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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 283.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	318.00	248.04	90.06	70.24
3	No. 095а Blotting syrup	50.4	160.00	80.57	45.31	22.82
4	Semi-finished Strawberry	79.0	70.00	55.30	19.82	15.66
5	№062 Cream "New" chocolate	78.8	40.00	31.52	11.33	8.93
6	Sign up
	Total	27.3 72.7	1000.00	726.71	283.20	205.80
	Output	27.3 72.7	1000.00	726.71		205.80

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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 19.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	210.00	163.80	4.16	3.25
3	Granulated sugar	99.85	145.00	144.78	2.87	2.87
4	Citric acid (E330)	98.0	5.00	4.90	0.10	0.10
	Total	20.8 79.2	1025.00	812.23	20.32	16.10
	Losses 2.7%			22.23		0.44
	Output	21.0 79.0	1000.00	790.00	19.82	15.66
	Losses before baking/boiling, shrinkage 1.3686%	79.2	14.03	11.12	0.28	0.22
	Baking/boiling -0.31%		-3.10		-0.061
	Losses after baking/boiling, shrinkage 1.3686%	79.0	14.07	11.12	0.28	0.22

№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 90.06 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	41.38	34.76
3	Vanilla powder	99.85	4.07	4.06	0.37	0.37
4	Cognac	—	0.86	—	0.077	—
5	Wine	—	0.86	—	0.077	—
	Total	22.1 77.9	1022.42	796.74	92.08	71.75
	Losses 2.1%			16.74		1.51
	Output	22.0 78.0	1000.00	780.00	90.06	70.24
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.97	0.75
	Baking/boiling 0.09%		0.94		0.085
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.97	0.75

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 45.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac or dessert wine	—	47.95	—	2.17	—
3	Essence of rum	—	1.92	—	0.087	—
	Total	49.6 50.4	1000.00	503.57	45.31	22.82
	Output	49.6 50.4	1000.00	503.57	45.31	22.82

№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 11.33 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	4.81	4.04
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.55	0.52
4	Vanilla powder	99.85	3.76	3.75	0.043	0.043
5	Cognac	—	1.94	—	0.022	—
	Total	21.4 78.6	1024.68	804.92	11.61	9.12
	Losses 2.1%			16.92		0.19
	Output	21.2 78.8	1000.00	788.00	11.33	8.93
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.12	0.10
	Baking/boiling 0.31%		3.18		0.036
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.12	0.10

№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 4.16 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	1.91	1.61
3	Vanilla powder	99.85	4.07	4.06	0.017	0.017
4	Cognac	—	0.86	—	0.004	—
5	Wine	—	0.86	—	0.004	—
	Total	22.1 77.9	1022.42	796.74	4.26	3.32
	Losses 2.1%			16.74		0.070
	Output	22.0 78.0	1000.00	780.00	4.16	3.25
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.045	0.035
	Baking/boiling 0.09%		0.94		0.004
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.045	0.035

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 113.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	39.32	39.26
3	Flour, premium	85.5	281.16	240.39	31.85	27.23
4	Potato starch	80.0	69.42	55.54	7.86	6.29
5	Essence	—	3.47	—	0.39	—
	Total	37.6 62.4	1279.69	798.72	144.96	90.48
	Losses 6.1%			48.72		5.52
	Output	25.0 75.0	1000.00	750.00	113.28	84.96
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	4.42	2.76
	Baking/boiling 16.78%		208.18		23.58
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	3.68	2.76

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 56.37 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	19.19	2.30
	Total	28.6 71.4	1053.30	752.58	59.37	42.42
	Losses 3.0%			22.58		1.27
	Output	27.0 73.0	1000.00	730.00	56.37	41.15
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.89	0.64
	Baking/boiling 2.12%		22.03		1.24
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.87	0.64

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 43.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	480.75	—	20.70	—
	Total	47.0 53.0	1024.61	543.04	44.11	23.38
	Losses 2.4%			13.04		0.56
	Output	47.0 53.0	1000.00	530.00	43.05	22.82
	Losses before baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.53	0.28
	Losses after baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.53	0.28

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 13.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.73	350.20	4.62	4.62
3	Flour, premium	85.5	284.09	242.90	3.75	3.20
4	Potato starch	80.0	70.15	56.12	0.92	0.74
5	Essence	—	3.51	—	0.046	—
	Total	37.6 62.4	1294.03	807.32	17.06	10.64
	Losses 7.1%			57.32		0.76
	Output	25.0 75.0	1000.00	750.00	13.18	9.89
	Losses before baking/boiling, shrinkage 3.54998%	62.4	45.94	28.66	0.61	0.38
	Baking/boiling 16.82%		209.88		2.77
	Losses after baking/boiling, shrinkage 3.54998%	75.0	38.21	28.66	0.50	0.38

№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 3.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.49	1.49
3	Flour, premium	85.5	356.18	304.53	1.21	1.03
4	Potato starch	80.0	87.95	70.36	0.30	0.24
5	Essence	—	4.40	—	0.015	—
	Total	37.6 62.4	1621.13	1011.83	5.51	3.44
	Losses 7.1%			71.83		0.24
	Output	6.0 94.0	1000.00	940.00	3.40	3.19
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.20	0.12
	Baking/boiling 33.6%		525.38		1.79
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.13	0.12

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 2.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	0.56	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	0.30	0.22
	Total	27.0 73.0	1027.74	750.25	2.38	1.74
	Losses 2.7%			20.25		0.047
	Output	27.0 73.0	1000.00	730.00	2.32	1.69
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.032	0.023
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.032	0.023

Consolidated recipe, k=1.021453
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 283.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	113.43	113.26	115.86	115.69
2	Melange	27.0	75.75	20.45	77.37	20.89
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	48.10	40.40	49.13	41.27
4	Flour, premium	85.5	36.81	31.47	37.59	32.14
5	water	—	21.26	—	21.72	—
6	Sign up	12.0	19.19	2.30	19.60	2.35
7	Potato starch	80.0	9.09	7.27	9.28	7.43
8	Cognac or dessert wine	—	2.17	—	2.22	—
9	Cocoa powder [Skurikhin]	95.0	0.55	0.52	0.56	0.53
10	Essence	—	0.45	—	0.46	—
11	Sign up	99.85	0.43	0.43	0.44	0.43
12	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.30	0.22	0.30	0.22
13	Cognac	—	0.10	—	0.11	—
14	Citric acid (E330)	98.0	0.10	0.10	0.10	0.10
15	Essence of rum	—	0.087	—	0.089	—
16	Sign up	—	0.081	—	0.083	—
	Total		327.89	216.41	334.92	221.06
	Total phase loss 4.9%			10.61
	Other losses 2.1%					4.64
	General losses 6.9%					15.25
	Output	72.7	283.20	205.80	283.20	205.80

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Consolidated recipe Forest Etude Cake [Shatura]

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