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

Consolidated recipe Zainka cake [Shatura]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 482 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Marmalade80.0 130.00 104.00 62.66 50.13 
3No. 001 Biscuit (main)75.0 105.00 78.75 50.61 37.96 
4№061 Cream "New"78.0 70.00 54.60 33.74 26.32 
5No. 024a Semi-finished product crumb "Air" No. 2496.5 30.00 28.95 14.46 13.95 
6Sign up
Total22.8 77.2 1000.00 772.12 482.00 372.16 
Output22.8 77.2 1000.00 772.12 372.16 
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 313.3 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 70.89 59.55 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 34.51 25.54 
4Raw egg white12.0 64.25 7.71 20.13 2.42 
5Citric acid (E330)98.0 3.80 3.72 1.19 1.17 
6Sign up
Total24.2 75.8 1017.72 771.57 318.85 241.73 
Losses 1.5%11.57 3.63 
Output24.0 76.0 1000.00 760.00 313.30 238.11 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 2.39 1.81 
Baking/boiling 0.24%2.47 0.78 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 2.39 1.81 
№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 33.74 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 15.50 13.02 
3Vanilla powder99.854.07 4.06 0.14 0.14 
4Cognac—  0.86 —   0.029—   
5Wine—  0.86 —   0.029—   
Total22.1 77.9 1022.42 796.74 34.50 26.88 
Losses 2.1%16.74 0.56 
Output22.0 78.0 1000.00 780.00 33.74 26.32 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.36 0.28 
Baking/boiling 0.09%0.94 0.032
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.36 0.28 
№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 7.23 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 3.07 2.58 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 0.35 0.33 
4Vanilla powder99.853.76 3.75 0.0270.027
5Cognac—  1.94 —   0.014—   
Total21.4 78.6 1024.68 804.92 7.41 5.82 
Losses 2.1%16.92 0.12 
Output21.2 78.8 1000.00 788.00 7.23 5.70 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.0780.061
Baking/boiling 0.31%3.18 0.023
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.0780.061
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 191.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 56.00 43.68 
3Water—  146.34 —   28.00 —   
4Water (for soaking agar-agar)—  40.80 —   7.81 —   
5Agar (E406)85.0 8.16 6.94 1.56 1.33 
Total23.6 76.4 1073.30 819.67 205.36 156.83 
Losses 2.4%19.67 3.76 
Output20.0 80.0 1000.00 800.00 191.34 153.07 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 2.46 1.88 
Baking/boiling 4.54%48.12 9.21 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 2.35 1.88 
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 50.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 17.57 17.54 
3Flour, premium85.5 281.16 240.39 14.23 12.17 
4Potato starch80.0 69.42 55.54 3.51 2.81 
5Essence—  3.47 —   0.18 —   
Total37.6 62.4 1279.69 798.72 64.77 40.42 
Losses 6.1%48.72 2.47 
Output25.0 75.0 1000.00 750.00 50.61 37.96 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.98 1.23 
Baking/boiling 16.78%208.18 10.54 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.64 1.23 
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 22.75 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 7.75 0.93 
Total28.6 71.4 1053.30 752.58 23.96 17.12 
Losses 3.0%22.58 0.51 
Output27.0 73.0 1000.00 730.00 22.75 16.61 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.36 0.26 
Baking/boiling 2.12%22.03 0.50 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.35 0.26 
No. 024a Semi-finished product crumb "Air" No. 24 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 477.90 57.35 6.91 0.83 
3Citric acid (E330)98.0 4.78 4.68 0.0690.068
4Vanilla powder99.854.78 4.77 0.0690.069
Total29.2 70.8 1443.25 1021.16 20.87 14.77 
Losses 5.5%56.16 0.81 
Output3.5 96.5 1000.00 965.00 14.46 13.95 
Losses before baking/boiling, shrinkage 2.74989%70.8 39.69 28.08 0.57 0.41 
Baking/boiling 26.68%374.46 5.41 
Losses after baking/boiling, shrinkage 2.74989%96.5 29.10 28.08 0.42 0.41 
Consolidated recipe, k=1.0201
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 482 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85159.60 159.36 162.81 162.56 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 89.46 75.15 91.26 76.66 
3Marmalade80.0 62.66 50.13 63.92 51.14 
4Starch syrup78.0 56.00 43.68 57.12 44.55 
5Water—  35.81 —   36.53 —   
6Sign up74.0 34.51 25.54 35.20 26.05 
7Melange27.0 29.28 7.91 29.87 8.06 
8Raw egg white12.0 27.04 3.24 27.58 3.31 
9Flour, premium85.5 14.23 12.17 14.52 12.41 
10Fresh whole milk the weight ratio of fat 3.2%12.0 7.75 0.93 7.90 0.95 
11Sign up80.0 3.51 2.81 3.58 2.87 
12Agar (E406)85.0 1.56 1.33 1.59 1.35 
13Citric acid (E330)98.0 1.26 1.23 1.28 1.26 
14Citrus essence—  0.80 —   0.81 —   
15Cocoa powder [Skurikhin]95.0 0.35 0.33 0.36 0.34 
16Sign up99.850.23 0.23 0.24 0.24 
17Essence—  0.18 —   0.18 —   
18Cognac—  0.043—   0.044—   
19Wine—  0.029—   0.030—   
Total524.29 384.03 534.83 391.75 
Total phase loss 3.1%11.87 
Other losses 2.0%7.72 
General losses 5.0%19.59 
Output77.2 482.00 372.16 482.00 372.16 
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