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

Consolidated recipe Cake Maria [Balashikha]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 206.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	285.00	222.30	58.94	45.97
3	№062 Cream "New" chocolate	78.8	150.00	118.20	31.02	24.44
4	Roasted kernels	97.5	50.00	48.75	10.34	10.08
5	№002 Fried biscuit crumb	94.0	15.00	14.10	3.10	2.92
	Total	11.4 88.6	1000.00	885.85	206.80	183.19
	Output	11.4 88.6	1000.00	885.85		183.19

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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 58.94 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	27.08	22.75
3	Vanilla powder	99.85	4.07	4.06	0.24	0.24
4	Cognac	—	0.86	—	0.051	—
5	Wine	—	0.86	—	0.051	—
	Total	22.1 77.9	1022.42	796.74	60.26	46.96
	Losses 2.1%			16.74		0.99
	Output	22.0 78.0	1000.00	780.00	58.94	45.97
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.63	0.49
	Baking/boiling 0.09%		0.94		0.056
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.63	0.49

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 31.02 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	424.53	356.61	13.17	11.06
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.50	1.42
4	Vanilla powder	99.85	3.76	3.75	0.12	0.12
5	Cognac	—	1.94	—	0.060	—
	Total	21.4 78.6	1024.68	804.92	31.79	24.97
	Losses 2.1%			16.92		0.52
	Output	21.2 78.8	1000.00	788.00	31.02	24.44
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.33	0.26
	Baking/boiling 0.31%		3.18		0.10
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.33	0.26

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 103.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	37.28	4.47
3	Vanilla powder	99.85	7.21	7.20	0.75	0.74
	Total	24.0 76.0	1329.19	1010.46	137.44	104.48
	Losses 4.5%			45.46		4.70
	Output	3.5 96.5	1000.00	965.00	103.40	99.78
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	3.09	2.35
	Baking/boiling 21.22%		275.73		28.51
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	2.44	2.35

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 49.78 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	16.95	2.03
	Total	28.6 71.4	1053.30	752.58	52.44	37.47
	Losses 3.0%			22.58		1.12
	Output	27.0 73.0	1000.00	730.00	49.78	36.34
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.79	0.56
	Baking/boiling 2.12%		22.03		1.10
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.77	0.56

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.36	1.36
3	Flour, premium	85.5	356.18	304.53	1.10	0.94
4	Potato starch	80.0	87.95	70.36	0.27	0.22
5	Essence	—	4.40	—	0.014	—
	Total	37.6 62.4	1621.13	1011.83	5.03	3.14
	Losses 7.1%			71.83		0.22
	Output	6.0 94.0	1000.00	940.00	3.10	2.92
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.18	0.11
	Baking/boiling 33.6%		525.38		1.63
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.12	0.11

Consolidated recipe, k=1.037117
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 206.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	136.26	136.06	141.32	141.11
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.25	33.81	41.74	35.06
3	Raw egg white	12.0	37.28	4.47	38.66	4.64
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	16.95	2.03	17.58	2.11
5	Roasted kernels	97.5	10.34	10.08	10.72	10.46
6	Sign up	27.0	2.27	0.61	2.36	0.64
7	Cocoa powder [Skurikhin]	95.0	1.50	1.42	1.55	1.47
8	Flour, premium	85.5	1.10	0.94	1.15	0.98
9	Vanilla powder	99.85	1.10	1.10	1.14	1.14
10	Potato starch	80.0	0.27	0.22	0.28	0.23
11	Sign up	—	0.11	—	0.11	—
12	Wine	—	0.051	—	0.053	—
13	Essence	—	0.014	—	0.014	—
	Total		247.51	190.75	256.69	197.83
	Total phase loss 4.0%			7.56
	Other losses 3.6%					7.08
	General losses 7.4%					14.64
	Output	88.6	206.80	183.19	206.80	183.19

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Consolidated recipe Cake Maria [Balashikha]

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