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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Basket with strawberries (shapes) [Voskresensk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Basket with strawberries (shapes) [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 981.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	310.00	232.50	304.17	228.13
3	No. 095 Blotting syrup	50.0	130.00	65.00	127.56	63.78
4	№002 Fried biscuit crumb	94.0	20.00	18.80	19.62	18.45
5	№062 Cream "New" chocolate	78.8	12.50	9.85	12.26	9.66
	Total	26.2 73.8	1000.00	737.60	981.20	723.73
	Output	26.2 73.8	1000.00	737.60		723.73

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№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 517.58 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	237.81	199.76
3	Vanilla powder	99.85	4.07	4.06	2.11	2.10
4	Cognac	—	0.86	—	0.45	—
5	Wine	—	0.86	—	0.45	—
	Total	22.1 77.9	1022.42	796.74	529.19	412.38
	Losses 2.1%			16.74		8.67
	Output	22.0 78.0	1000.00	780.00	517.58	403.71
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	5.56	4.33
	Baking/boiling 0.09%		0.94		0.49
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	5.56	4.33

№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 12.27 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	5.21	4.37
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.59	0.56
4	Vanilla powder	99.85	3.76	3.75	0.046	0.046
5	Cognac	—	1.94	—	0.024	—
	Total	21.4 78.6	1024.68	804.92	12.57	9.87
	Losses 2.1%			16.92		0.21
	Output	21.2 78.8	1000.00	788.00	12.26	9.66
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.13	0.10
	Baking/boiling 0.31%		3.18		0.039
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.13	0.10

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 304.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	105.58	105.42
3	Flour, premium	85.5	281.16	240.39	85.52	73.12
4	Potato starch	80.0	69.42	55.54	21.12	16.89
5	Essence	—	3.47	—	1.06	—
	Total	37.6 62.4	1279.69	798.72	389.25	242.95
	Losses 6.1%			48.72		14.82
	Output	25.0 75.0	1000.00	750.00	304.17	228.13
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	11.87	7.41
	Baking/boiling 16.78%		208.18		63.32
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	9.88	7.41

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 295.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	71.76	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	37.83	27.99
	Total	27.0 73.0	1027.74	750.25	303.27	221.39
	Losses 2.7%			20.25		5.98
	Output	27.0 73.0	1000.00	730.00	295.08	215.41
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	4.09	2.99
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	4.09	2.99

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 127.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	65.45	65.35
3	Cognac or dessert wine	—	47.95	—	6.12	—
4	Essence of rum	—	1.92	—	0.24	—
	Total	54.6 45.4	1127.32	512.30	143.80	65.35
	Losses 2.4%			12.30		1.57
	Output	50.0 50.0	1000.00	500.00	127.56	63.78
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.73	0.78
	Baking/boiling 9.11%		101.49		12.95
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.57	0.78

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	8.63	8.62
3	Flour, premium	85.5	356.18	304.53	6.99	5.98
4	Potato starch	80.0	87.95	70.36	1.73	1.38
5	Essence	—	4.40	—	0.086	—
	Total	37.6 62.4	1621.13	1011.83	31.81	19.86
	Losses 7.1%			71.83		1.41
	Output	6.0 94.0	1000.00	940.00	19.62	18.45
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	1.13	0.70
	Baking/boiling 33.6%		525.38		10.31
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.75	0.70

Consolidated recipe, k=1.027751
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 981.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	373.34	372.78	383.70	383.12
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	243.02	204.13	249.76	209.80
3	Melange	27.0	190.35	51.40	195.64	52.82
4	Water	—	143.75	—	147.74	—
5	Flour, premium	85.5	92.51	79.10	95.08	81.29
6	Sign up	74.0	37.83	27.99	38.88	28.77
7	Potato starch	80.0	22.84	18.27	23.48	18.78
8	Cognac or dessert wine	—	6.12	—	6.29	—
9	Vanilla powder	99.85	2.15	2.15	2.21	2.21
10	Essence	—	1.14	—	1.17	—
11	Sign up	95.0	0.59	0.56	0.61	0.58
12	Cognac	—	0.47	—	0.48	—
13	Wine	—	0.45	—	0.46	—
14	Essence of rum	—	0.24	—	0.25	—
	Total		1114.80	756.38	1145.73	777.37
	Total phase loss 4.3%			32.65
	Other losses 2.7%					20.99
	General losses 6.9%					53.64
	Output	73.8	981.20	723.73	981.20	723.73

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Consolidated recipe Cake Basket with strawberries (shapes) [Voskresensk]

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