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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Visit [Zvenigorod] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Visit [Zvenigorod]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 908.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 200.00 148.00 181.70 134.46 
3№105 Souffle76.0 200.00 152.00 181.70 138.09 
4№061 Cream "New"78.0 140.00 109.20 127.19 99.21 
5№062 Cream "New" chocolate78.8 40.00 31.52 36.34 28.64 
6Sign up
7No. 107 Chocolate grits89.3 20.00 17.86 18.17 16.23 
Total23.7 76.3 1000.00 763.46 908.50 693.60 
Output23.7 76.3 1000.00 763.46 693.60 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 181.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 41.11 34.54 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 20.01 14.81 
4Raw egg white12.0 64.25 7.71 11.67 1.40 
5Citric acid (E330)98.0 3.80 3.72 0.69 0.68 
6Sign up
Total24.2 75.8 1017.72 771.57 184.92 140.19 
Losses 1.5%11.57 2.10 
Output24.0 76.0 1000.00 760.00 181.70 138.09 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.39 1.05 
Baking/boiling 0.24%2.47 0.45 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.38 1.05 
№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 127.19 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 58.44 49.09 
3Vanilla powder99.854.07 4.06 0.52 0.52 
4Cognac—  0.86 —   0.11 —   
5Wine—  0.86 —   0.11 —   
Total22.1 77.9 1022.42 796.74 130.04 101.34 
Losses 2.1%16.74 2.13 
Output22.0 78.0 1000.00 780.00 127.19 99.21 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.37 1.06 
Baking/boiling 0.09%0.94 0.12 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.37 1.06 
№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 36.34 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 15.43 12.96 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 1.75 1.66 
4Vanilla powder99.853.76 3.75 0.14 0.14 
5Cognac—  1.94 —   0.070—   
Total21.4 78.6 1024.68 804.92 37.24 29.25 
Losses 2.1%16.92 0.61 
Output21.2 78.8 1000.00 788.00 36.34 28.64 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.39 0.31 
Baking/boiling 0.31%3.18 0.12 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.39 0.31 
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 194.35 184.63 3.53 3.35 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.89 34.35 0.74 0.62 
4Vanilla powder99.855.19 5.18 0.0940.094
Total10.8 89.2 1015.94 906.61 18.46 16.47 
Losses 1.5%13.61 0.25 
Output10.7 89.3 1000.00 893.00 18.17 16.23 
Losses before baking/boiling, shrinkage 0.75066%89.2 7.63 6.81 0.14 0.12 
Baking/boiling 0.07%0.69 0.013
Losses after baking/boiling, shrinkage 0.75066%89.3 7.62 6.81 0.14 0.12 
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 345.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 119.83 119.65 
3Flour, premium85.5 281.16 240.39 97.06 82.99 
4Potato starch80.0 69.42 55.54 23.97 19.17 
5Essence—  3.47 —   1.20 —   
Total37.6 62.4 1279.69 798.72 441.79 275.74 
Losses 6.1%48.72 16.82 
Output25.0 75.0 1000.00 750.00 345.23 258.92 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 13.47 8.41 
Baking/boiling 16.78%208.18 71.87 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 11.21 8.41 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 110.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 32.48 25.33 
3Water—  146.34 —   16.24 —   
4Water (for soaking agar-agar)—  40.80 —   4.53 —   
5Agar (E406)85.0 8.16 6.94 0.91 0.77 
Total23.6 76.4 1073.30 819.67 119.10 90.96 
Losses 2.4%19.67 2.18 
Output20.0 80.0 1000.00 800.00 110.97 88.77 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.43 1.09 
Baking/boiling 4.54%48.12 5.34 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.36 1.09 
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 90.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   22.06 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 11.63 8.61 
Total27.0 73.0 1027.74 750.25 93.23 68.06 
Losses 2.7%20.25 1.84 
Output27.0 73.0 1000.00 730.00 90.72 66.22 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 1.26 0.92 
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 1.26 0.92 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   3.74 —   
3Starch syrup78.0 119.29 93.05 1.68 1.31 
4Essence—  2.76 —   0.039—   
Total25.0 75.0 1182.37 887.09 16.66 12.50 
Losses 0.8%7.09 0.10 
Output12.0 88.0 1000.00 880.00 14.09 12.40 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.0670.050
Baking/boiling 14.74%173.61 2.45 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.0570.050
Consolidated recipe, k=1.025344
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 908.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85255.53 255.15 262.01 261.62 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 213.34 157.87 218.75 161.87 
3Melange27.0 199.73 53.93 204.79 55.29 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 115.72 97.21 118.66 99.67 
5Flour, premium85.5 97.06 82.99 99.52 85.09 
6Sign up—  46.56 —   47.74 —   
7Starch syrup78.0 34.16 26.64 35.02 27.32 
8Potato starch80.0 23.97 19.17 24.57 19.66 
9Chocolate99.4 18.17 18.06 18.63 18.52 
10Raw egg white12.0 11.67 1.40 11.97 1.44 
11Sign up95.0 5.28 5.02 5.42 5.15 
12Essence—  1.24 —   1.27 —   
13Agar (E406)85.0 0.91 0.77 0.93 0.79 
14Vanilla powder99.850.75 0.75 0.77 0.77 
15Citric acid (E330)98.0 0.69 0.68 0.71 0.69 
16Sign up—  0.46 —   0.48 —   
17Cognac—  0.18 —   0.18 —   
18Wine—  0.11 —   0.11 —   
Total1025.54 719.64 1051.53 737.88 
Total phase loss 3.6%26.03 
Other losses 2.5%18.24 
General losses 6.0%44.27 
Output76.3 908.50 693.60 908.50 693.60 
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