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

Consolidated recipe Cake For luck [Balashikha]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 435.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	130.00	101.40	56.62	44.16
3	№062 Cream "New" chocolate	78.8	70.00	55.16	30.48	24.02
4	Roasted kernels	97.5	50.00	48.75	21.78	21.23
	Total	22.5 77.5	1000.00	775.31	435.50	337.65
	Output	22.5 77.5	1000.00	775.31		337.65

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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 326.63 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	73.91	62.08
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	35.97	26.62
4	Raw egg white	12.0	64.25	7.71	20.99	2.52
5	Citric acid (E330)	98.0	3.80	3.72	1.24	1.22
6	Sign up
	Total	24.2 75.8	1017.72	771.57	332.41	252.01
	Losses 1.5%			11.57		3.78
	Output	24.0 76.0	1000.00	760.00	326.62	248.24
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	2.49	1.89
	Baking/boiling 0.24%		2.47		0.81
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	2.49	1.89

№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 56.62 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	26.01	21.85
3	Vanilla powder	99.85	4.07	4.06	0.23	0.23
4	Cognac	—	0.86	—	0.049	—
5	Wine	—	0.86	—	0.049	—
	Total	22.1 77.9	1022.42	796.74	57.88	45.11
	Losses 2.1%			16.74		0.95
	Output	22.0 78.0	1000.00	780.00	56.62	44.16
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.61	0.47
	Baking/boiling 0.09%		0.94		0.053
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.61	0.47

№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 30.49 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	12.94	10.87
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.47	1.40
4	Vanilla powder	99.85	3.76	3.75	0.11	0.11
5	Cognac	—	1.94	—	0.059	—
	Total	21.4 78.6	1024.68	804.92	31.24	24.54
	Losses 2.1%			16.92		0.52
	Output	21.2 78.8	1000.00	788.00	30.48	24.02
	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. 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 199.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	58.38	45.53
3	Water	—	146.34	—	29.19	—
4	Water (for soaking agar-agar)	—	40.80	—	8.14	—
5	Agar (E406)	85.0	8.16	6.94	1.63	1.38
	Total	23.6 76.4	1073.30	819.67	214.09	163.50
	Losses 2.4%			19.67		3.92
	Output	20.0 80.0	1000.00	800.00	199.47	159.58
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.57	1.96
	Baking/boiling 4.54%		48.12		9.60
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.45	1.96

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 48.2 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	16.41	1.97
	Total	28.6 71.4	1053.30	752.58	50.76	36.27
	Losses 3.0%			22.58		1.09
	Output	27.0 73.0	1000.00	730.00	48.20	35.18
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.76	0.54
	Baking/boiling 2.12%		22.03		1.06
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.75	0.54

Consolidated recipe, k=1.042449
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 435.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	151.11	150.89	157.53	157.29
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	112.86	94.80	117.65	98.83
3	Starch syrup	78.0	58.38	45.53	60.86	47.47
4	Water	—	37.33	—	38.91	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	35.97	26.62	37.50	27.75
6	Sign up	97.5	21.78	21.23	22.70	22.13
7	Raw egg white	12.0	20.99	2.52	21.88	2.63
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	16.41	1.97	17.11	2.05
9	Agar (E406)	85.0	1.63	1.38	1.70	1.44
10	Cocoa powder [Skurikhin]	95.0	1.47	1.40	1.53	1.46
11	Sign up	98.0	1.24	1.22	1.29	1.27
12	Citrus essence	—	0.83	—	0.87	—
13	Vanilla powder	99.85	0.35	0.34	0.36	0.36
14	Cognac	—	0.11	—	0.11	—
15	Wine	—	0.049	—	0.051	—
	Total		460.50	347.90	480.05	362.67
	Total phase loss 2.9%			10.26
	Other losses 4.1%					14.77
	General losses 6.9%					25.02
	Output	77.5	435.50	337.65	435.50	337.65

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Consolidated recipe Cake For luck [Balashikha]

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