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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 607 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	103.19	51.60
3	No. 046 Creamy cream (basic)	86.0	160.00	137.60	97.12	83.52
4	Powdered sugar (for sprinkling)	99.85	15.00	14.98	9.10	9.09
	Total	27.8 72.2	1000.00	722.28	607.00	438.42
	Output	27.8 72.2	1000.00	722.28		438.42

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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 397.59 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	254.49	—	101.18	—
3	Granulated sugar	99.85	140.72	140.51	55.95	55.86
4	Margarine	84.0	122.16	102.61	48.57	40.80
5	Melange	27.0	89.82	24.25	35.71	9.64
6	Sign up
7	Flour, premium (on the dust)	85.5	14.97	12.80	5.95	5.09
8	Vanilla powder	99.85	2.25	2.24	0.89	0.89
9	Salt	96.5	1.50	1.44	0.60	0.57
	Total	36.9 63.1	1188.77	749.72	472.64	298.08
	Losses 1.3%			9.72		3.86
	Output	26.0 74.0	1000.00	740.00	397.58	294.21
	Losses before baking/boiling, shrinkage 1.29605%	63.1	15.41	9.72	6.13	3.86
	Baking/boiling 14.78%		173.37		68.93

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 103.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac or dessert wine	—	48.70	—	5.02	—
3	Essence	—	1.95	—	0.20	—
	Total	9.0 91.0	571.72	520.29	59.00	53.69
	Losses 3.9%			20.29		2.09
	Output	50.0 50.0	1000.00	500.00	103.19	51.60
	Losses before baking/boiling, shrinkage 1.95%	91.0	11.15	10.15	1.15	1.05
	Baking/boiling -82.01%		-459.72		-47.44
	Losses after baking/boiling, shrinkage 1.95%	50.0	20.29	10.15	2.09	1.05

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 97.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	274.41	274.00	26.65	26.61
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	205.76	152.26	19.98	14.79
4	Vanilla powder	99.85	5.07	5.06	0.49	0.49
5	Cognac or dessert wine	—	1.69	—	0.16	—
	Total	13.8 86.2	1001.37	863.45	97.25	83.86
	Losses 0.4%			3.45		0.34
	Output	14.0 86.0	1000.00	860.00	97.12	83.52
	Losses before baking/boiling, shrinkage 0.2%	86.2	2.00	1.73	0.19	0.17
	Baking/boiling -0.26%		-2.64		-0.26
	Losses after baking/boiling, shrinkage 0.2%	86.0	2.01	1.73	0.20	0.17

Consolidated recipe, k=1.019888
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 607 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	219.62	187.78	223.99	191.51
2	Granulated sugar	99.85	109.72	109.55	111.90	111.73
3	Water	—	101.18	—	103.19	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	49.96	41.97	50.96	42.80
5	Margarine	84.0	48.57	40.80	49.53	41.61
6	Sign up	99.85	35.76	35.70	36.47	36.41
7	Melange	27.0	35.71	9.64	36.42	9.83
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	19.98	14.79	20.38	15.08
9	Pressed bakery yeast	25.0	10.12	2.53	10.32	2.58
10	Cognac or dessert wine	—	5.19	—	5.29	—
11	Sign up	99.85	1.39	1.38	1.41	1.41
12	Salt	96.5	0.60	0.57	0.61	0.59
13	Essence	—	0.20	—	0.21	—
	Total		637.99	444.71	650.68	453.56
	Total phase loss 1.4%			6.29
	Other losses 2.0%					—
	General losses 3.3%					15.14
	Output	72.2	607.00	438.42	607.00	438.42

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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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