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

Consolidated recipe Cake Sasha [Serpukhov]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 858.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 150.00 112.50 128.74 96.56 
3№062 Cream "New" chocolate78.8 100.00 78.80 85.83 67.63 
4No. 095 Blotting syrup50.0 90.00 45.00 77.25 38.62 
5No. 107 Chocolate grits89.3 80.00 71.44 68.66 61.32 
6Sign up
Total22.8 77.2 1000.00 772.06 858.30 662.66 
Output22.8 77.2 1000.00 772.06 662.66 
List of recipes
No. 106 Chocolate soufflé basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 472.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 217.34 182.57 102.60 86.18 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 105.80 78.29 49.94 36.96 
4Cocoa powder [Skurikhin]95.0 64.07 60.87 30.25 28.73 
5Raw egg white12.0 61.67 7.40 29.11 3.49 
6Sign up
7Citrus essence—  2.45 —   1.16 —   
Total23.0 77.0 1041.63 802.02 491.72 378.61 
Losses 1.5%12.02 5.67 
Output21.0 79.0 1000.00 790.00 472.06 372.93 
Losses before baking/boiling, shrinkage 0.74945%77.0 7.81 6.01 3.69 2.84 
Baking/boiling 2.54%26.21 12.38 
Losses after baking/boiling, shrinkage 0.74945%79.0 7.61 6.01 3.59 2.84 
№062 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 85.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 36.44 30.61 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 4.14 3.93 
4Vanilla powder99.853.76 3.75 0.32 0.32 
5Cognac—  1.94 —   0.17 —   
Total21.4 78.6 1024.68 804.92 87.95 69.09 
Losses 2.1%16.92 1.45 
Output21.2 78.8 1000.00 788.00 85.83 67.63 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.92 0.73 
Baking/boiling 0.31%3.18 0.27 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.92 0.73 
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 68.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 194.35 184.63 13.34 12.68 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.89 34.35 2.81 2.36 
4Vanilla powder99.855.19 5.18 0.36 0.36 
Total10.8 89.2 1015.94 906.61 69.76 62.25 
Losses 1.5%13.61 0.93 
Output10.7 89.3 1000.00 893.00 68.66 61.32 
Losses before baking/boiling, shrinkage 0.75066%89.2 7.63 6.81 0.52 0.47 
Baking/boiling 0.07%0.69 0.048
Losses after baking/boiling, shrinkage 0.75066%89.3 7.62 6.81 0.52 0.47 
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 276.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 81.05 63.22 
3Water—  146.34 —   40.53 —   
4Water (for soaking agar-agar)—  40.80 —   11.30 —   
5Agar (E406)85.0 8.16 6.94 2.26 1.92 
Total23.6 76.4 1073.30 819.67 297.24 227.00 
Losses 2.4%19.67 5.45 
Output20.0 80.0 1000.00 800.00 276.94 221.55 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 3.57 2.72 
Baking/boiling 4.54%48.12 13.33 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 3.41 2.72 
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 128.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 44.69 44.62 
3Flour, premium85.5 281.16 240.39 36.20 30.95 
4Potato starch80.0 69.42 55.54 8.94 7.15 
5Essence—  3.47 —   0.45 —   
Total37.6 62.4 1279.69 798.72 164.75 102.83 
Losses 6.1%48.72 6.27 
Output25.0 75.0 1000.00 750.00 128.74 96.56 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 5.02 3.14 
Baking/boiling 16.78%208.18 26.80 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 4.18 3.14 
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 77.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 39.63 39.57 
3Cognac or dessert wine—  47.95 —   3.70 —   
4Essence of rum—  1.92 —   0.15 —   
Total54.6 45.4 1127.32 512.30 87.08 39.57 
Losses 2.4%12.30 0.95 
Output50.0 50.0 1000.00 500.00 77.25 38.62 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.05 0.48 
Baking/boiling 9.11%101.49 7.84 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.95 0.48 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 53.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   14.12 —   
3Starch syrup78.0 119.29 93.05 6.35 4.95 
4Essence—  2.76 —   0.15 —   
Total25.0 75.0 1182.37 887.09 62.96 47.24 
Losses 0.8%7.09 0.38 
Output12.0 88.0 1000.00 880.00 53.25 46.86 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.25 0.19 
Baking/boiling 14.74%173.61 9.24 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.21 0.19 
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 46.88 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 15.96 1.92 
Total28.6 71.4 1053.30 752.58 49.38 35.28 
Losses 3.0%22.58 1.06 
Output27.0 73.0 1000.00 730.00 46.88 34.22 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.74 0.53 
Baking/boiling 2.12%22.03 1.03 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.73 0.53 
Consolidated recipe, k=1.040461
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 858.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85322.19 321.70 335.22 334.72 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 141.84 119.15 147.58 123.97 
3Water—  109.54 —   113.97 —   
4Starch syrup78.0 87.40 68.17 90.94 70.93 
5Melange27.0 74.48 20.11 77.50 20.92 
6Sign up74.0 49.94 36.96 51.97 38.45 
7Cocoa powder [Skurikhin]95.0 47.73 45.34 49.66 47.18 
8Flour, premium85.5 36.20 30.95 37.66 32.20 
9Raw egg white12.0 29.11 3.49 30.29 3.63 
10Chocolate99.4 25.75 25.59 26.79 26.63 
11Sign up12.0 15.96 1.92 16.61 1.99 
12Potato starch80.0 8.94 7.15 9.30 7.44 
13Cognac or dessert wine—  3.70 —   3.85 —   
14Agar (E406)85.0 2.26 1.92 2.35 2.00 
15Citric acid (E330)98.0 1.72 1.69 1.79 1.76 
16Sign up—  1.16 —   1.20 —   
17Vanilla powder99.850.68 0.68 0.71 0.71 
18Essence—  0.59 —   0.62 —   
19Cognac—  0.17 —   0.17 —   
20Essence of rum—  0.15 —   0.15 —   
Total959.52 684.83 998.34 712.54 
Total phase loss 3.2%22.17 
Other losses 3.9%27.71 
General losses 7.0%49.88 
Output77.2 858.30 662.66 858.30 662.66 
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