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Все группы → All products → Cakes → Mosoblkhleb cakes → Diana cake [Balashikha] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Diana cake [Balashikha]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 544.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Semi-finished Zephyr	80.0	320.0	256.0	174.18	139.34
3	Raw peanut kernels	94.0	60.0	56.4	32.66	30.7
	Total	8.93 91.07	1000.0	910.7	544.31	495.7
	Output	8.93 91.07	1000.0	910.7		495.7

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Semi-finished Zephyr the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 174.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree	10.0	157.13	15.71	27.37	2.74
3	Powdered sugar	99.85	104.75	104.59	18.25	18.22
4	Raw egg white	12.0	104.75	12.57	18.25	2.19
5	Citric acid	98.0	2.1	2.06	0.36	0.35
6	Sign up
7	Dye	—	0.31	—	0.055	—
8	Vanillin	—	0.21	—	0.036	—
	Total	32.54 67.46	1286.82	868.15	224.141	151.21
	Losses 7.85%			68.15		11.87
	Output	20.0 80.0	1000.0	800.0	174.18	139.34
	Losses before dipping/caking, shrinkage 3.925%	67.46	50.51	34.07	8.8	5.94
	Dribble/Weld 15.7%		193.71		33.74
	Losses after sintering/caking, shrinkage 3.925%	80.0	42.59	34.07	7.42	5.94

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 337.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	121.67	14.6
3	Vanilla powder	99.85	7.21	7.2	2.43	2.43
	Total	23.98 76.02	1329.19	1010.46	448.56	341.0
	Losses 4.5%			45.46		15.34
	Output	3.5 96.5	1000.0	965.0	337.47	325.66
	Losses before dipping/caking, shrinkage 2.25%	76.02	29.9	22.73	10.09	7.67
	Dribble/Weld 21.2%		275.74		93.05
	Losses after sintering/caking, shrinkage 2.25%	96.5	23.55	22.73	7.95	7.67

Sugar-agar-syrup for marshmallows the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 159.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	238.62	186.12	38.09	29.71
3	water	—	197.73	—	31.57	—
4	Agar	85.0	13.84	11.76	2.21	1.88
	Total	23.6 76.4	1072.86	819.62	171.27	130.84
	Losses 2.4%			19.62		3.13
	Output	20.0 80.0	1000.0	800.0	159.64	127.71
	Losses before dipping/caking, shrinkage 1.2%	76.4	12.87	9.83	2.05	1.57
	Dribble/Weld 4.5%		47.67		7.61
	Losses after sintering/caking, shrinkage 1.2%	80.0	12.31	9.85	1.97	1.58

Consolidated recipe, k=1.024244
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 544.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	423.86	423.22	434.14	433.49
2	Raw egg white	12.0	139.92	16.79	143.31	17.2
3	Starch syrup	78.0	38.09	29.71	39.01	30.43
4	Raw peanut kernels	94.0	32.66	30.7	33.45	31.44
5	water	—	31.57	—	32.34	—
6	Sign up	10.0	27.37	2.74	28.03	2.8
7	Powdered sugar	99.85	18.25	18.22	18.69	18.66
8	Vanilla powder	99.85	2.43	2.43	2.49	2.49
9	Agar	85.0	2.21	1.88	2.26	1.92
10	Citric acid	98.0	0.36	0.35	0.37	0.36
11	Sign up	—	0.18	—	0.18	—
12	Dye	—	0.055	—	0.056	—
13	Vanillin	—	0.036	—	0.037	—
	Total	—	716.991	526.04	734.363	538.79
	Total phase loss 5.77%			30.35
	Other losses 2.37%					12.75
	General losses 8.0%					43.1
	Output	91.07	544.3	495.69	544.3	495.69

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Consolidated recipe: Diana cake [Balashikha]

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