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

Consolidated recipe: Baby cake [Kolomna]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 886.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 054 Creamy fruit cream	73.5	340.00	249.90	301.31	221.46
3	№061 Cream "New"	78.0	115.00	89.70	101.91	79.49
4	No. 095 Blotting syrup	50.0	80.00	40.00	70.90	35.45
5	Coconut sprinkle	98.0	35.00	34.30	31.02	30.40
6	Sign up
	Total	24.4 75.6	1000.00	756.40	886.20	670.32
	Output	24.4 75.6	1000.00	756.40		670.32

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No. 054 Creamy fruit cream on 61m cream
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 301.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	151.26	117.98
	Total	26.5 73.5	1004.02	737.95	302.52	222.35
	Losses 0.4%			2.95		0.89
	Output	26.5 73.5	1000.00	735.00	301.31	221.46
	Losses before baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.61	0.44
	Losses after baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.61	0.44

№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 253.17 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	116.32	97.71
3	Vanilla powder	99.85	4.07	4.06	1.03	1.03
4	Cognac	—	0.86	—	0.22	—
5	Wine	—	0.86	—	0.22	—
	Total	22.1 77.9	1022.42	796.74	258.85	201.71
	Losses 2.1%			16.74		4.24
	Output	22.0 78.0	1000.00	780.00	253.17	197.47
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.72	2.12
	Baking/boiling 0.09%		0.94		0.24
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.72	2.12

No. 006 Sponge cake for roll basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 367.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	369.86	369.31	136.02	135.82
3	Wheat flour 1s	85.5	369.86	316.23	136.02	116.30
4	Essence	—	2.05	—	0.75	—
	Total	37.3 62.7	1358.18	851.97	499.50	313.33
	Losses 6.1%			51.97		19.11
	Output	20.0 80.0	1000.00	800.00	367.77	294.22
	Losses before baking/boiling, shrinkage 3.04978%	62.7	41.42	25.98	15.23	9.56
	Baking/boiling 21.59%		284.28		104.55
	Losses after baking/boiling, shrinkage 3.04978%	80.0	32.48	25.98	11.94	9.56

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 141.06 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	48.03	5.76
	Total	28.6 71.4	1053.30	752.58	148.58	106.16
	Losses 3.0%			22.58		3.19
	Output	27.0 73.0	1000.00	730.00	141.06	102.97
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.23	1.59
	Baking/boiling 2.12%		22.03		3.11
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.18	1.59

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 70.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	36.37	36.32
3	Cognac or dessert wine	—	47.95	—	3.40	—
4	Essence of rum	—	1.92	—	0.14	—
	Total	54.6 45.4	1127.32	512.30	79.92	36.32
	Losses 2.4%			12.30		0.87
	Output	50.0 50.0	1000.00	500.00	70.90	35.45
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.96	0.44
	Baking/boiling 9.11%		101.49		7.19
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.87	0.44

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	4.32	0.52
3	Vanilla powder	99.85	24.37	24.33	0.32	0.32
4	water	—	18.29	—	0.24	—
	Total	30.0 70.0	1017.31	712.11	13.52	9.47
	Losses 1.7%			12.11		0.16
	Output	30.0 70.0	1000.00	700.00	13.29	9.31
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.12	0.081
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.12	0.081

Consolidated recipe, k=1.020938
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 886.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	281.58	281.16	287.48	287.05
2	Melange	27.0	226.70	61.21	231.45	62.49
3	Fruit cooking	69.0	151.26	104.37	154.43	106.55
4	Wheat flour 1s	85.5	136.02	116.30	138.87	118.74
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	116.32	97.71	118.76	99.76
6	Sign up	12.0	48.03	5.76	49.04	5.88
7	Water	—	40.26	—	41.10	—
8	Coconut sprinkle	98.0	31.02	30.40	31.67	31.03
9	Raw egg white	12.0	4.32	0.52	4.41	0.53
10	Cognac or dessert wine	—	3.40	—	3.47	—
11	Sign up	99.85	1.35	1.35	1.38	1.38
12	Essence	—	0.75	—	0.77	—
13	Cognac	—	0.22	—	0.22	—
14	Wine	—	0.22	—	0.22	—
15	Essence of rum	—	0.14	—	0.14	—
	Total		1041.59	698.78	1063.40	713.41
	Total phase loss 4.1%			28.46
	Other losses 2.1%					14.63
	General losses 6.0%					43.09
	Output	75.6	886.20	670.32	886.20	670.32

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange; raw egg white	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: Baby cake [Kolomna]

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