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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Russian field [Kashira] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Russian field [Kashira]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 191.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№062 Cream "New" chocolate	78.8	150.00	118.20	28.70	22.61
3	Fruit cooking	69.0	110.00	75.90	21.04	14.52
4	No. 101 Chocolate lipstick	88.0	90.00	79.20	17.22	15.15
5	№061 Cream "New"	78.0	40.00	31.20	7.65	5.97
6	Sign up
7	Colored vermicelli sprinkle	99.85	10.00	9.98	1.91	1.91
8	No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17	95.5	10.00	9.55	1.91	1.83
	Total	11.2 88.8	1000.00	887.88	191.30	169.85
	Output	11.2 88.8	1000.00	887.88		169.85

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№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.7 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	12.18	10.23
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.38	1.31
4	Vanilla powder	99.85	3.76	3.75	0.11	0.11
5	Cognac	—	1.94	—	0.056	—
	Total	21.4 78.6	1024.68	804.92	29.40	23.10
	Losses 2.1%			16.92		0.49
	Output	21.2 78.8	1000.00	788.00	28.70	22.61
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.31	0.24
	Baking/boiling 0.31%		3.18		0.091
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.31	0.24

№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 7.65 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	3.52	2.95
3	Vanilla powder	99.85	4.07	4.06	0.031	0.031
4	Cognac	—	0.86	—	0.007	—
5	Wine	—	0.86	—	0.007	—
	Total	22.1 77.9	1022.42	796.74	7.82	6.10
	Losses 2.1%			16.74		0.13
	Output	22.0 78.0	1000.00	780.00	7.65	5.97
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.082	0.064
	Baking/boiling 0.09%		0.94		0.007
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.082	0.064

No. 017 Sand with nuts and cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 109.04 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	268.19	225.28	29.24	24.56
3	Granulated sugar	99.85	178.79	178.52	19.50	19.47
4	Roasted cashew kernels [2]	97.5	89.39	87.16	9.75	9.50
5	Melange	27.0	62.58	16.90	6.82	1.84
6	Sign up
7	Flour, premium (on the dust)	85.5	35.76	30.57	3.90	3.33
8	Essence	—	1.78	—	0.19	—
9	Salt	96.5	1.78	1.72	0.19	0.19
10	Ammonium carbonic (E503(i))	—	0.45	—	0.049	—
11	Sign up
	Total	14.6 85.4	1139.79	973.50	124.28	106.15
	Losses 1.9%			18.50		2.02
	Output	4.5 95.5	1000.00	955.00	109.04	104.13
	Losses before baking/boiling, shrinkage 0.95001%	85.4	10.83	9.25	1.18	1.01
	Baking/boiling 10.57%		119.28		13.01
	Losses after baking/boiling, shrinkage 0.95001%	95.5	9.68	9.25	1.06	1.01

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 19.94 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	6.79	0.81
	Total	28.6 71.4	1053.30	752.58	21.00	15.00
	Losses 3.0%			22.58		0.45
	Output	27.0 73.0	1000.00	730.00	19.94	14.55
	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. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	4.33	—
3	Starch syrup	78.0	113.18	88.28	1.95	1.52
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	0.81	0.77
5	Essence	—	2.62	—	0.045	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	20.17	15.30
	Losses 1.0%			8.88		0.15
	Output	12.0 88.0	1000.00	880.00	17.22	15.15
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.10	0.076
	Baking/boiling 13.77%		160.50		2.76
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.087	0.076

No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.91 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	270.95	227.60	0.52	0.44
3	Granulated sugar	99.85	180.63	180.36	0.35	0.35
4	Roasted cashew kernels [2]	97.5	90.31	88.05	0.17	0.17
5	Melange	27.0	63.22	17.07	0.12	0.033
6	Sign up
7	Flour, premium (on the dust)	85.5	36.13	30.89	0.069	0.059
8	Essence	—	1.80	—	0.003	—
9	Salt	96.5	1.80	1.74	0.003	0.003
10	Ammonium carbonic (E503(i))	—	0.45	—	0.001	—
11	Sign up
	Total	14.6 85.4	1151.51	983.51	2.20	1.88
	Losses 2.9%			28.51		0.055
	Output	4.5 95.5	1000.00	955.00	1.91	1.83
	Losses before baking/boiling, shrinkage 1.44956%	85.4	16.69	14.26	0.032	0.027
	Baking/boiling 10.56%		119.89		0.23
	Losses after baking/boiling, shrinkage 1.44956%	95.5	14.93	14.26	0.029	0.027

Consolidated recipe, k=1.053715
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 191.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	53.57	45.80	56.45	48.26
2	Granulated sugar	99.85	47.04	46.97	49.57	49.50
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	45.46	38.19	47.90	40.24
4	Fruit cooking	69.0	21.04	14.52	22.17	15.30
5	Roasted cashew kernels [2]	97.5	9.92	9.67	10.45	10.19
6	Sign up	95.0	8.15	7.74	8.59	8.16
7	Melange	27.0	6.94	1.88	7.32	1.98
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	6.79	0.81	7.15	0.86
9	Water	—	4.33	—	4.56	—
10	Roasted kernels	97.5	3.83	3.73	4.03	3.93
11	Sign up	78.0	1.95	1.52	2.05	1.60
12	Colored vermicelli sprinkle	99.85	1.91	1.91	2.02	2.01
13	Essence	—	0.24	—	0.26	—
14	Salt	96.5	0.20	0.19	0.21	0.20
15	Vanilla powder	99.85	0.18	0.18	0.19	0.19
16	Sign up	—	0.062	—	0.066	—
17	Ammonium carbonic (E503(i))	—	0.050	—	0.053	—
18	Baking soda (E500(ii))	50.0	0.050	0.025	0.053	0.026
19	Wine	—	0.007	—	0.007	—
	Total		211.73	173.14	223.10	182.44
	Total phase loss 1.9%			3.29
	Other losses 5.1%					9.30
	General losses 6.9%					12.59
	Output	88.8	191.30	169.85	191.30	169.85

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Consolidated recipe Cake Russian field [Kashira]

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