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All groups → All products → Cakes → Mosoblkhleb cakes → Winter cherry cake [Wedge] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Winter cherry cake [Wedge]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 183.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	230.00	179.40	42.18	32.90
3	No. 095 Blotting syrup	50.0	200.00	100.00	36.68	18.34
4	No. 090 Protein cream with citric acid (brewed)	73.0	150.00	109.50	27.51	20.08
5	Cherry red	74.0	50.00	37.00	9.17	6.79
6	Sign up
	Total	29.2 70.8	1000.00	708.00	183.40	129.85
	Output	29.2 70.8	1000.00	708.00		129.85

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№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 42.18 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	19.38	16.28
3	Vanilla powder	99.85	4.07	4.06	0.17	0.17
4	Cognac	—	0.86	—	0.036	—
5	Wine	—	0.86	—	0.036	—
	Total	22.1 77.9	1022.42	796.74	43.13	33.61
	Losses 2.1%			16.74		0.71
	Output	22.0 78.0	1000.00	780.00	42.18	32.90
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.45	0.35
	Baking/boiling 0.09%		0.94		0.040
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.45	0.35

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 64.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	22.28	22.25
3	Flour, premium	85.5	281.16	240.39	18.05	15.43
4	Potato starch	80.0	69.42	55.54	4.46	3.56
5	Essence	—	3.47	—	0.22	—
	Total	37.6 62.4	1279.69	798.72	82.14	51.27
	Losses 6.1%			48.72		3.13
	Output	25.0 75.0	1000.00	750.00	64.19	48.14
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.51	1.56
	Baking/boiling 16.78%		208.18		13.36
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.08	1.56

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 36.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	18.82	18.79
3	Cognac or dessert wine	—	47.95	—	1.76	—
4	Essence of rum	—	1.92	—	0.070	—
	Total	54.6 45.4	1127.32	512.30	41.35	18.79
	Losses 2.4%			12.30		0.45
	Output	50.0 50.0	1000.00	500.00	36.68	18.34
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.50	0.23
	Baking/boiling 9.11%		101.49		3.72
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.45	0.23

No. 090 Protein cream with citric acid (brewed) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	342.14	41.06	9.41	1.13
3	Citric acid (E330)	98.0	5.44	5.33	0.15	0.15
	Total	28.9 71.1	1044.84	742.60	28.74	20.43
	Losses 1.7%			12.60		0.35
	Output	27.0 73.0	1000.00	730.00	27.51	20.08
	Losses before baking/boiling, shrinkage 0.84851%	71.1	8.87	6.30	0.24	0.17
	Baking/boiling 2.64%		27.34		0.75
	Losses after baking/boiling, shrinkage 0.84851%	73.0	8.63	6.30	0.24	0.17

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 23.5 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	8.00	0.96
	Total	28.6 71.4	1053.30	752.58	24.76	17.69
	Losses 3.0%			22.58		0.53
	Output	27.0 73.0	1000.00	730.00	23.50	17.16
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.37	0.27
	Baking/boiling 2.12%		22.03		0.52
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.36	0.27

Consolidated recipe, k=1.033044
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 183.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	77.03	76.92	79.58	79.46
2	Melange	27.0	37.14	10.03	38.36	10.36
3	Water	—	20.70	—	21.39	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	19.38	16.28	20.02	16.82
5	Flour, premium	85.5	18.05	15.43	18.64	15.94
6	Sign up	12.0	9.41	1.13	9.72	1.17
7	Cherry red	74.0	9.17	6.79	9.47	7.01
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	8.00	0.96	8.27	0.99
9	Potato starch	80.0	4.46	3.56	4.60	3.68
10	Coconut sprinkle	98.0	3.67	3.59	3.79	3.71
11	Sign up	—	1.76	—	1.82	—
12	Essence	—	0.22	—	0.23	—
13	Vanilla powder	99.85	0.17	0.17	0.18	0.18
14	Citric acid (E330)	98.0	0.15	0.15	0.15	0.15
15	Essence of rum	—	0.070	—	0.073	—
16	Sign up	—	0.036	—	0.037	—
17	Wine	—	0.036	—	0.037	—
	Total		209.46	135.01	216.38	139.47
	Total phase loss 3.8%			5.16
	Other losses 3.2%					4.46
	General losses 6.9%					9.62
	Output	70.8	183.40	129.85	183.40	129.85

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Consolidated recipe Winter cherry cake [Wedge]

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