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Все группы → All products → Cakes → Mosoblkhleb cakes → Snow Queen Cake [Shatura] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Snow Queen Cake [Shatura]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 81.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Vegetable cream	44.5	185.0	82.33	15.1	6.72
3	Jam	72.0	150.0	108.0	12.24	8.81
4	No. 001 Biscuit (main)	75.0	120.0	90.0	9.79	7.34
5	No. 024a Semi-finished product crumb "Air" No. 24	96.5	15.0	14.48	1.22	1.18
6	Sign up
	Total	30.5 69.5	1000.0	695.01	81.6	56.71
	Output	30.5 69.5	1000.0	695.01		56.71

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	226.27	190.07	9.6	8.06
3	Whole condensed milk with sugar	74.0	110.14	81.5	4.67	3.46
4	Raw egg white	12.0	64.25	7.71	2.73	0.33
5	Citric acid	98.0	3.8	3.72	0.16	0.16
6	Sign up
	Total	24.19 75.81	1017.72	771.57	43.18	32.74
	Losses 1.5%			11.57		0.49
	Output	24.0 76.0	1000.0	760.0	42.43	32.25
	Losses before dipping/caking, shrinkage 0.75%	75.81	7.63	5.78	0.32	0.24
	Dribble/Weld 0.2%		2.48		0.11
	Losses after sintering/caking, shrinkage 0.75%	76.0	7.61	5.78	0.32	0.24

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 25.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	7.58	5.91
3	Water	—	146.34	—	3.79	—
4	Water (for soaking agar-agar)	—	40.8	—	1.06	—
5	Agar	85.0	8.16	6.94	0.21	0.18
	Total	23.63 76.37	1073.3	819.67	27.81	21.24
	Losses 2.4%			19.67		0.51
	Output	20.0 80.0	1000.0	800.0	25.91	20.73
	Losses before dipping/caking, shrinkage 1.2%	76.37	12.88	9.84	0.33	0.25
	Dribble/Weld 4.5%		48.13		1.25
	Losses after sintering/caking, shrinkage 1.2%	80.0	12.29	9.83	0.32	0.26

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 9.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	3.4	3.39
3	Flour, premium	85.5	281.16	240.39	2.75	2.35
4	Potato starch	80.0	69.42	55.54	0.68	0.54
5	Essence	—	3.47	—	0.034	—
	Total	37.58 62.42	1279.69	798.72	12.524	7.81
	Losses 6.1%			48.72		0.47
	Output	25.0 75.0	1000.0	750.0	9.79	7.34
	Losses before dipping/caking, shrinkage 3.05%	62.42	39.03	24.36	0.38	0.24
	Dribble/Weld 16.8%		208.18		2.04
	Losses after sintering/caking, shrinkage 3.05%	75.0	32.48	24.36	0.32	0.24

No. 024a Semi-finished product crumb "Air" No. 24 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	477.9	57.35	0.58	0.07
3	Citric acid	98.0	4.78	4.68	0.006	0.006
4	Vanilla powder	99.85	4.78	4.77	0.006	0.006
	Total	29.25 70.75	1443.25	1021.16	1.762	1.252
	Losses 5.5%			56.16		0.072
	Output	3.5 96.5	1000.0	965.0	1.22	1.18
	Losses before dipping/caking, shrinkage 2.75%	70.75	39.69	28.08	0.05	0.04
	Dribble/Weld 26.7%		374.46		0.46
	Losses after sintering/caking, shrinkage 2.75%	96.5	29.1	28.08	0.04	0.04

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	0.34	0.34
3	Starch syrup	78.0	103.34	80.61	0.085	0.066
4	Agar	85.0	10.34	8.79	0.008	0.007
5	Essence	—	3.1	—	0.003	—
6	Sign up
7	Food paint	—	1.0	—	0.001	—
	Total	50.0 50.0	1010.1	505.05	0.829	0.415
	Losses 1.0%			5.05		0.005
	Output	50.0 50.0	1000.0	500.0	0.82	0.41

Consolidated recipe, k=1.046554
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 81.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	20.08	20.05	21.01	20.98
2	Vegetable cream	44.5	15.1	6.72	15.8	7.03
3	Jam	72.0	12.24	8.81	12.81	9.22
4	Unsalted butter	84.0	9.6	8.06	10.05	8.44
5	Starch syrup	78.0	7.67	5.98	8.03	6.26
6	Sign up	27.0	5.66	1.53	5.92	1.6
7	water	—	5.24	—	5.48	—
8	Whole condensed milk with sugar	74.0	4.67	3.46	4.89	3.62
9	Raw egg white	12.0	3.31	0.4	3.46	0.42
10	Flour, premium	85.5	2.75	2.35	2.88	2.46
11	Sign up	80.0	0.68	0.54	0.71	0.57
12	Agar	85.0	0.22	0.19	0.23	0.2
13	Citric acid	98.0	0.17	0.17	0.18	0.18
14	Citrus essence	—	0.11	—	0.12	—
15	Essence	—	0.037	—	0.039	—
16	Sign up	99.85	0.006	0.006	0.006	0.006
17	Food paint	—	0.001	—	0.001	—
	Total	—	87.544	58.266	91.616	60.986
	Total phase loss 2.67%			1.556
	Other losses 4.46%					2.72
	General losses 7.0%					4.276
	Output	69.5	81.6	56.71	81.6	56.71

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Consolidated recipe: Snow Queen Cake [Shatura]

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