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

Consolidated recipe: Gift cake new [Shatura]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 775.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 095а Blotting syrup	50.4	200.00	100.71	155.18	78.14
3	No. 054 Creamy fruit cream	73.5	170.00	124.95	131.90	96.95
4	№061 Cream "New"	78.0	150.00	117.00	116.38	90.78
5	Roasted kernels	97.5	120.00	117.00	93.11	90.78
6	Sign up
	Total	26.8 73.2	1000.00	732.15	775.90	568.07
	Output	26.8 73.2	1000.00	732.15		568.07

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No. 054 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 131.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	66.22	51.65
	Total	26.5 73.5	1004.02	737.95	132.43	97.34
	Losses 0.4%			2.95		0.39
	Output	26.5 73.5	1000.00	735.00	131.90	96.95
	Losses before baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.26	0.19
	Losses after baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.26	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 182.6 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	83.90	70.47
3	Vanilla powder	99.85	4.07	4.06	0.74	0.74
4	Cognac	—	0.86	—	0.16	—
5	Wine	—	0.86	—	0.16	—
	Total	22.1 77.9	1022.42	796.74	186.70	145.49
	Losses 2.1%			16.74		3.06
	Output	22.0 78.0	1000.00	780.00	182.60	142.43
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.96	1.53
	Baking/boiling 0.09%		0.94		0.17
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.96	1.53

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 155.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac or dessert wine	—	47.95	—	7.44	—
3	Essence of rum	—	1.92	—	0.30	—
	Total	49.6 50.4	1000.00	503.57	155.18	78.14
	Output	49.6 50.4	1000.00	503.57	155.18	78.14

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 271.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	94.26	94.12
3	Flour, premium	85.5	281.16	240.39	76.35	65.28
4	Potato starch	80.0	69.42	55.54	18.85	15.08
5	Essence	—	3.47	—	0.94	—
	Total	37.6 62.4	1279.69	798.72	347.52	216.90
	Losses 6.1%			48.72		13.23
	Output	25.0 75.0	1000.00	750.00	271.56	203.67
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	10.60	6.62
	Baking/boiling 16.78%		208.18		56.53
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	8.82	6.62

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 147.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	480.75	—	70.88	—
	Total	47.0 53.0	1024.61	543.04	151.07	80.07
	Losses 2.4%			13.04		1.92
	Output	47.0 53.0	1000.00	530.00	147.44	78.14
	Losses before baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	1.81	0.96
	Losses after baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	1.81	0.96

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 101.74 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	34.64	4.16
	Total	28.6 71.4	1053.30	752.58	107.16	76.57
	Losses 3.0%			22.58		2.30
	Output	27.0 73.0	1000.00	730.00	101.74	74.27
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.61	1.15
	Baking/boiling 2.12%		22.03		2.24
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.57	1.15

Consolidated recipe, k=1.036001
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 775.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	246.97	246.60	255.86	255.48
2	Melange	27.0	157.11	42.42	162.76	43.95
3	Roasted kernels	97.5	93.11	90.78	96.46	94.05
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	83.90	70.47	86.92	73.01
5	Flour, premium	85.5	76.35	65.28	79.10	67.63
6	Sign up	—	70.88	—	73.43	—
7	Fruit cooking	69.0	66.22	45.69	68.60	47.33
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	34.64	4.16	35.89	4.31
9	Potato starch	80.0	18.85	15.08	19.53	15.62
10	Powdered sugar	99.85	7.76	7.75	8.04	8.03
11	Sign up	—	7.44	—	7.71	—
12	Essence	—	0.94	—	0.98	—
13	Vanilla powder	99.85	0.74	0.74	0.77	0.77
14	Essence of rum	—	0.30	—	0.31	—
15	Cognac	—	0.16	—	0.16	—
16	Sign up	—	0.16	—	0.16	—
	Total		865.53	588.97	896.69	610.18
	Total phase loss 3.5%			20.90
	Other losses 3.5%					21.20
	General losses 6.9%					42.10
	Output	73.2	775.90	568.07	775.90	568.07

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	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: Gift cake new [Shatura]

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