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

Consolidated recipe Cake Presentation [Voskresensk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 406.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№015 Biscuit "Stephanie"94.0 340.00 319.60 138.07 129.79 
3№061 Cream "New"78.0 50.00 39.00 20.30 15.84 
4№062 Cream "New" chocolate78.8 50.00 39.40 20.30 16.00 
Total16.0 84.0 1000.00 840.40 406.10 341.29 
Output16.0 84.0 1000.00 840.40 341.29 
List of recipes
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 227.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 217.34 182.57 49.43 41.52 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 105.80 78.29 24.06 17.80 
4Cocoa powder [Skurikhin]95.0 64.07 60.87 14.57 13.84 
5Raw egg white12.0 61.67 7.40 14.02 1.68 
6Sign up
7Citrus essence—  2.45 —   0.56 —   
Total23.0 77.0 1041.63 802.02 236.88 182.39 
Losses 1.5%12.02 2.73 
Output21.0 79.0 1000.00 790.00 227.42 179.66 
Losses before baking/boiling, shrinkage 0.74945%77.0 7.81 6.01 1.78 1.37 
Baking/boiling 2.54%26.21 5.96 
Losses after baking/boiling, shrinkage 0.74945%79.0 7.61 6.01 1.73 1.37 
№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 20.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 9.33 7.84 
3Vanilla powder99.854.07 4.06 0.0830.083
4Cognac—  0.86 —   0.017—   
5Wine—  0.86 —   0.017—   
Total22.1 77.9 1022.42 796.74 20.76 16.18 
Losses 2.1%16.74 0.34 
Output22.0 78.0 1000.00 780.00 20.30 15.84 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.22 0.17 
Baking/boiling 0.09%0.94 0.019
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.22 0.17 
№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 20.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 8.62 7.24 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 0.98 0.93 
4Vanilla powder99.853.76 3.75 0.0760.076
5Cognac—  1.94 —   0.039—   
Total21.4 78.6 1024.68 804.92 20.81 16.34 
Losses 2.1%16.92 0.34 
Output21.2 78.8 1000.00 788.00 20.30 16.00 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.22 0.17 
Baking/boiling 0.31%3.18 0.065
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.22 0.17 
№015 Biscuit "Stephanie" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 138.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85256.23 255.85 35.38 35.33 
3Chicken eggs [chicken egg] [2]27.0 236.12 63.75 32.60 8.80 
4Roasted kernels97.5 231.32 225.54 31.94 31.14 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 220.21 184.98 30.41 25.54 
6Sign up
7Ammonium carbonic (E503(i))—  4.43 —   0.61 —   
8Salt96.5 2.91 2.81 0.40 0.39 
9Vanillin—  0.24 —   0.033—   
Total20.8 79.2 1249.34 989.46 172.50 136.62 
Losses 5.0%49.46 6.83 
Output6.0 94.0 1000.00 940.00 138.07 129.79 
Losses before baking/boiling, shrinkage 2.49932%79.2 31.22 24.73 4.31 3.41 
Baking/boiling 15.75%191.81 26.48 
Losses after baking/boiling, shrinkage 2.49932%94.0 26.31 24.73 3.63 3.41 
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 133.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 39.04 30.45 
3Water—  146.34 —   19.52 —   
4Water (for soaking agar-agar)—  40.80 —   5.44 —   
5Agar (E406)85.0 8.16 6.94 1.09 0.93 
Total23.6 76.4 1073.30 819.67 143.19 109.36 
Losses 2.4%19.67 2.62 
Output20.0 80.0 1000.00 800.00 133.41 106.73 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.72 1.31 
Baking/boiling 4.54%48.12 6.42 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.64 1.31 
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 22.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 7.63 0.92 
Total28.6 71.4 1053.30 752.58 23.60 16.86 
Losses 3.0%22.58 0.51 
Output27.0 73.0 1000.00 730.00 22.40 16.36 
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=1.045959
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 406.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85129.44 129.25 135.39 135.19 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 97.78 82.14 102.28 85.91 
3Starch syrup78.0 39.04 30.45 40.84 31.85 
4Flour, premium85.5 38.44 32.86 40.20 34.37 
5Chicken eggs [chicken egg] [2]27.0 32.60 8.80 34.10 9.21 
6Sign up97.5 31.94 31.14 33.41 32.57 
7Water—  24.97 —   26.11 —   
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 24.06 17.80 25.17 18.62 
9Cocoa powder [Skurikhin]95.0 18.24 17.33 19.08 18.13 
10Raw egg white12.0 14.02 1.68 14.67 1.76 
11Sign up12.0 7.63 0.92 7.98 0.96 
12Agar (E406)85.0 1.09 0.93 1.14 0.97 
13Citric acid (E330)98.0 0.83 0.81 0.87 0.85 
14Ammonium carbonic (E503(i))—  0.61 —   0.64 —   
15Citrus essence—  0.56 —   0.58 —   
16Sign up96.5 0.40 0.39 0.42 0.41 
17Vanilla powder99.850.16 0.16 0.17 0.17 
18Cognac—  0.057—   0.059—   
19Vanillin—  0.033—   0.035—   
20Wine—  0.017—   0.018—   
Total461.92 354.66 483.15 370.96 
Total phase loss 3.8%13.38 
Other losses 4.4%16.30 
General losses 8.0%29.68 
Output84.0 406.10 341.29 406.10 341.29 
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