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

Consolidated recipe: Cake Fun [Balashikha]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 462.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.8549.90 49.83 23.09 23.06 
3Dye—  0.10 —   0.046—   
Total22.8 77.2 1000.00 771.83 462.80 357.20 
Output22.8 77.2 1000.00 771.83 357.20 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 439.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 99.48 83.56 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 48.42 35.83 
4Raw egg white12.0 64.25 7.71 28.25 3.39 
5Citric acid (E330)98.0 3.80 3.72 1.67 1.64 
6Sign up
Total24.2 75.8 1017.72 771.57 447.45 339.23 
Losses 1.5%11.57 5.09 
Output24.0 76.0 1000.00 760.00 439.66 334.14 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 3.36 2.54 
Baking/boiling 0.24%2.47 1.09 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 3.35 2.54 
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 268.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 78.58 61.29 
3Water—  146.34 —   39.29 —   
4Water (for soaking agar-agar)—  40.80 —   10.95 —   
5Agar (E406)85.0 8.16 6.94 2.19 1.86 
Total23.6 76.4 1073.30 819.67 288.19 220.09 
Losses 2.4%19.67 5.28 
Output20.0 80.0 1000.00 800.00 268.50 214.80 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 3.46 2.64 
Baking/boiling 4.54%48.12 12.92 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 3.30 2.64 
Consolidated recipe, k=1.04381
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 462.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85180.26 179.99 188.16 187.88 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 99.48 83.56 103.84 87.23 
3Starch syrup78.0 78.58 61.29 82.02 63.98 
4Water—  50.25 —   52.45 —   
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 48.42 35.83 50.55 37.40 
6Sign up12.0 28.25 3.39 29.49 3.54 
7Agar (E406)85.0 2.19 1.86 2.29 1.94 
8Citric acid (E330)98.0 1.67 1.64 1.74 1.71 
9Citrus essence—  1.12 —   1.17 —   
10Dye—  0.046—   0.048—   
Total490.27 367.57 511.75 383.67 
Total phase loss 2.8%10.37 
Other losses 4.2%16.10 
General losses 6.9%26.47 
Output77.2 462.80 357.20 462.80 357.20 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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