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

Consolidated recipe: Cake Moscow Nights [Stupino]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 507.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	160.00	120.00	81.26	60.95
3	№061 Cream "New"	78.0	140.00	109.20	71.11	55.46
4	No. 095а Blotting syrup	50.4	80.00	40.29	40.63	20.46
5	Chocolate	99.4	70.00	69.58	35.55	35.34
6	Sign up
	Total	23.9 76.1	1000.00	760.67	507.90	386.34
	Output	23.9 76.1	1000.00	760.67		386.34

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 269.19 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	226.27	190.07	60.91	51.16
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	29.65	21.94
4	Raw egg white	12.0	64.25	7.71	17.30	2.08
5	Citric acid (E330)	98.0	3.80	3.72	1.02	1.00
6	Sign up
	Total	24.2 75.8	1017.72	771.57	273.96	207.70
	Losses 1.5%			11.57		3.12
	Output	24.0 76.0	1000.00	760.00	269.19	204.58
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	2.05	1.56
	Baking/boiling 0.24%		2.47		0.67
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	2.05	1.56

№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 71.11 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	32.67	27.44
3	Vanilla powder	99.85	4.07	4.06	0.29	0.29
4	Cognac	—	0.86	—	0.061	—
5	Wine	—	0.86	—	0.061	—
	Total	22.1 77.9	1022.42	796.74	72.70	56.65
	Losses 2.1%			16.74		1.19
	Output	22.0 78.0	1000.00	780.00	71.11	55.46
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.76	0.60
	Baking/boiling 0.09%		0.94		0.067
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.76	0.60

No. 095а Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac or dessert wine	—	47.95	—	1.95	—
3	Essence of rum	—	1.92	—	0.078	—
	Total	49.6 50.4	1000.00	503.57	40.63	20.46
	Output	49.6 50.4	1000.00	503.57	40.63	20.46

Sponge crumbs fried with cocoa basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	107.84	102.45	1.10	1.04
	Total	23.3 76.7	1237.23	949.49	12.57	9.64
	Losses 1.0%			9.49		0.10
	Output	6.0 94.0	1000.00	940.00	10.16	9.55
	Losses before baking/boiling, shrinkage 0.49977%	76.7	6.18	4.75	0.063	0.048
	Baking/boiling 18.36%		226.00		2.30
	Losses after baking/boiling, shrinkage 0.49977%	94.0	5.05	4.75	0.051	0.048

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 164.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	48.11	37.53
3	Water	—	146.34	—	24.06	—
4	Water (for soaking agar-agar)	—	40.80	—	6.71	—
5	Agar (E406)	85.0	8.16	6.94	1.34	1.14
	Total	23.6 76.4	1073.30	819.67	176.45	134.75
	Losses 2.4%			19.67		3.23
	Output	20.0 80.0	1000.00	800.00	164.40	131.52
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.12	1.62
	Baking/boiling 4.54%		48.12		7.91
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.02	1.62

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 92.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	32.19	32.14
3	Flour, premium	85.5	281.16	240.39	26.07	22.29
4	Potato starch	80.0	69.42	55.54	6.44	5.15
5	Essence	—	3.47	—	0.32	—
	Total	37.6 62.4	1279.69	798.72	118.67	74.07
	Losses 6.1%			48.72		4.52
	Output	25.0 75.0	1000.00	750.00	92.74	69.55
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.62	2.26
	Baking/boiling 16.78%		208.18		19.31
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	3.01	2.26

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 39.62 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	13.49	1.62
	Total	28.6 71.4	1053.30	752.58	41.73	29.82
	Losses 3.0%			22.58		0.89
	Output	27.0 73.0	1000.00	730.00	39.62	28.92
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.63	0.45
	Baking/boiling 2.12%		22.03		0.87
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.61	0.45

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 38.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	480.75	—	18.56	—
	Total	47.0 53.0	1024.61	543.04	39.56	20.96
	Losses 2.4%			13.04		0.50
	Output	47.0 53.0	1000.00	530.00	38.61	20.46
	Losses before baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.48	0.25
	Losses after baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.48	0.25

Consolidated recipe, k=1.037712
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 507.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	177.65	177.39	184.35	184.08
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	93.58	78.61	97.11	81.57
3	Melange	27.0	53.65	14.49	55.67	15.03
4	Water	—	49.32	—	51.18	—
5	Starch syrup	78.0	48.11	37.53	49.93	38.94
6	Sign up	99.4	35.55	35.34	36.89	36.67
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	29.65	21.94	30.77	22.77
8	Flour, premium	85.5	26.07	22.29	27.06	23.13
9	Raw egg white	12.0	17.30	2.08	17.95	2.15
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	13.49	1.62	14.00	1.68
11	Sign up	80.0	6.44	5.15	6.68	5.34
12	Cognac or dessert wine	—	1.95	—	2.02	—
13	Agar (E406)	85.0	1.34	1.14	1.39	1.18
14	Cocoa powder [Skurikhin]	95.0	1.10	1.04	1.14	1.08
15	Citric acid (E330)	98.0	1.02	1.00	1.06	1.04
16	Sign up	—	0.69	—	0.71	—
17	Essence	—	0.32	—	0.33	—
18	Vanilla powder	99.85	0.29	0.29	0.30	0.30
19	Essence of rum	—	0.078	—	0.081	—
20	Cognac	—	0.061	—	0.063	—
21	Sign up	—	0.061	—	0.063	—
	Total		557.72	399.89	578.76	414.98
	Total phase loss 3.4%			13.55
	Other losses 3.6%					15.08
	General losses 6.9%					28.63
	Output	76.1	507.90	386.34	507.90	386.34

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 Moscow Nights [Stupino]

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