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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Waiting [Pavlovsky Posad] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Waiting [Pavlovsky Posad]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 151.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	311.00	233.25	47.02	35.27
3	No. 095а Blotting syrup	50.4	160.00	80.57	24.19	12.18
4	Cream New finishing chocolate	80.1	63.00	50.46	9.53	7.63
5	New finishing cream	78.3	56.00	43.85	8.47	6.63
	Total	27.2 72.8	1000.00	727.93	151.20	110.06
	Output	27.2 72.8	1000.00	727.93		110.06

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№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 61.99 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	28.48	23.93
3	Vanilla powder	99.85	4.07	4.06	0.25	0.25
4	Cognac	—	0.86	—	0.053	—
5	Wine	—	0.86	—	0.053	—
	Total	22.1 77.9	1022.42	796.74	63.38	49.39
	Losses 2.1%			16.74		1.04
	Output	22.0 78.0	1000.00	780.00	61.99	48.35
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.67	0.52
	Baking/boiling 0.09%		0.94		0.058
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.67	0.52

No. 095а Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac or dessert wine	—	47.95	—	1.16	—
3	Essence of rum	—	1.92	—	0.046	—
	Total	49.6 50.4	1000.00	503.57	24.19	12.18
	Output	49.6 50.4	1000.00	503.57	24.19	12.18

Cream New finishing chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.53 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	404.23	339.55	3.85	3.23
3	Cocoa powder [Skurikhin]	95.0	125.49	119.22	1.20	1.14
4	Vanilla powder	99.85	1.53	1.53	0.015	0.015
	Total	19.9 80.1	1021.44	818.14	9.73	7.79
	Losses 2.1%			17.14		0.16
	Output	19.9 80.1	1000.00	801.00	9.53	7.63
	Losses before baking/boiling, shrinkage 1.04721%	80.1	10.70	8.57	0.10	0.082
	Baking/boiling 0.0%		0.047		0.00
	Losses after baking/boiling, shrinkage 1.04721%	80.1	10.70	8.57	0.10	0.082

New finishing cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.47 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	491.11	412.53	4.16	3.49
3	Vanilla powder	99.85	4.10	4.09	0.035	0.035
4	Cognac	—	1.62	—	0.014	—
	Total	21.7 78.3	1021.45	799.60	8.65	6.77
	Losses 2.1%			16.60		0.14
	Output	21.7 78.3	1000.00	783.00	8.47	6.63
	Losses before baking/boiling, shrinkage 1.03795%	78.3	10.60	8.30	0.090	0.070
	Baking/boiling 0.02%		0.25		0.002
	Losses after baking/boiling, shrinkage 1.03795%	78.3	10.60	8.30	0.090	0.070

No. 001 Biscuit (main) starch free
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	350.58	299.75	16.49	14.10
3	Granulated sugar	99.85	347.11	346.59	16.32	16.30
4	Essence	—	3.47	—	0.16	—
	Total	37.3 62.7	1279.69	802.54	60.18	37.74
	Losses 6.5%			52.54		2.47
	Output	25.0 75.0	1000.00	750.00	47.02	35.27
	Losses before baking/boiling, shrinkage 3.27326%	62.7	41.89	26.27	1.97	1.24
	Baking/boiling 16.38%		202.78		9.54
	Losses after baking/boiling, shrinkage 3.27326%	75.0	35.03	26.27	1.65	1.24

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 43.65 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	14.86	1.78
	Total	28.6 71.4	1053.30	752.58	45.98	32.85
	Losses 3.0%			22.58		0.99
	Output	27.0 73.0	1000.00	730.00	43.65	31.87
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.69	0.49
	Baking/boiling 2.12%		22.03		0.96
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.68	0.49

Sugar syrup for blotting basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 22.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	480.75	—	11.05	—
	Total	47.0 53.0	1024.61	543.04	23.55	12.48
	Losses 2.4%			13.04		0.30
	Output	47.0 53.0	1000.00	530.00	22.99	12.18
	Losses before baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.28	0.15
	Losses after baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.28	0.15

Consolidated recipe, k=1.026566
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 151.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	59.94	59.85	61.53	61.44
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	36.49	30.65	37.46	31.47
3	Melange	27.0	27.20	7.35	27.93	7.54
4	Flour, premium	85.5	16.49	14.10	16.92	14.47
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	14.86	1.78	15.26	1.83
6	Sign up	—	11.05	—	11.34	—
7	Cocoa powder [Skurikhin]	95.0	1.20	1.14	1.23	1.17
8	Cognac or dessert wine	—	1.16	—	1.19	—
9	Vanilla powder	99.85	0.30	0.30	0.31	0.31
10	Essence	—	0.16	—	0.17	—
11	Sign up	—	0.067	—	0.069	—
12	Wine	—	0.053	—	0.055	—
13	Essence of rum	—	0.046	—	0.048	—
	Total		169.02	115.16	173.51	118.22
	Total phase loss 4.4%			5.10
	Other losses 2.6%					3.06
	General losses 6.9%					8.16
	Output	72.8	151.20	110.06	151.20	110.06

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Consolidated recipe Cake Waiting [Pavlovsky Posad]

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