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All groups → All products → miscellanea → Cake Waiting 2.0 → recipe number 1 → Consolidated recipe

Consolidated recipe: Cake Waiting 2.0

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 323.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	311.00	233.25	100.73	75.55
3	No. 095а Blotting syrup	50.4	160.00	80.57	51.82	26.10
4	Cream New finishing chocolate	80.1	63.00	50.46	20.41	16.34
5	New finishing cream	78.3	56.00	43.85	18.14	14.20
	Total	27.2 72.8	1000.00	727.93	323.90	235.78
	Output	27.2 72.8	1000.00	727.93		235.78

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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 132.8 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	61.02	51.25
3	Vanilla powder	99.85	4.07	4.06	0.54	0.54
4	Cognac	—	0.86	—	0.11	—
5	Wine	—	0.86	—	0.11	—
	Total	22.1 77.9	1022.42	796.74	135.78	105.81
	Losses 2.1%			16.74		2.22
	Output	22.0 78.0	1000.00	780.00	132.80	103.58
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.43	1.11
	Baking/boiling 0.09%		0.94		0.13
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.43	1.11

No. 095а Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 51.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac or dessert wine	—	47.95	—	2.48	—
3	Essence of rum	—	1.92	—	0.10	—
	Total	49.6 50.4	1000.00	503.57	51.82	26.10
	Output	49.6 50.4	1000.00	503.57	51.82	26.10

Cream New finishing chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.41 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	404.23	339.55	8.25	6.93
3	Cocoa powder [Skurikhin]	95.0	125.49	119.22	2.56	2.43
4	Vanilla powder	99.85	1.53	1.53	0.031	0.031
	Total	19.9 80.1	1021.44	818.14	20.84	16.69
	Losses 2.1%			17.14		0.35
	Output	19.9 80.1	1000.00	801.00	20.41	16.34
	Losses before baking/boiling, shrinkage 1.04721%	80.1	10.70	8.57	0.22	0.17
	Baking/boiling 0.0%		0.047		0.001
	Losses after baking/boiling, shrinkage 1.04721%	80.1	10.70	8.57	0.22	0.17

New finishing cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.14 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	491.11	412.53	8.91	7.48
3	Vanilla powder	99.85	4.10	4.09	0.074	0.074
4	Cognac	—	1.62	—	0.029	—
	Total	21.7 78.3	1021.45	799.60	18.53	14.50
	Losses 2.1%			16.60		0.30
	Output	21.7 78.3	1000.00	783.00	18.14	14.20
	Losses before baking/boiling, shrinkage 1.03795%	78.3	10.60	8.30	0.19	0.15
	Baking/boiling 0.02%		0.25		0.004
	Losses after baking/boiling, shrinkage 1.03795%	78.3	10.60	8.30	0.19	0.15

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 100.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	34.97	34.91
3	Flour, premium	85.5	281.16	240.39	28.32	24.22
4	Potato starch	80.0	69.42	55.54	6.99	5.59
5	Essence	—	3.47	—	0.35	—
	Total	37.6 62.4	1279.69	798.72	128.91	80.46
	Losses 6.1%			48.72		4.91
	Output	25.0 75.0	1000.00	750.00	100.73	75.55
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.93	2.45
	Baking/boiling 16.78%		208.18		20.97
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	3.27	2.45

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 93.51 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	31.84	3.82
	Total	28.6 71.4	1053.30	752.58	98.49	70.37
	Losses 3.0%			22.58		2.11
	Output	27.0 73.0	1000.00	730.00	93.51	68.26
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.48	1.06
	Baking/boiling 2.12%		22.03		2.06
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.45	1.06

Sugar syrup for blotting basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 49.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	480.75	—	23.67	—
	Total	47.0 53.0	1024.61	543.04	50.45	26.74
	Losses 2.4%			13.04		0.64
	Output	47.0 53.0	1000.00	530.00	49.24	26.10
	Losses before baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.61	0.32
	Losses after baking/boiling, shrinkage 1.20103%	53.0	12.31	6.52	0.61	0.32

Consolidated recipe, k=1.028169
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 323.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	128.40	128.21	132.01	131.82
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.17	65.66	80.37	67.51
3	Melange	27.0	58.28	15.73	59.92	16.18
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	31.84	3.82	32.74	3.93
5	Flour, premium	85.5	28.32	24.22	29.12	24.90
6	Sign up	—	23.67	—	24.34	—
7	Potato starch	80.0	6.99	5.59	7.19	5.75
8	Cocoa powder [Skurikhin]	95.0	2.56	2.43	2.63	2.50
9	Cognac or dessert wine	—	2.48	—	2.55	—
10	Vanilla powder	99.85	0.65	0.65	0.66	0.66
11	Sign up	—	0.35	—	0.36	—
12	Cognac	—	0.14	—	0.15	—
13	Wine	—	0.11	—	0.12	—
14	Essence of rum	—	0.10	—	0.10	—
	Total		362.07	246.31	372.27	253.25
	Total phase loss 4.3%			10.54
	Other losses 2.7%					6.94
	General losses 6.9%					17.47
	Output	72.8	323.90	235.78	323.90	235.78

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	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: Cake Waiting 2.0

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