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

Consolidated recipe Cake Delight [Stupino]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 215.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095а Blotting syrup50.4 200.00 100.71 43.06 21.68 
3№056 Creamy fruit cream75.0 170.00 127.50 36.60 27.45 
4No. 001 Biscuit (main)75.0 120.00 90.00 25.84 19.38 
5№062а Cream "New" chocolate78.8 120.00 94.56 25.84 20.36 
6Sign up
7№061 Cream "New"78.0 40.00 31.20 8.61 6.72 
8Sponge crumbs fried with cocoa94.0 20.00 18.80 4.31 4.05 
9Powdered sugar99.8510.00 9.98 2.15 2.15 
Total28.2 71.8 1000.00 718.06 215.30 154.60 
Output28.2 71.8 1000.00 718.06 154.60 
List of recipes
№056 Creamy fruit cream on 61m cream
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 502.01 391.57 18.37 14.33 
Total25.0 75.0 1004.02 753.02 36.75 27.56 
Losses 0.4%3.02 0.11 
Output25.0 75.0 1000.00 750.00 36.60 27.45 
Losses before baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.0740.055
Losses after baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.0740.055
Semi-finished Strawberry basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 15.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 210.00 163.80 3.16 2.47 
3Granulated sugar99.85145.00 144.78 2.19 2.18 
4Citric acid (E330)98.0 5.00 4.90 0.0750.074
Total20.8 79.2 1025.00 812.23 15.45 12.24 
Losses 2.7%22.23 0.34 
Output21.0 79.0 1000.00 790.00 15.07 11.91 
Losses before baking/boiling, shrinkage 1.3686%79.2 14.03 11.12 0.21 0.17 
Baking/boiling -0.31%-3.10 -0.047
Losses after baking/boiling, shrinkage 1.3686%79.0 14.07 11.12 0.21 0.17 
No. 095а Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 43.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac or dessert wine—  47.95 —   2.06 —   
3Essence of rum—  1.92 —   0.083—   
Total49.6 50.4 1000.00 503.57 43.06 21.68 
Output49.6 50.4 1000.00 503.57 43.06 21.68 
№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 26.99 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 12.40 10.42 
3Vanilla powder99.854.07 4.06 0.11 0.11 
4Cognac—  0.86 —   0.023—   
5Wine—  0.86 —   0.023—   
Total22.1 77.9 1022.42 796.74 27.59 21.50 
Losses 2.1%16.74 0.45 
Output22.0 78.0 1000.00 780.00 26.99 21.05 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.29 0.23 
Baking/boiling 0.09%0.94 0.025
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.29 0.23 
№062а 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 25.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 436.96 367.05 11.29 9.48 
3Cocoa powder [Skurikhin]95.0 49.63 47.15 1.28 1.22 
4Vanilla powder99.853.86 3.85 0.10 0.10 
5Cognac—  2.00 —   0.052—   
Total21.3 78.7 1022.38 804.90 26.41 20.80 
Losses 2.1%16.90 0.44 
Output21.2 78.8 1000.00 788.00 25.84 20.36 
Losses before baking/boiling, shrinkage 1.0497%78.7 10.73 8.45 0.28 0.22 
Baking/boiling 0.09%0.93 0.024
Losses after baking/boiling, shrinkage 1.0497%78.8 10.72 8.45 0.28 0.22 
Sponge crumbs fried with cocoa basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 107.84 102.45 0.46 0.44 
Total23.3 76.7 1237.23 949.49 5.33 4.09 
Losses 1.0%9.49 0.041
Output6.0 94.0 1000.00 940.00 4.31 4.05 
Losses before baking/boiling, shrinkage 0.49977%76.7 6.18 4.75 0.0270.020
Baking/boiling 18.36%226.00 0.97 
Losses after baking/boiling, shrinkage 0.49977%94.0 5.05 4.75 0.0220.020
№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 3.16 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 1.45 1.22 
3Vanilla powder99.854.07 4.06 0.0130.013
4Cognac—  0.86 —   0.003—   
5Wine—  0.86 —   0.003—   
Total22.1 77.9 1022.42 796.74 3.24 2.52 
Losses 2.1%16.74 0.053
Output22.0 78.0 1000.00 780.00 3.16 2.47 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.0340.026
Baking/boiling 0.09%0.94 0.003
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.0340.026
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 53.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 18.52 18.49 
