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

Consolidated recipe: Cinderella 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 117.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jelly marmalade	80.0	170.00	136.00	19.99	15.99
3	№061 Cream "New"	78.0	60.00	46.80	7.06	5.50
	Total	23.2 76.8	1000.00	768.00	117.60	90.32
	Output	23.2 76.8	1000.00	768.00		90.32

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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 90.55 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	20.49	17.21
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	9.97	7.38
4	Raw egg white	12.0	64.25	7.71	5.82	0.70
5	Citric acid (E330)	98.0	3.80	3.72	0.34	0.34
6	Sign up
	Total	24.2 75.8	1017.72	771.57	92.16	69.87
	Losses 1.5%			11.57		1.05
	Output	24.0 76.0	1000.00	760.00	90.55	68.82
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.69	0.52
	Baking/boiling 0.24%		2.47		0.22
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.69	0.52

№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 7.06 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	3.24	2.72
3	Vanilla powder	99.85	4.07	4.06	0.029	0.029
4	Cognac	—	0.86	—	0.006	—
5	Wine	—	0.86	—	0.006	—
	Total	22.1 77.9	1022.42	796.74	7.21	5.62
	Losses 2.1%			16.74		0.12
	Output	22.0 78.0	1000.00	780.00	7.06	5.50
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.076	0.059
	Baking/boiling 0.09%		0.94		0.007
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.076	0.059

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 55.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	16.18	12.62
3	Water	—	146.34	—	8.09	—
4	Water (for soaking agar-agar)	—	40.80	—	2.26	—
5	Agar (E406)	85.0	8.16	6.94	0.45	0.38
	Total	23.6 76.4	1073.30	819.67	59.35	45.33
	Losses 2.4%			19.67		1.09
	Output	20.0 80.0	1000.00	800.00	55.30	44.24
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.71	0.54
	Baking/boiling 4.54%		48.12		2.66
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.68	0.54

Jelly marmalade Recipe No. 1 (Shatura)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	185.96	—	3.72	—
3	Starch syrup	78.0	96.62	75.36	1.93	1.51
4	Agar (E406)	85.0	14.60	12.41	0.29	0.25
5	Citric acid (E330)	98.0	8.91	8.73	0.18	0.17
6	Sign up
7	Dye	—	0.11	—	0.002	—
	Total	20.0 80.0	1058.69	846.95	21.17	16.93
	Losses 5.5%			46.95		0.94
	Output	20.0 80.0	1000.00	800.00	19.99	15.99
	Losses before baking/boiling, shrinkage 2.7716%	80.0	29.34	23.47	0.59	0.47
	Losses after baking/boiling, shrinkage 2.7716%	80.0	29.34	23.47	0.59	0.47

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 3.93 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	1.34	0.16
	Total	28.6 71.4	1053.30	752.58	4.14	2.96
	Losses 3.0%			22.58		0.089
	Output	27.0 73.0	1000.00	730.00	3.93	2.87
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.062	0.044
	Baking/boiling 2.12%		22.03		0.087
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.061	0.044

Consolidated recipe, k=1.037572
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 117.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	50.20	50.12	52.08	52.01
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	23.73	19.93	24.62	20.68
3	Starch syrup	78.0	18.12	14.13	18.80	14.66
4	water	—	14.07	—	14.60	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	9.97	7.38	10.35	7.66
6	Sign up	12.0	5.82	0.70	6.04	0.72
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.34	0.16	1.39	0.17
8	Agar (E406)	85.0	0.74	0.63	0.77	0.66
9	Citric acid (E330)	98.0	0.52	0.51	0.54	0.53
10	Citrus essence	—	0.23	—	0.24	—
11	Sign up	99.85	0.029	0.029	0.030	0.030
12	Essence	—	0.018	—	0.019	—
13	Cognac	—	0.006	—	0.006	—
14	Wine	—	0.006	—	0.006	—
15	Dye	—	0.002	—	0.002	—
	Total		124.80	93.60	129.49	97.11
	Total phase loss 3.5%			3.28
	Other losses 3.6%					3.52
	General losses 7.0%					6.80
	Output	76.8	117.60	90.32	117.60	90.32

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	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: Cinderella Cake [Shatura]

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