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All groups → All products → Cakes → Mosoblkhleb cakes → Mystery cake [Balashikha] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Mystery 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 41 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№105 Souffle	76.0	250.00	190.00	10.25	7.79
3	Chocolate glaze [Skurikhin]	99.1	184.00	182.34	7.54	7.48
4	Cocoa-butter [cocoa butter]	100.0	16.00	16.00	0.66	0.66
	Total	8.9 91.1	1000.00	910.84	41.00	37.34
	Output	8.9 91.1	1000.00	910.84		37.34

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.25 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	226.27	190.07	2.32	1.95
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	1.13	0.84
4	Raw egg white	12.0	64.25	7.71	0.66	0.079
5	Citric acid (E330)	98.0	3.80	3.72	0.039	0.038
6	Sign up
	Total	24.2 75.8	1017.72	771.57	10.43	7.91
	Losses 1.5%			11.57		0.12
	Output	24.0 76.0	1000.00	760.00	10.25	7.79
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.078	0.059
	Baking/boiling 0.24%		2.47		0.025
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.078	0.059

Butter-whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 22.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	7.17	7.16
3	Margarine	84.0	317.92	267.05	7.17	6.02
4	Melange	27.0	224.18	60.53	5.06	1.36
	Total	21.6 78.4	1280.02	1004.12	28.86	22.64
	Losses 5.4%			54.12		1.22
	Output	5.0 95.0	1000.00	950.00	22.55	21.42
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	0.78	0.61
	Baking/boiling 17.43%		217.04		4.89
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	0.64	0.61

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	1.83	1.43
3	Water	—	146.34	—	0.92	—
4	Water (for soaking agar-agar)	—	40.80	—	0.26	—
5	Agar (E406)	85.0	8.16	6.94	0.051	0.043
	Total	23.6 76.4	1073.30	819.67	6.72	5.13
	Losses 2.4%			19.67		0.12
	Output	20.0 80.0	1000.00	800.00	6.26	5.01
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.081	0.062
	Baking/boiling 4.54%		48.12		0.30
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.077	0.062

Consolidated recipe, k=1.03364
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 41 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	10.83	10.82	11.20	11.18
2	Flour, premium	85.5	9.47	8.10	9.79	8.37
3	Chocolate glaze [Skurikhin]	99.1	7.54	7.48	7.80	7.73
4	Margarine	84.0	7.17	6.02	7.41	6.22
5	Melange	27.0	5.06	1.36	5.23	1.41
6	Sign up	84.0	2.32	1.95	2.40	2.01
7	Starch syrup	78.0	1.83	1.43	1.89	1.48
8	Water	—	1.17	—	1.21	—
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.13	0.84	1.17	0.86
10	Raw egg white	12.0	0.66	0.079	0.68	0.082
11	Sign up	100.0	0.66	0.66	0.68	0.68
12	Agar (E406)	85.0	0.051	0.043	0.053	0.045
13	Citric acid (E330)	98.0	0.039	0.038	0.040	0.039
14	Citrus essence	—	0.026	—	0.027	—
	Total		47.95	38.81	49.57	40.11
	Total phase loss 3.8%			1.46
	Other losses 3.3%					1.31
	General losses 6.9%					2.77
	Output	91.1	41.00	37.34	41.00	37.34

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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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: Mystery cake [Balashikha]

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