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All groups → All products → Cakes → Mosoblkhleb cakes → Strawberry cake [Ivanteevka] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Strawberry cake [Ivanteevka]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 647.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 023 Air96.5 220.00 212.30 142.36 137.38 
3№061 Cream "New"78.0 194.00 151.32 125.54 97.92 
4Jam66.0 120.00 79.20 77.65 51.25 
5No. 001 Biscuit (main)75.0 80.00 60.00 51.77 38.83 
6Sign up
7№023а Semi-finished product crumb "Air" №2396.5 15.00 14.48 9.71 9.37 
8Citric acid (E330)98.0 1.00 0.98 0.65 0.63 
Total20.6 79.4 1000.00 794.28 647.10 513.98 
Output20.6 79.4 1000.00 794.28 513.98 
List of recipes
№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 125.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 57.68 48.45 
3Vanilla powder99.854.07 4.06 0.51 0.51 
4Cognac—  0.86 —   0.11 —   
5Wine—  0.86 —   0.11 —   
Total22.1 77.9 1022.42 796.74 128.35 100.02 
Losses 2.1%16.74 2.10 
Output22.0 78.0 1000.00 780.00 125.54 97.92 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.35 1.05 
Baking/boiling 0.09%0.94 0.12 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.35 1.05 
No. 013 Sponge cake with butter 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 226.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85306.41 305.95 69.40 69.29 
3Flour, premium85.5 248.20 212.21 56.21 48.06 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 105.31 88.46 23.85 20.03 
5Cocoa powder [Skurikhin]95.0 51.07 48.52 11.57 10.99 
6Sign up
Total34.8 65.2 1242.09 809.36 281.31 183.31 
Losses 6.1%49.36 11.18 
Output24.0 76.0 1000.00 760.00 226.48 172.13 
Losses before baking/boiling, shrinkage 3.0492%65.2 37.87 24.68 8.58 5.59 
Baking/boiling 14.26%171.74 38.90 
Losses after baking/boiling, shrinkage 3.0492%76.0 32.47 24.68 7.35 5.59 
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 142.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 51.33 6.16 
3Vanilla powder99.857.21 7.20 1.03 1.02 
Total24.0 76.0 1329.19 1010.46 189.23 143.85 
Losses 4.5%45.46 6.47 
Output3.5 96.5 1000.00 965.00 142.36 137.38 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 4.26 3.24 
Baking/boiling 21.22%275.73 39.25 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 3.35 3.24 
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 69.95 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 23.82 2.86 
Total28.6 71.4 1053.30 752.58 73.67 52.64 
Losses 3.0%22.58 1.58 
Output27.0 73.0 1000.00 730.00 69.95 51.06 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.11 0.79 
Baking/boiling 2.12%22.03 1.54 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.08 0.79 
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 51.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 17.97 17.94 
3Flour, premium85.5 281.16 240.39 14.56 12.44 
4Potato starch80.0 69.42 55.54 3.59 2.87 
5Essence—  3.47 —   0.18 —   
Total37.6 62.4 1279.69 798.72 66.25 41.35 
Losses 6.1%48.72 2.52 
Output25.0 75.0 1000.00 750.00 51.77 38.83 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 2.02 1.26 
Baking/boiling 16.78%208.18 10.78 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.68 1.26 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 5.36 5.35 
3Starch syrup78.0 103.34 80.61 1.34 1.04 
4Agar (E406)85.0 10.34 8.79 0.13 0.11 
5Essence—  3.10 —   0.040—   
6Sign up
7Food paint—  1.00 —   0.013—   
Total50.0 50.0 1010.08 505.04 13.07 6.54 
Losses 1.0%5.04 0.065
Output50.0 50.0 1000.00 500.00 12.94 6.47 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0650.033
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0650.033
№023а Semi-finished product crumb "Air" №23 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 364.36 43.72 3.54 0.42 
3Vanilla powder99.857.28 7.27 0.0710.071
Total24.0 76.0 1343.26 1021.15 13.04 9.91 
Losses 5.5%56.15 0.55 
Output3.5 96.5 1000.00 965.00 9.71 9.37 
Losses before baking/boiling, shrinkage 2.74958%76.0 36.93 28.08 0.36 0.27 
Baking/boiling 21.22%277.23 2.69 
Losses after baking/boiling, shrinkage 2.74958%96.5 29.10 28.08 0.28 0.27 
Consolidated recipe, k=1.02531
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 647.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85288.89 288.45 296.20 295.76 
2Melange27.0 145.61 39.31 149.30 40.31 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 81.53 68.49 83.59 70.22 
4Jam66.0 77.65 51.25 79.62 52.55 
5Flour, premium85.5 70.77 60.51 72.56 62.04 
6Sign up12.0 54.86 6.58 56.25 6.75 
7Fresh whole milk the weight ratio of fat 3.2%12.0 23.82 2.86 24.42 2.93 
8Cocoa powder [Skurikhin]95.0 11.57 10.99 11.86 11.27 
9Potato starch80.0 8.22 6.57 8.43 6.74 
10water—  6.16 —   6.32 —   
11Sign up99.851.61 1.61 1.65 1.65 
12Starch syrup78.0 1.34 1.04 1.37 1.07 
13Citric acid (E330)98.0 0.67 0.66 0.69 0.68 
14Essence—  0.22 —   0.23 —   
15Agar (E406)85.0 0.13 0.11 0.14 0.12 
16Sign up—  0.11 —   0.11 —   
17Wine—  0.11 —   0.11 —   
18Food paint—  0.013—   0.013—   
Total773.28 538.44 792.85 552.07 
Total phase loss 4.5%24.46 
Other losses 2.5%13.63 
General losses 6.9%38.09 
Output79.4 647.10 513.98 647.10 513.98 
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