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All groups → All products → Cakes → Mosoblkhleb cakes → Hedgehog cake (curly) [Pavlovsky Posad] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Hedgehog cake (curly) [Pavlovsky Posad]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 837.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№062 Cream "New" chocolate	78.8	200.00	157.60	167.44	131.94
3	№061 Cream "New"	78.0	185.00	144.30	154.88	120.81
4	No. 095 Blotting syrup	50.0	85.00	42.50	71.16	35.58
5	Cocoa powder [Skurikhin]	95.0	60.00	57.00	50.23	47.72
6	Sign up
	Total	23.5 76.5	1000.00	765.15	837.20	640.58
	Output	23.5 76.5	1000.00	765.15		640.58

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№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 167.44 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	71.08	59.71
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	8.07	7.67
4	Vanilla powder	99.85	3.76	3.75	0.63	0.63
5	Cognac	—	1.94	—	0.32	—
	Total	21.4 78.6	1024.68	804.92	171.57	134.78
	Losses 2.1%			16.92		2.83
	Output	21.2 78.8	1000.00	788.00	167.44	131.94
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	1.80	1.42
	Baking/boiling 0.31%		3.18		0.53
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	1.80	1.42

№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 154.88 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	71.16	59.78
3	Vanilla powder	99.85	4.07	4.06	0.63	0.63
4	Cognac	—	0.86	—	0.13	—
5	Wine	—	0.86	—	0.13	—
	Total	22.1 77.9	1022.42	796.74	158.35	123.40
	Losses 2.1%			16.74		2.59
	Output	22.0 78.0	1000.00	780.00	154.88	120.81
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.66	1.30
	Baking/boiling 0.09%		0.94		0.15
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.66	1.30

No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 351.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.73	350.20	123.33	123.14
3	Flour, premium	85.5	284.09	242.90	99.89	85.41
4	Potato starch	80.0	70.15	56.12	24.67	19.73
5	Essence	—	3.51	—	1.23	—
	Total	37.6 62.4	1294.03	807.32	455.01	283.87
	Losses 7.1%			57.32		20.15
	Output	25.0 75.0	1000.00	750.00	351.62	263.72
	Losses before baking/boiling, shrinkage 3.54998%	62.4	45.94	28.66	16.15	10.08
	Baking/boiling 16.82%		209.88		73.80
	Losses after baking/boiling, shrinkage 3.54998%	75.0	38.21	28.66	13.44	10.08

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 177.76 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	60.53	7.26
	Total	28.6 71.4	1053.30	752.58	187.23	133.78
	Losses 3.0%			22.58		4.01
	Output	27.0 73.0	1000.00	730.00	177.76	129.76
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.81	2.01
	Baking/boiling 2.12%		22.03		3.92
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.75	2.01

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 71.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	36.51	36.46
3	Cognac or dessert wine	—	47.95	—	3.41	—
4	Essence of rum	—	1.92	—	0.14	—
	Total	54.6 45.4	1127.32	512.30	80.22	36.46
	Losses 2.4%			12.30		0.88
	Output	50.0 50.0	1000.00	500.00	71.16	35.58
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.96	0.44
	Baking/boiling 9.11%		101.49		7.22
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.88	0.44

Consolidated recipe, k=1.023144
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 837.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	286.54	286.11	293.17	292.73
2	Melange	27.0	205.89	55.59	210.66	56.88
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	142.25	119.49	145.54	122.25
4	Flour, premium	85.5	99.89	85.41	102.20	87.39
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	60.53	7.26	61.93	7.43
6	Sign up	95.0	58.31	55.39	59.66	56.67
7	Roasted kernels	97.5	41.86	40.81	42.83	41.76
8	Water	—	40.16	—	41.09	—
9	Potato starch	80.0	24.67	19.73	25.24	20.19
10	Cognac or dessert wine	—	3.41	—	3.49	—
11	Sign up	99.85	1.26	1.26	1.29	1.29
12	Essence	—	1.23	—	1.26	—
13	Cognac	—	0.46	—	0.47	—
14	Essence of rum	—	0.14	—	0.14	—
15	Wine	—	0.13	—	0.14	—
	Total		966.73	671.05	989.10	686.58
	Total phase loss 4.5%			30.47
	Other losses 2.3%					15.53
	General losses 6.7%					46.00
	Output	76.5	837.20	640.58	837.20	640.58

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Consolidated recipe Hedgehog cake (curly) [Pavlovsky Posad]

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