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

Consolidated recipe: Cake Shaturyanka [Shatura]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 993.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	150.00	112.50	149.06	111.79
3	№061 Cream "New"	78.0	130.00	101.40	129.18	100.76
4	No. 095 Blotting syrup	50.0	70.00	35.00	69.56	34.78
5	No. 107 Chocolate grits	89.3	35.00	31.26	34.78	31.06
6	Sign up
	Total	23.8 76.2	1000.00	761.66	993.70	756.86
	Output	23.8 76.2	1000.00	761.66		756.86

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No. 106 Chocolate soufflé basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 596.22 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	217.34	182.57	129.58	108.85
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	105.80	78.29	63.08	46.68
4	Cocoa powder [Skurikhin]	95.0	64.07	60.87	38.20	36.29
5	Raw egg white	12.0	61.67	7.40	36.77	4.41
6	Sign up
7	Citrus essence	—	2.45	—	1.46	—
	Total	23.0 77.0	1041.63	802.02	621.04	478.18
	Losses 1.5%			12.02		7.17
	Output	21.0 79.0	1000.00	790.00	596.22	471.01
	Losses before baking/boiling, shrinkage 0.74945%	77.0	7.81	6.01	4.65	3.58
	Baking/boiling 2.54%		26.21		15.63
	Losses after baking/boiling, shrinkage 0.74945%	79.0	7.61	6.01	4.54	3.58

№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 129.18 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	59.35	49.86
3	Vanilla powder	99.85	4.07	4.06	0.53	0.52
4	Cognac	—	0.86	—	0.11	—
5	Wine	—	0.86	—	0.11	—
	Total	22.1 77.9	1022.42	796.74	132.08	102.92
	Losses 2.1%			16.74		2.16
	Output	22.0 78.0	1000.00	780.00	129.18	100.76
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.39	1.08
	Baking/boiling 0.09%		0.94		0.12
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.39	1.08

No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	6.76	6.42
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	1.42	1.19
4	Vanilla powder	99.85	5.19	5.18	0.18	0.18
	Total	10.8 89.2	1015.94	906.61	35.33	31.53
	Losses 1.5%			13.61		0.47
	Output	10.7 89.3	1000.00	893.00	34.78	31.06
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.27	0.24
	Baking/boiling 0.07%		0.69		0.024
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.27	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 349.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	102.36	79.84
3	Water	—	146.34	—	51.19	—
4	Water (for soaking agar-agar)	—	40.80	—	14.27	—
5	Agar (E406)	85.0	8.16	6.94	2.85	2.43
	Total	23.6 76.4	1073.30	819.67	375.41	286.70
	Losses 2.4%			19.67		6.88
	Output	20.0 80.0	1000.00	800.00	349.77	279.82
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	4.51	3.44
	Baking/boiling 4.54%		48.12		16.83
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	4.30	3.44

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 149.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	51.74	51.66
3	Flour, premium	85.5	281.16	240.39	41.91	35.83
4	Potato starch	80.0	69.42	55.54	10.35	8.28
5	Essence	—	3.47	—	0.52	—
	Total	37.6 62.4	1279.69	798.72	190.74	119.05
	Losses 6.1%			48.72		7.26
	Output	25.0 75.0	1000.00	750.00	149.06	111.79
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.82	3.63
	Baking/boiling 16.78%		208.18		31.03
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.84	3.63

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 71.98 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	24.51	2.94
	Total	28.6 71.4	1053.30	752.58	75.81	54.17
	Losses 3.0%			22.58		1.63
	Output	27.0 73.0	1000.00	730.00	71.98	52.54
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.14	0.81
	Baking/boiling 2.12%		22.03		1.59
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.11	0.81

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 69.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	35.69	35.64
3	Cognac or dessert wine	—	47.95	—	3.34	—
4	Essence of rum	—	1.92	—	0.13	—
	Total	54.6 45.4	1127.32	512.30	78.42	35.64
	Losses 2.4%			12.30		0.86
	Output	50.0 50.0	1000.00	500.00	69.56	34.78
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.94	0.43
	Baking/boiling 9.11%		101.49		7.06
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.86	0.43

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 26.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	7.15	—
3	Starch syrup	78.0	119.29	93.05	3.22	2.51
4	Essence	—	2.76	—	0.074	—
	Total	25.0 75.0	1182.37	887.09	31.89	23.93
	Losses 0.8%			7.09		0.19
	Output	12.0 88.0	1000.00	880.00	26.97	23.74
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.13	0.10
	Baking/boiling 14.74%		173.61		4.68
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.11	0.10

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 14.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	6.17	6.17
3	Starch syrup	78.0	103.34	80.61	1.54	1.20
4	Agar (E406)	85.0	10.34	8.79	0.15	0.13
5	Essence	—	3.10	—	0.046	—
6	Sign up
7	Food paint	—	1.00	—	0.015	—
	Total	50.0 50.0	1010.08	505.04	15.06	7.53
	Losses 1.0%			5.04		0.075
	Output	50.0 50.0	1000.00	500.00	14.91	7.45
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.075	0.038
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.075	0.038

Consolidated recipe, k=1.038636
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 993.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	371.09	370.53	385.43	384.85
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	190.36	159.90	197.71	166.08
3	Water	—	118.96	—	123.55	—
4	Starch syrup	78.0	107.12	83.56	111.26	86.78
5	Melange	27.0	86.23	23.28	89.56	24.18
6	Sign up	74.0	63.08	46.68	65.52	48.48
7	Cocoa powder [Skurikhin]	95.0	44.96	42.71	46.70	44.36
8	Flour, premium	85.5	41.91	35.83	43.53	37.22
9	Raw egg white	12.0	36.77	4.41	38.19	4.58
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	24.51	2.94	25.46	3.05
11	Sign up	80.0	10.35	8.28	10.75	8.60
12	Cognac or dessert wine	—	3.34	—	3.46	—
13	Agar (E406)	85.0	3.01	2.56	3.12	2.66
14	Citric acid (E330)	98.0	2.21	2.16	2.29	2.25
15	Citrus essence	—	1.46	—	1.52	—
16	Sign up	99.85	0.71	0.71	0.73	0.73
17	Essence	—	0.64	—	0.66	—
18	Essence of rum	—	0.13	—	0.14	—
19	Cognac	—	0.11	—	0.12	—
20	Wine	—	0.11	—	0.12	—
21	Sign up	—	0.015	—	0.015	—
	Total		1107.06	783.55	1149.83	813.82
	Total phase loss 3.4%			26.69
	Other losses 3.7%					30.27
	General losses 7.0%					56.97
	Output	76.2	993.70	756.86	993.70	756.86

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange; 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: Cake Shaturyanka [Shatura]

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