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All groups → All products → Cakes → Mosoblkhleb cakes → Forest raspberry cake [Stupino] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Forest raspberry cake [Stupino]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 828.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№056 Creamy fruit cream	75.0	388.00	291.00	321.54	241.15
3	№061 Cream "New"	78.0	146.00	113.88	120.99	94.37
4	Chocolate	99.4	19.00	18.89	15.75	15.65
	Total	14.5 85.5	1000.00	855.12	828.70	708.64
	Output	14.5 85.5	1000.00	855.12		708.64

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№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 321.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	161.41	125.90
	Total	25.0 75.0	1004.02	753.02	322.83	242.12
	Losses 0.4%			3.02		0.97
	Output	25.0 75.0	1000.00	750.00	321.54	241.15
	Losses before baking/boiling, shrinkage 0.2002%	75.0	2.01	1.51	0.65	0.48
	Losses after baking/boiling, shrinkage 0.2002%	75.0	2.01	1.51	0.65	0.48

№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 282.4 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	129.75	108.99
3	Vanilla powder	99.85	4.07	4.06	1.15	1.15
4	Cognac	—	0.86	—	0.24	—
5	Wine	—	0.86	—	0.24	—
	Total	22.1 77.9	1022.42	796.74	288.74	225.00
	Losses 2.1%			16.74		4.73
	Output	22.0 78.0	1000.00	780.00	282.40	220.28
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	3.03	2.36
	Baking/boiling 0.09%		0.94		0.27
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	3.03	2.36

Semi-finished protein-nut product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 370.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	462.88	55.55	171.46	20.58
3	Roasted kernels	97.5	462.88	451.31	171.46	167.18
	Total	30.2 69.8	1388.64	969.04	514.39	358.96
	Losses 0.42%			4.04		1.50
	Output	3.5 96.5	1000.00	965.00	370.43	357.46
	Losses before baking/boiling, shrinkage 0.20842%	69.8	2.89	2.02	1.07	0.75
	Baking/boiling 27.69%		383.65		142.12
	Losses after baking/boiling, shrinkage 0.20842%	96.5	2.09	2.02	0.78	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 157.35 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	53.58	6.43
	Total	28.6 71.4	1053.30	752.58	165.73	118.42
	Losses 3.0%			22.58		3.55
	Output	27.0 73.0	1000.00	730.00	157.35	114.86
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.49	1.78
	Baking/boiling 2.12%		22.03		3.47
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.43	1.78

Consolidated recipe, k=1.066082
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 828.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	283.62	283.19	302.36	301.91
2	Raw egg white	12.0	171.46	20.58	182.79	21.94
3	Roasted kernels	97.5	171.46	167.18	182.79	178.22
4	Jam	72.0	161.41	116.22	172.08	123.90
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	129.75	108.99	138.33	116.20
6	Sign up	12.0	53.58	6.43	57.12	6.85
7	Chocolate	99.4	15.75	15.65	16.79	16.69
8	Vanilla powder	99.85	1.15	1.15	1.23	1.22
9	Cognac	—	0.24	—	0.26	—
10	Wine	—	0.24	—	0.26	—
	Total		988.67	719.39	1054.01	766.93
	Total phase loss 1.5%			10.75
	Other losses 6.2%					47.54
	General losses 7.6%					58.29
	Output	85.5	828.70	708.64	828.70	708.64

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Consolidated recipe Forest raspberry cake [Stupino]

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