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

Consolidated recipe Herringbone cake [Kashira]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 306.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	300.00	225.00	91.89	68.92
3	No. 095 Blotting syrup	50.0	180.00	90.00	55.13	27.57
4	№061 Cream "New"	78.0	50.00	39.00	15.32	11.95
5	№062 Cream "New" chocolate	78.8	20.00	15.76	6.13	4.83
6	Sign up
	Total	34.7 65.3	1000.00	652.95	306.30	200.00
	Output	34.7 65.3	1000.00	652.95		200.00

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Chocolate curd cream Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 134.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cottage cheese mdzh nine%	27.0	332.80	89.86	44.85	12.11
	Total	37.8 62.2	1040.00	647.13	140.16	87.21
	Losses 3.8%			24.89		3.35
	Output	37.8 62.2	1000.00	622.24	134.77	83.86
	Losses before baking/boiling, shrinkage 1.92308%	62.2	20.00	12.44	2.70	1.68
	Losses after baking/boiling, shrinkage 1.92308%	62.2	20.00	12.44	2.70	1.68

№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 101.44 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	43.06	36.17
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	4.89	4.65
4	Vanilla powder	99.85	3.76	3.75	0.38	0.38
5	Cognac	—	1.94	—	0.20	—
	Total	21.4 78.6	1024.68	804.92	103.94	81.65
	Losses 2.1%			16.92		1.72
	Output	21.2 78.8	1000.00	788.00	101.44	79.93
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	1.09	0.86
	Baking/boiling 0.31%		3.18		0.32
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	1.09	0.86

№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 15.32 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	7.04	5.91
3	Vanilla powder	99.85	4.07	4.06	0.062	0.062
4	Cognac	—	0.86	—	0.013	—
5	Wine	—	0.86	—	0.013	—
	Total	22.1 77.9	1022.42	796.74	15.66	12.20
	Losses 2.1%			16.74		0.26
	Output	22.0 78.0	1000.00	780.00	15.32	11.95
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.16	0.13
	Baking/boiling 0.09%		0.94		0.014
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.16	0.13

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 91.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	31.90	31.85
3	Flour, premium	85.5	281.16	240.39	25.84	22.09
4	Potato starch	80.0	69.42	55.54	6.38	5.10
5	Essence	—	3.47	—	0.32	—
	Total	37.6 62.4	1279.69	798.72	117.59	73.39
	Losses 6.1%			48.72		4.48
	Output	25.0 75.0	1000.00	750.00	91.89	68.92
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.59	2.24
	Baking/boiling 16.78%		208.18		19.13
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.98	2.24

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 63.94 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	21.77	2.61
	Total	28.6 71.4	1053.30	752.58	67.35	48.12
	Losses 3.0%			22.58		1.44
	Output	27.0 73.0	1000.00	730.00	63.94	46.68
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.01	0.72
	Baking/boiling 2.12%		22.03		1.41
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.99	0.72

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 55.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	28.29	28.25
3	Cognac or dessert wine	—	47.95	—	2.64	—
4	Essence of rum	—	1.92	—	0.11	—
	Total	54.6 45.4	1127.32	512.30	62.15	28.25
	Losses 2.4%			12.30		0.68
	Output	50.0 50.0	1000.00	500.00	55.13	27.57
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.75	0.34
	Baking/boiling 9.11%		101.49		5.60
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.68	0.34

№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 3.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.35	1.34
3	Flour, premium	85.5	356.18	304.53	1.09	0.93
4	Potato starch	80.0	87.95	70.36	0.27	0.22
5	Essence	—	4.40	—	0.013	—
	Total	37.6 62.4	1621.13	1011.83	4.97	3.10
	Losses 7.1%			71.83		0.22
	Output	6.0 94.0	1000.00	940.00	3.06	2.88
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.18	0.11
	Baking/boiling 33.6%		525.38		1.61
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.12	0.11

Consolidated recipe, k=1.012618
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 306.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	107.11	106.95	108.46	108.30
2	Melange	27.0	55.41	14.96	56.11	15.15
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	50.10	42.08	50.73	42.61
4	Cottage cheese mdzh nine%	27.0	44.85	12.11	45.42	12.26
5	Water	—	31.12	—	31.51	—
6	Sign up	85.5	26.93	23.02	27.27	23.31
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	21.77	2.61	22.05	2.65
8	Potato starch	80.0	6.65	5.32	6.73	5.39
9	Cocoa powder [Skurikhin]	95.0	4.89	4.65	4.95	4.71
10	Cognac or dessert wine	—	2.64	—	2.68	—
11	Sign up	99.85	0.44	0.44	0.45	0.45
12	Essence	—	0.33	—	0.34	—
13	Cognac	—	0.21	—	0.21	—
14	Essence of rum	—	0.11	—	0.11	—
15	Wine	—	0.013	—	0.013	—
	Total		352.57	212.14	357.02	214.82
	Total phase loss 5.7%			12.15
	Other losses 1.2%					2.68
	General losses 6.9%					14.82
	Output	65.3	306.30	200.00	306.30	200.00

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Consolidated recipe Herringbone cake [Kashira]

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