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Все группы → 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 655.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jelly marmalade	80.0	170.0	136.0	111.44	89.15
3	№061 Cream "New"	78.0	60.0	46.8	39.33	30.68
	Total	23.2 76.8	1000.0	768.0	655.51	503.43
	Output	23.2 76.8	1000.0	768.0		503.43

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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 504.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	226.27	190.07	114.21	95.94
3	Whole condensed milk with sugar	74.0	110.14	81.5	55.59	41.14
4	Raw egg white	12.0	64.25	7.71	32.43	3.89
5	Citric acid	98.0	3.8	3.72	1.92	1.88
6	Sign up
	Total	24.19 75.81	1017.72	771.57	513.69	389.45
	Losses 1.5%			11.57		5.85
	Output	24.0 76.0	1000.0	760.0	504.74	383.6
	Losses before dipping/caking, shrinkage 0.75%	75.81	7.63	5.78	3.85	2.92
	Dribble/Weld 0.2%		2.48		1.25
	Losses after sintering/caking, shrinkage 0.75%	76.0	7.61	5.78	3.84	2.92

№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 39.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	459.46	385.95	18.07	15.18
3	Vanilla powder	99.85	4.07	4.06	0.16	0.16
4	Cognac	—	0.86	—	0.034	—
5	Wine	—	0.86	—	0.034	—
	Total	22.07 77.93	1022.42	796.74	40.208	31.33
	Losses 2.1%			16.74		0.65
	Output	22.0 78.0	1000.0	780.0	39.33	30.68
	Losses before dipping/caking, shrinkage 1.05%	77.93	10.74	8.37	0.42	0.33
	Dribble/Weld 0.1%		0.95		0.04
	Losses after sintering/caking, shrinkage 1.05%	78.0	10.73	8.37	0.42	0.33

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 308.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	90.21	70.36
3	Water	—	146.34	—	45.11	—
4	Water (for soaking agar-agar)	—	40.8	—	12.58	—
5	Agar	85.0	8.16	6.94	2.52	2.14
	Total	23.63 76.37	1073.3	819.67	330.85	252.66
	Losses 2.4%			19.67		6.06
	Output	20.0 80.0	1000.0	800.0	308.25	246.6
	Losses before dipping/caking, shrinkage 1.2%	76.37	12.88	9.84	3.97	3.03
	Dribble/Weld 4.5%		48.13		14.84
	Losses after sintering/caking, shrinkage 1.2%	80.0	12.29	9.83	3.79	3.03

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 111.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	185.95	—	20.72	—
3	Starch syrup	78.0	96.62	75.36	10.77	8.4
4	Agar	85.0	14.6	12.41	1.63	1.39
5	Citric acid	98.0	8.91	8.73	0.99	0.97
6	Sign up
7	Dye	—	0.11	—	0.012	—
	Total	20.0 80.0	1058.68	846.94	117.972	94.38
	Losses 5.54%			46.94		5.23
	Output	20.0 80.0	1000.0	800.0	111.44	89.15

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 21.91 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	7.46	0.9
	Total	28.55 71.45	1053.3	752.58	23.08	16.5
	Losses 3.0%			22.58		0.51
	Output	27.0 73.0	1000.0	730.0	21.91	15.99
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	0.35	0.25
	Dribble/Weld 2.1%		22.03		0.48
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	0.34	0.25

Consolidated recipe, k=1.037532
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 655.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	279.8	279.38	290.3	289.86
2	Unsalted butter	84.0	132.28	111.12	137.24	115.28
3	Starch syrup	78.0	100.98	78.76	104.77	81.72
4	water	—	78.41	—	81.35	—
5	Whole condensed milk with sugar	74.0	55.59	41.14	57.68	42.68
6	Sign up	12.0	32.43	3.89	33.65	4.04
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	7.46	0.9	7.74	0.93
8	Agar	85.0	4.15	3.53	4.31	3.66
9	Citric acid	98.0	2.91	2.85	3.02	2.96
10	Citrus essence	—	1.29	—	1.34	—
11	Sign up	99.85	0.16	0.16	0.17	0.17
12	Essence	—	0.1	—	0.1	—
13	Cognac	—	0.034	—	0.035	—
14	Wine	—	0.034	—	0.035	—
15	Dye	—	0.012	—	0.012	—
	Total	—	695.64	521.73	721.752	541.3
	Total phase loss 3.51%			18.31
	Other losses 3.62%					19.57
	General losses 7.0%					37.88
	Output	76.8	655.5	503.42	655.5	503.42

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Consolidated recipe: Cinderella Cake [Shatura]

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