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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 457.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Semi-finished Strawberry79.0 286.00 225.94 130.87 103.39 
3No. 095 Blotting syrup50.0 143.00 71.50 65.44 32.72 
4№061 Cream "New"78.0 136.00 106.08 62.23 48.54 
5Jam, confiture, preserves72.0 128.00 92.16 58.57 42.17 
6Sign up
Total27.3 72.7 1000.00 727.26 457.60 332.79 
Output27.3 72.7 1000.00 727.26 332.79 
List of recipes
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 130.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 210.00 163.80 27.48 21.44 
3Granulated sugar99.85145.00 144.78 18.98 18.95 
4Flavoring—  6.99 —   0.91 —   
5Citric acid (E330)98.0 5.00 4.90 0.65 0.64 
Total21.3 78.7 1031.99 812.23 135.06 106.30 
Losses 2.7%22.23 2.91 
Output21.0 79.0 1000.00 790.00 130.87 103.39 
Losses before baking/boiling, shrinkage 1.3686%78.7 14.12 11.12 1.85 1.45 
Baking/boiling 0.37%3.79 0.50 
Losses after baking/boiling, shrinkage 1.3686%79.0 14.07 11.12 1.84 1.45 
№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 62.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 28.59 24.02 
3Vanilla powder99.854.07 4.06 0.25 0.25 
4Cognac—  0.86 —   0.054—   
5Wine—  0.86 —   0.054—   
Total22.1 77.9 1022.42 796.74 63.63 49.58 
Losses 2.1%16.74 1.04 
Output22.0 78.0 1000.00 780.00 62.23 48.54 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.67 0.52 
Baking/boiling 0.09%0.94 0.059
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.67 0.52 
№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 27.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 12.63 10.61 
3Vanilla powder99.854.07 4.06 0.11 0.11 
4Cognac—  0.86 —   0.024—   
5Wine—  0.86 —   0.024—   
Total22.1 77.9 1022.42 796.74 28.10 21.90 
Losses 2.1%16.74 0.46 
Output22.0 78.0 1000.00 780.00 27.48 21.44 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.30 0.23 
Baking/boiling 0.09%0.94 0.026
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.30 0.23 
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 137.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 47.65 47.58 
3Flour, premium85.5 281.16 240.39 38.60 33.00 
4Potato starch80.0 69.42 55.54 9.53 7.62 
5Essence—  3.47 —   0.48 —   
Total37.6 62.4 1279.69 798.72 175.68 109.65 
Losses 6.1%48.72 6.69 
Output25.0 75.0 1000.00 750.00 137.28 102.96 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 5.36 3.34 
Baking/boiling 16.78%208.18 28.58 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 4.46 3.34 
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 87.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85350.73 350.20 30.52 30.48 
3Flour, premium85.5 284.09 242.90 24.72 21.14 
4Potato starch80.0 70.15 56.12 6.11 4.88 
5Essence—  3.51 —   0.31 —   
Total37.6 62.4 1294.03 807.32 112.62 70.26 
Losses 7.1%57.32 4.99 
Output25.0 75.0 1000.00 750.00 87.03 65.27 
Losses before baking/boiling, shrinkage 3.54998%62.4 45.94 28.66 4.00 2.49 
Baking/boiling 16.82%209.88 18.27 
Losses after baking/boiling, shrinkage 3.54998%75.0 38.21 28.66 3.33 2.49 
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 65.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 33.57 33.52 
3Cognac or dessert wine—  47.95 —   3.14 —   
4Essence of rum—  1.92 —   0.13 —   
Total54.6 45.4 1127.32 512.30 73.77 33.52 
Losses 2.4%12.30 0.80 
Output50.0 50.0 1000.00 500.00 65.44 32.72 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.89 0.40 
Baking/boiling 9.11%101.49 6.64 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.80 0.40 
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 34.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 11.81 1.42 
Total28.6 71.4 1053.30 752.58 36.52 26.10 
Losses 3.0%22.58 0.78 
Output27.0 73.0 1000.00 730.00 34.67 25.31 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.55 0.39 
Baking/boiling 2.12%22.03 0.76 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.54 0.39 
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 15.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   3.72 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 1.96 1.45 
Total27.0 73.0 1027.74 750.25 15.74 11.49 
Losses 2.7%20.25 0.31 
Output27.0 73.0 1000.00 730.00 15.31 11.18 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.21 0.16 
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.21 0.16 
№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 3.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.41 1.41 
3Flour, premium85.5 356.18 304.53 1.14 0.98 
4Potato starch80.0 87.95 70.36 0.28 0.23 
5Essence—  4.40 —   0.014—   
Total37.6 62.4 1621.13 1011.83 5.19 3.24 
Losses 7.1%71.83 0.23 
Output6.0 94.0 1000.00 940.00 3.20 3.01 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.18 0.12 
Baking/boiling 33.6%525.38 1.68 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.12 0.12 
Consolidated recipe, k=1.018369
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 457.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85166.90 166.65 169.97 169.71 
2Melange27.0 132.73 35.84 135.17 36.50 
3Flour, premium85.5 64.46 55.12 65.65 56.13 
4Jam, confiture, preserves72.0 58.57 42.17 59.65 42.95 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.22 34.63 41.98 35.26 
6Sign up—  40.65 —   41.40 —   
7Potato starch80.0 15.92 12.73 16.21 12.97 
8Fresh whole milk the weight ratio of fat 3.2%12.0 11.81 1.42 12.02 1.44 
9Cognac or dessert wine—  3.14 —   3.20 —   
10Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 1.96 1.45 2.00 1.48 
11Sign up—  0.91 —   0.93 —   
12Essence—  0.80 —   0.81 —   
13Citric acid (E330)98.0 0.65 0.64 0.67 0.65 
14Vanilla powder99.850.37 0.36 0.37 0.37 
15Essence of rum—  0.13 —   0.13 —   
16Sign up—  0.077—   0.079—   
17Wine—  0.077—   0.079—   
Total540.38 351.01 550.30 357.46 
Total phase loss 5.2%18.22 
Other losses 1.8%6.45 
General losses 6.9%24.66 
Output72.7 457.60 332.79 457.60 332.79 
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