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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Splash of champagne [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Splash of champagne [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 523.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit	10.0	212.00	21.20	110.98	11.10
3	Sponge cake with surfactant	78.0	106.00	82.68	55.49	43.28
4	№061 Cream "New"	78.0	58.00	45.24	30.36	23.68
5	Jam	69.0	38.00	26.22	19.89	13.73
6	Sign up
7	No. 104 Jelly	50.0	29.00	14.50	15.18	7.59
8	№062 Cream "New" chocolate	78.8	19.00	14.97	9.95	7.84
	Total	41.8 58.2	1000.00	581.93	523.50	304.64
	Output	41.8 58.2	1000.00	581.93		304.64

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Whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 261.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	112.08	13.45	29.34	3.52
3	Essence	—	1.73	—	0.45	—
	Total	32.0 68.0	1024.21	696.25	268.09	182.24
	Losses 2.2%			15.35		4.02
	Output	31.9 68.1	1000.00	680.90	261.75	178.23
	Losses before baking/boiling, shrinkage 1.10231%	68.0	11.29	7.67	2.96	2.01
	Baking/boiling 0.16%		1.65		0.43
	Losses after baking/boiling, shrinkage 1.10231%	68.1	11.27	7.67	2.95	2.01

№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 30.36 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	13.95	11.72
3	Vanilla powder	99.85	4.07	4.06	0.12	0.12
4	Cognac	—	0.86	—	0.026	—
5	Wine	—	0.86	—	0.026	—
	Total	22.1 77.9	1022.42	796.74	31.04	24.19
	Losses 2.1%			16.74		0.51
	Output	22.0 78.0	1000.00	780.00	30.36	23.68
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.33	0.25
	Baking/boiling 0.09%		0.94		0.029
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.33	0.25

№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 9.95 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	4.22	3.55
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.48	0.46
4	Vanilla powder	99.85	3.76	3.75	0.037	0.037
5	Cognac	—	1.94	—	0.019	—
	Total	21.4 78.6	1024.68	804.92	10.19	8.01
	Losses 2.1%			16.92		0.17
	Output	21.2 78.8	1000.00	788.00	9.95	7.84
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.11	0.084
	Baking/boiling 0.31%		3.18		0.032
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.11	0.084

Agar syrup Recipe No. 1 (Noginsk)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 238.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	406.12	316.77	96.78	75.49
3	water	—	205.51	—	48.97	—
4	Agar (E406)	85.0	20.82	17.70	4.96	4.22
	Total	28.4 71.6	1052.38	753.77	250.78	179.62
	Losses 0.5%			3.77		0.90
	Output	25.0 75.0	1000.00	750.00	238.30	178.72
	Losses before baking/boiling, shrinkage 0.25012%	71.6	2.63	1.89	0.63	0.45
	Baking/boiling 4.5%		47.24		11.26
	Losses after baking/boiling, shrinkage 0.25012%	75.0	2.51	1.89	0.60	0.45

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 55.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	376.14	321.60	20.87	17.85
3	Granulated sugar	99.85	376.14	375.58	20.87	20.84
4	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	25.38	13.20	1.41	0.73
5	Ammonium carbonic (E503(i))	—	2.89	—	0.16	—
6	Sign up
	Total	32.4 67.6	1229.03	830.68	68.20	46.10
	Losses 6.1%			50.68		2.81
	Output	22.0 78.0	1000.00	780.00	55.49	43.28
	Losses before baking/boiling, shrinkage 3.05065%	67.6	37.49	25.34	2.08	1.41
	Baking/boiling 13.35%		159.05		8.83
	Losses after baking/boiling, shrinkage 3.05065%	78.0	32.49	25.34	1.80	1.41

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 22.35 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	7.61	0.91
	Total	28.6 71.4	1053.30	752.58	23.54	16.82
	Losses 3.0%			22.58		0.50
	Output	27.0 73.0	1000.00	730.00	22.35	16.32
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.35	0.25
	Baking/boiling 2.12%		22.03		0.49
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.35	0.25

No. 024b Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	483.00	57.96	9.61	1.15
3	Citric acid (E330)	98.0	4.84	4.74	0.10	0.094
4	Vanilla powder	99.85	4.83	4.82	0.10	0.10
	Total	29.2 70.8	1458.69	1032.10	29.02	20.53
	Losses 6.5%			67.10		1.33
	Output	3.5 96.5	1000.00	965.00	19.89	19.20
	Losses before baking/boiling, shrinkage 3.25051%	70.8	47.41	33.55	0.94	0.67
	Baking/boiling 26.68%		376.51		7.49
	Losses after baking/boiling, shrinkage 3.25051%	96.5	34.77	33.55	0.69	0.67

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	6.29	6.28
3	Starch syrup	78.0	103.34	80.61	1.57	1.22
4	Agar (E406)	85.0	10.34	8.79	0.16	0.13
5	Essence	—	3.10	—	0.047	—
6	Sign up
7	Food paint	—	1.00	—	0.015	—
	Total	50.0 50.0	1010.08	505.04	15.33	7.67
	Losses 1.0%			5.04		0.077
	Output	50.0 50.0	1000.00	500.00	15.18	7.59
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.077	0.038
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.077	0.038

Consolidated recipe, k=1.028968
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 523.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	162.38	162.13	167.08	166.83
2	Fruit	10.0	110.98	11.10	114.20	11.42
3	Starch syrup	78.0	98.35	76.71	101.19	78.93
4	water	—	56.20	—	57.83	—
5	Raw egg white	12.0	38.95	4.67	40.07	4.81
6	Sign up	27.0	24.73	6.68	25.44	6.87
7	Flour, premium	85.5	20.87	17.85	21.48	18.36
8	Jam	69.0	19.89	13.73	20.47	14.12
9	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	18.17	15.27	18.70	15.71
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	7.61	0.91	7.83	0.94
11	Sign up	85.0	5.12	4.35	5.27	4.48
12	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	1.41	0.73	1.45	0.75
13	Essence	—	0.66	—	0.68	—
14	Cocoa powder [Skurikhin]	95.0	0.48	0.46	0.49	0.47
15	Vanilla powder	99.85	0.26	0.26	0.26	0.26
16	Sign up	—	0.16	—	0.17	—
17	Citric acid (E330)	98.0	0.13	0.12	0.13	0.13
18	Cognac	—	0.045	—	0.047	—
19	Wine	—	0.026	—	0.027	—
20	Food paint	—	0.015	—	0.016	—
	Total		566.42	314.96	582.83	324.09
	Total phase loss 3.3%			10.32
	Other losses 2.8%					9.12
	General losses 6.0%					19.45
	Output	58.2	523.50	304.64	523.50	304.64

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; 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: Cake Splash of champagne [Noginsk]

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