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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 358.5 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	121.89	89.59
3	№061 Cream "New"	78.0	115.00	89.70	41.23	32.16
4	No. 095 Blotting syrup	50.0	80.00	40.00	28.68	14.34
5	Coconut sprinkle	98.0	35.00	34.30	12.55	12.30
6	Sign up
	Total	24.4 75.6	1000.00	756.40	358.50	271.17
	Output	24.4 75.6	1000.00	756.40		271.17

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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 121.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	61.19	47.73
	Total	26.5 73.5	1004.02	737.95	122.38	89.95
	Losses 0.4%			2.95		0.36
	Output	26.5 73.5	1000.00	735.00	121.89	89.59
	Losses before baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.24	0.18
	Losses after baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.24	0.18

№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 102.42 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	47.06	39.53
3	Vanilla powder	99.85	4.07	4.06	0.42	0.42
4	Cognac	—	0.86	—	0.088	—
5	Wine	—	0.86	—	0.088	—
	Total	22.1 77.9	1022.42	796.74	104.71	81.60
	Losses 2.1%			16.74		1.71
	Output	22.0 78.0	1000.00	780.00	102.42	79.89
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.10	0.86
	Baking/boiling 0.09%		0.94		0.10
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.10	0.86

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 148.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	369.86	369.31	55.03	54.94
3	Wheat flour 1s	85.5	369.86	316.23	55.03	47.05
4	Essence	—	2.05	—	0.30	—
	Total	37.3 62.7	1358.18	851.97	202.07	126.75
	Losses 6.1%			51.97		7.73
	Output	20.0 80.0	1000.00	800.00	148.78	119.02
	Losses before baking/boiling, shrinkage 3.04978%	62.7	41.42	25.98	6.16	3.87
	Baking/boiling 21.59%		284.28		42.29
	Losses after baking/boiling, shrinkage 3.04978%	80.0	32.48	25.98	4.83	3.87

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 57.06 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	19.43	2.33
	Total	28.6 71.4	1053.30	752.58	60.11	42.95
	Losses 3.0%			22.58		1.29
	Output	27.0 73.0	1000.00	730.00	57.06	41.66
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.90	0.64
	Baking/boiling 2.12%		22.03		1.26
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.88	0.64

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 28.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	14.71	14.69
3	Cognac or dessert wine	—	47.95	—	1.38	—
4	Essence of rum	—	1.92	—	0.055	—
	Total	54.6 45.4	1127.32	512.30	32.33	14.69
	Losses 2.4%			12.30		0.35
	Output	50.0 50.0	1000.00	500.00	28.68	14.34
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.39	0.18
	Baking/boiling 9.11%		101.49		2.91
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.35	0.18

№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 5.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	1.75	0.21
3	Vanilla powder	99.85	24.37	24.33	0.13	0.13
4	water	—	18.29	—	0.10	—
	Total	30.0 70.0	1017.31	712.11	5.47	3.83
	Losses 1.7%			12.11		0.065
	Output	30.0 70.0	1000.00	700.00	5.38	3.76
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.047	0.033
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.047	0.033

Consolidated recipe, k=1.020938
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 358.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	113.91	113.74	116.30	116.12
2	Melange	27.0	91.71	24.76	93.63	25.28
3	Fruit cooking	69.0	61.19	42.22	62.47	43.10
4	Wheat flour 1s	85.5	55.03	47.05	56.18	48.03
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	47.06	39.53	48.04	40.36
6	Sign up	12.0	19.43	2.33	19.84	2.38
7	Water	—	16.28	—	16.63	—
8	Coconut sprinkle	98.0	12.55	12.30	12.81	12.55
9	Raw egg white	12.0	1.75	0.21	1.78	0.21
10	Cognac or dessert wine	—	1.38	—	1.40	—
11	Sign up	99.85	0.55	0.55	0.56	0.56
12	Essence	—	0.30	—	0.31	—
13	Cognac	—	0.088	—	0.090	—
14	Wine	—	0.088	—	0.090	—
15	Essence of rum	—	0.055	—	0.056	—
	Total		421.36	282.68	430.18	288.60
	Total phase loss 4.1%			11.51
	Other losses 2.1%					5.92
	General losses 6.0%					17.43
	Output	75.6	358.50	271.17	358.50	271.17

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Consolidated recipe Baby cake [Kolomna]

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