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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Berry [Zvenigorod] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Berry [Zvenigorod]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 70.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Semi-finished Strawberry	79.0	286.00	225.94	20.16	15.93
3	No. 095 Blotting syrup	50.0	143.00	71.50	10.08	5.04
4	№061 Cream "New"	78.0	136.00	106.08	9.59	7.48
5	Jam, confiture, preserves	72.0	128.00	92.16	9.02	6.50
6	Sign up
	Total	27.3 72.7	1000.00	727.26	70.50	51.27
	Output	27.3 72.7	1000.00	727.26		51.27

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Semi-finished Strawberry with flavor
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	210.00	163.80	4.23	3.30
3	Granulated sugar	99.85	145.00	144.78	2.92	2.92
4	Flavoring	—	6.99	—	0.14	—
5	Citric acid (E330)	98.0	5.00	4.90	0.10	0.10
	Total	21.3 78.7	1031.99	812.23	20.81	16.38
	Losses 2.7%			22.23		0.45
	Output	21.0 79.0	1000.00	790.00	20.16	15.93
	Losses before baking/boiling, shrinkage 1.3686%	78.7	14.12	11.12	0.28	0.22
	Baking/boiling 0.37%		3.79		0.077
	Losses after baking/boiling, shrinkage 1.3686%	79.0	14.07	11.12	0.28	0.22

№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 9.59 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	4.41	3.70
3	Vanilla powder	99.85	4.07	4.06	0.039	0.039
4	Cognac	—	0.86	—	0.008	—
5	Wine	—	0.86	—	0.008	—
	Total	22.1 77.9	1022.42	796.74	9.80	7.64
	Losses 2.1%			16.74		0.16
	Output	22.0 78.0	1000.00	780.00	9.59	7.48
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.10	0.080
	Baking/boiling 0.09%		0.94		0.009
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.10	0.080

№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 4.23 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	1.95	1.63
3	Vanilla powder	99.85	4.07	4.06	0.017	0.017
4	Cognac	—	0.86	—	0.004	—
5	Wine	—	0.86	—	0.004	—
	Total	22.1 77.9	1022.42	796.74	4.33	3.37
	Losses 2.1%			16.74		0.071
	Output	22.0 78.0	1000.00	780.00	4.23	3.30
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.045	0.035
	Baking/boiling 0.09%		0.94		0.004
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.045	0.035

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 21.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	7.34	7.33
3	Flour, premium	85.5	281.16	240.39	5.95	5.08
4	Potato starch	80.0	69.42	55.54	1.47	1.17
5	Essence	—	3.47	—	0.073	—
	Total	37.6 62.4	1279.69	798.72	27.07	16.89
	Losses 6.1%			48.72		1.03
	Output	25.0 75.0	1000.00	750.00	21.15	15.86
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.83	0.52
	Baking/boiling 16.78%		208.18		4.40
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.69	0.52

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 13.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.73	350.20	4.70	4.70
3	Flour, premium	85.5	284.09	242.90	3.81	3.26
4	Potato starch	80.0	70.15	56.12	0.94	0.75
5	Essence	—	3.51	—	0.047	—
	Total	37.6 62.4	1294.03	807.32	17.35	10.82
	Losses 7.1%			57.32		0.77
	Output	25.0 75.0	1000.00	750.00	13.41	10.06
	Losses before baking/boiling, shrinkage 3.54998%	62.4	45.94	28.66	0.62	0.38
	Baking/boiling 16.82%		209.88		2.81
	Losses after baking/boiling, shrinkage 3.54998%	75.0	38.21	28.66	0.51	0.38

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 10.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	5.17	5.16
3	Cognac or dessert wine	—	47.95	—	0.48	—
4	Essence of rum	—	1.92	—	0.019	—
	Total	54.6 45.4	1127.32	512.30	11.37	5.16
	Losses 2.4%			12.30		0.12
	Output	50.0 50.0	1000.00	500.00	10.08	5.04
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.14	0.062
	Baking/boiling 9.11%		101.49		1.02
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.12	0.062

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 5.34 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	1.82	0.22
	Total	28.6 71.4	1053.30	752.58	5.63	4.02
	Losses 3.0%			22.58		0.12
	Output	27.0 73.0	1000.00	730.00	5.34	3.90
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.084	0.060
	Baking/boiling 2.12%		22.03		0.12
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.083	0.060

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 2.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	0.57	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	0.30	0.22
	Total	27.0 73.0	1027.74	750.25	2.42	1.77
	Losses 2.7%			20.25		0.048
	Output	27.0 73.0	1000.00	730.00	2.36	1.72
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.033	0.024
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.033	0.024

№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 0.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.22	0.22
3	Flour, premium	85.5	356.18	304.53	0.18	0.15
4	Potato starch	80.0	87.95	70.36	0.043	0.035
5	Essence	—	4.40	—	0.002	—
	Total	37.6 62.4	1621.13	1011.83	0.80	0.50
	Losses 7.1%			71.83		0.035
	Output	6.0 94.0	1000.00	940.00	0.49	0.46
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.028	0.018
	Baking/boiling 33.6%		525.38		0.26
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.019	0.018

Consolidated recipe, k=1.018369
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 70.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	25.71	25.68	26.19	26.15
2	Melange	27.0	20.45	5.52	20.82	5.62
3	Flour, premium	85.5	9.93	8.49	10.11	8.65
4	Jam, confiture, preserves	72.0	9.02	6.50	9.19	6.62
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	6.35	5.33	6.47	5.43
6	Sign up	—	6.26	—	6.38	—
7	Potato starch	80.0	2.45	1.96	2.50	2.00
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.82	0.22	1.85	0.22
9	Cognac or dessert wine	—	0.48	—	0.49	—
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.30	0.22	0.31	0.23
11	Sign up	—	0.14	—	0.14	—
12	Essence	—	0.12	—	0.12	—
13	Citric acid (E330)	98.0	0.10	0.10	0.10	0.10
14	Vanilla powder	99.85	0.056	0.056	0.057	0.057
15	Essence of rum	—	0.019	—	0.020	—
16	Sign up	—	0.012	—	0.012	—
17	Wine	—	0.012	—	0.012	—
	Total		83.25	54.08	84.78	55.07
	Total phase loss 5.2%			2.81
	Other losses 1.8%					0.99
	General losses 6.9%					3.80
	Output	72.7	70.50	51.27	70.50	51.27

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: Cake Berry [Zvenigorod]

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