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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Autumn tale [Ivanteevka] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Autumn tale [Ivanteevka]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 87.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter-whipped semi-finished product	95.0	450.00	427.50	39.56	37.58
3	№061 Cream "New"	78.0	65.00	50.70	5.71	4.46
4	№002 Fried biscuit crumb	94.0	10.00	9.40	0.88	0.83
5	№062 Cream "New" chocolate	78.8	10.00	7.88	0.88	0.69
6	Sign up
	Total	15.0 85.0	1000.00	849.90	87.90	74.71
	Output	15.0 85.0	1000.00	849.90		74.71

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.43 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	226.27	190.07	9.15	7.69
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	4.45	3.30
4	Raw egg white	12.0	64.25	7.71	2.60	0.31
5	Citric acid (E330)	98.0	3.80	3.72	0.15	0.15
6	Sign up
	Total	24.2 75.8	1017.72	771.57	41.15	31.20
	Losses 1.5%			11.57		0.47
	Output	24.0 76.0	1000.00	760.00	40.43	30.73
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.31	0.23
	Baking/boiling 0.24%		2.47		0.10
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.31	0.23

№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 5.71 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	459.46	385.95	2.63	2.21
3	Vanilla powder	99.85	4.07	4.06	0.023	0.023
4	Cognac	—	0.86	—	0.005	—
5	Wine	—	0.86	—	0.005	—
	Total	22.1 77.9	1022.42	796.74	5.84	4.55
	Losses 2.1%			16.74		0.10
	Output	22.0 78.0	1000.00	780.00	5.71	4.46
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.061	0.048
	Baking/boiling 0.09%		0.94		0.005
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.061	0.048

№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 0.88 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	424.53	356.61	0.37	0.31
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.042	0.040
4	Vanilla powder	99.85	3.76	3.75	0.003	0.003
5	Cognac	—	1.94	—	0.002	—
	Total	21.4 78.6	1024.68	804.92	0.90	0.71
	Losses 2.1%			16.92		0.015
	Output	21.2 78.8	1000.00	788.00	0.88	0.69
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.009	0.007
	Baking/boiling 0.31%		3.18		0.003
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.009	0.007

Butter-whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	12.58	12.56
3	Margarine	84.0	317.92	267.05	12.58	10.56
4	Melange	27.0	224.18	60.53	8.87	2.39
	Total	21.6 78.4	1280.02	1004.12	50.63	39.72
	Losses 5.4%			54.12		2.14
	Output	5.0 95.0	1000.00	950.00	39.56	37.58
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	1.36	1.07
	Baking/boiling 17.43%		217.04		8.58
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	1.13	1.07

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 24.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	7.23	5.64
3	Water	—	146.34	—	3.61	—
4	Water (for soaking agar-agar)	—	40.80	—	1.01	—
5	Agar (E406)	85.0	8.16	6.94	0.20	0.17
	Total	23.6 76.4	1073.30	819.67	26.50	20.24
	Losses 2.4%			19.67		0.49
	Output	20.0 80.0	1000.00	800.00	24.69	19.75
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.32	0.24
	Baking/boiling 4.54%		48.12		1.19
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.30	0.24

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 3.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	1.25	0.15
	Total	28.6 71.4	1053.30	752.58	3.86	2.76
	Losses 3.0%			22.58		0.083
	Output	27.0 73.0	1000.00	730.00	3.66	2.67
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.058	0.041
	Baking/boiling 2.12%		22.03		0.081
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.057	0.041

№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 0.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.39	0.39
3	Flour, premium	85.5	356.18	304.53	0.31	0.27
4	Potato starch	80.0	87.95	70.36	0.077	0.062
5	Essence	—	4.40	—	0.004	—
	Total	37.6 62.4	1621.13	1011.83	1.42	0.89
	Losses 7.1%			71.83		0.063
	Output	6.0 94.0	1000.00	940.00	0.88	0.83
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.051	0.032
	Baking/boiling 33.6%		525.38		0.46
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.034	0.032

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	0.16	0.019
3	Vanilla powder	99.85	7.21	7.20	0.003	0.003
	Total	24.0 76.0	1329.19	1010.46	0.58	0.44
	Losses 4.5%			45.46		0.020
	Output	3.5 96.5	1000.00	965.00	0.44	0.42
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.013	0.010
	Baking/boiling 21.22%		275.73		0.12
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.010	0.010

Consolidated recipe, k=1.035525
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 87.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	30.45	30.40	31.53	31.48
2	Flour, premium	85.5	16.93	14.47	17.53	14.99
3	Margarine	84.0	12.58	10.56	13.02	10.94
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	12.15	10.20	12.58	10.57
5	Melange	27.0	9.51	2.57	9.85	2.66
6	Sign up	78.0	7.23	5.64	7.48	5.84
7	Water	—	4.62	—	4.79	—
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	4.45	3.30	4.61	3.41
9	Raw egg white	12.0	2.76	0.33	2.85	0.34
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.25	0.15	1.29	0.16
11	Sign up	85.0	0.20	0.17	0.21	0.18
12	Citric acid (E330)	98.0	0.15	0.15	0.16	0.16
13	Citrus essence	—	0.10	—	0.11	—
14	Potato starch	80.0	0.077	0.062	0.080	0.064
15	Cocoa powder [Skurikhin]	95.0	0.042	0.040	0.044	0.042
16	Sign up	99.85	0.030	0.030	0.031	0.031
17	Cognac	—	0.007	—	0.007	—
18	Wine	—	0.005	—	0.005	—
19	Essence	—	0.004	—	0.004	—
	Total		102.54	78.08	106.18	80.85
	Total phase loss 4.3%			3.37
	Other losses 3.4%					2.77
	General losses 7.6%					6.14
	Output	85.0	87.90	74.71	87.90	74.71

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Consolidated recipe Cake Autumn tale [Ivanteevka]

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