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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 42.7 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	6.40	4.80
3	№061 Cream "New"	78.0	130.00	101.40	5.55	4.33
4	No. 095 Blotting syrup	50.0	70.00	35.00	2.99	1.49
5	No. 107 Chocolate grits	89.3	35.00	31.26	1.49	1.33
6	Sign up
	Total	23.8 76.2	1000.00	761.66	42.70	32.52
	Output	23.8 76.2	1000.00	761.66		32.52

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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 25.62 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	5.57	4.68
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	105.80	78.29	2.71	2.01
4	Cocoa powder [Skurikhin]	95.0	64.07	60.87	1.64	1.56
5	Raw egg white	12.0	61.67	7.40	1.58	0.19
6	Sign up
7	Citrus essence	—	2.45	—	0.063	—
	Total	23.0 77.0	1041.63	802.02	26.69	20.55
	Losses 1.5%			12.02		0.31
	Output	21.0 79.0	1000.00	790.00	25.62	20.24
	Losses before baking/boiling, shrinkage 0.74945%	77.0	7.81	6.01	0.20	0.15
	Baking/boiling 2.54%		26.21		0.67
	Losses after baking/boiling, shrinkage 0.74945%	79.0	7.61	6.01	0.19	0.15

№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 5.55 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	459.46	385.95	2.55	2.14
3	Vanilla powder	99.85	4.07	4.06	0.023	0.023
4	Cognac	—	0.86	—	0.005	—
5	Wine	—	0.86	—	0.005	—
	Total	22.1 77.9	1022.42	796.74	5.68	4.42
	Losses 2.1%			16.74		0.093
	Output	22.0 78.0	1000.00	780.00	5.55	4.33
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.060	0.046
	Baking/boiling 0.09%		0.94		0.005
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.060	0.046

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 1.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	0.29	0.28
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.061	0.051
4	Vanilla powder	99.85	5.19	5.18	0.008	0.008
	Total	10.8 89.2	1015.94	906.61	1.52	1.35
	Losses 1.5%			13.61		0.020
	Output	10.7 89.3	1000.00	893.00	1.49	1.33
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.011	0.010
	Baking/boiling 0.07%		0.69		0.001
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.011	0.010

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 15.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	4.40	3.43
3	Water	—	146.34	—	2.20	—
4	Water (for soaking agar-agar)	—	40.80	—	0.61	—
5	Agar (E406)	85.0	8.16	6.94	0.12	0.10
	Total	23.6 76.4	1073.30	819.67	16.13	12.32
	Losses 2.4%			19.67		0.30
	Output	20.0 80.0	1000.00	800.00	15.03	12.02
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.19	0.15
	Baking/boiling 4.54%		48.12		0.72
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.18	0.15

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 6.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	2.22	2.22
3	Flour, premium	85.5	281.16	240.39	1.80	1.54
4	Potato starch	80.0	69.42	55.54	0.44	0.36
5	Essence	—	3.47	—	0.022	—
	Total	37.6 62.4	1279.69	798.72	8.20	5.12
	Losses 6.1%			48.72		0.31
	Output	25.0 75.0	1000.00	750.00	6.40	4.80
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.25	0.16
	Baking/boiling 16.78%		208.18		1.33
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.21	0.16

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 3.09 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	1.05	0.13
	Total	28.6 71.4	1053.30	752.58	3.26	2.33
	Losses 3.0%			22.58		0.070
	Output	27.0 73.0	1000.00	730.00	3.09	2.26
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.049	0.035
	Baking/boiling 2.12%		22.03		0.068
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.048	0.035

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 2.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	1.53	1.53
3	Cognac or dessert wine	—	47.95	—	0.14	—
4	Essence of rum	—	1.92	—	0.006	—
	Total	54.6 45.4	1127.32	512.30	3.37	1.53
	Losses 2.4%			12.30		0.037
	Output	50.0 50.0	1000.00	500.00	2.99	1.49
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.040	0.018
	Baking/boiling 9.11%		101.49		0.30
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.037	0.018

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	0.31	—
3	Starch syrup	78.0	119.29	93.05	0.14	0.11
4	Essence	—	2.76	—	0.003	—
	Total	25.0 75.0	1182.37	887.09	1.37	1.03
	Losses 0.8%			7.09		0.008
	Output	12.0 88.0	1000.00	880.00	1.16	1.02
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.005	0.004
	Baking/boiling 14.74%		173.61		0.20
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.005	0.004

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 0.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	0.27	0.26
3	Starch syrup	78.0	103.34	80.61	0.066	0.052
4	Agar (E406)	85.0	10.34	8.79	0.007	0.006
5	Essence	—	3.10	—	0.002	—
6	Sign up
7	Food paint	—	1.00	—	0.001	—
	Total	50.0 50.0	1010.08	505.04	0.65	0.32
	Losses 1.0%			5.04		0.003
	Output	50.0 50.0	1000.00	500.00	0.64	0.32
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.003	0.002
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.003	0.002

Consolidated recipe, k=1.038636
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 42.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	15.95	15.92	16.56	16.54
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	8.18	6.87	8.50	7.14
3	Water	—	5.11	—	5.31	—
4	Starch syrup	78.0	4.60	3.59	4.78	3.73
5	Melange	27.0	3.71	1.00	3.85	1.04
6	Sign up	74.0	2.71	2.01	2.82	2.08
7	Cocoa powder [Skurikhin]	95.0	1.93	1.84	2.01	1.91
8	Flour, premium	85.5	1.80	1.54	1.87	1.60
9	Raw egg white	12.0	1.58	0.19	1.64	0.20
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.05	0.13	1.09	0.13
11	Sign up	80.0	0.44	0.36	0.46	0.37
12	Cognac or dessert wine	—	0.14	—	0.15	—
13	Agar (E406)	85.0	0.13	0.11	0.13	0.11
14	Citric acid (E330)	98.0	0.095	0.093	0.10	0.10
15	Citrus essence	—	0.063	—	0.065	—
16	Sign up	99.85	0.030	0.030	0.032	0.031
17	Essence	—	0.027	—	0.028	—
18	Essence of rum	—	0.006	—	0.006	—
19	Cognac	—	0.005	—	0.005	—
20	Wine	—	0.005	—	0.005	—
21	Sign up	—	0.001	—	0.001	—
	Total		47.57	33.67	49.41	34.97
	Total phase loss 3.4%			1.15
	Other losses 3.7%					1.30
	General losses 7.0%					2.45
	Output	76.2	42.70	32.52	42.70	32.52

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Consolidated recipe Cake Shaturyanka [Shatura]

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