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All groups → All products → Cakes → Mosoblkhleb cakes → Prague night cake [Shatura] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Prague night 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 960.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№062 Cream "New" chocolate	78.8	358.72	282.67	344.69	271.62
3	No. 101 Chocolate lipstick	88.0	116.27	102.32	111.72	98.32
4	Fruit and berry jam	66.0	53.50	35.31	51.41	33.93
	Total	22.1 77.9	1000.00	778.65	960.90	748.20
	Output	22.1 77.9	1000.00	778.65		748.20

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№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 344.69 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	146.33	122.92
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	16.62	15.79
4	Vanilla powder	99.85	3.76	3.75	1.30	1.29
5	Cognac	—	1.94	—	0.67	—
	Total	21.4 78.6	1024.68	804.92	353.20	277.45
	Losses 2.1%			16.92		5.83
	Output	21.2 78.8	1000.00	788.00	344.69	271.62
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	3.71	2.92
	Baking/boiling 0.31%		3.18		1.10
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	3.70	2.92

№014 Sponge cake "Prague" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 453.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	140.38	140.17
3	Flour, premium	85.5	237.60	203.15	107.65	92.04
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	35.53	29.84
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	21.75	20.66
	Total	40.5 59.5	1360.47	809.38	616.39	366.71
	Losses 6.1%			49.38		22.37
	Output	24.0 76.0	1000.00	760.00	453.07	344.34
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	18.80	11.19
	Baking/boiling 21.72%		286.49		129.80
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	14.72	11.19

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 188.28 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	64.11	7.69
	Total	28.6 71.4	1053.30	752.58	198.32	141.70
	Losses 3.0%			22.58		4.25
	Output	27.0 73.0	1000.00	730.00	188.28	137.45
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.98	2.13
	Baking/boiling 2.12%		22.03		4.15
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.91	2.13

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 111.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	28.10	—
3	Starch syrup	78.0	113.18	88.28	12.64	9.86
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	5.28	5.01
5	Essence	—	2.62	—	0.29	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	130.87	99.31
	Losses 1.0%			8.88		0.99
	Output	12.0 88.0	1000.00	880.00	111.72	98.32
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.65	0.50
	Baking/boiling 13.77%		160.50		17.93
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.56	0.50

Consolidated recipe, k=1.028154
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 960.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	358.88	358.34	368.99	368.43
2	Chicken eggs [chicken egg] [2]	27.0	311.09	83.99	319.85	86.36
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	181.86	152.76	186.98	157.06
4	Flour, premium	85.5	107.65	92.04	110.68	94.63
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	64.11	7.69	65.92	7.91
6	Sign up	66.0	51.41	33.93	52.86	34.88
7	Cocoa powder [Skurikhin]	95.0	43.65	41.46	44.87	42.63
8	Water	—	28.10	—	28.89	—
9	Starch syrup	78.0	12.64	9.86	13.00	10.14
10	Vanilla powder	99.85	1.56	1.56	1.60	1.60
11	Sign up	—	0.67	—	0.69	—
12	Essence	—	0.29	—	0.30	—
	Total		1161.91	781.65	1194.62	803.65
	Total phase loss 4.3%			33.45
	Other losses 2.7%					22.01
	General losses 6.9%					55.45
	Output	77.9	960.90	748.20	960.90	748.20

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	chicken eggs	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	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: Prague night cake [Shatura]

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