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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 839.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	325.00	253.50	272.71	212.71
3	No. 095 Blotting syrup	50.0	150.00	75.00	125.86	62.93
4	Cherries in syrup	80.0	50.00	40.00	41.96	33.56
5	Coconut sprinkle	98.0	25.00	24.50	20.98	20.56
	Total	18.0 82.0	1000.00	820.50	839.10	688.48
	Output	18.0 82.0	1000.00	820.50		688.48

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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 272.71 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	125.30	105.25
3	Vanilla powder	99.85	4.07	4.06	1.11	1.11
4	Cognac	—	0.86	—	0.23	—
5	Wine	—	0.86	—	0.23	—
	Total	22.1 77.9	1022.42	796.74	278.82	217.28
	Losses 2.1%			16.74		4.57
	Output	22.0 78.0	1000.00	780.00	272.71	212.71
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.93	2.28
	Baking/boiling 0.09%		0.94		0.26
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.93	2.28

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 377.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	120.04	119.86
3	Margarine	84.0	317.92	267.05	120.04	100.84
4	Melange	27.0	224.18	60.53	84.65	22.86
	Total	21.6 78.4	1280.02	1004.12	483.33	379.15
	Losses 5.4%			54.12		20.44
	Output	5.0 95.0	1000.00	950.00	377.60	358.72
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	13.03	10.22
	Baking/boiling 17.43%		217.04		81.95
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	10.76	10.22

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 151.94 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	51.74	6.21
	Total	28.6 71.4	1053.30	752.58	160.04	114.35
	Losses 3.0%			22.58		3.43
	Output	27.0 73.0	1000.00	730.00	151.94	110.92
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.40	1.72
	Baking/boiling 2.12%		22.03		3.35
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.35	1.72

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 125.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	64.58	64.48
3	Cognac or dessert wine	—	47.95	—	6.04	—
4	Essence of rum	—	1.92	—	0.24	—
	Total	54.6 45.4	1127.32	512.30	141.89	64.48
	Losses 2.4%			12.30		1.55
	Output	50.0 50.0	1000.00	500.00	125.86	62.93
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.70	0.77
	Baking/boiling 9.11%		101.49		12.77
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.55	0.77

Consolidated recipe, k=1.019434
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 839.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	292.93	292.49	298.62	298.17
2	Flour, premium	85.5	158.59	135.59	161.67	138.23
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	125.30	105.25	127.73	107.30
4	Margarine	84.0	120.04	100.84	122.38	102.80
5	Melange	27.0	84.65	22.86	86.29	23.30
6	Sign up	—	71.04	—	72.42	—
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	51.74	6.21	52.74	6.33
8	Cherries in syrup	80.0	41.96	33.56	42.77	34.22
9	Coconut sprinkle	98.0	20.98	20.56	21.39	20.96
10	Cognac or dessert wine	—	6.04	—	6.15	—
11	Sign up	99.85	1.11	1.11	1.13	1.13
12	Essence of rum	—	0.24	—	0.25	—
13	Cognac	—	0.23	—	0.24	—
14	Wine	—	0.23	—	0.24	—
	Total		975.07	718.46	994.02	732.43
	Total phase loss 4.2%			29.98
	Other losses 1.9%					13.96
	General losses 6.0%					43.95
	Output	82.0	839.10	688.48	839.10	688.48

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Consolidated recipe Cake Cherry dessert [Kolomna]

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