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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 746.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№105 Souffle	76.0	250.00	190.00	186.70	141.89
3	Chocolate glaze [Skurikhin]	99.1	184.00	182.34	137.41	136.17
4	Cocoa-butter [cocoa butter]	100.0	16.00	16.00	11.95	11.95
	Total	8.9 91.1	1000.00	910.84	746.80	680.22
	Output	8.9 91.1	1000.00	910.84		680.22

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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 186.7 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	42.24	35.49
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	20.56	15.22
4	Raw egg white	12.0	64.25	7.71	12.00	1.44
5	Citric acid (E330)	98.0	3.80	3.72	0.71	0.70
6	Sign up
	Total	24.2 75.8	1017.72	771.57	190.01	144.05
	Losses 1.5%			11.57		2.16
	Output	24.0 76.0	1000.00	760.00	186.70	141.89
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.42	1.08
	Baking/boiling 0.24%		2.47		0.46
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.42	1.08

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 410.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	130.58	130.39
3	Margarine	84.0	317.92	267.05	130.58	109.69
4	Melange	27.0	224.18	60.53	92.08	24.86
	Total	21.6 78.4	1280.02	1004.12	525.76	412.43
	Losses 5.4%			54.12		22.23
	Output	5.0 95.0	1000.00	950.00	410.74	390.20
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	14.17	11.12
	Baking/boiling 17.43%		217.04		89.15
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	11.70	11.12

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 114.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	33.37	26.03
3	Water	—	146.34	—	16.69	—
4	Water (for soaking agar-agar)	—	40.80	—	4.65	—
5	Agar (E406)	85.0	8.16	6.94	0.93	0.79
	Total	23.6 76.4	1073.30	819.67	122.38	93.46
	Losses 2.4%			19.67		2.24
	Output	20.0 80.0	1000.00	800.00	114.02	91.22
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.47	1.12
	Baking/boiling 4.54%		48.12		5.49
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.40	1.12

Consolidated recipe, k=1.03364
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 746.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	197.32	197.03	203.96	203.65
2	Flour, premium	85.5	172.51	147.50	178.31	152.46
3	Chocolate glaze [Skurikhin]	99.1	137.41	136.17	142.03	140.76
4	Margarine	84.0	130.58	109.69	134.98	113.38
5	Melange	27.0	92.08	24.86	95.18	25.70
6	Sign up	84.0	42.24	35.49	43.67	36.68
7	Starch syrup	78.0	33.37	26.03	34.49	26.90
8	Water	—	21.34	—	22.06	—
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	20.56	15.22	21.25	15.73
10	Raw egg white	12.0	12.00	1.44	12.40	1.49
11	Sign up	100.0	11.95	11.95	12.35	12.35
12	Agar (E406)	85.0	0.93	0.79	0.96	0.82
13	Citric acid (E330)	98.0	0.71	0.70	0.73	0.72
14	Citrus essence	—	0.48	—	0.49	—
	Total		873.48	706.85	902.87	730.63
	Total phase loss 3.8%			26.63
	Other losses 3.3%					23.78
	General losses 6.9%					50.41
	Output	91.1	746.80	680.22	746.80	680.22

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Consolidated recipe Mystery cake [Balashikha]

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