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Все группы → 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 415.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit	10.0	212.0	21.2	88.11	8.81
3	Sponge cake with surfactant	78.0	106.0	82.68	44.05	34.36
4	№061 Cream "New"	78.0	58.0	45.24	24.1	18.8
5	Jam	69.0	38.0	26.22	15.79	10.9
6	Sign up
7	No. 104 Jelly	50.0	29.0	14.5	12.05	6.03
8	№062 Cream "New" chocolate	78.8	19.0	14.97	7.9	6.23
	Total	41.81 58.19	1000.0	581.93	415.59	241.86
	Output	41.81 58.19	1000.0	581.93		241.86

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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 207.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	112.08	13.45	23.29	2.79
3	Essence	—	1.73	—	0.36	—
	Total	32.02 67.98	1024.21	696.25	212.83	144.68
	Losses 2.2%			15.35		3.19
	Output	31.91 68.09	1000.0	680.9	207.8	141.49
	Losses before dipping/caking, shrinkage 1.1%	67.98	11.29	7.67	2.35	1.6
	Dribble/Weld 0.2%		1.65		0.34
	Losses after sintering/caking, shrinkage 1.1%	68.09	11.27	7.67	2.34	1.59

№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 24.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	459.46	385.95	11.07	9.3
3	Vanilla powder	99.85	4.07	4.06	0.098	0.098
4	Cognac	—	0.86	—	0.021	—
5	Wine	—	0.86	—	0.021	—
	Total	22.07 77.93	1022.42	796.74	24.64	19.198
	Losses 2.1%			16.74		0.398
	Output	22.0 78.0	1000.0	780.0	24.1	18.8
	Losses before dipping/caking, shrinkage 1.05%	77.93	10.74	8.37	0.26	0.2
	Dribble/Weld 0.1%		0.95		0.02
	Losses after sintering/caking, shrinkage 1.05%	78.0	10.73	8.37	0.26	0.2

№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 7.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	424.53	356.61	3.35	2.81
3	Cocoa powder	95.0	48.22	45.81	0.38	0.36
4	Vanilla powder	99.85	3.76	3.75	0.03	0.03
5	Cognac	—	1.94	—	0.015	—
	Total	21.45 78.55	1024.68	804.92	8.095	6.35
	Losses 2.1%			16.92		0.12
	Output	21.2 78.8	1000.0	788.0	7.9	6.23
	Losses before dipping/caking, shrinkage 1.05%	78.55	10.77	8.46	0.09	0.07
	Dribble/Weld 0.3%		3.17		0.03
	Losses after sintering/caking, shrinkage 1.05%	78.8	10.74	8.46	0.08	0.06

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 189.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	406.12	316.77	76.83	59.93
3	water	—	205.44	—	38.87	—
4	Agar	85.0	20.82	17.7	3.94	3.35
	Total	28.37 71.63	1052.31	753.77	199.08	142.6
	Losses 0.5%			3.77		0.71
	Output	25.0 75.0	1000.0	750.0	189.18	141.89
	Losses before dipping/caking, shrinkage 0.25%	71.63	2.63	1.88	0.5	0.36
	Dribble/Weld 4.5%		47.17		8.92
	Losses after sintering/caking, shrinkage 0.25%	75.0	2.51	1.88	0.47	0.35

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 44.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	376.14	321.6	16.57	14.17
3	Granulated sugar	99.85	376.14	375.58	16.57	16.55
4	Surfactant (churning paste)	52.0	25.38	13.2	1.12	0.58
5	Ammonium carbonate	—	2.89	—	0.13	—
6	Sign up
	Total	32.41 67.59	1229.03	830.69	54.15	36.6
	Losses 6.1%			50.69		2.24
	Output	22.0 78.0	1000.0	780.0	44.05	34.36
	Losses before dipping/caking, shrinkage 3.05%	67.59	37.5	25.35	1.65	1.12
	Dribble/Weld 13.3%		159.04		7.01
	Losses after sintering/caking, shrinkage 3.05%	78.0	32.49	25.34	1.43	1.12

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 17.75 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	6.04	0.72
	Total	28.55 71.45	1053.3	752.58	18.69	13.35
	Losses 3.0%			22.58		0.39
	Output	27.0 73.0	1000.0	730.0	17.75	12.96
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	0.28	0.2
	Dribble/Weld 2.1%		22.03		0.39
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	0.27	0.2

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 15.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	483.0	57.96	7.63	0.92
3	Citric acid	98.0	4.84	4.74	0.076	0.074
4	Vanilla powder	99.85	4.83	4.82	0.076	0.076
	Total	29.24 70.76	1458.69	1032.09	23.032	16.3
	Losses 6.5%			67.09		1.06
	Output	3.5 96.5	1000.0	965.0	15.79	15.24
	Losses before dipping/caking, shrinkage 3.25%	70.76	47.41	33.55	0.75	0.53
	Dribble/Weld 26.7%		376.52		5.95
	Losses after sintering/caking, shrinkage 3.25%	96.5	34.76	33.54	0.55	0.53

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 12.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	4.99	4.98
3	Starch syrup	78.0	103.34	80.61	1.25	0.98
4	Agar	85.0	10.34	8.79	0.12	0.1
5	Essence	—	3.1	—	0.037	—
6	Sign up
7	Food paint	—	1.0	—	0.012	—
	Total	50.0 50.0	1010.1	505.05	12.174	6.085
	Losses 1.0%			5.05		0.055
	Output	50.0 50.0	1000.0	500.0	12.05	6.03

Consolidated recipe, k=1.029032
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 415.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	128.9	128.71	132.64	132.44
2	Fruit	10.0	88.11	8.81	90.67	9.07
3	Starch syrup	78.0	78.08	60.9	80.35	62.67
4	water	—	44.61	—	45.91	—
5	Raw egg white	12.0	30.92	3.71	31.82	3.82
6	Sign up	27.0	19.63	5.3	20.2	5.45
7	Flour, premium	85.5	16.57	14.17	17.05	14.58
8	Jam	69.0	15.79	10.9	16.25	11.21
9	Unsalted butter	84.0	14.42	12.11	14.84	12.47
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	6.04	0.72	6.22	0.75
11	Sign up	85.0	4.06	3.45	4.18	3.55
12	Surfactant (churning paste)	52.0	1.12	0.58	1.15	0.6
13	Essence	—	0.53	—	0.55	—
14	Cocoa powder	95.0	0.38	0.36	0.39	0.37
15	Vanilla powder	99.85	0.2	0.2	0.21	0.21
16	Sign up	—	0.13	—	0.13	—
17	Citric acid	98.0	0.1	0.098	0.1	0.098
18	Cognac	—	0.036	—	0.037	—
19	Wine	—	0.021	—	0.022	—
20	Food paint	—	0.012	—	0.012	—
	Total	—	449.659	250.018	462.731	257.288
	Total phase loss 3.27%			8.178
	Other losses 2.83%					7.27
	General losses 6.0%					15.448
	Output	58.19	415.6	241.84	415.6	241.84

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Consolidated recipe: Cake Splash of champagne [Noginsk]

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