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All groups → All products → Cakes → Mosoblkhleb cakes → Cake The Queen of Spades [Kolomna] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake The Queen of Spades [Kolomna]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 591.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Turkish delight80.0 160.00 128.00 94.61 75.69 
3Creamy cream with burnt78.0 150.00 117.00 88.70 69.18 
4№062 Cream "New" chocolate78.8 150.00 118.20 88.70 69.89 
5No. 095 Blotting syrup50.0 120.00 60.00 70.96 35.48 
6Sign up
7No. 001 Biscuit (main)75.0 30.00 22.50 17.74 13.30 
8Chocolate glaze [Skurikhin]99.1 20.00 19.82 11.83 11.72 
9No. 023 Air96.5 10.00 9.65 5.91 5.71 
10Sponge crumbs fried with cocoa94.0 10.00 9.40 5.91 5.56 
Total25.3 74.7 1000.00 746.57 591.30 441.45 
Output25.3 74.7 1000.00 746.57 441.45 
List of recipes
Turkish delight Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 386.00 38.60 36.52 3.65 
3Granulated sugar99.85323.30 322.82 30.59 30.54 
4Raw egg white12.0 51.30 6.16 4.85 0.58 
5Citric acid (E330)98.0 1.80 1.76 0.17 0.17 
6Sign up
Total36.5 63.5 1298.18 824.60 122.82 78.01 
Losses 3.0%24.60 2.33 
Output20.0 80.0 1000.00 800.00 94.61 75.69 
Losses before baking/boiling, shrinkage 1.49134%63.5 19.36 12.30 1.83 1.16 
Baking/boiling 20.6%263.45 24.92 
Losses after baking/boiling, shrinkage 1.49134%80.0 15.37 12.30 1.45 1.16 
Creamy cream with burnt basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 88.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 448.30 376.57 39.76 33.40 
3No. P05 Zhzhenka78.0 24.80 19.34 2.20 1.72 
4Vanilla powder99.853.97 3.96 0.35 0.35 
5Cognac—  0.84 —   0.074—   
6Sign up
Total22.1 77.9 1022.39 796.74 90.68 70.67 
Losses 2.1%16.74 1.48 
Output22.0 78.0 1000.00 780.00 88.70 69.18 
Losses before baking/boiling, shrinkage 1.05036%77.9 10.74 8.37 0.95 0.74 
Baking/boiling 0.09%0.92 0.082
Losses after baking/boiling, shrinkage 1.05036%78.0 10.73 8.37 0.95 0.74 
№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 88.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 37.65 31.63 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 4.28 4.06 
4Vanilla powder99.853.76 3.75 0.33 0.33 
5Cognac—  1.94 —   0.17 —   
Total21.4 78.6 1024.68 804.92 90.88 71.39 
Losses 2.1%16.92 1.50 
Output21.2 78.8 1000.00 788.00 88.70 69.89 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.96 0.75 
Baking/boiling 0.31%3.18 0.28 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.95 0.75 
Sponge crumbs fried with cocoa basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 107.84 102.45 0.64 0.61 
Total23.3 76.7 1237.23 949.49 7.32 5.61 
Losses 1.0%9.49 0.056
Output6.0 94.0 1000.00 940.00 5.91 5.56 
Losses before baking/boiling, shrinkage 0.49977%76.7 6.18 4.75 0.0370.028
Baking/boiling 18.36%226.00 1.34 
Losses after baking/boiling, shrinkage 0.49977%94.0 5.05 4.75 0.0300.028
No. 007 Sponge cake with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 147.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 50.85 50.78 
3Flour, premium85.5 278.65 238.25 41.19 35.22 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 8.48 8.05 
5Potato starch80.0 22.93 18.34 3.39 2.71 
Total36.6 63.4 1276.30 809.37 188.67 119.65 
Losses 6.1%49.37 7.30 
Output24.0 76.0 1000.00 760.00 147.82 112.35 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 5.75 3.65 
Baking/boiling 16.56%204.89 30.29 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 4.80 3.65 
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 96.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 32.92 3.95 
Total28.6 71.4 1053.30 752.58 101.82 72.75 
Losses 3.0%22.58 2.18 
Output27.0 73.0 1000.00 730.00 96.67 70.57 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.53 1.09 
