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All groups → All products → Yeast dough products → Pie "Nevsky" → Basic recipe → Consolidated recipe

Consolidated recipe: Pie "Nevsky"

Weight

Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 75.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 095 Blotting syrup	50.0	170.00	85.00	12.87	6.43
3	No. 046 Creamy cream (basic)	86.0	160.00	137.60	12.11	10.42
4	Powdered sugar (for sprinkling)	99.85	15.00	14.98	1.14	1.13
	Total	27.8 72.2	1000.00	722.28	75.70	54.68
	Output	27.8 72.2	1000.00	722.28		54.68

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Baked cake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 49.58 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	254.49	—	12.62	—
3	Granulated sugar	99.85	140.72	140.51	6.98	6.97
4	Margarine	84.0	122.16	102.61	6.06	5.09
5	Melange	27.0	89.82	24.25	4.45	1.20
6	Sign up
7	Flour, premium (on the dust)	85.5	14.97	12.80	0.74	0.63
8	Vanilla powder	99.85	2.25	2.24	0.11	0.11
9	Salt	96.5	1.50	1.44	0.074	0.072
	Total	36.9 63.1	1188.77	749.72	58.94	37.17
	Losses 1.3%			9.72		0.48
	Output	26.0 74.0	1000.00	740.00	49.58	36.69
	Losses before baking/boiling, shrinkage 1.29605%	63.1	15.41	9.72	0.76	0.48
	Baking/boiling 14.78%		173.37		8.60

No. 095 Blotting syrup Recipe No. 2 (for Nevsky)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac or dessert wine	—	48.70	—	0.63	—
3	Essence	—	1.95	—	0.025	—
	Total	9.0 91.0	571.72	520.29	7.36	6.70
	Losses 3.9%			20.29		0.26
	Output	50.0 50.0	1000.00	500.00	12.87	6.43
	Losses before baking/boiling, shrinkage 1.95%	91.0	11.15	10.15	0.14	0.13
	Baking/boiling -82.01%		-459.72		-5.92
	Losses after baking/boiling, shrinkage 1.95%	50.0	20.29	10.15	0.26	0.13

No. 046 Creamy cream (basic) Recipe (for Nevsky catering pie)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	274.41	274.00	3.32	3.32
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	205.76	152.26	2.49	1.84
4	Vanilla powder	99.85	5.07	5.06	0.061	0.061
5	Cognac or dessert wine	—	1.69	—	0.021	—
	Total	13.8 86.2	1001.37	863.45	12.13	10.46
	Losses 0.4%			3.45		0.042
	Output	14.0 86.0	1000.00	860.00	12.11	10.42
	Losses before baking/boiling, shrinkage 0.2%	86.2	2.00	1.73	0.024	0.021
	Baking/boiling -0.26%		-2.64		-0.032
	Losses after baking/boiling, shrinkage 0.2%	86.0	2.01	1.73	0.024	0.021

Consolidated recipe, k=1.019888
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 75.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	27.39	23.42	27.93	23.88
2	Granulated sugar	99.85	13.68	13.66	13.96	13.93
3	Water	—	12.62	—	12.87	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	6.23	5.23	6.35	5.34
5	Margarine	84.0	6.06	5.09	6.18	5.19
6	Sign up	99.85	4.46	4.45	4.55	4.54
7	Melange	27.0	4.45	1.20	4.54	1.23
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	2.49	1.84	2.54	1.88
9	Pressed bakery yeast	25.0	1.26	0.32	1.29	0.32
10	Cognac or dessert wine	—	0.65	—	0.66	—
11	Sign up	99.85	0.17	0.17	0.18	0.18
12	Salt	96.5	0.074	0.072	0.076	0.073
13	Essence	—	0.025	—	0.026	—
	Total		79.57	55.46	81.15	56.56
	Total phase loss 1.4%			0.78
	Other losses 2.0%					—
	General losses 3.3%					1.89
	Output	72.2	75.70	54.68	75.70	54.68

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

how to calculate the recipe for the cake

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Recipe on Pie "Nevsky" contained in handbooks:

1986 Collection of recipes for flour confectionery and bakery products for catering

Consolidated recipe: Pie "Nevsky"

Recipe on Pie "Nevsky" contained in handbooks:

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