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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Gift of the summer (figured) [Pavlovsky Posad] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Gift of the summer (figured) [Pavlovsky Posad]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 213.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	184.00	143.52	39.28	30.64
3	No. 096a Fortified blotting syrup	47.4	160.00	75.80	34.16	16.18
4	Semi-finished Strawberry	79.0	140.00	110.60	29.89	23.61
5	No. 054 Creamy fruit cream	72.0	90.00	64.80	19.22	13.83
6	Sign up
7	Chocolate glaze [Skurikhin]	99.1	8.00	7.93	1.71	1.69
	Total	28.2 71.8	1000.00	717.97	213.50	153.29
	Output	28.2 71.8	1000.00	717.97		153.29

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Semi-finished Strawberry basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	210.00	163.80	6.28	4.90
3	Granulated sugar	99.85	145.00	144.78	4.33	4.33
4	Citric acid (E330)	98.0	5.00	4.90	0.15	0.15
	Total	20.8 79.2	1025.00	812.23	30.64	24.28
	Losses 2.7%			22.23		0.66
	Output	21.0 79.0	1000.00	790.00	29.89	23.61
	Losses before baking/boiling, shrinkage 1.3686%	79.2	14.03	11.12	0.42	0.33
	Baking/boiling -0.31%		-3.10		-0.093
	Losses after baking/boiling, shrinkage 1.3686%	79.0	14.07	11.12	0.42	0.33

No. 054 Creamy fruit cream on 61m cream with jam 66cc
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	9.65	7.52
	Total	28.0 72.0	1004.02	722.89	19.29	13.89
	Losses 0.4%			2.89		0.056
	Output	28.0 72.0	1000.00	720.00	19.22	13.83
	Losses before baking/boiling, shrinkage 0.2%	72.0	2.01	1.45	0.039	0.028
	Losses after baking/boiling, shrinkage 0.2%	72.0	2.01	1.45	0.039	0.028

№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 48.93 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	22.48	18.88
3	Vanilla powder	99.85	4.07	4.06	0.20	0.20
4	Cognac	—	0.86	—	0.042	—
5	Wine	—	0.86	—	0.042	—
	Total	22.1 77.9	1022.42	796.74	50.03	38.98
	Losses 2.1%			16.74		0.82
	Output	22.0 78.0	1000.00	780.00	48.93	38.17
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.53	0.41
	Baking/boiling 0.09%		0.94		0.046
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.53	0.41

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 34.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	56.30	—	1.92	—
3	Cognac or dessert wine	—	47.95	—	1.64	—
4	Essence of rum	—	1.92	—	0.066	—
	Total	52.6 47.4	1000.00	473.73	34.16	16.18
	Output	52.6 47.4	1000.00	473.73	34.16	16.18

№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 10.25 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	424.53	356.61	4.35	3.65
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.49	0.47
4	Vanilla powder	99.85	3.76	3.75	0.039	0.038
5	Cognac	—	1.94	—	0.020	—
	Total	21.4 78.6	1024.68	804.92	10.50	8.25
	Losses 2.1%			16.92		0.17
	Output	21.2 78.8	1000.00	788.00	10.25	8.08
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.11	0.087
	Baking/boiling 0.31%		3.18		0.033
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.11	0.087

№061 Cream "New" with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.28 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	2.88	2.42
3	Vanilla powder	99.85	4.07	4.06	0.026	0.026
4	Cognac	—	0.86	—	0.005	—
5	Wine	—	0.86	—	0.005	—
	Total	22.1 77.9	1022.42	796.74	6.42	5.00
	Losses 2.1%			16.74		0.11
	Output	22.0 78.0	1000.00	780.00	6.28	4.90
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.067	0.053
	Baking/boiling 0.09%		0.94		0.006
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.067	0.053

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 79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	27.42	27.38
3	Flour, premium	85.5	281.16	240.39	22.21	18.99
4	Potato starch	80.0	69.42	55.54	5.48	4.39
5	Essence	—	3.47	—	0.27	—
	Total	37.6 62.4	1279.69	798.72	101.09	63.09
	Losses 6.1%			48.72		3.85
	Output	25.0 75.0	1000.00	750.00	79.00	59.25
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.08	1.92
	Baking/boiling 16.78%		208.18		16.45
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.57	1.92

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 32.86 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	11.19	1.34
	Total	28.6 71.4	1053.30	752.58	34.61	24.73
	Losses 3.0%			22.58		0.74
	Output	27.0 73.0	1000.00	730.00	32.86	23.99
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.52	0.37
	Baking/boiling 2.12%		22.03		0.72
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.51	0.37

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 30.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	480.75	—	14.68	—
	Total	47.0 53.0	1024.61	543.04	31.28	16.58
	Losses 2.4%			13.04		0.40
	Output	47.0 53.0	1000.00	530.00	30.53	16.18
	Losses before baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.38	0.20
	Losses after baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.38	0.20

No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.73	350.20	6.97	6.96
3	Flour, premium	85.5	284.09	242.90	5.65	4.83
4	Potato starch	80.0	70.15	56.12	1.39	1.12
5	Essence	—	3.51	—	0.070	—
	Total	37.6 62.4	1294.03	807.32	25.72	16.05
	Losses 7.1%			57.32		1.14
	Output	25.0 75.0	1000.00	750.00	19.88	14.91
	Losses before baking/boiling, shrinkage 3.54998%	62.4	45.94	28.66	0.91	0.57
	Baking/boiling 16.82%		209.88		4.17
	Losses after baking/boiling, shrinkage 3.54998%	75.0	38.21	28.66	0.76	0.57

No. 063 Milk-sugar syrup on condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	0.85	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	0.45	0.33
	Total	27.0 73.0	1027.74	750.25	3.59	2.62
	Losses 2.7%			20.25		0.071
	Output	27.0 73.0	1000.00	730.00	3.50	2.55
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.049	0.035
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.049	0.035

Consolidated recipe, k=1.020729
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 213.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	81.05	80.93	82.73	82.61
2	Melange	27.0	57.34	15.48	58.53	15.80
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	29.72	24.96	30.33	25.48
4	Flour, premium	85.5	27.86	23.82	28.43	24.31
5	water	—	15.53	—	15.85	—
6	Sign up	12.0	11.19	1.34	11.42	1.37
7	Jam	66.0	9.65	6.37	9.85	6.50
8	Potato starch	80.0	6.88	5.50	7.02	5.62
9	Cognac	—	1.99	—	2.03	—
10	Chocolate glaze [Skurikhin]	99.1	1.71	1.69	1.74	1.73
11	Sign up	—	1.64	—	1.67	—
12	Cocoa powder [Skurikhin]	95.0	0.49	0.47	0.50	0.48
13	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.45	0.33	0.46	0.34
14	Essence	—	0.34	—	0.35	—
15	Vanilla powder	99.85	0.26	0.26	0.27	0.27
16	Sign up	98.0	0.15	0.15	0.15	0.15
17	Essence of rum	—	0.066	—	0.067	—
18	Wine	—	0.047	—	0.048	—
	Total		246.35	161.30	251.46	164.65
	Total phase loss 5.0%			8.02
	Other losses 2.0%					3.34
	General losses 6.9%					11.36
	Output	71.8	213.50	153.29	213.50	153.29

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; whole condensed milk with sugar the weight ratio of fat 8.5%	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: Cake Gift of the summer (figured) [Pavlovsky Posad]

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