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

Consolidated recipe: Stepashka 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 678.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	258.00	201.24	175.00	136.50
3	Chocolate glaze [Skurikhin]	99.1	138.00	136.76	93.61	92.76
4	No. 023 Air	96.5	33.00	31.84	22.38	21.60
5	No. 016 Sand (main)	94.5	13.00	12.28	8.82	8.33
	Total	18.3 81.7	1000.00	817.37	678.30	554.42
	Output	18.3 81.7	1000.00	817.37		554.42

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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 175 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	80.41	67.54
3	Vanilla powder	99.85	4.07	4.06	0.71	0.71
4	Cognac	—	0.86	—	0.15	—
5	Wine	—	0.86	—	0.15	—
	Total	22.1 77.9	1022.42	796.74	178.92	139.43
	Losses 2.1%			16.74		2.93
	Output	22.0 78.0	1000.00	780.00	175.00	136.50
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.88	1.47
	Baking/boiling 0.09%		0.94		0.16
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.88	1.47

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 378.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	376.14	321.60	142.37	121.72
3	Granulated sugar	99.85	376.14	375.58	142.37	142.15
4	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	25.38	13.20	9.61	5.00
5	Ammonium carbonic (E503(i))	—	2.89	—	1.09	—
6	Sign up
	Total	32.4 67.6	1229.03	830.68	465.18	314.41
	Losses 6.1%			50.68		19.18
	Output	22.0 78.0	1000.00	780.00	378.49	295.22
	Losses before baking/boiling, shrinkage 3.05065%	67.6	37.49	25.34	14.19	9.59
	Baking/boiling 13.35%		159.05		60.20
	Losses after baking/boiling, shrinkage 3.05065%	78.0	32.49	25.34	12.30	9.59

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 97.51 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	33.20	3.98
	Total	28.6 71.4	1053.30	752.58	102.70	73.38
	Losses 3.0%			22.58		2.20
	Output	27.0 73.0	1000.00	730.00	97.51	71.18
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.54	1.10
	Baking/boiling 2.12%		22.03		2.15
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.51	1.10

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 22.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	8.07	0.97
3	Vanilla powder	99.85	7.21	7.20	0.16	0.16
	Total	24.0 76.0	1329.19	1010.46	29.75	22.62
	Losses 4.5%			45.46		1.02
	Output	3.5 96.5	1000.00	965.00	22.38	21.60
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.67	0.51
	Baking/boiling 21.22%		275.73		6.17
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.53	0.51

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.82 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	309.25	259.77	2.73	2.29
3	Granulated sugar	99.85	206.17	205.86	1.82	1.82
4	Melange	27.0	72.16	19.48	0.64	0.17
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.36	0.31
6	Sign up
7	Salt	96.5	2.06	1.99	0.018	0.018
8	Ammonium carbonic (E503(i))	—	0.52	—	0.005	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.005	0.002
	Total	16.2 83.8	1149.41	963.31	10.14	8.49
	Losses 1.9%			18.31		0.16
	Output	5.5 94.5	1000.00	945.00	8.82	8.33
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.10	0.081
	Baking/boiling 11.31%		128.80		1.14
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.085	0.081

Consolidated recipe, k=1.026894
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 678.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	235.21	234.85	241.53	241.17
2	Melange	27.0	169.29	45.71	173.84	46.94
3	Flour, premium	85.5	147.27	125.92	151.24	129.31
4	Chocolate glaze [Skurikhin]	99.1	93.61	92.76	96.12	95.26
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	83.13	69.83	85.37	71.71
6	Sign up	12.0	33.20	3.98	34.09	4.09
7	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	9.61	5.00	9.86	5.13
8	Raw egg white	12.0	8.07	0.97	8.29	0.99
9	Essence	—	1.11	—	1.14	—
10	Ammonium carbonic (E503(i))	—	1.10	—	1.13	—
11	Sign up	99.85	0.87	0.87	0.90	0.90
12	Cognac	—	0.15	—	0.15	—
13	Wine	—	0.15	—	0.15	—
14	Salt	96.5	0.018	0.018	0.019	0.018
15	Baking soda (E500(ii))	50.0	0.005	0.002	0.005	0.002
	Total		782.79	579.91	803.84	595.51
	Total phase loss 4.4%			25.49
	Other losses 2.6%					15.60
	General losses 6.9%					41.09
	Output	81.7	678.30	554.42	678.30	554.42

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: Stepashka cake [Noginsk]

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