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All groups → All products → Cakes → Mosoblkhleb cakes → Forest Guest cake [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Forest Guest cake [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№062 Cream "New" chocolate	78.8	287.00	226.16	5.77	4.55
3	№061 Cream "New"	78.0	125.00	97.50	2.51	1.96
	Total	21.8 78.2	1000.00	782.30	20.10	15.72
	Output	21.8 78.2	1000.00	782.30		15.72

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№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 5.77 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	2.45	2.06
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.28	0.26
4	Vanilla powder	99.85	3.76	3.75	0.022	0.022
5	Cognac	—	1.94	—	0.011	—
	Total	21.4 78.6	1024.68	804.92	5.91	4.64
	Losses 2.1%			16.92		0.10
	Output	21.2 78.8	1000.00	788.00	5.77	4.55
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.062	0.049
	Baking/boiling 0.31%		3.18		0.018
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.062	0.049

№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 2.51 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	1.15	0.97
3	Vanilla powder	99.85	4.07	4.06	0.010	0.010
4	Cognac	—	0.86	—	0.002	—
5	Wine	—	0.86	—	0.002	—
	Total	22.1 77.9	1022.42	796.74	2.57	2.00
	Losses 2.1%			16.74		0.042
	Output	22.0 78.0	1000.00	780.00	2.51	1.96
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.027	0.021
	Baking/boiling 0.09%		0.94		0.002
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.027	0.021

Sponge cake with surfactant basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	376.14	321.60	4.45	3.80
3	Granulated sugar	99.85	376.14	375.58	4.45	4.44
4	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	25.38	13.20	0.30	0.16
5	Ammonium carbonic (E503(i))	—	2.89	—	0.034	—
6	Sign up
	Total	32.4 67.6	1229.03	830.68	14.53	9.82
	Losses 6.1%			50.68		0.60
	Output	22.0 78.0	1000.00	780.00	11.82	9.22
	Losses before baking/boiling, shrinkage 3.05065%	67.6	37.49	25.34	0.44	0.30
	Baking/boiling 13.35%		159.05		1.88
	Losses after baking/boiling, shrinkage 3.05065%	78.0	32.49	25.34	0.38	0.30

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 4.55 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	1.55	0.19
	Total	28.6 71.4	1053.30	752.58	4.79	3.42
	Losses 3.0%			22.58		0.10
	Output	27.0 73.0	1000.00	730.00	4.55	3.32
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.072	0.051
	Baking/boiling 2.12%		22.03		0.10
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.070	0.051

Consolidated recipe, k=1.019555
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 20.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	7.69	7.68	7.84	7.83
2	Melange	27.0	5.27	1.42	5.37	1.45
3	Flour, premium	85.5	4.45	3.80	4.53	3.88
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	3.60	3.03	3.67	3.09
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.55	0.19	1.58	0.19
6	Sign up	52.0	0.30	0.16	0.31	0.16
7	Cocoa powder [Skurikhin]	95.0	0.28	0.26	0.28	0.27
8	Ammonium carbonic (E503(i))	—	0.034	—	0.035	—
9	Essence	—	0.034	—	0.035	—
10	Vanilla powder	99.85	0.032	0.032	0.033	0.032
11	Sign up	—	0.013	—	0.014	—
12	Wine	—	0.002	—	0.002	—
	Total		23.25	16.57	23.70	16.89
	Total phase loss 5.1%			0.84
	Other losses 1.9%					0.32
	General losses 6.9%					1.17
	Output	78.2	20.10	15.72	20.10	15.72

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Consolidated recipe Forest Guest cake [Noginsk]

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