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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 498 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	258.00	201.24	128.48	100.22
3	Chocolate glaze [Skurikhin]	99.1	138.00	136.76	68.72	68.11
4	No. 023 Air	96.5	33.00	31.84	16.43	15.86
5	No. 016 Sand (main)	94.5	13.00	12.28	6.47	6.12
	Total	18.3 81.7	1000.00	817.37	498.00	407.05
	Output	18.3 81.7	1000.00	817.37		407.05

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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 128.48 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	59.03	49.59
3	Vanilla powder	99.85	4.07	4.06	0.52	0.52
4	Cognac	—	0.86	—	0.11	—
5	Wine	—	0.86	—	0.11	—
	Total	22.1 77.9	1022.42	796.74	131.36	102.37
	Losses 2.1%			16.74		2.15
	Output	22.0 78.0	1000.00	780.00	128.48	100.22
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.38	1.08
	Baking/boiling 0.09%		0.94		0.12
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.38	1.08

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 277.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	376.14	321.60	104.52	89.37
3	Granulated sugar	99.85	376.14	375.58	104.52	104.37
4	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	25.38	13.20	7.05	3.67
5	Ammonium carbonic (E503(i))	—	2.89	—	0.80	—
6	Sign up
	Total	32.4 67.6	1229.03	830.68	341.53	230.83
	Losses 6.1%			50.68		14.08
	Output	22.0 78.0	1000.00	780.00	277.88	216.75
	Losses before baking/boiling, shrinkage 3.05065%	67.6	37.49	25.34	10.42	7.04
	Baking/boiling 13.35%		159.05		44.20
	Losses after baking/boiling, shrinkage 3.05065%	78.0	32.49	25.34	9.03	7.04

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 71.59 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	24.38	2.93
	Total	28.6 71.4	1053.30	752.58	75.40	53.88
	Losses 3.0%			22.58		1.62
	Output	27.0 73.0	1000.00	730.00	71.59	52.26
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.13	0.81
	Baking/boiling 2.12%		22.03		1.58
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.11	0.81

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 16.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	5.93	0.71
3	Vanilla powder	99.85	7.21	7.20	0.12	0.12
	Total	24.0 76.0	1329.19	1010.46	21.84	16.61
	Losses 4.5%			45.46		0.75
	Output	3.5 96.5	1000.00	965.00	16.43	15.86
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.49	0.37
	Baking/boiling 21.22%		275.73		4.53
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.39	0.37

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 6.47 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	2.00	1.68
3	Granulated sugar	99.85	206.17	205.86	1.33	1.33
4	Melange	27.0	72.16	19.48	0.47	0.13
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.27	0.23
6	Sign up
7	Salt	96.5	2.06	1.99	0.013	0.013
8	Ammonium carbonic (E503(i))	—	0.52	—	0.003	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.003	0.002
	Total	16.2 83.8	1149.41	963.31	7.44	6.24
	Losses 1.9%			18.31		0.12
	Output	5.5 94.5	1000.00	945.00	6.47	6.12
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.071	0.059
	Baking/boiling 11.31%		128.80		0.83
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.063	0.059

Consolidated recipe, k=1.026894
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 498 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	172.69	172.43	177.33	177.06
2	Melange	27.0	124.29	33.56	127.63	34.46
3	Flour, premium	85.5	108.13	92.45	111.04	94.93
4	Chocolate glaze [Skurikhin]	99.1	68.72	68.11	70.57	69.94
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	61.04	51.27	62.68	52.65
6	Sign up	12.0	24.38	2.93	25.03	3.00
7	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	7.05	3.67	7.24	3.77
8	Raw egg white	12.0	5.93	0.71	6.08	0.73
9	Essence	—	0.82	—	0.84	—
10	Ammonium carbonic (E503(i))	—	0.81	—	0.83	—
11	Sign up	99.85	0.64	0.64	0.66	0.66
12	Cognac	—	0.11	—	0.11	—
13	Wine	—	0.11	—	0.11	—
14	Salt	96.5	0.013	0.013	0.014	0.013
15	Baking soda (E500(ii))	50.0	0.003	0.002	0.003	0.002
	Total		574.72	425.77	590.17	437.22
	Total phase loss 4.4%			18.72
	Other losses 2.6%					11.45
	General losses 6.9%					30.17
	Output	81.7	498.00	407.05	498.00	407.05

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Consolidated recipe Stepashka cake [Noginsk]

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