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

Consolidated recipe Cake Anniversary album [Stupino]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 90.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 096a Fortified blotting syrup	47.4	220.00	104.22	19.93	9.44
3	№061 Cream "New"	78.0	200.00	156.00	18.12	14.13
4	№062а Cream "New" chocolate	78.8	160.00	126.08	14.50	11.42
5	Chocolate glaze [Skurikhin]	99.1	25.00	24.78	2.26	2.24
	Total	29.3 70.7	1000.00	707.33	90.60	64.08
	Output	29.3 70.7	1000.00	707.33		64.08

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No. 096a Fortified blotting syrup Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	56.30	—	1.12	—
3	Cognac or dessert wine	—	47.95	—	0.96	—
4	Essence of rum	—	1.92	—	0.038	—
	Total	52.6 47.4	1000.00	473.73	19.93	9.44
	Output	52.6 47.4	1000.00	473.73	19.93	9.44

№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 18.12 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	8.33	6.99
3	Vanilla powder	99.85	4.07	4.06	0.074	0.074
4	Cognac	—	0.86	—	0.016	—
5	Wine	—	0.86	—	0.016	—
	Total	22.1 77.9	1022.42	796.74	18.53	14.44
	Losses 2.1%			16.74		0.30
	Output	22.0 78.0	1000.00	780.00	18.12	14.13
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.19	0.15
	Baking/boiling 0.09%		0.94		0.017
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.19	0.15

№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 14.5 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	436.96	367.05	6.33	5.32
3	Cocoa powder [Skurikhin]	95.0	49.63	47.15	0.72	0.68
4	Vanilla powder	99.85	3.86	3.85	0.056	0.056
5	Cognac	—	2.00	—	0.029	—
	Total	21.3 78.7	1022.38	804.90	14.82	11.67
	Losses 2.1%			16.90		0.24
	Output	21.2 78.8	1000.00	788.00	14.50	11.42
	Losses before baking/boiling, shrinkage 1.0497%	78.7	10.73	8.45	0.16	0.12
	Baking/boiling 0.09%		0.93		0.013
	Losses after baking/boiling, shrinkage 1.0497%	78.8	10.72	8.45	0.16	0.12

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 35.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	12.42	12.40
3	Flour, premium	85.5	281.16	240.39	10.06	8.60
4	Potato starch	80.0	69.42	55.54	2.48	1.99
5	Essence	—	3.47	—	0.12	—
	Total	37.6 62.4	1279.69	798.72	45.80	28.58
	Losses 6.1%			48.72		1.74
	Output	25.0 75.0	1000.00	750.00	35.79	26.84
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.40	0.87
	Baking/boiling 16.78%		208.18		7.45
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.16	0.87

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 17.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	480.75	—	8.56	—
	Total	47.0 53.0	1024.61	543.04	18.25	9.67
	Losses 2.4%			13.04		0.23
	Output	47.0 53.0	1000.00	530.00	17.82	9.44
	Losses before baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.22	0.12
	Losses after baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.22	0.12

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 17.78 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	6.05	0.73
	Total	28.6 71.4	1053.30	752.58	18.73	13.38
	Losses 3.0%			22.58		0.40
	Output	27.0 73.0	1000.00	730.00	17.78	12.98
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.28	0.20
	Baking/boiling 2.12%		22.03		0.39
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.27	0.20

Consolidated recipe, k=1.027216
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 90.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	34.78	34.73	35.73	35.68
2	Melange	27.0	20.70	5.59	21.27	5.74
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	14.66	12.31	15.06	12.65
4	Flour, premium	85.5	10.06	8.60	10.34	8.84
5	water	—	8.56	—	8.80	—
6	Sign up	12.0	6.05	0.73	6.22	0.75
7	Potato starch	80.0	2.48	1.99	2.55	2.04
8	Chocolate glaze [Skurikhin]	99.1	2.26	2.24	2.33	2.31
9	Cognac	—	1.17	—	1.20	—
10	Cognac or dessert wine	—	0.96	—	0.98	—
11	Sign up	95.0	0.72	0.68	0.74	0.70
12	Vanilla powder	99.85	0.13	0.13	0.13	0.13
13	Essence	—	0.12	—	0.13	—
14	Essence of rum	—	0.038	—	0.039	—
15	Wine	—	0.016	—	0.016	—
	Total		102.73	67.01	105.52	68.83
	Total phase loss 4.4%			2.93
	Other losses 2.6%					1.82
	General losses 6.9%					4.75
	Output	70.7	90.60	64.08	90.60	64.08

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Consolidated recipe Cake Anniversary album [Stupino]

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