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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Squirrel fun [Voskresensk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Squirrel fun [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 603.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	228.00	177.84	137.62	107.34
3	№062 Cream "New" chocolate	78.8	187.00	147.36	112.87	88.94
4	Chocolate glaze [Skurikhin]	99.1	120.00	118.92	72.43	71.78
5	No. 095 Blotting syrup	50.0	90.00	45.00	54.32	27.16
	Total	21.8 78.2	1000.00	781.62	603.60	471.78
	Output	21.8 78.2	1000.00	781.62		471.78

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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 137.62 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	63.23	53.11
3	Vanilla powder	99.85	4.07	4.06	0.56	0.56
4	Cognac	—	0.86	—	0.12	—
5	Wine	—	0.86	—	0.12	—
	Total	22.1 77.9	1022.42	796.74	140.71	109.65
	Losses 2.1%			16.74		2.30
	Output	22.0 78.0	1000.00	780.00	137.62	107.34
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.48	1.15
	Baking/boiling 0.09%		0.94		0.13
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.48	1.15

№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 112.87 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	47.92	40.25
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	5.44	5.17
4	Vanilla powder	99.85	3.76	3.75	0.42	0.42
5	Cognac	—	1.94	—	0.22	—
	Total	21.4 78.6	1024.68	804.92	115.66	90.85
	Losses 2.1%			16.92		1.91
	Output	21.2 78.8	1000.00	788.00	112.87	88.94
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	1.22	0.95
	Baking/boiling 0.31%		3.18		0.36
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	1.21	0.95

Sponge cake with surfactant basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 226.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	376.14	321.60	85.14	72.79
3	Granulated sugar	99.85	376.14	375.58	85.14	85.01
4	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	25.38	13.20	5.74	2.99
5	Ammonium carbonic (E503(i))	—	2.89	—	0.65	—
6	Sign up
	Total	32.4 67.6	1229.03	830.68	278.19	188.02
	Losses 6.1%			50.68		11.47
	Output	22.0 78.0	1000.00	780.00	226.35	176.55
	Losses before baking/boiling, shrinkage 3.05065%	67.6	37.49	25.34	8.49	5.74
	Baking/boiling 13.35%		159.05		36.00
	Losses after baking/boiling, shrinkage 3.05065%	78.0	32.49	25.34	7.35	5.74

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 138.33 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	47.10	5.65
	Total	28.6 71.4	1053.30	752.58	145.71	104.11
	Losses 3.0%			22.58		3.12
	Output	27.0 73.0	1000.00	730.00	138.33	100.98
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.19	1.56
	Baking/boiling 2.12%		22.03		3.05
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.14	1.56

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 54.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	27.87	27.83
3	Cognac or dessert wine	—	47.95	—	2.60	—
4	Essence of rum	—	1.92	—	0.10	—
	Total	54.6 45.4	1127.32	512.30	61.24	27.83
	Losses 2.4%			12.30		0.67
	Output	50.0 50.0	1000.00	500.00	54.32	27.16
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.74	0.33
	Baking/boiling 9.11%		101.49		5.51
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.67	0.33

Consolidated recipe, k=1.031527
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 603.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	211.61	211.30	218.29	217.96
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	111.15	93.37	114.65	96.31
3	Melange	27.0	100.86	27.23	104.04	28.09
4	Flour, premium	85.5	85.14	72.79	87.82	75.09
5	Chocolate glaze [Skurikhin]	99.1	72.43	71.78	74.72	74.04
6	Sign up	12.0	47.10	5.65	48.59	5.83
7	Water	—	30.66	—	31.63	—
8	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	5.74	2.99	5.93	3.08
9	Cocoa powder [Skurikhin]	95.0	5.44	5.17	5.61	5.33
10	Cognac or dessert wine	—	2.60	—	2.69	—
11	Sign up	99.85	0.98	0.98	1.02	1.01
12	Ammonium carbonic (E503(i))	—	0.65	—	0.67	—
13	Essence	—	0.65	—	0.67	—
14	Cognac	—	0.34	—	0.35	—
15	Wine	—	0.12	—	0.12	—
16	Sign up	—	0.10	—	0.11	—
	Total		675.60	491.26	696.90	506.75
	Total phase loss 4.0%			19.48
	Other losses 3.1%					15.49
	General losses 6.9%					34.97
	Output	78.2	603.60	471.78	603.60	471.78

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Consolidated recipe Cake Squirrel fun [Voskresensk]

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