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Nut cake → basic recipe → Consolidated recipe

Consolidated recipe Nut cake

Nut cake basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 832.4 kg prefabricated
			in kind	in solids	in kind	in solids
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2	Melange	27.0	266.77	72.03	222.06	59.96
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	156.01	131.05	129.86	109.08
4	Flour, premium	85.5	154.65	132.23	128.73	110.06
5	Granulated sugar	99.85	134.85	134.65	112.25	112.08
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7	Fresh whole milk the weight ratio of fat 3.2%	12.0	64.42	7.73	53.62	6.43
8	Salt	96.5	1.94	1.87	1.61	1.56
9	Vanilla powder	99.85	1.38	1.38	1.15	1.15
10	Cognac	—	0.29	—	0.24	—
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	Total	26.8 73.2	1197.46	876.93	996.77	729.96
	Losses 4.4%			38.63		32.16
	Output	16.2 83.8	1000.00	838.30		697.80
	Losses before baking/boiling, shrinkage 2.20267%	73.2	26.38	19.32	21.96	16.08
	Baking/boiling 12.64%		148.04		123.23
	Losses after baking/boiling, shrinkage 2.20267%	83.8	23.04	19.32	19.18	16.08

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Consolidated recipe Nut cake

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