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

Consolidated recipe: Forest Etude 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 985.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	318.00	248.04	313.29	244.37
3	No. 095а Blotting syrup	50.4	160.00	80.57	157.63	79.38
4	Semi-finished Strawberry	79.0	70.00	55.30	68.96	54.48
5	№062 Cream "New" chocolate	78.8	40.00	31.52	39.41	31.05
6	Sign up
	Total	27.3 72.7	1000.00	726.71	985.20	715.96
	Output	27.3 72.7	1000.00	726.71		715.96

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Semi-finished Strawberry basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 68.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	210.00	163.80	14.48	11.30
3	Granulated sugar	99.85	145.00	144.78	10.00	9.98
4	Citric acid (E330)	98.0	5.00	4.90	0.34	0.34
	Total	20.8 79.2	1025.00	812.23	70.69	56.01
	Losses 2.7%			22.23		1.53
	Output	21.0 79.0	1000.00	790.00	68.96	54.48
	Losses before baking/boiling, shrinkage 1.3686%	79.2	14.03	11.12	0.97	0.77
	Baking/boiling -0.31%		-3.10		-0.21
	Losses after baking/boiling, shrinkage 1.3686%	79.0	14.07	11.12	0.97	0.77

№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 313.29 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	143.95	120.91
3	Vanilla powder	99.85	4.07	4.06	1.28	1.27
4	Cognac	—	0.86	—	0.27	—
5	Wine	—	0.86	—	0.27	—
	Total	22.1 77.9	1022.42	796.74	320.32	249.61
	Losses 2.1%			16.74		5.25
	Output	22.0 78.0	1000.00	780.00	313.29	244.37
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	3.37	2.62
	Baking/boiling 0.09%		0.94		0.30
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	3.36	2.62

No. 095а Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 157.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac or dessert wine	—	47.95	—	7.56	—
3	Essence of rum	—	1.92	—	0.30	—
	Total	49.6 50.4	1000.00	503.57	157.63	79.38
	Output	49.6 50.4	1000.00	503.57	157.63	79.38

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.41 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	424.53	356.61	16.73	14.05
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.90	1.81
4	Vanilla powder	99.85	3.76	3.75	0.15	0.15
5	Cognac	—	1.94	—	0.076	—
	Total	21.4 78.6	1024.68	804.92	40.38	31.72
	Losses 2.1%			16.92		0.67
	Output	21.2 78.8	1000.00	788.00	39.41	31.05
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.42	0.33
	Baking/boiling 0.31%		3.18		0.13
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.42	0.33

№061 Cream "New" with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.48 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	6.65	5.59
3	Vanilla powder	99.85	4.07	4.06	0.059	0.059
4	Cognac	—	0.86	—	0.012	—
5	Wine	—	0.86	—	0.012	—
	Total	22.1 77.9	1022.42	796.74	14.81	11.54
	Losses 2.1%			16.74		0.24
	Output	22.0 78.0	1000.00	780.00	14.48	11.30
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.16	0.12
	Baking/boiling 0.09%		0.94		0.014
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.16	0.12

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 394.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	136.79	136.58
3	Flour, premium	85.5	281.16	240.39	110.80	94.73
4	Potato starch	80.0	69.42	55.54	27.36	21.89
5	Essence	—	3.47	—	1.37	—
	Total	37.6 62.4	1279.69	798.72	504.30	314.76
	Losses 6.1%			48.72		19.20
	Output	25.0 75.0	1000.00	750.00	394.08	295.56
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	15.38	9.60
	Baking/boiling 16.78%		208.18		82.04
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	12.80	9.60

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 196.08 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	66.77	8.01
	Total	28.6 71.4	1053.30	752.58	206.53	147.57
	Losses 3.0%			22.58		4.43
	Output	27.0 73.0	1000.00	730.00	196.08	143.14
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	3.10	2.21
	Baking/boiling 2.12%		22.03		4.32
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	3.03	2.21

Sugar syrup for blotting basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 149.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	480.75	—	72.00	—
	Total	47.0 53.0	1024.61	543.04	153.46	81.33
	Losses 2.4%			13.04		1.95
	Output	47.0 53.0	1000.00	530.00	149.77	79.38
	Losses before baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	1.84	0.98
	Losses after baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	1.84	0.98

No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 45.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.73	350.20	16.08	16.06
3	Flour, premium	85.5	284.09	242.90	13.03	11.14
4	Potato starch	80.0	70.15	56.12	3.22	2.57
5	Essence	—	3.51	—	0.16	—
	Total	37.6 62.4	1294.03	807.32	59.35	37.02
	Losses 7.1%			57.32		2.63
	Output	25.0 75.0	1000.00	750.00	45.86	34.40
	Losses before baking/boiling, shrinkage 3.54998%	62.4	45.94	28.66	2.11	1.31
	Baking/boiling 16.82%		209.88		9.63
	Losses after baking/boiling, shrinkage 3.54998%	75.0	38.21	28.66	1.75	1.31

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	5.20	5.19
3	Flour, premium	85.5	356.18	304.53	4.21	3.60
4	Potato starch	80.0	87.95	70.36	1.04	0.83
5	Essence	—	4.40	—	0.052	—
	Total	37.6 62.4	1621.13	1011.83	19.17	11.96
	Losses 7.1%			71.83		0.85
	Output	6.0 94.0	1000.00	940.00	11.82	11.11
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.68	0.42
	Baking/boiling 33.6%		525.38		6.21
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.45	0.42

No. 063 Milk-sugar syrup on condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	1.96	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	1.03	0.77
	Total	27.0 73.0	1027.74	750.25	8.29	6.05
	Losses 2.7%			20.25		0.16
	Output	27.0 73.0	1000.00	730.00	8.07	5.89
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.11	0.082
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.11	0.082

Consolidated recipe, k=1.021453
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 985.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	394.59	394.00	403.05	402.45
2	Melange	27.0	263.51	71.15	269.16	72.67
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	167.33	140.56	170.92	143.57
4	Flour, premium	85.5	128.04	109.47	130.79	111.82
5	water	—	73.96	—	75.55	—
6	Sign up	12.0	66.77	8.01	68.20	8.18
7	Potato starch	80.0	31.61	25.29	32.29	25.83
8	Cognac or dessert wine	—	7.56	—	7.72	—
9	Cocoa powder [Skurikhin]	95.0	1.90	1.81	1.94	1.84
10	Essence	—	1.58	—	1.61	—
11	Sign up	99.85	1.48	1.48	1.51	1.51
12	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.03	0.77	1.06	0.78
13	Cognac	—	0.36	—	0.37	—
14	Citric acid (E330)	98.0	0.34	0.34	0.35	0.35
15	Essence of rum	—	0.30	—	0.31	—
16	Sign up	—	0.28	—	0.29	—
	Total		1140.65	752.87	1165.13	769.02
	Total phase loss 4.9%			36.91
	Other losses 2.1%					16.15
	General losses 6.9%					53.06
	Output	72.7	985.20	715.96	985.20	715.96

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	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: Forest Etude Cake [Shatura]

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