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All groups → All products → Cakes → Mosoblkhleb cakes → Chess cake [Mytishchi] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Chess cake [Mytishchi]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 686.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№014 Sponge cake "Prague"	76.0	420.00	319.20	288.37	219.16
3	No. 095 Blotting syrup	50.0	70.00	35.00	48.06	24.03
4	Coconut sprinkle	98.0	50.00	49.00	34.33	33.64
5	Chocolate glaze [Skurikhin]	99.1	40.00	39.64	27.46	27.22
	Total	25.3 74.7	1000.00	747.34	686.60	513.12
	Output	25.3 74.7	1000.00	747.34		513.12

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Prague cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 288.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	324.31	239.99	93.52	69.21
3	Raw egg yolk	46.0	55.88	25.70	16.11	7.41
4	Water	—	55.88	—	16.11	—
5	Cocoa powder [Skurikhin]	95.0	25.18	23.92	7.26	6.90
6	Sign up
	Total	25.8 74.2	998.37	740.55	287.90	213.55
	Losses 2.1%			15.55		4.48
	Output	27.5 72.5	1000.00	725.00	288.37	209.07
	Losses before baking/boiling, shrinkage 1.05005%	74.2	10.48	7.78	3.02	2.24
	Baking/boiling -2.31%		-22.84		-6.59
	Losses after baking/boiling, shrinkage 1.05005%	72.5	10.73	7.78	3.09	2.24

№014 Sponge cake "Prague" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 288.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	89.35	89.22
3	Flour, premium	85.5	237.60	203.15	68.52	58.58
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	22.61	18.99
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	13.84	13.15
	Total	40.5 59.5	1360.47	809.38	392.32	233.40
	Losses 6.1%			49.38		14.24
	Output	24.0 76.0	1000.00	760.00	288.37	219.16
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	11.97	7.12
	Baking/boiling 21.72%		286.49		82.62
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	9.37	7.12

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 48.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	24.66	24.62
3	Cognac or dessert wine	—	47.95	—	2.30	—
4	Essence of rum	—	1.92	—	0.092	—
	Total	54.6 45.4	1127.32	512.30	54.18	24.62
	Losses 2.4%			12.30		0.59
	Output	50.0 50.0	1000.00	500.00	48.06	24.03
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.65	0.30
	Baking/boiling 9.11%		101.49		4.88
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.59	0.30

Consolidated recipe, k=1.03515
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 686.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	198.00	53.46	204.96	55.34
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	177.42	149.03	183.65	154.27
3	Granulated sugar	99.85	114.01	113.84	118.02	117.84
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	93.52	69.21	96.81	71.64
5	Flour, premium	85.5	68.52	58.58	70.93	60.64
6	Sign up	—	43.24	—	44.76	—
7	Coconut sprinkle	98.0	34.33	33.64	35.54	34.83
8	Chocolate glaze [Skurikhin]	99.1	27.46	27.22	28.43	28.17
9	Cocoa powder [Skurikhin]	95.0	21.10	20.05	21.84	20.75
10	Raw egg yolk	46.0	16.11	7.41	16.68	7.67
11	Sign up	—	2.30	—	2.39	—
12	Essence of rum	—	0.092	—	0.10	—
13	Vanillin	—	0.084	—	0.087	—
	Total		796.20	532.44	824.18	551.15
	Total phase loss 3.6%			19.31
	Other losses 3.4%					18.72
	General losses 6.9%					38.03
	Output	74.7	686.60	513.12	686.60	513.12

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Consolidated recipe Chess cake [Mytishchi]

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