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All groups → All products → Cakes → Mosoblkhleb cakes → Cherry cake [Zvenigorod] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cherry cake [Zvenigorod]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 527.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 095 Blotting syrup	50.0	200.00	100.00	105.48	52.74
3	No. 054 Creamy fruit cream	73.5	180.00	132.30	94.93	69.78
4	№061 Cream "New"	78.0	170.00	132.60	89.66	69.93
5	Cherry red	17.0	40.00	6.80	21.10	3.59
6	Sign up
7	No. 107 Chocolate grits	89.3	10.00	8.93	5.27	4.71
8	Chocolate	99.4	5.00	4.97	2.64	2.62
	Total	31.7 68.3	1000.00	682.80	527.40	360.11
	Output	31.7 68.3	1000.00	682.80		360.11

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No. 054 Creamy fruit cream on 61m cream with condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 94.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	47.66	37.17
	Total	26.5 73.5	1004.02	737.95	95.31	70.06
	Losses 0.4%			2.95		0.28
	Output	26.5 73.5	1000.00	735.00	94.93	69.78
	Losses before baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.19	0.14
	Losses after baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.19	0.14

№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 137.31 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	63.09	53.00
3	Vanilla powder	99.85	4.07	4.06	0.56	0.56
4	Cognac	—	0.86	—	0.12	—
5	Wine	—	0.86	—	0.12	—
	Total	22.1 77.9	1022.42	796.74	140.39	109.40
	Losses 2.1%			16.74		2.30
	Output	22.0 78.0	1000.00	780.00	137.31	107.11
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.48	1.15
	Baking/boiling 0.09%		0.94		0.13
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.47	1.15

№062 Cream "New" chocolate with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.19 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	424.53	356.61	5.60	4.70
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.64	0.60
4	Vanilla powder	99.85	3.76	3.75	0.050	0.050
5	Cognac	—	1.94	—	0.026	—
	Total	21.4 78.6	1024.68	804.92	13.51	10.61
	Losses 2.1%			16.92		0.22
	Output	21.2 78.8	1000.00	788.00	13.18	10.39
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.14	0.11
	Baking/boiling 0.31%		3.18		0.042
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.14	0.11

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 5.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	1.02	0.97
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.22	0.18
4	Vanilla powder	99.85	5.19	5.18	0.027	0.027
	Total	10.8 89.2	1015.94	906.61	5.36	4.78
	Losses 1.5%			13.61		0.072
	Output	10.7 89.3	1000.00	893.00	5.27	4.71
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.040	0.036
	Baking/boiling 0.07%		0.69		0.004
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.040	0.036

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 195.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	67.73	67.63
3	Flour, premium	85.5	281.16	240.39	54.86	46.91
4	Potato starch	80.0	69.42	55.54	13.55	10.84
5	Essence	—	3.47	—	0.68	—
	Total	37.6 62.4	1279.69	798.72	249.72	155.86
	Losses 6.1%			48.72		9.51
	Output	25.0 75.0	1000.00	750.00	195.14	146.35
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	7.62	4.75
	Baking/boiling 16.78%		208.18		40.62
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	6.34	4.75

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 105.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	54.12	54.04
3	Cognac or dessert wine	—	47.95	—	5.06	—
4	Essence of rum	—	1.92	—	0.20	—
	Total	54.6 45.4	1127.32	512.30	118.91	54.04
	Losses 2.4%			12.30		1.30
	Output	50.0 50.0	1000.00	500.00	105.48	52.74
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.43	0.65
	Baking/boiling 9.11%		101.49		10.70
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.30	0.65

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 83.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	20.36	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	10.73	7.94
	Total	27.0 73.0	1027.74	750.25	86.03	62.80
	Losses 2.7%			20.25		1.70
	Output	27.0 73.0	1000.00	730.00	83.71	61.11
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	1.16	0.85
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	1.16	0.85

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	1.08	—
3	Starch syrup	78.0	119.29	93.05	0.49	0.38
4	Essence	—	2.76	—	0.011	—
	Total	25.0 75.0	1182.37	887.09	4.84	3.63
	Losses 0.8%			7.09		0.029
	Output	12.0 88.0	1000.00	880.00	4.09	3.60
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.019	0.015
	Baking/boiling 14.74%		173.61		0.71
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.016	0.015

Consolidated recipe, k=1.030055
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 527.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	180.05	179.78	185.46	185.18
2	Melange	27.0	112.89	30.48	116.29	31.40
3	Water	—	80.97	—	83.40	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	68.90	57.88	70.97	59.62
5	Flour, premium	85.5	54.86	46.91	56.51	48.32
6	Sign up	69.0	47.66	32.88	49.09	33.87
7	Cherry red	17.0	21.10	3.59	21.73	3.69
8	Potato starch	80.0	13.55	10.84	13.95	11.16
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	10.73	7.94	11.05	8.18
10	Cognac or dessert wine	—	5.06	—	5.21	—
11	Sign up	99.4	2.64	2.62	2.72	2.70
12	Cocoa powder [Skurikhin]	95.0	1.66	1.58	1.71	1.63
13	Essence	—	0.69	—	0.71	—
14	Vanilla powder	99.85	0.64	0.63	0.65	0.65
15	Starch syrup	78.0	0.49	0.38	0.50	0.39
16	Sign up	—	0.20	—	0.21	—
17	Cognac	—	0.14	—	0.15	—
18	Wine	—	0.12	—	0.12	—
	Total		602.35	375.51	620.45	386.80
	Total phase loss 4.1%			15.40
	Other losses 2.9%					11.29
	General losses 6.9%					26.69
	Output	68.3	527.40	360.11	527.40	360.11

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	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: Cherry cake [Zvenigorod]

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