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All groups → All products → Cakes → Mosoblkhleb cakes → Creamy fruit puff cake [Voskresensk] → on 61m cream → Consolidated recipe

Consolidated recipe Creamy fruit puff cake [Voskresensk]

on 61m cream
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 170.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№056 Creamy fruit cream	75.0	380.00	285.00	64.90	48.68
3	No. 021а Semi-finished puff crumb No. 21	92.5	102.00	94.35	17.42	16.11
4	Powdered sugar	99.85	15.00	14.98	2.56	2.56
	Total	14.0 86.0	1000.00	859.60	170.80	146.82
	Output	14.0 86.0	1000.00	859.60		146.82

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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 64.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	32.58	25.41
	Total	25.0 75.0	1004.02	753.02	65.16	48.87
	Losses 0.4%			3.02		0.20
	Output	25.0 75.0	1000.00	750.00	64.90	48.68
	Losses before baking/boiling, shrinkage 0.2002%	75.0	2.01	1.51	0.13	0.10
	Losses after baking/boiling, shrinkage 0.2002%	75.0	2.01	1.51	0.13	0.10

№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 32.58 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	14.97	12.58
3	Vanilla powder	99.85	4.07	4.06	0.13	0.13
4	Cognac	—	0.86	—	0.028	—
5	Wine	—	0.86	—	0.028	—
	Total	22.1 77.9	1022.42	796.74	33.31	25.96
	Losses 2.1%			16.74		0.55
	Output	22.0 78.0	1000.00	780.00	32.58	25.41
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.35	0.27
	Baking/boiling 0.09%		0.94		0.031
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.35	0.27

No. 021 Puff basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 85.91 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	438.58	368.41	37.68	31.65
3	Melange	27.0	33.34	9.00	2.86	0.77
4	Salt	96.5	5.26	5.08	0.45	0.44
5	Citric acid (E330)	98.0	0.87	0.85	0.075	0.073
	Total	16.7 83.3	1135.91	945.81	97.59	81.26
	Losses 2.2%			20.81		1.79
	Output	7.5 92.5	1000.00	925.00	85.91	79.47
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	1.07	0.89
	Baking/boiling 9.98%		112.17		9.64
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	0.97	0.89

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 18.15 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	6.18	0.74
	Total	28.6 71.4	1053.30	752.58	19.12	13.66
	Losses 3.0%			22.58		0.41
	Output	27.0 73.0	1000.00	730.00	18.15	13.25
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.29	0.20
	Baking/boiling 2.12%		22.03		0.40
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.28	0.20

No. 021а Semi-finished puff crumb No. 21 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.42 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	443.11	372.21	7.72	6.48
3	Melange	27.0	33.68	9.09	0.59	0.16
4	Salt	96.5	5.32	5.13	0.093	0.089
5	Citric acid (E330)	98.0	0.88	0.86	0.015	0.015
	Total	16.7 83.3	1147.65	955.59	19.99	16.65
	Losses 3.2%			30.59		0.53
	Output	7.5 92.5	1000.00	925.00	17.42	16.11
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.32	0.27
	Baking/boiling 9.98%		112.75		1.96
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.29	0.27

Consolidated recipe, k=1.028316
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 170.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	68.10	58.22	70.03	59.87
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	60.37	50.71	62.08	52.15
3	Jam	72.0	32.58	23.46	33.51	24.12
4	Granulated sugar	99.85	12.94	12.92	13.31	13.29
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	6.18	0.74	6.36	0.76
6	Sign up	27.0	3.45	0.93	3.55	0.96
7	Powdered sugar	99.85	2.56	2.56	2.63	2.63
8	Salt	96.5	0.54	0.53	0.56	0.54
9	Vanilla powder	99.85	0.13	0.13	0.14	0.14
10	Citric acid (E330)	98.0	0.090	0.088	0.093	0.091
11	Sign up	—	0.028	—	0.029	—
12	Wine	—	0.028	—	0.029	—
	Total		187.01	150.29	192.30	154.55
	Total phase loss 2.3%			3.47
	Other losses 2.8%					4.26
	General losses 5.0%					7.73
	Output	86.0	170.80	146.82	170.80	146.82

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Consolidated recipe Creamy fruit puff cake [Voskresensk]

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