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

Consolidated recipe Cake Evgeniya [Serpukhov]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 967.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 007 Sponge cake with cocoa powder76.0 220.00 167.20 212.94 161.83 
3No. 095 Blotting syrup50.0 120.00 60.00 116.15 58.07 
4№061 Cream "New"78.0 100.00 78.00 96.79 75.50 
5Chocolate99.4 70.00 69.58 67.75 67.35 
6Sign up
Total25.1 74.9 1000.00 748.98 967.90 724.94 
Output25.1 74.9 1000.00 748.98 724.94 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 464.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 105.12 88.30 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 51.17 37.87 
4Raw egg white12.0 64.25 7.71 29.85 3.58 
5Citric acid (E330)98.0 3.80 3.72 1.77 1.73 
6Sign up
Total24.2 75.8 1017.72 771.57 472.82 358.47 
Losses 1.5%11.57 5.38 
Output24.0 76.0 1000.00 760.00 464.59 353.09 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 3.55 2.69 
Baking/boiling 0.24%2.47 1.15 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 3.54 2.69 
№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 96.79 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 44.47 37.36 
3Vanilla powder99.854.07 4.06 0.39 0.39 
4Cognac—  0.86 —   0.083—   
5Wine—  0.86 —   0.083—   
Total22.1 77.9 1022.42 796.74 98.96 77.12 
Losses 2.1%16.74 1.62 
Output22.0 78.0 1000.00 780.00 96.79 75.50 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.04 0.81 
Baking/boiling 0.09%0.94 0.091
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.04 0.81 
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 283.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 83.04 64.77 
3Water—  146.34 —   41.52 —   
4Water (for soaking agar-agar)—  40.80 —   11.58 —   
5Agar (E406)85.0 8.16 6.94 2.32 1.97 
Total23.6 76.4 1073.30 819.67 304.53 232.57 
Losses 2.4%19.67 5.58 
Output20.0 80.0 1000.00 800.00 283.73 226.98 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 3.65 2.79 
Baking/boiling 4.54%48.12 13.65 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 3.49 2.79 
No. 007 Sponge cake with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 212.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 73.25 73.15 
3Flour, premium85.5 278.65 238.25 59.34 50.73 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 12.21 11.60 
5Potato starch80.0 22.93 18.34 4.88 3.91 
Total36.6 63.4 1276.30 809.37 271.77 172.35 
Losses 6.1%49.37 10.51 
Output24.0 76.0 1000.00 760.00 212.94 161.83 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 8.29 5.26 
Baking/boiling 16.56%204.89 43.63 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 6.92 5.26 
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 116.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 59.59 59.50 
3Cognac or dessert wine—  47.95 —   5.57 —   
4Essence of rum—  1.92 —   0.22 —   
Total54.6 45.4 1127.32 512.30 130.94 59.50 
Losses 2.4%12.30 1.43 
Output50.0 50.0 1000.00 500.00 116.15 58.07 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.57 0.71 
Baking/boiling 9.11%101.49 11.79 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.43 0.71 
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 53.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   13.11 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 6.91 5.12 
Total27.0 73.0 1027.74 750.25 55.42 40.46 
Losses 2.7%20.25 1.09 
Output27.0 73.0 1000.00 730.00 53.93 39.37 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.75 0.55 
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.75 0.55 
№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 9.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 4.26 4.25 
3Flour, premium85.5 356.18 304.53 3.45 2.95 
4Potato starch80.0 87.95 70.36 0.85 0.68 
5Essence—  4.40 —   0.043—   
Total37.6 62.4 1621.13 1011.83 15.69 9.79 
Losses 7.1%71.83 0.70 
Output6.0 94.0 1000.00 940.00 9.68 9.10 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.56 0.35 
Baking/boiling 33.6%525.38 5.09 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.37 0.35 
Consolidated recipe, k=1.037613
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 967.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85338.58 338.07 351.31 350.79 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 149.59 125.66 155.22 130.39 
3Water—  131.76 —   136.72 —   
4Melange27.0 129.18 34.88 134.04 36.19 
5Starch syrup78.0 83.04 64.77 86.16 67.20 
6Sign up99.4 67.75 67.35 70.30 69.88 
7Flour, premium85.5 62.78 53.68 65.14 55.70 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 58.08 42.98 60.27 44.60 
9Raw egg white12.0 29.85 3.58 30.97 3.72 
10Cocoa powder [Skurikhin]95.0 12.21 11.60 12.67 12.04 
11Sign up80.0 5.73 4.59 5.95 4.76 
12Cognac or dessert wine—  5.57 —   5.78 —   
13Agar (E406)85.0 2.32 1.97 2.40 2.04 
14Citric acid (E330)98.0 1.77 1.73 1.83 1.80 
15Citrus essence—  1.18 —   1.23 —   
16Sign up99.850.39 0.39 0.41 0.41 
17Essence of rum—  0.22 —   0.23 —   
18Cognac—  0.083—   0.086—   
19Wine—  0.083—   0.086—   
20Essence—  0.043—   0.044—   
Total1080.23 751.25 1120.86 779.50 
Total phase loss 3.5%26.31 
Other losses 3.6%28.26 
General losses 7.0%54.57 
Output74.9 967.90 724.94 967.90 724.94 
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