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All groups → 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 727.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream on vegetable oils "Shantipak"	42.0	185.00	77.70	134.51	56.50
3	Jam	72.0	150.00	108.00	109.06	78.53
4	No. 001 Biscuit (main)	75.0	120.00	90.00	87.25	65.44
5	No. 024a Semi-finished product crumb "Air" No. 24	96.5	15.00	14.48	10.91	10.52
6	Sign up
	Total	31.0 69.0	1000.00	690.38	727.10	501.97
	Output	31.0 69.0	1000.00	690.38		501.97

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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 378.09 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	226.27	190.07	85.55	71.86
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	41.64	30.82
4	Raw egg white	12.0	64.25	7.71	24.29	2.92
5	Citric acid (E330)	98.0	3.80	3.72	1.44	1.41
6	Sign up
	Total	24.2 75.8	1017.72	771.57	384.79	291.73
	Losses 1.5%			11.57		4.38
	Output	24.0 76.0	1000.00	760.00	378.09	287.35
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	2.89	2.19
	Baking/boiling 0.24%		2.47		0.94
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	2.88	2.19

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 230.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	67.58	52.71
3	Water	—	146.34	—	33.79	—
4	Water (for soaking agar-agar)	—	40.80	—	9.42	—
5	Agar (E406)	85.0	8.16	6.94	1.88	1.60
	Total	23.6 76.4	1073.30	819.67	247.83	189.27
	Losses 2.4%			19.67		4.54
	Output	20.0 80.0	1000.00	800.00	230.90	184.72
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.97	2.27
	Baking/boiling 4.54%		48.12		11.11
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.84	2.27

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 87.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	30.29	30.24
3	Flour, premium	85.5	281.16	240.39	24.53	20.97
4	Potato starch	80.0	69.42	55.54	6.06	4.85
5	Essence	—	3.47	—	0.30	—
	Total	37.6 62.4	1279.69	798.72	111.66	69.69
	Losses 6.1%			48.72		4.25
	Output	25.0 75.0	1000.00	750.00	87.25	65.44
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.41	2.13
	Baking/boiling 16.78%		208.18		18.16
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.83	2.13

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 10.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	477.90	57.35	5.21	0.63
3	Citric acid (E330)	98.0	4.78	4.68	0.052	0.051
4	Vanilla powder	99.85	4.78	4.77	0.052	0.052
	Total	29.2 70.8	1443.25	1021.16	15.74	11.14
	Losses 5.5%			56.16		0.61
	Output	3.5 96.5	1000.00	965.00	10.91	10.52
	Losses before baking/boiling, shrinkage 2.74989%	70.8	39.69	28.08	0.43	0.31
	Baking/boiling 26.68%		374.46		4.08
	Losses after baking/boiling, shrinkage 2.74989%	96.5	29.10	28.08	0.32	0.31

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 7.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	3.01	3.01
3	Starch syrup	78.0	103.34	80.61	0.75	0.59
4	Agar (E406)	85.0	10.34	8.79	0.075	0.064
5	Essence	—	3.10	—	0.023	—
6	Sign up
7	Food paint	—	1.00	—	0.007	—
	Total	50.0 50.0	1010.08	505.04	7.34	3.67
	Losses 1.0%			5.04		0.037
	Output	50.0 50.0	1000.00	500.00	7.27	3.64
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.037	0.018
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.037	0.018

Consolidated recipe, k=1.046462
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 727.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	178.88	178.61	187.19	186.91
2	Cream on vegetable oils "Shantipak"	42.0	134.51	56.50	140.76	59.12
3	Jam	72.0	109.06	78.53	114.13	82.18
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	85.55	71.86	89.53	75.20
5	Starch syrup	78.0	68.33	53.30	71.50	55.77
6	Sign up	27.0	50.48	13.63	52.82	14.26
7	water	—	46.67	—	48.84	—
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	41.64	30.82	43.58	32.25
9	Raw egg white	12.0	29.50	3.54	30.88	3.71
10	Flour, premium	85.5	24.53	20.97	25.67	21.95
11	Sign up	80.0	6.06	4.85	6.34	5.07
12	Agar (E406)	85.0	1.96	1.67	2.05	1.74
13	Citric acid (E330)	98.0	1.50	1.47	1.57	1.54
14	Citrus essence	—	0.96	—	1.01	—
15	Essence	—	0.33	—	0.34	—
16	Sign up	99.85	0.052	0.052	0.055	0.054
17	Food paint	—	0.007	—	0.008	—
	Total		780.04	515.79	816.28	539.75
	Total phase loss 2.7%			13.82
	Other losses 4.4%					23.96
	General losses 7.0%					37.78
	Output	69.0	727.10	501.97	727.10	501.97

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Consolidated recipe Snow Queen Cake [Shatura]

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