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

Consolidated recipe: Butterfly cake [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 972.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 095 Blotting syrup	50.0	200.00	100.00	194.48	97.24
3	№105 Souffle	76.0	200.00	152.00	194.48	147.80
4	№061 Cream "New"	78.0	130.00	101.40	126.41	98.60
5	No. 116 Zhzhenka	78.0	20.00	15.60	19.45	15.17
	Total	28.9 71.1	1000.00	711.00	972.40	691.38
	Output	28.9 71.1	1000.00	711.00		691.38

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No. 040 Special basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 437.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	146.06	39.44	63.91	17.26
3	Flour, premium	85.5	136.32	116.55	59.65	51.00
4	Granulated sugar	99.85	74.01	73.90	32.39	32.34
5	No. 116 Zhzhenka	78.0	42.84	33.42	18.75	14.62
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	3.89	3.70	1.70	1.62
8	Essence	—	1.36	—	0.60	—
9	Baking soda (E500(ii))	50.0	0.98	0.49	0.43	0.21
	Total	29.3 70.7	1116.30	789.19	488.47	345.33
	Losses 3.7%			29.19		12.77
	Output	24.0 76.0	1000.00	760.00	437.58	332.56
	Losses before baking/boiling, shrinkage 1.84933%	70.7	20.64	14.59	9.03	6.39
	Baking/boiling 6.98%		76.45		33.45
	Losses after baking/boiling, shrinkage 1.84933%	76.0	19.20	14.59	8.40	6.39

№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 194.48 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	226.27	190.07	44.00	36.96
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	21.42	15.85
4	Raw egg white	12.0	64.25	7.71	12.50	1.50
5	Citric acid (E330)	98.0	3.80	3.72	0.74	0.72
6	Sign up
	Total	24.2 75.8	1017.72	771.57	197.93	150.06
	Losses 1.5%			11.57		2.25
	Output	24.0 76.0	1000.00	760.00	194.48	147.80
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.48	1.13
	Baking/boiling 0.24%		2.47		0.48
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.48	1.13

№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 126.41 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	459.46	385.95	58.08	48.79
3	Vanilla powder	99.85	4.07	4.06	0.51	0.51
4	Cognac	—	0.86	—	0.11	—
5	Wine	—	0.86	—	0.11	—
	Total	22.1 77.9	1022.42	796.74	129.25	100.72
	Losses 2.1%			16.74		2.12
	Output	22.0 78.0	1000.00	780.00	126.41	98.60
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.36	1.06
	Baking/boiling 0.09%		0.94		0.12
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.36	1.06

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 194.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	99.78	99.63
3	Cognac or dessert wine	—	47.95	—	9.33	—
4	Essence of rum	—	1.92	—	0.37	—
	Total	54.6 45.4	1127.32	512.30	219.24	99.63
	Losses 2.4%			12.30		2.39
	Output	50.0 50.0	1000.00	500.00	194.48	97.24
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.63	1.20
	Baking/boiling 9.11%		101.49		19.74
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.39	1.20

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 118.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	34.76	27.11
3	Water	—	146.34	—	17.38	—
4	Water (for soaking agar-agar)	—	40.80	—	4.85	—
5	Agar (E406)	85.0	8.16	6.94	0.97	0.82
	Total	23.6 76.4	1073.30	819.67	127.48	97.35
	Losses 2.4%			19.67		2.34
	Output	20.0 80.0	1000.00	800.00	118.77	95.02
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.53	1.17
	Baking/boiling 4.54%		48.12		5.72
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.46	1.17

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 70.43 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	23.98	2.88
	Total	28.6 71.4	1053.30	752.58	74.19	53.01
	Losses 3.0%			22.58		1.59
	Output	27.0 73.0	1000.00	730.00	70.43	51.42
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.11	0.80
	Baking/boiling 2.12%		22.03		1.55
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.09	0.80

No. 116 Zhzhenka basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	19.89	—
	Total	37.6 62.4	1388.75	866.67	53.04	33.10
	Losses 10.0%			86.67		3.31
	Output	22.0 78.0	1000.00	780.00	38.19	29.79
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	2.65	1.66
	Baking/boiling 19.99%		263.76		10.07
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	2.12	1.66

Consolidated recipe, k=1.035187
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 972.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	308.49	228.29	319.35	236.32
2	Granulated sugar	99.85	285.04	284.62	295.07	294.63
3	Water	—	151.88	—	157.22	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	102.09	85.75	105.68	88.77
5	Melange	27.0	63.91	17.26	66.16	17.86
6	Sign up	85.5	59.65	51.00	61.75	52.80
7	Starch syrup	78.0	34.76	27.11	35.98	28.07
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	23.98	2.88	24.83	2.98
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	21.42	15.85	22.17	16.41
10	Raw egg white	12.0	12.50	1.50	12.94	1.55
11	Sign up	—	9.33	—	9.65	—
12	Ammonium carbonic (E503(i))	—	2.56	—	2.65	—
13	Cocoa powder [Skurikhin]	95.0	1.70	1.62	1.76	1.67
14	Agar (E406)	85.0	0.97	0.82	1.00	0.85
15	Citric acid (E330)	98.0	0.74	0.72	0.77	0.75
16	Sign up	—	0.60	—	0.62	—
17	Vanilla powder	99.85	0.51	0.51	0.53	0.53
18	Citrus essence	—	0.50	—	0.51	—
19	Baking soda (E500(ii))	50.0	0.43	0.21	0.44	0.22
20	Essence of rum	—	0.37	—	0.39	—
21	Sign up	—	0.11	—	0.11	—
22	Wine	—	0.11	—	0.11	—
	Total		1081.64	718.15	1119.70	743.42
	Total phase loss 3.7%			26.77
	Other losses 3.4%					25.27
	General losses 7.0%					52.04
	Output	71.1	972.40	691.38	972.40	691.38

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; raw egg white	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: Butterfly cake [Voskresensk]

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