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All groups → All products → Yeast dough products → Pie "Nevsky" → Recipe No. 2 (Buteykis 1976) → Consolidated recipe

Consolidated recipe: Pie "Nevsky"

** Quality requirements: ** the product is soft, porous, well saturated with syrup, smeared with cream. The top is finished with powdered sugar, the smell of vanilla.

Weight

Recipe No. 2 (Buteykis 1976)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 886.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 095 Blotting syrup	50.0	189.66	94.83	168.11	84.06
3	№059 Cream "Charlotte" (main)	75.0	172.41	129.31	152.83	114.62
4	Powdered sugar	99.85	8.62	8.61	7.64	7.63
	Total	36.4 63.6	1000.00	635.50	886.40	563.31
	Output	36.4 63.6	1000.00	635.50		563.31

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baked cake (after Buteykis 1976)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 557.82 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	260.27	—	145.19	—
3	Chicken eggs [chicken egg] [2]	27.0	150.68	40.68	84.06	22.69
4	Granulated sugar	99.85	82.19	82.07	45.85	45.78
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	68.49	57.53	38.21	32.09
6	Sign up
7	Salt	96.5	5.48	5.29	3.06	2.95
8	Vanilla powder	99.85	2.74	2.74	1.53	1.53
	Total	41.2 58.8	1117.81	656.80	623.54	366.38
	Losses 2.6%			16.80		9.37
	Output	36.0 64.0	1000.00	640.00	557.82	357.01
	Losses before baking/boiling, shrinkage 1.27923%	58.8	14.30	8.40	7.98	4.69
	Baking/boiling 8.19%		90.38		50.42
	Losses after baking/boiling, shrinkage 1.27923%	64.0	13.13	8.40	7.32	4.69

No. 095 Blotting syrup Buteykis (1976)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 168.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	533.00	532.20	89.60	89.47
3	Cognac or dessert wine	—	50.00	—	8.41	—
4	Essence of rum	—	2.00	—	0.34	—
	Total	53.1 46.9	1135.00	532.20	190.81	89.47
	Losses 6.1%			32.20		5.41
	Output	50.0 50.0	1000.00	500.00	168.11	84.06
	Losses before baking/boiling, shrinkage 3.02522%	46.9	34.34	16.10	5.77	2.71
	Baking/boiling 6.22%		68.46		11.51
	Losses after baking/boiling, shrinkage 3.02522%	50.0	32.20	16.10	5.41	2.71

№059 Cream "Charlotte" (main) Buteykis (1976)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 152.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	364.00	363.45	55.63	55.55
3	Whole milk	12.0	243.00	29.16	37.14	4.46
4	Chicken eggs [chicken egg] [2]	27.0	65.00	17.55	9.93	2.68
5	Vanilla powder	99.85	4.00	3.99	0.61	0.61
6	Sign up
	Total	30.1 69.9	1095.60	765.28	167.44	116.96
	Losses 2.0%			15.28		2.33
	Output	25.0 75.0	1000.00	750.00	152.83	114.62
	Losses before baking/boiling, shrinkage 0.9982%	69.9	10.94	7.64	1.67	1.17
	Baking/boiling 6.87%		74.48		11.38
	Losses after baking/boiling, shrinkage 0.9982%	75.0	10.19	7.64	1.56	1.17

Consolidated recipe, k=1.159999
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 886.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	305.66	261.34	354.56	303.15
2	Water	—	237.65	—	275.67	—
3	Granulated sugar	99.85	191.08	190.79	221.65	221.32
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	102.09	85.75	118.42	99.48
5	Chicken eggs [chicken egg] [2]	27.0	93.99	25.38	109.03	29.44
6	Sign up	12.0	37.14	4.46	43.08	5.17
7	Cognac or dessert wine	—	8.65	—	10.03	—
8	Powdered sugar	99.85	7.64	7.63	8.86	8.85
9	Salt	96.5	3.06	2.95	3.55	3.42
10	Vanilla powder	99.85	2.14	2.14	2.48	2.48
11	Sign up	—	0.34	—	0.39	—
	Total		989.42	580.43	1147.73	673.30
	Total phase loss 2.9%			17.12
	Other losses 13.8%					—
	General losses 16.3%					109.99
	Output	63.6	886.40	563.31	886.40	563.31

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	chicken eggs	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	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

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Consolidated recipe: Pie "Nevsky"

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