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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Honey flavor [Lyubertsy] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Honey flavor [Lyubertsy]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 280.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 054 Creamy fruit cream	73.5	390.00	286.65	109.40	80.41
3	A crumb of semi-finished honey	92.0	50.00	46.00	14.02	12.90
4	№061 Cream "New"	78.0	20.00	15.60	5.61	4.38
	Total	15.5 84.5	1000.00	845.05	280.50	237.04
	Output	15.5 84.5	1000.00	845.05		237.04

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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 109.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	54.92	42.84
	Total	26.5 73.5	1004.02	737.95	109.83	80.73
	Losses 0.4%			2.95		0.32
	Output	26.5 73.5	1000.00	735.00	109.40	80.41
	Losses before baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.22	0.16
	Losses after baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.22	0.16

№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 60.53 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	27.81	23.36
3	Vanilla powder	99.85	4.07	4.06	0.25	0.25
4	Cognac	—	0.86	—	0.052	—
5	Wine	—	0.86	—	0.052	—
	Total	22.1 77.9	1022.42	796.74	61.88	48.22
	Losses 2.1%			16.74		1.01
	Output	22.0 78.0	1000.00	780.00	60.53	47.21
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.65	0.51
	Baking/boiling 0.09%		0.94		0.057
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.65	0.51

A crumb of semi-finished honey Recipe number 1 (Any)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	8.0 92.0	1000.00	920.00	14.02	12.90
	Output	8.0 92.0	1000.00	920.00	14.02	12.90

Semi-finished product honey Recipe number 1 (Serp, Lyubertsy)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 165.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	246.00	245.63	40.71	40.65
3	Margarine	84.0	100.00	84.00	16.55	13.90
4	Chicken eggs [chicken egg] [2]	27.0	95.00	25.65	15.72	4.24
5	Natural honey	78.0	50.00	39.00	8.27	6.45
6	Sign up
7	Starch syrup	78.0	40.00	31.20	6.62	5.16
8	Baking soda (E500(ii))	50.0	7.00	3.50	1.16	0.58
	Total	17.3 82.7	1124.00	930.01	186.02	153.91
	Losses 1.1%			10.01		1.66
	Output	8.0 92.0	1000.00	920.00	165.50	152.26
	Losses before baking/boiling, shrinkage 0.53822%	82.7	6.05	5.01	1.00	0.83
	Baking/boiling 10.06%		112.51		18.62
	Losses after baking/boiling, shrinkage 0.53822%	92.0	5.44	5.01	0.90	0.83

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 33.72 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	11.48	1.38
	Total	28.6 71.4	1053.30	752.58	35.52	25.38
	Losses 3.0%			22.58		0.76
	Output	27.0 73.0	1000.00	730.00	33.72	24.62
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.53	0.38
	Baking/boiling 2.12%		22.03		0.74
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.52	0.38

Consolidated recipe, k=1.058502
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 280.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	96.98	82.92	102.65	87.77
2	Granulated sugar	99.85	64.75	64.65	68.54	68.44
3	Fruit cooking	69.0	54.92	37.89	58.13	40.11
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	27.81	23.36	29.44	24.73
5	Margarine	84.0	16.55	13.90	17.52	14.71
6	Sign up	27.0	15.72	4.24	16.64	4.49
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	11.48	1.38	12.16	1.46
8	Natural honey	78.0	8.27	6.45	8.76	6.83
9	Starch syrup	78.0	6.62	5.16	7.01	5.47
10	Baking soda (E500(ii))	50.0	1.16	0.58	1.23	0.61
11	Sign up	99.85	0.25	0.25	0.26	0.26
12	Cognac	—	0.052	—	0.055	—
13	Wine	—	0.052	—	0.055	—
	Total		304.62	240.79	322.44	254.88
	Total phase loss 1.6%			3.75
	Other losses 5.5%					14.09
	General losses 7.0%					17.84
	Output	84.5	280.50	237.04	280.50	237.04

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	chicken eggs	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 Honey flavor [Lyubertsy]

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