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

Consolidated recipe Cake Moscow region [Balashikha]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 240.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	220.00	171.60	52.87	41.24
3	№062 Cream "New" chocolate	78.8	180.00	141.84	43.25	34.08
	Total	23.1 76.9	1000.00	769.44	240.30	184.90
	Output	23.1 76.9	1000.00	769.44		184.90

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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 144.18 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	32.62	27.40
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	15.88	11.75
4	Raw egg white	12.0	64.25	7.71	9.26	1.11
5	Citric acid (E330)	98.0	3.80	3.72	0.55	0.54
6	Sign up
	Total	24.2 75.8	1017.72	771.57	146.73	111.25
	Losses 1.5%			11.57		1.67
	Output	24.0 76.0	1000.00	760.00	144.18	109.58
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.10	0.83
	Baking/boiling 0.24%		2.47		0.36
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.10	0.83

№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 52.87 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	24.29	20.40
3	Vanilla powder	99.85	4.07	4.06	0.22	0.21
4	Cognac	—	0.86	—	0.045	—
5	Wine	—	0.86	—	0.045	—
	Total	22.1 77.9	1022.42	796.74	54.05	42.12
	Losses 2.1%			16.74		0.89
	Output	22.0 78.0	1000.00	780.00	52.87	41.24
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.57	0.44
	Baking/boiling 0.09%		0.94		0.050
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.57	0.44

№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 43.25 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	424.53	356.61	18.36	15.42
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	2.09	1.98
4	Vanilla powder	99.85	3.76	3.75	0.16	0.16
5	Cognac	—	1.94	—	0.084	—
	Total	21.4 78.6	1024.68	804.92	44.32	34.82
	Losses 2.1%			16.92		0.73
	Output	21.2 78.8	1000.00	788.00	43.25	34.08
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.47	0.37
	Baking/boiling 0.31%		3.18		0.14
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.46	0.37

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 88.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	25.77	20.10
3	Water	—	146.34	—	12.89	—
4	Water (for soaking agar-agar)	—	40.80	—	3.59	—
5	Agar (E406)	85.0	8.16	6.94	0.72	0.61
	Total	23.6 76.4	1073.30	819.67	94.51	72.17
	Losses 2.4%			19.67		1.73
	Output	20.0 80.0	1000.00	800.00	88.05	70.44
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.13	0.87
	Baking/boiling 4.54%		48.12		4.24
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.08	0.87

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 53.08 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	18.07	2.17
	Total	28.6 71.4	1053.30	752.58	55.91	39.95
	Losses 3.0%			22.58		1.20
	Output	27.0 73.0	1000.00	730.00	53.08	38.75
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.84	0.60
	Baking/boiling 2.12%		22.03		1.17
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.82	0.60

Consolidated recipe, k=1.039176
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 240.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	89.38	89.24	92.88	92.74
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	75.28	63.23	78.23	65.71
3	Starch syrup	78.0	25.77	20.10	26.78	20.89
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	18.07	2.17	18.78	2.25
5	Water	—	16.48	—	17.12	—
6	Sign up	74.0	15.88	11.75	16.50	12.21
7	Raw egg white	12.0	9.26	1.11	9.63	1.16
8	Cocoa powder [Skurikhin]	95.0	2.09	1.98	2.17	2.06
9	Agar (E406)	85.0	0.72	0.61	0.75	0.63
10	Citric acid (E330)	98.0	0.55	0.54	0.57	0.56
11	Sign up	99.85	0.38	0.38	0.39	0.39
12	Citrus essence	—	0.37	—	0.38	—
13	Cognac	—	0.13	—	0.13	—
14	Wine	—	0.045	—	0.047	—
	Total		254.39	191.11	264.36	198.60
	Total phase loss 3.3%			6.22
	Other losses 3.8%					7.49
	General losses 6.9%					13.70
	Output	76.9	240.30	184.90	240.30	184.90

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Consolidated recipe Cake Moscow region [Balashikha]

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