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All groups → All products → Cakes → Mosoblkhleb cakes → Circus cake (figured) [Voskresensk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Circus cake (figured) [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 73.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	297.77	223.33	21.86	16.39
3	No. 095 Blotting syrup	50.0	136.48	68.24	10.02	5.01
4	No. 024 Air	96.5	17.37	16.76	1.27	1.23
5	Chocolate glaze [Skurikhin]	99.1	7.44	7.38	0.55	0.54
6	Sign up
7	No. 022 Custard	76.0	1.99	1.51	0.15	0.11
8	№002 Fried biscuit crumb	94.0	1.49	1.40	0.11	0.10
	Total	26.2 73.8	1000.00	737.90	73.40	54.16
	Output	26.2 73.8	1000.00	737.90		54.16

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№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 38.9 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	17.87	15.01
3	Vanilla powder	99.85	4.07	4.06	0.16	0.16
4	Cognac	—	0.86	—	0.033	—
5	Wine	—	0.86	—	0.033	—
	Total	22.1 77.9	1022.42	796.74	39.78	31.00
	Losses 2.1%			16.74		0.65
	Output	22.0 78.0	1000.00	780.00	38.90	30.34
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.42	0.33
	Baking/boiling 0.09%		0.94		0.037
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.42	0.33

№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 0.55 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	0.23	0.19
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.026	0.025
4	Vanilla powder	99.85	3.76	3.75	0.002	0.002
5	Cognac	—	1.94	—	0.001	—
	Total	21.4 78.6	1024.68	804.92	0.56	0.44
	Losses 2.1%			16.92		0.009
	Output	21.2 78.8	1000.00	788.00	0.55	0.43
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.006	0.005
	Baking/boiling 0.31%		3.18		0.002
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.006	0.005

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 21.97 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	7.48	0.90
	Total	28.6 71.4	1053.30	752.58	23.15	16.54
	Losses 3.0%			22.58		0.50
	Output	27.0 73.0	1000.00	730.00	21.97	16.04
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.35	0.25
	Baking/boiling 2.12%		22.03		0.48
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.34	0.25

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	7.59	7.58
3	Flour, premium	85.5	281.16	240.39	6.15	5.25
4	Potato starch	80.0	69.42	55.54	1.52	1.21
5	Essence	—	3.47	—	0.076	—
	Total	37.6 62.4	1279.69	798.72	27.97	17.46
	Losses 6.1%			48.72		1.06
	Output	25.0 75.0	1000.00	750.00	21.86	16.39
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.85	0.53
	Baking/boiling 16.78%		208.18		4.55
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.71	0.53

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 10.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	5.14	5.13
3	Cognac or dessert wine	—	47.95	—	0.48	—
4	Essence of rum	—	1.92	—	0.019	—
	Total	54.6 45.4	1127.32	512.30	11.29	5.13
	Losses 2.4%			12.30		0.12
	Output	50.0 50.0	1000.00	500.00	10.02	5.01
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.14	0.062
	Baking/boiling 9.11%		101.49		1.02
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.12	0.062

No. 024 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	0.60	0.072
3	Citric acid (E330)	98.0	4.73	4.64	0.006	0.006
4	Vanilla powder	99.85	4.73	4.72	0.006	0.006
	Total	29.2 70.8	1428.14	1010.48	1.82	1.29
	Losses 4.5%			45.48		0.058
	Output	3.5 96.5	1000.00	965.00	1.27	1.23
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	0.041	0.029
	Baking/boiling 26.68%		372.44		0.47
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	0.030	0.029

No. 022 Custard basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	0.066	0.057
3	water	—	260.93	—	0.038	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	0.033	0.028
5	Salt	96.5	5.70	5.50	0.001	0.001
	Total	54.0 46.0	1735.46	798.31	0.25	0.12
	Losses 4.8%			38.31		0.006
	Output	24.0 76.0	1000.00	760.00	0.15	0.11
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	0.006	0.003
	Baking/boiling 39.47%		668.61		0.10
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	0.004	0.003

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.048	0.048
3	Flour, premium	85.5	356.18	304.53	0.039	0.033
4	Potato starch	80.0	87.95	70.36	0.010	0.008
5	Essence	—	4.40	—	0.00	—
	Total	37.6 62.4	1621.13	1011.83	0.18	0.11
	Losses 7.1%			71.83		0.008
	Output	6.0 94.0	1000.00	940.00	0.11	0.10
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.006	0.004
	Baking/boiling 33.6%		525.38		0.057
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.004	0.004

Consolidated recipe, k=1.02824
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 73.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	29.64	29.60	30.48	30.43
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	18.14	15.24	18.65	15.67
3	Melange	27.0	12.84	3.47	13.20	3.56
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	7.48	0.90	7.69	0.92
5	Flour, premium	85.5	6.25	5.34	6.43	5.49
6	Sign up	—	5.69	—	5.85	—
7	Potato starch	80.0	1.53	1.22	1.57	1.26
8	Raw egg white	12.0	0.60	0.072	0.62	0.074
9	Chocolate glaze [Skurikhin]	99.1	0.55	0.54	0.56	0.56
10	Cognac or dessert wine	—	0.48	—	0.49	—
11	Sign up	99.85	0.17	0.17	0.17	0.17
12	Essence	—	0.076	—	0.078	—
13	Cognac	—	0.035	—	0.035	—
14	Wine	—	0.033	—	0.034	—
15	Cocoa powder [Skurikhin]	95.0	0.026	0.025	0.027	0.026
16	Sign up	—	0.019	—	0.020	—
17	Citric acid (E330)	98.0	0.006	0.006	0.006	0.006
18	Salt	96.5	0.001	0.001	0.001	0.001
	Total		83.57	56.58	85.93	58.18
	Total phase loss 4.3%			2.42
	Other losses 2.7%					1.60
	General losses 6.9%					4.01
	Output	73.8	73.40	54.16	73.40	54.16

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; raw egg white	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	fresh whole milk the weight ratio of fat 3.2%; 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: Circus cake (figured) [Voskresensk]

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