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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 861.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit10.0 212.00 21.20 182.62 18.26 
3Sponge cake with surfactant78.0 106.00 82.68 91.31 71.22 
4№061 Cream "New"78.0 58.00 45.24 49.96 38.97 
5Jam69.0 38.00 26.22 32.73 22.59 
6Sign up
7No. 104 Jelly50.0 29.00 14.50 24.98 12.49 
8№062 Cream "New" chocolate78.8 19.00 14.97 16.37 12.90 
Total41.8 58.2 1000.00 581.93 861.40 501.28 
Output41.8 58.2 1000.00 581.93 501.28 
List of recipes
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 430.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 112.08 13.45 48.27 5.79 
3Essence—  1.73 —   0.75 —   
Total32.0 68.0 1024.21 696.25 441.13 299.87 
Losses 2.2%15.35 6.61 
Output31.9 68.1 1000.00 680.90 430.70 293.26 
Losses before baking/boiling, shrinkage 1.10231%68.0 11.29 7.67 4.86 3.31 
Baking/boiling 0.16%1.65 0.71 
Losses after baking/boiling, shrinkage 1.10231%68.1 11.27 7.67 4.85 3.31 
№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 49.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 22.96 19.28 
3Vanilla powder99.854.07 4.06 0.20 0.20 
4Cognac—  0.86 —   0.043—   
5Wine—  0.86 —   0.043—   
Total22.1 77.9 1022.42 796.74 51.08 39.81 
Losses 2.1%16.74 0.84 
Output22.0 78.0 1000.00 780.00 49.96 38.97 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.54 0.42 
Baking/boiling 0.09%0.94 0.047
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.54 0.42 
№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 16.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 6.95 5.84 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 0.79 0.75 
4Vanilla powder99.853.76 3.75 0.0620.061
5Cognac—  1.94 —   0.032—   
Total21.4 78.6 1024.68 804.92 16.77 13.17 
Losses 2.1%16.92 0.28 
Output21.2 78.8 1000.00 788.00 16.37 12.90 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.18 0.14 
Baking/boiling 0.31%3.18 0.052
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.18 0.14 
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 392.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 406.12 316.77 159.24 124.21 
3water—  205.51 —   80.58 —   
4Agar (E406)85.0 20.82 17.70 8.16 6.94 
Total28.4 71.6 1052.38 753.77 412.65 295.56 
Losses 0.5%3.77 1.48 
Output25.0 75.0 1000.00 750.00 392.11 294.08 
Losses before baking/boiling, shrinkage 0.25012%71.6 2.63 1.89 1.03 0.74 
Baking/boiling 4.5%47.24 18.52 
Losses after baking/boiling, shrinkage 0.25012%75.0 2.51 1.89 0.99 0.74 
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 91.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 376.14 321.60 34.34 29.36 
3Granulated sugar99.85376.14 375.58 34.34 34.29 
4Integrated Nutritional Supplement emulsifier churning paste [3]52.0 25.38 13.20 2.32 1.21 
5Ammonium carbonic (E503(i))—  2.89 —   0.26 —   
6Sign up
Total32.4 67.6 1229.03 830.68 112.22 75.85 
Losses 6.1%50.68 4.63 
Output22.0 78.0 1000.00 780.00 91.31 71.22 
Losses before baking/boiling, shrinkage 3.05065%67.6 37.49 25.34 3.42 2.31 
Baking/boiling 13.35%159.05 14.52 
Losses after baking/boiling, shrinkage 3.05065%78.0 32.49 25.34 2.97 2.31 
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 36.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 12.52 1.50 
Total28.6 71.4 1053.30 752.58 38.74 27.68 
Losses 3.0%22.58 0.83 
Output27.0 73.0 1000.00 730.00 36.78 26.85 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.58 0.42 
Baking/boiling 2.12%22.03 0.81 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.57 0.42 
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 32.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 483.00 57.96 15.81 1.90 
3Citric acid (E330)98.0 4.84 4.74 0.16 0.16 
4Vanilla powder99.854.83 4.82 0.16 0.16 
Total29.2 70.8 1458.69 1032.10 47.75 33.78 
Losses 6.5%67.10 2.20 
Output3.5 96.5 1000.00 965.00 32.73 31.59 
Losses before baking/boiling, shrinkage 3.25051%70.8 47.41 33.55 1.55 1.10 
Baking/boiling 26.68%376.51 12.32 
Losses after baking/boiling, shrinkage 3.25051%96.5 34.77 33.55 1.14 1.10 
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 24.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 10.35 10.33 
3Starch syrup78.0 103.34 80.61 2.58 2.01 
4Agar (E406)85.0 10.34 8.79 0.26 0.22 
5Essence—  3.10 —   0.077—   
6Sign up
7Food paint—  1.00 —   0.025—   
Total50.0 50.0 1010.08 505.04 25.23 12.62 
Losses 1.0%5.04 0.13 
Output50.0 50.0 1000.00 500.00 24.98 12.49 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.13 0.063
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.13 0.063
Consolidated recipe, k=1.028968
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 861.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85267.19 266.79 274.93 274.51 
2Fruit10.0 182.62 18.26 187.91 18.79 
3Starch syrup78.0 161.82 126.22 166.51 129.88 
4water—  92.47 —   95.15 —   
5Raw egg white12.0 64.08 7.69 65.94 7.91 
6Sign up27.0 40.69 10.99 41.86 11.30 
7Flour, premium85.5 34.34 29.36 35.34 30.22 
8Jam69.0 32.73 22.59 33.68 23.24 
9Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 29.90 25.12 30.77 25.85 
10Fresh whole milk the weight ratio of fat 3.2%12.0 12.52 1.50 12.89 1.55 
11Sign up85.0 8.42 7.16 8.67 7.37 
12Integrated Nutritional Supplement emulsifier churning paste [3]52.0 2.32 1.21 2.38 1.24 
13Essence—  1.09 —   1.12 —   
14Cocoa powder [Skurikhin]95.0 0.79 0.75 0.81 0.77 
15Vanilla powder99.850.42 0.42 0.44 0.43 
16Sign up—  0.26 —   0.27 —   
17Citric acid (E330)98.0 0.21 0.21 0.22 0.21 
18Cognac—  0.075—   0.077—   
19Wine—  0.043—   0.044—   
20Food paint—  0.025—   0.026—   
Total932.03 518.26 959.03 533.27 
Total phase loss 3.3%16.98 
Other losses 2.8%15.01 
General losses 6.0%32.00 
Output58.2 861.40 501.28 861.40 501.28 
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