208.18 46.25 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 7.22 5.41 
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 129.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 66.50 66.40 
3Cognac or dessert wine—  47.95 —   6.21 —   
4Essence of rum—  1.92 —   0.25 —   
Total54.6 45.4 1127.32 512.30 146.11 66.40 
Losses 2.4%12.30 1.59 
Output50.0 50.0 1000.00 500.00 129.60 64.80 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.75 0.80 
Baking/boiling 9.11%101.49 13.15 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.59 0.80 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 73.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 31.14 3.74 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 8.30 2.24 
Total38.9 61.1 1164.48 711.21 86.16 52.62 
Losses 3.6%25.61 1.89 
Output31.4 68.6 1000.00 685.60 73.99 50.73 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.55 0.95 
Baking/boiling 10.92%124.84 9.24 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.38 0.95 
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 37.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 15.34 15.32 
3Starch syrup78.0 103.34 80.61 3.83 2.98 
4Agar (E406)85.0 10.34 8.79 0.38 0.33 
5Essence—  3.10 —   0.11 —   
6Sign up
7Food paint—  1.00 —   0.037—   
Total50.0 50.0 1010.08 505.04 37.40 18.70 
Losses 1.0%5.04 0.19 
Output50.0 50.0 1000.00 500.00 37.03 18.52 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.19 0.093
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.19 0.093
№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 7.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 3.26 3.25 
3Flour, premium85.5 356.18 304.53 2.64 2.26 
4Potato starch80.0 87.95 70.36 0.65 0.52 
5Essence—  4.40 —   0.033—   
Total37.6 62.4 1621.13 1011.83 12.01 7.49 
Losses 7.1%71.83 0.53 
Output6.0 94.0 1000.00 940.00 7.41 6.96 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.43 0.27 
Baking/boiling 33.6%525.38 3.89 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.28 0.27 
Consolidated recipe, k=1.036694
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 740.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85208.92 208.61 216.59 216.27 
2Melange27.0 133.97 36.17 138.88 37.50 
3Water—  90.77 —   94.10 —   
4Fruit filling74.0 85.17 63.03 88.29 65.34 
5Fruit70.0 66.65 46.66 69.10 48.37 
6Sign up17.0 66.65 11.33 69.10 11.75 
7Flour, premium85.5 65.11 55.67 67.49 57.71 
8Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.14 40.43 49.90 41.92 
9Fresh whole milk the weight ratio of fat 3.2%12.0 31.14 3.74 32.28 3.87 
10Potato starch80.0 16.08 12.86 16.66 13.33 
11Sign up27.0 8.30 2.24 8.61 2.32 
12Cognac or dessert wine—  6.21 —   6.44 —   
13Cocoa powder [Skurikhin]95.0 6.06 5.76 6.28 5.97 
14Starch syrup78.0 3.83 2.98 3.97 3.09 
15Essence—  0.92 —   0.95 —   
16Sign up85.0 0.38 0.33 0.40 0.34 
17Essence of rum—  0.25 —   0.26 —   
18Cognac—  0.19 —   0.20 —   
19Vanilla powder99.850.18 0.18 0.19 0.19 
20Citric acid (E330)98.0 0.0760.0750.0790.078
21Sign up—  0.037—   0.038—   
Total839.04 490.06 869.83 508.04 
Total phase loss 3.5%17.07 
Other losses 3.5%17.98 
General losses 6.9%35.05 
Output63.9 740.60 472.98 740.60 472.98 
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