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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Cherry dessert [Kolomna] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Cherry dessert [Kolomna]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 111 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	325.00	253.50	36.08	28.14
3	No. 095 Blotting syrup	50.0	150.00	75.00	16.65	8.32
4	Cherries in syrup	80.0	50.00	40.00	5.55	4.44
5	Coconut sprinkle	98.0	25.00	24.50	2.78	2.72
	Total	18.0 82.0	1000.00	820.50	111.00	91.08
	Output	18.0 82.0	1000.00	820.50		91.08

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№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 36.08 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	16.58	13.92
3	Vanilla powder	99.85	4.07	4.06	0.15	0.15
4	Cognac	—	0.86	—	0.031	—
5	Wine	—	0.86	—	0.031	—
	Total	22.1 77.9	1022.42	796.74	36.88	28.74
	Losses 2.1%			16.74		0.60
	Output	22.0 78.0	1000.00	780.00	36.08	28.14
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.39	0.30
	Baking/boiling 0.09%		0.94		0.034
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.39	0.30

Butter-whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 49.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	15.88	15.86
3	Margarine	84.0	317.92	267.05	15.88	13.34
4	Melange	27.0	224.18	60.53	11.20	3.02
	Total	21.6 78.4	1280.02	1004.12	63.94	50.16
	Losses 5.4%			54.12		2.70
	Output	5.0 95.0	1000.00	950.00	49.95	47.45
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	1.72	1.35
	Baking/boiling 17.43%		217.04		10.84
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	1.42	1.35

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 20.1 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	6.84	0.82
	Total	28.6 71.4	1053.30	752.58	21.17	15.13
	Losses 3.0%			22.58		0.45
	Output	27.0 73.0	1000.00	730.00	20.10	14.67
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.32	0.23
	Baking/boiling 2.12%		22.03		0.44
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.31	0.23

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 16.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	8.54	8.53
3	Cognac or dessert wine	—	47.95	—	0.80	—
4	Essence of rum	—	1.92	—	0.032	—
	Total	54.6 45.4	1127.32	512.30	18.77	8.53
	Losses 2.4%			12.30		0.20
	Output	50.0 50.0	1000.00	500.00	16.65	8.32
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.23	0.10
	Baking/boiling 9.11%		101.49		1.69
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.20	0.10

Consolidated recipe, k=1.019434
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 111 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	38.75	38.69	39.50	39.44
2	Flour, premium	85.5	20.98	17.94	21.39	18.29
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.58	13.92	16.90	14.19
4	Margarine	84.0	15.88	13.34	16.19	13.60
5	Melange	27.0	11.20	3.02	11.42	3.08
6	Sign up	—	9.40	—	9.58	—
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	6.84	0.82	6.98	0.84
8	Cherries in syrup	80.0	5.55	4.44	5.66	4.53
9	Coconut sprinkle	98.0	2.78	2.72	2.83	2.77
10	Cognac or dessert wine	—	0.80	—	0.81	—
11	Sign up	99.85	0.15	0.15	0.15	0.15
12	Essence of rum	—	0.032	—	0.033	—
13	Cognac	—	0.031	—	0.032	—
14	Wine	—	0.031	—	0.032	—
	Total		128.99	95.04	131.49	96.89
	Total phase loss 4.2%			3.97
	Other losses 1.9%					1.85
	General losses 6.0%					5.81
	Output	82.0	111.00	91.08	111.00	91.08

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	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 Cherry dessert [Kolomna]

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