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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 893.5 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	178.70	89.35
3	No. 054 Creamy fruit cream	73.5	180.00	132.30	160.83	118.21
4	№061 Cream "New"	78.0	170.00	132.60	151.90	118.48
5	Cherry red	17.0	40.00	6.80	35.74	6.08
6	Sign up
7	No. 107 Chocolate grits	89.3	10.00	8.93	8.94	7.98
8	Chocolate	99.4	5.00	4.97	4.47	4.44
	Total	31.7 68.3	1000.00	682.80	893.50	610.08
	Output	31.7 68.3	1000.00	682.80		610.08

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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 160.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	80.74	62.98
	Total	26.5 73.5	1004.02	737.95	161.48	118.68
	Losses 0.4%			2.95		0.47
	Output	26.5 73.5	1000.00	735.00	160.83	118.21
	Losses before baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.32	0.24
	Losses after baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.32	0.24

№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 232.63 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	106.89	89.78
3	Vanilla powder	99.85	4.07	4.06	0.95	0.95
4	Cognac	—	0.86	—	0.20	—
5	Wine	—	0.86	—	0.20	—
	Total	22.1 77.9	1022.42	796.74	237.85	185.35
	Losses 2.1%			16.74		3.90
	Output	22.0 78.0	1000.00	780.00	232.63	181.45
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.50	1.95
	Baking/boiling 0.09%		0.94		0.22
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.50	1.95

№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 22.34 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	9.48	7.97
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.08	1.02
4	Vanilla powder	99.85	3.76	3.75	0.084	0.084
5	Cognac	—	1.94	—	0.043	—
	Total	21.4 78.6	1024.68	804.92	22.89	17.98
	Losses 2.1%			16.92		0.38
	Output	21.2 78.8	1000.00	788.00	22.34	17.60
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.24	0.19
	Baking/boiling 0.31%		3.18		0.071
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.24	0.19

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 8.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	1.74	1.65
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.37	0.31
4	Vanilla powder	99.85	5.19	5.18	0.046	0.046
	Total	10.8 89.2	1015.94	906.61	9.08	8.10
	Losses 1.5%			13.61		0.12
	Output	10.7 89.3	1000.00	893.00	8.94	7.98
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.068	0.061
	Baking/boiling 0.07%		0.69		0.006
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.068	0.061

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 330.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	114.75	114.58
3	Flour, premium	85.5	281.16	240.39	92.95	79.47
4	Potato starch	80.0	69.42	55.54	22.95	18.36
5	Essence	—	3.47	—	1.15	—
	Total	37.6 62.4	1279.69	798.72	423.06	264.05
	Losses 6.1%			48.72		16.11
	Output	25.0 75.0	1000.00	750.00	330.60	247.95
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	12.90	8.05
	Baking/boiling 16.78%		208.18		68.82
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	10.74	8.05

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 178.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	91.69	91.55
3	Cognac or dessert wine	—	47.95	—	8.57	—
4	Essence of rum	—	1.92	—	0.34	—
	Total	54.6 45.4	1127.32	512.30	201.45	91.55
	Losses 2.4%			12.30		2.20
	Output	50.0 50.0	1000.00	500.00	178.70	89.35
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.42	1.10
	Baking/boiling 9.11%		101.49		18.14
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.20	1.10

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 141.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	34.49	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	18.18	13.45
	Total	27.0 73.0	1027.74	750.25	145.75	106.40
	Losses 2.7%			20.25		2.87
	Output	27.0 73.0	1000.00	730.00	141.82	103.53
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	1.97	1.44
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	1.97	1.44

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	1.84	—
3	Starch syrup	78.0	119.29	93.05	0.83	0.64
4	Essence	—	2.76	—	0.019	—
	Total	25.0 75.0	1182.37	887.09	8.19	6.15
	Losses 0.8%			7.09		0.049
	Output	12.0 88.0	1000.00	880.00	6.93	6.10
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.033	0.025
	Baking/boiling 14.74%		173.61		1.20
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.028	0.025

Consolidated recipe, k=1.030055
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 893.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	305.03	304.58	314.20	313.73
2	Melange	27.0	191.26	51.64	197.01	53.19
3	Water	—	137.18	—	141.30	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	116.73	98.06	120.24	101.00
5	Flour, premium	85.5	92.95	79.47	95.74	81.86
6	Sign up	69.0	80.74	55.71	83.16	57.38
7	Cherry red	17.0	35.74	6.08	36.81	6.26
8	Potato starch	80.0	22.95	18.36	23.64	18.91
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	18.18	13.45	18.73	13.86
10	Cognac or dessert wine	—	8.57	—	8.83	—
11	Sign up	99.4	4.47	4.44	4.60	4.57
12	Cocoa powder [Skurikhin]	95.0	2.81	2.67	2.90	2.75
13	Essence	—	1.17	—	1.20	—
14	Vanilla powder	99.85	1.08	1.08	1.11	1.11
15	Starch syrup	78.0	0.83	0.64	0.85	0.66
16	Sign up	—	0.34	—	0.35	—
17	Cognac	—	0.24	—	0.25	—
18	Wine	—	0.20	—	0.21	—
	Total		1020.47	636.18	1051.14	655.30
	Total phase loss 4.1%			26.10
	Other losses 2.9%					19.12
	General losses 6.9%					45.22
	Output	68.3	893.50	610.08	893.50	610.08

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Consolidated recipe Cherry cake [Zvenigorod]

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