3Flour, premium85.5 278.65 238.25 15.00 12.82 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 3.09 2.93 
5Potato starch80.0 22.93 18.34 1.23 0.99 
Total36.6 63.4 1276.30 809.37 68.70 43.56 
Losses 6.1%49.37 2.66 
Output24.0 76.0 1000.00 760.00 53.82 40.91 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 2.10 1.33 
Baking/boiling 16.56%204.89 11.03 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 1.75 1.33 
Sugar syrup for blotting basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 40.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.75 —   19.67 —   
Total47.0 53.0 1024.61 543.04 41.92 22.22 
Losses 2.4%13.04 0.53 
Output47.0 53.0 1000.00 530.00 40.91 21.68 
Losses before baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 0.50 0.27 
Losses after baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 0.50 0.27 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 30.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 10.66 10.64 
3Flour, premium85.5 281.16 240.39 8.63 7.38 
4Potato starch80.0 69.42 55.54 2.13 1.70 
5Essence—  3.47 —   0.11 —   
Total37.6 62.4 1279.69 798.72 39.29 24.52 
Losses 6.1%48.72 1.50 
Output25.0 75.0 1000.00 750.00 30.70 23.02 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.20 0.75 
Baking/boiling 16.78%208.18 6.39 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.00 0.75 
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 28.73 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 9.78 1.17 
Total28.6 71.4 1053.30 752.58 30.26 21.62 
Losses 3.0%22.58 0.65 
Output27.0 73.0 1000.00 730.00 28.73 20.97 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.45 0.32 
Baking/boiling 2.12%22.03 0.63 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.44 0.32 
No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 10.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85350.73 350.20 3.52 3.51 
3Flour, premium85.5 284.09 242.90 2.85 2.43 
4Potato starch80.0 70.15 56.12 0.70 0.56 
5Essence—  3.51 —   0.035—   
Total37.6 62.4 1294.03 807.32 12.97 8.09 
Losses 7.1%57.32 0.57 
Output25.0 75.0 1000.00 750.00 10.02 7.52 
Losses before baking/boiling, shrinkage 3.54998%62.4 45.94 28.66 0.46 0.29 
Baking/boiling 16.82%209.88 2.10 
Losses after baking/boiling, shrinkage 3.54998%75.0 38.21 28.66 0.38 0.29 
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 1.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   0.43 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 0.23 0.17 
Total27.0 73.0 1027.74 750.25 1.81 1.32 
Losses 2.7%20.25 0.036
Output27.0 73.0 1000.00 730.00 1.76 1.29 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.0240.018
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.0240.018
Consolidated recipe, k=1.025216
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 215.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8578.76 78.64 80.74 80.62 
2Melange27.0 54.49 14.71 55.86 15.08 
3Flour, premium85.5 26.48 22.64 27.14 23.21 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 25.14 21.12 25.78 21.65 
5water—  20.10 —   20.60 —   
6Sign up72.0 18.37 13.23 18.84 13.56 
7Fresh whole milk the weight ratio of fat 3.2%12.0 9.78 1.17 10.03 1.20 
8Cocoa powder [Skurikhin]95.0 4.83 4.59 4.95 4.71 
9Potato starch80.0 4.07 3.25 4.17 3.34 
10Powdered sugar99.852.15 2.15 2.21 2.20 
11Sign up—  2.06 —   2.12 —   
12Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 0.23 0.17 0.23 0.17 
13Vanilla powder99.850.22 0.22 0.23 0.23 
14Essence—  0.14 —   0.15 —   
15Essence of rum—  0.083—   0.085—   
16Sign up—  0.078—   0.080—   
17Citric acid (E330)98.0 0.0750.0740.0770.076
18Wine—  0.026—   0.027—   
Total247.09 161.97 253.32 166.06 
Total phase loss 4.6%7.37 
Other losses 2.5%4.08 
General losses 6.9%11.46 
Output71.8 215.30 154.60 215.30 154.60 
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