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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 678.1 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	128.61	64.30
3	№059 Cream "Charlotte" (main)	75.0	172.41	129.31	116.91	87.69
4	Powdered sugar	99.85	8.62	8.61	5.85	5.84
	Total	36.4 63.6	1000.00	635.50	678.10	430.94
	Output	36.4 63.6	1000.00	635.50		430.94

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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 426.74 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	260.27	—	111.07	—
3	Chicken eggs [chicken egg] [2]	27.0	150.68	40.68	64.30	17.36
4	Granulated sugar	99.85	82.19	82.07	35.07	35.02
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	68.49	57.53	29.23	24.55
6	Sign up
7	Salt	96.5	5.48	5.29	2.34	2.26
8	Vanilla powder	99.85	2.74	2.74	1.17	1.17
	Total	41.2 58.8	1117.81	656.80	477.01	280.28
	Losses 2.6%			16.80		7.17
	Output	36.0 64.0	1000.00	640.00	426.74	273.11
	Losses before baking/boiling, shrinkage 1.27923%	58.8	14.30	8.40	6.10	3.59
	Baking/boiling 8.19%		90.38		38.57
	Losses after baking/boiling, shrinkage 1.27923%	64.0	13.13	8.40	5.60	3.59

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 128.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	533.00	532.20	68.55	68.44
3	Cognac or dessert wine	—	50.00	—	6.43	—
4	Essence of rum	—	2.00	—	0.26	—
	Total	53.1 46.9	1135.00	532.20	145.97	68.44
	Losses 6.1%			32.20		4.14
	Output	50.0 50.0	1000.00	500.00	128.61	64.30
	Losses before baking/boiling, shrinkage 3.02522%	46.9	34.34	16.10	4.42	2.07
	Baking/boiling 6.22%		68.46		8.80
	Losses after baking/boiling, shrinkage 3.02522%	50.0	32.20	16.10	4.14	2.07

№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 116.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	364.00	363.45	42.56	42.49
3	Whole milk	12.0	243.00	29.16	28.41	3.41
4	Chicken eggs [chicken egg] [2]	27.0	65.00	17.55	7.60	2.05
5	Vanilla powder	99.85	4.00	3.99	0.47	0.47
6	Sign up
	Total	30.1 69.9	1095.60	765.28	128.09	89.47
	Losses 2.0%			15.28		1.79
	Output	25.0 75.0	1000.00	750.00	116.91	87.69
	Losses before baking/boiling, shrinkage 0.9982%	69.9	10.94	7.64	1.28	0.89
	Baking/boiling 6.87%		74.48		8.71
	Losses after baking/boiling, shrinkage 0.9982%	75.0	10.19	7.64	1.19	0.89

Consolidated recipe, k=1.159999
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 678.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	233.83	199.92	271.24	231.91
2	Water	—	181.80	—	210.89	—
3	Granulated sugar	99.85	146.18	145.96	169.57	169.31
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.10	65.60	90.59	76.10
5	Chicken eggs [chicken egg] [2]	27.0	71.90	19.41	83.41	22.52
6	Sign up	12.0	28.41	3.41	32.96	3.95
7	Cognac or dessert wine	—	6.62	—	7.68	—
8	Powdered sugar	99.85	5.85	5.84	6.78	6.77
9	Salt	96.5	2.34	2.26	2.71	2.62
10	Vanilla powder	99.85	1.64	1.63	1.90	1.90
11	Sign up	—	0.26	—	0.30	—
	Total		756.91	444.03	878.02	515.08
	Total phase loss 2.9%			13.10
	Other losses 13.8%					—
	General losses 16.3%					84.14
	Output	63.6	678.10	430.94	678.10	430.94

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Consolidated recipe Pie "Nevsky"

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