Baking/boiling 2.12%22.03 2.13 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.50 1.09 
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 70.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 36.41 36.35 
3Cognac or dessert wine—  47.95 —   3.40 —   
4Essence of rum—  1.92 —   0.14 —   
Total54.6 45.4 1127.32 512.30 79.99 36.35 
Losses 2.4%12.30 0.87 
Output50.0 50.0 1000.00 500.00 70.96 35.48 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.96 0.44 
Baking/boiling 9.11%101.49 7.20 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.87 0.44 
Agar syrup Recipe No. 2 (Kolomna)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 50.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.60 200.93 13.05 10.18 
3water—  138.88 —   7.04 —   
4Agar (E406)85.0 16.00 13.60 0.81 0.69 
Total18.8 81.2 1056.68 857.76 53.54 43.46 
Losses 0.9%7.76 0.39 
Output15.0 85.0 1000.00 850.00 50.67 43.07 
Losses before baking/boiling, shrinkage 0.45244%81.2 4.78 3.88 0.24 0.20 
Baking/boiling 4.5%47.34 2.40 
Losses after baking/boiling, shrinkage 0.45244%85.0 4.57 3.88 0.23 0.20 
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 24.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 8.48 8.46 
3Flour, premium85.5 281.16 240.39 6.87 5.87 
4Potato starch80.0 69.42 55.54 1.70 1.36 
5Essence—  3.47 —   0.085—   
Total37.6 62.4 1279.69 798.72 31.25 19.50 
Losses 6.1%48.72 1.19 
Output25.0 75.0 1000.00 750.00 24.42 18.31 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 0.95 0.59 
Baking/boiling 16.78%208.18 5.08 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 0.79 0.59 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 2.13 0.26 
3Vanilla powder99.857.21 7.20 0.0430.043
Total24.0 76.0 1329.19 1010.46 7.86 5.97 
Losses 4.5%45.46 0.27 
Output3.5 96.5 1000.00 965.00 5.91 5.71 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.18 0.13 
Baking/boiling 21.22%275.73 1.63 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.14 0.13 
No. P05 Zhzhenka basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  473.44 —   1.04 —   
Total37.6 62.4 1262.50 787.88 2.78 1.73 
Losses 1.0%7.88 0.017
Output22.0 78.0 1000.00 780.00 2.20 1.72 
Losses before baking/boiling, shrinkage 0.5%62.4 6.31 3.94 0.0140.009
Baking/boiling 19.99%251.14 0.55 
Losses after baking/boiling, shrinkage 0.5%78.0 5.05 3.94 0.0110.009
Consolidated recipe, k=1.032951
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 591.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85235.29 234.94 243.04 242.68 
2Melange27.0 98.88 26.70 102.14 27.58 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.42 65.03 79.97 67.17 
4Jam72.0 59.13 42.57 61.08 43.98 
5Water—  48.12 —   49.71 —   
6Sign up85.5 48.06 41.09 49.64 42.44 
7Apple puree [GOST]10.0 36.52 3.65 37.72 3.77 
8Fresh whole milk the weight ratio of fat 3.2%12.0 32.92 3.95 34.00 4.08 
9Cocoa powder [Skurikhin]95.0 13.39 12.72 13.83 13.14 
10Starch syrup78.0 13.05 10.18 13.48 10.52 
11Sign up99.1 11.83 11.72 12.22 12.11 
12Raw egg white12.0 6.99 0.84 7.22 0.87 
13Potato starch80.0 5.08 4.07 5.25 4.20 
14Cognac or dessert wine—  3.40 —   3.51 —   
15Agar (E406)85.0 0.81 0.69 0.84 0.71 
16Sign up99.850.73 0.73 0.75 0.75 
17Cognac—  0.25 —   0.25 —   
18Citric acid (E330)98.0 0.17 0.17 0.18 0.17 
19Essence of rum—  0.14 —   0.14 —   
20Essence—  0.085—   0.088—   
21Sign up—  0.074—   0.077—   
22Vanillin—  0.017—   0.018—   
Total692.34 459.04 715.16 474.16 
Total phase loss 3.8%17.59 
Other losses 3.2%15.13 
General losses 6.9%32.72 
Output74.7 591.30 441.45 591.30 441.45 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelange; raw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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