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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 670.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jelly marmalade	80.0	170.00	136.00	114.00	91.20
3	№061 Cream "New"	78.0	60.00	46.80	40.24	31.38
	Total	23.2 76.8	1000.00	768.00	670.60	515.02
	Output	23.2 76.8	1000.00	768.00		515.02

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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 516.36 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	116.84	98.14
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	56.87	42.09
4	Raw egg white	12.0	64.25	7.71	33.18	3.98
5	Citric acid (E330)	98.0	3.80	3.72	1.96	1.92
6	Sign up
	Total	24.2 75.8	1017.72	771.57	525.51	398.41
	Losses 1.5%			11.57		5.98
	Output	24.0 76.0	1000.00	760.00	516.36	392.44
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	3.94	2.99
	Baking/boiling 0.24%		2.47		1.28
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	3.93	2.99

№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 40.24 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	18.49	15.53
3	Vanilla powder	99.85	4.07	4.06	0.16	0.16
4	Cognac	—	0.86	—	0.035	—
5	Wine	—	0.86	—	0.035	—
	Total	22.1 77.9	1022.42	796.74	41.14	32.06
	Losses 2.1%			16.74		0.67
	Output	22.0 78.0	1000.00	780.00	40.24	31.38
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.43	0.34
	Baking/boiling 0.09%		0.94		0.038
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.43	0.34

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 315.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	92.29	71.99
3	Water	—	146.34	—	46.15	—
4	Water (for soaking agar-agar)	—	40.80	—	12.87	—
5	Agar (E406)	85.0	8.16	6.94	2.57	2.19
	Total	23.6 76.4	1073.30	819.67	338.46	258.48
	Losses 2.4%			19.67		6.20
	Output	20.0 80.0	1000.00	800.00	315.35	252.28
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	4.06	3.10
	Baking/boiling 4.54%		48.12		15.18
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	3.88	3.10

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 114 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	185.96	—	21.20	—
3	Starch syrup	78.0	96.62	75.36	11.01	8.59
4	Agar (E406)	85.0	14.60	12.41	1.66	1.41
5	Citric acid (E330)	98.0	8.91	8.73	1.02	1.00
6	Sign up
7	Dye	—	0.11	—	0.013	—
	Total	20.0 80.0	1058.69	846.95	120.69	96.55
	Losses 5.5%			46.95		5.35
	Output	20.0 80.0	1000.00	800.00	114.00	91.20
	Losses before baking/boiling, shrinkage 2.7716%	80.0	29.34	23.47	3.35	2.68
	Losses after baking/boiling, shrinkage 2.7716%	80.0	29.34	23.47	3.35	2.68

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 22.42 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	7.63	0.92
	Total	28.6 71.4	1053.30	752.58	23.61	16.87
	Losses 3.0%			22.58		0.51
	Output	27.0 73.0	1000.00	730.00	22.42	16.37
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.35	0.25
	Baking/boiling 2.12%		22.03		0.49
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.35	0.25

Consolidated recipe, k=1.037572
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 670.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	286.25	285.82	297.00	296.55
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	135.32	113.67	140.41	117.94
3	Starch syrup	78.0	103.30	80.58	107.19	83.60
4	water	—	80.21	—	83.23	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	56.87	42.09	59.01	43.67
6	Sign up	12.0	33.18	3.98	34.42	4.13
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	7.63	0.92	7.92	0.95
8	Agar (E406)	85.0	4.24	3.60	4.40	3.74
9	Citric acid (E330)	98.0	2.98	2.92	3.09	3.03
10	Citrus essence	—	1.32	—	1.37	—
11	Sign up	99.85	0.16	0.16	0.17	0.17
12	Essence	—	0.10	—	0.11	—
13	Cognac	—	0.035	—	0.036	—
14	Wine	—	0.035	—	0.036	—
15	Dye	—	0.013	—	0.013	—
	Total		711.65	533.73	738.39	553.79
	Total phase loss 3.5%			18.71
	Other losses 3.6%					20.05
	General losses 7.0%					38.77
	Output	76.8	670.60	515.02	670.60	515.02

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Consolidated recipe Cinderella Cake [Shatura]

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