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All groups → All products → Cakes → Mosoblkhleb cakes → Forest Fairy Tale Cake [Balashikha] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Forest Fairy Tale Cake [Balashikha]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 642.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 260.00 202.80 167.08 130.32 
3No. 001 Biscuit (main)75.0 200.00 150.00 128.52 96.39 
4Semi-finished Strawberry79.0 120.00 94.80 77.11 60.92 
5No. 095 Blotting syrup50.0 90.00 45.00 57.83 28.92 
6Sign up
7Chocolate glaze [Skurikhin]99.1 20.00 19.82 12.85 12.74 
Total25.1 74.9 1000.00 749.14 642.60 481.40 
Output25.1 74.9 1000.00 749.14 481.40 
List of recipes
Semi-finished Strawberry basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 77.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 210.00 163.80 16.19 12.63 
3Granulated sugar99.85145.00 144.78 11.18 11.16 
4Citric acid (E330)98.0 5.00 4.90 0.39 0.38 
Total20.8 79.2 1025.00 812.23 79.04 62.63 
Losses 2.7%22.23 1.71 
Output21.0 79.0 1000.00 790.00 77.11 60.92 
Losses before baking/boiling, shrinkage 1.3686%79.2 14.03 11.12 1.08 0.86 
Baking/boiling -0.31%-3.10 -0.24 
Losses after baking/boiling, shrinkage 1.3686%79.0 14.07 11.12 1.09 0.86 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 173.5 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 39.26 32.98 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 19.11 14.14 
4Raw egg white12.0 64.25 7.71 11.15 1.34 
5Citric acid (E330)98.0 3.80 3.72 0.66 0.65 
6Sign up
Total24.2 75.8 1017.72 771.57 176.58 133.87 
Losses 1.5%11.57 2.01 
Output24.0 76.0 1000.00 760.00 173.50 131.86 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.32 1.00 
Baking/boiling 0.24%2.47 0.43 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.32 1.00 
№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 167.08 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 76.76 64.48 
3Vanilla powder99.854.07 4.06 0.68 0.68 
4Cognac—  0.86 —   0.14 —   
5Wine—  0.86 —   0.14 —   
Total22.1 77.9 1022.42 796.74 170.82 133.12 
Losses 2.1%16.74 2.80 
Output22.0 78.0 1000.00 780.00 167.08 130.32 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.80 1.40 
Baking/boiling 0.09%0.94 0.16 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.79 1.40 
№062 Cream "New" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 10.91 9.17 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 1.24 1.18 
4Vanilla powder99.853.76 3.75 0.10 0.10 
5Cognac—  1.94 —   0.050—   
Total21.4 78.6 1024.68 804.92 26.34 20.69 
Losses 2.1%16.92 0.43 
Output21.2 78.8 1000.00 788.00 25.70 20.25 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.28 0.22 
Baking/boiling 0.31%3.18 0.082
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.28 0.22 
№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.19 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 7.44 6.25 
3Vanilla powder99.854.07 4.06 0.0660.066
4Cognac—  0.86 —   0.014—   
5Wine—  0.86 —   0.014—   
Total22.1 77.9 1022.42 796.74 16.56 12.90 
Losses 2.1%16.74 0.27 
Output22.0 78.0 1000.00 780.00 16.19 12.63 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.17 0.14 
Baking/boiling 0.09%0.94 0.015
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.17 0.14 
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 128.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 44.61 44.54 
3Flour, premium85.5 281.16 240.39 36.13 30.90 
4Potato starch80.0 69.42 55.54 8.92 7.14 
5Essence—  3.47 —   0.45 —   
Total37.6 62.4 1279.69 798.72 164.47 102.65 
Losses 6.1%48.72 6.26 
Output25.0 75.0 1000.00 750.00 128.52 96.39 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 5.02 3.13 
Baking/boiling 16.78%208.18 26.76 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 4.17 3.13 
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 107.13 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 36.48 4.38 
Total28.6 71.4 1053.30 752.58 112.84 80.62 
Losses 3.0%22.58 2.42 
Output27.0 73.0 1000.00 730.00 107.13 78.20 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.69 1.21 
Baking/boiling 2.12%22.03 2.36 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.66 1.21 
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 105.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 31.01 24.19 
3Water—  146.34 —   15.51 —   
4Water (for soaking agar-agar)—  40.80 —   4.32 —   
5Agar (E406)85.0 8.16 6.94 0.86 0.73 
Total23.6 76.4 1073.30 819.67 113.73 86.85 
Losses 2.4%19.67 2.08 
Output20.0 80.0 1000.00 800.00 105.96 84.77 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.36 1.04 
Baking/boiling 4.54%48.12 5.10 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.30 1.04 
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 57.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 29.67 29.63 
3Cognac or dessert wine—  47.95 —   2.77 —   
4Essence of rum—  1.92 —   0.11 —   
Total54.6 45.4 1127.32 512.30 65.20 29.63 
Losses 2.4%12.30 0.71 
Output50.0 50.0 1000.00 500.00 57.83 28.92 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.78 0.36 
Baking/boiling 9.11%101.49 5.87 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.71 0.36 
No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 51.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85350.73 350.20 17.99 17.96 
3Flour, premium85.5 284.09 242.90 14.57 12.46 
4Potato starch80.0 70.15 56.12 3.60 2.88 
5Essence—  3.51 —   0.18 —   
Total37.6 62.4 1294.03 807.32 66.36 41.40 
Losses 7.1%57.32 2.94 
Output25.0 75.0 1000.00 750.00 51.28 38.46 
Losses before baking/boiling, shrinkage 3.54998%62.4 45.94 28.66 2.36 1.47 
Baking/boiling 16.82%209.88 10.76 
Losses after baking/boiling, shrinkage 3.54998%75.0 38.21 28.66 1.96 1.47 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   2.19 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 1.16 0.86 
Total27.0 73.0 1027.74 750.25 9.27 6.77 
Losses 2.7%20.25 0.18 
Output27.0 73.0 1000.00 730.00 9.02 6.59 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.13 0.091
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.13 0.091
Consolidated recipe, k=1.02753
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 642.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85247.76 247.38 254.58 254.19 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 134.38 112.88 138.07 115.98 
3Melange27.0 104.38 28.18 107.25 28.96 
4Water—  54.66 —   56.17 —   
5Flour, premium85.5 50.70 43.35 52.10 44.54 
6Sign up12.0 36.48 4.38 37.48 4.50 
7Starch syrup78.0 31.01 24.19 31.86 24.85 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 20.27 15.00 20.82 15.41 
9Chocolate glaze [Skurikhin]99.1 12.85 12.74 13.21 13.09 
10Potato starch80.0 12.52 10.02 12.86 10.29 
11Sign up12.0 11.15 1.34 11.45 1.37 
12Cognac or dessert wine—  2.77 —   2.85 —   
13Cocoa powder [Skurikhin]95.0 1.24 1.18 1.27 1.21 
14Citric acid (E330)98.0 1.04 1.02 1.07 1.05 
15Agar (E406)85.0 0.86 0.73 0.89 0.76 
16Sign up99.850.84 0.84 0.87 0.86 
17Essence—  0.63 —   0.64 —   
18Citrus essence—  0.44 —   0.45 —   
19Cognac—  0.21 —   0.21 —   
20Wine—  0.16 —   0.16 —   
21Sign up—  0.11 —   0.11 —   
Total724.46 503.22 744.40 517.08 
Total phase loss 4.3%21.82 
Other losses 2.7%13.85 
General losses 6.9%35.68 
Output74.9 642.60 481.40 642.60 481.40 
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