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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 164.4 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	32.88	16.44
3	№105 Souffle	76.0	200.00	152.00	32.88	24.99
4	№061 Cream "New"	78.0	130.00	101.40	21.37	16.67
5	No. 116 Zhzhenka	78.0	20.00	15.60	3.29	2.56
	Total	28.9 71.1	1000.00	711.00	164.40	116.89
	Output	28.9 71.1	1000.00	711.00		116.89

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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 73.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	146.06	39.44	10.81	2.92
3	Flour, premium	85.5	136.32	116.55	10.08	8.62
4	Granulated sugar	99.85	74.01	73.90	5.48	5.47
5	No. 116 Zhzhenka	78.0	42.84	33.42	3.17	2.47
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	3.89	3.70	0.29	0.27
8	Essence	—	1.36	—	0.10	—
9	Baking soda (E500(ii))	50.0	0.98	0.49	0.072	0.036
	Total	29.3 70.7	1116.30	789.19	82.58	58.38
	Losses 3.7%			29.19		2.16
	Output	24.0 76.0	1000.00	760.00	73.98	56.22
	Losses before baking/boiling, shrinkage 1.84933%	70.7	20.64	14.59	1.53	1.08
	Baking/boiling 6.98%		76.45		5.66
	Losses after baking/boiling, shrinkage 1.84933%	76.0	19.20	14.59	1.42	1.08

№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.88 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	7.44	6.25
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	3.62	2.68
4	Raw egg white	12.0	64.25	7.71	2.11	0.25
5	Citric acid (E330)	98.0	3.80	3.72	0.12	0.12
6	Sign up
	Total	24.2 75.8	1017.72	771.57	33.46	25.37
	Losses 1.5%			11.57		0.38
	Output	24.0 76.0	1000.00	760.00	32.88	24.99
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.25	0.19
	Baking/boiling 0.24%		2.47		0.081
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.25	0.19

№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 21.37 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	9.82	8.25
3	Vanilla powder	99.85	4.07	4.06	0.087	0.087
4	Cognac	—	0.86	—	0.018	—
5	Wine	—	0.86	—	0.018	—
	Total	22.1 77.9	1022.42	796.74	21.85	17.03
	Losses 2.1%			16.74		0.36
	Output	22.0 78.0	1000.00	780.00	21.37	16.67
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.23	0.18
	Baking/boiling 0.09%		0.94		0.020
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.23	0.18

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 32.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	16.87	16.84
3	Cognac or dessert wine	—	47.95	—	1.58	—
4	Essence of rum	—	1.92	—	0.063	—
	Total	54.6 45.4	1127.32	512.30	37.07	16.84
	Losses 2.4%			12.30		0.40
	Output	50.0 50.0	1000.00	500.00	32.88	16.44
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.44	0.20
	Baking/boiling 9.11%		101.49		3.34
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.40	0.20

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 20.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	5.88	4.58
3	Water	—	146.34	—	2.94	—
4	Water (for soaking agar-agar)	—	40.80	—	0.82	—
5	Agar (E406)	85.0	8.16	6.94	0.16	0.14
	Total	23.6 76.4	1073.30	819.67	21.55	16.46
	Losses 2.4%			19.67		0.40
	Output	20.0 80.0	1000.00	800.00	20.08	16.06
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.26	0.20
	Baking/boiling 4.54%		48.12		0.97
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.25	0.20

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 11.91 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	4.05	0.49
	Total	28.6 71.4	1053.30	752.58	12.54	8.96
	Losses 3.0%			22.58		0.27
	Output	27.0 73.0	1000.00	730.00	11.91	8.69
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.19	0.13
	Baking/boiling 2.12%		22.03		0.26
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.18	0.13

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 6.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	3.36	—
	Total	37.6 62.4	1388.75	866.67	8.97	5.60
	Losses 10.0%			86.67		0.56
	Output	22.0 78.0	1000.00	780.00	6.46	5.04
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.45	0.28
	Baking/boiling 19.99%		263.76		1.70
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.36	0.28

Consolidated recipe, k=1.035187
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 164.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	52.16	38.60	53.99	39.95
2	Granulated sugar	99.85	48.19	48.12	49.89	49.81
3	Water	—	25.68	—	26.58	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	17.26	14.50	17.87	15.01
5	Melange	27.0	10.81	2.92	11.19	3.02
6	Sign up	85.5	10.08	8.62	10.44	8.93
7	Starch syrup	78.0	5.88	4.58	6.08	4.75
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	4.05	0.49	4.20	0.50
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	3.62	2.68	3.75	2.77
10	Raw egg white	12.0	2.11	0.25	2.19	0.26
11	Sign up	—	1.58	—	1.63	—
12	Ammonium carbonic (E503(i))	—	0.43	—	0.45	—
13	Cocoa powder [Skurikhin]	95.0	0.29	0.27	0.30	0.28
14	Agar (E406)	85.0	0.16	0.14	0.17	0.14
15	Citric acid (E330)	98.0	0.12	0.12	0.13	0.13
16	Sign up	—	0.10	—	0.10	—
17	Vanilla powder	99.85	0.087	0.087	0.090	0.090
18	Citrus essence	—	0.084	—	0.087	—
19	Baking soda (E500(ii))	50.0	0.072	0.036	0.075	0.038
20	Essence of rum	—	0.063	—	0.065	—
21	Sign up	—	0.018	—	0.019	—
22	Wine	—	0.018	—	0.019	—
	Total		182.87	121.41	189.30	125.69
	Total phase loss 3.7%			4.53
	Other losses 3.4%					4.27
	General losses 7.0%					8.80
	Output	71.1	164.40	116.89	164.40	116.89

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Consolidated recipe Butterfly cake [Voskresensk]

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