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All groups → All products → Cakes → Mosoblkhleb cakes → Cake With love to life [Ivanteevka] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake With love to life [Ivanteevka]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 37.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	215.00	161.25	8.04	6.03
3	№061 Cream "New"	78.0	114.00	88.92	4.26	3.33
4	No. 095 Blotting syrup	50.0	70.00	35.00	2.62	1.31
5	№062 Cream "New" chocolate	78.8	29.00	22.85	1.08	0.85
6	Sign up
	Total	25.5 74.5	1000.00	744.90	37.40	27.86
	Output	25.5 74.5	1000.00	744.90		27.86

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.94 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	226.27	190.07	4.74	3.98
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	2.31	1.71
4	Raw egg white	12.0	64.25	7.71	1.35	0.16
5	Citric acid (E330)	98.0	3.80	3.72	0.080	0.078
6	Sign up
	Total	24.2 75.8	1017.72	771.57	21.32	16.16
	Losses 1.5%			11.57		0.24
	Output	24.0 76.0	1000.00	760.00	20.94	15.92
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.16	0.12
	Baking/boiling 0.24%		2.47		0.052
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.16	0.12

№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 4.26 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	1.96	1.65
3	Vanilla powder	99.85	4.07	4.06	0.017	0.017
4	Cognac	—	0.86	—	0.004	—
5	Wine	—	0.86	—	0.004	—
	Total	22.1 77.9	1022.42	796.74	4.36	3.40
	Losses 2.1%			16.74		0.071
	Output	22.0 78.0	1000.00	780.00	4.26	3.33
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.046	0.036
	Baking/boiling 0.09%		0.94		0.004
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.046	0.036

№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 1.08 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	0.46	0.39
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.052	0.050
4	Vanilla powder	99.85	3.76	3.75	0.004	0.004
5	Cognac	—	1.94	—	0.002	—
	Total	21.4 78.6	1024.68	804.92	1.11	0.87
	Losses 2.1%			16.92		0.018
	Output	21.2 78.8	1000.00	788.00	1.08	0.85
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.012	0.009
	Baking/boiling 0.31%		3.18		0.003
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.012	0.009

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	3.74	2.92
3	Water	—	146.34	—	1.87	—
4	Water (for soaking agar-agar)	—	40.80	—	0.52	—
5	Agar (E406)	85.0	8.16	6.94	0.10	0.089
	Total	23.6 76.4	1073.30	819.67	13.73	10.48
	Losses 2.4%			19.67		0.25
	Output	20.0 80.0	1000.00	800.00	12.79	10.23
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.16	0.13
	Baking/boiling 4.54%		48.12		0.62
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.16	0.13

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	2.79	2.79
3	Flour, premium	85.5	281.16	240.39	2.26	1.93
4	Potato starch	80.0	69.42	55.54	0.56	0.45
5	Essence	—	3.47	—	0.028	—
	Total	37.6 62.4	1279.69	798.72	10.29	6.42
	Losses 6.1%			48.72		0.39
	Output	25.0 75.0	1000.00	750.00	8.04	6.03
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.31	0.20
	Baking/boiling 16.78%		208.18		1.67
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.26	0.20

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 2.97 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	1.01	0.12
	Total	28.6 71.4	1053.30	752.58	3.13	2.23
	Losses 3.0%			22.58		0.067
	Output	27.0 73.0	1000.00	730.00	2.97	2.17
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.047	0.034
	Baking/boiling 2.12%		22.03		0.065
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.046	0.034

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 2.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	1.34	1.34
3	Cognac or dessert wine	—	47.95	—	0.13	—
4	Essence of rum	—	1.92	—	0.005	—
	Total	54.6 45.4	1127.32	512.30	2.95	1.34
	Losses 2.4%			12.30		0.032
	Output	50.0 50.0	1000.00	500.00	2.62	1.31
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.035	0.016
	Baking/boiling 9.11%		101.49		0.27
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.032	0.016

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.20	0.20
3	Flour, premium	85.5	356.18	304.53	0.16	0.14
4	Potato starch	80.0	87.95	70.36	0.039	0.032
5	Essence	—	4.40	—	0.002	—
	Total	37.6 62.4	1621.13	1011.83	0.73	0.45
	Losses 7.1%			71.83		0.032
	Output	6.0 94.0	1000.00	940.00	0.45	0.42
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.026	0.016
	Baking/boiling 33.6%		525.38		0.24
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.017	0.016

Consolidated recipe, k=1.038644
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 37.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	13.93	13.91	14.47	14.45
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.16	6.01	7.44	6.25
3	Melange	27.0	4.98	1.34	5.17	1.40
4	Water	—	3.87	—	4.02	—
5	Starch syrup	78.0	3.74	2.92	3.89	3.03
6	Sign up	85.5	2.42	2.07	2.51	2.15
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	2.31	1.71	2.40	1.77
8	Raw egg white	12.0	1.35	0.16	1.40	0.17
9	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.01	0.12	1.05	0.13
10	Potato starch	80.0	0.60	0.48	0.62	0.50
11	Sign up	—	0.13	—	0.13	—
12	Agar (E406)	85.0	0.10	0.089	0.11	0.092
13	Citric acid (E330)	98.0	0.080	0.078	0.083	0.081
14	Citrus essence	—	0.053	—	0.055	—
15	Cocoa powder [Skurikhin]	95.0	0.052	0.050	0.054	0.052
16	Sign up	—	0.030	—	0.031	—
17	Vanilla powder	99.85	0.021	0.021	0.022	0.022
18	Cognac	—	0.006	—	0.006	—
19	Essence of rum	—	0.005	—	0.005	—
20	Wine	—	0.004	—	0.004	—
	Total		41.85	28.97	43.47	30.09
	Total phase loss 3.8%			1.11
	Other losses 3.7%					1.12
	General losses 7.4%					2.23
	Output	74.5	37.40	27.86	37.40	27.86

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Consolidated recipe Cake With love to life [Ivanteevka]

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