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All groups → All products → Cakes → Mosoblkhleb cakes → Happy family cake → Recipe No. 1 → Consolidated recipe

Consolidated recipe Happy family cake

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 772.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 007 Sponge cake with cocoa powder	76.0	250.00	190.00	193.22	146.85
3	No. 001 Biscuit (main)	75.0	150.00	112.50	115.94	86.95
4	No. 095 Blotting syrup	50.0	150.00	75.00	115.94	57.97
5	№062 Cream "New" chocolate	78.8	100.00	78.80	77.29	60.90
6	Sign up
	Total	26.5 73.5	1000.00	734.95	772.90	568.04
	Output	26.5 73.5	1000.00	734.95		568.04

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№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 231.87 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	106.53	89.49
3	Vanilla powder	99.85	4.07	4.06	0.94	0.94
4	Cognac	—	0.86	—	0.20	—
5	Wine	—	0.86	—	0.20	—
	Total	22.1 77.9	1022.42	796.74	237.07	184.74
	Losses 2.1%			16.74		3.88
	Output	22.0 78.0	1000.00	780.00	231.87	180.86
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.49	1.94
	Baking/boiling 0.09%		0.94		0.22
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.49	1.94

№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 77.29 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	32.81	27.56
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	3.73	3.54
4	Vanilla powder	99.85	3.76	3.75	0.29	0.29
5	Cognac	—	1.94	—	0.15	—
	Total	21.4 78.6	1024.68	804.92	79.20	62.21
	Losses 2.1%			16.92		1.31
	Output	21.2 78.8	1000.00	788.00	77.29	60.90
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.83	0.65
	Baking/boiling 0.31%		3.18		0.25
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.83	0.65

No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	7.51	7.14
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	1.58	1.33
4	Vanilla powder	99.85	5.19	5.18	0.20	0.20
	Total	10.8 89.2	1015.94	906.61	39.26	35.04
	Losses 1.5%			13.61		0.53
	Output	10.7 89.3	1000.00	893.00	38.64	34.51
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.29	0.26
	Baking/boiling 0.07%		0.69		0.027
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.29	0.26

No. 007 Sponge cake with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 193.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	66.47	66.37
3	Flour, premium	85.5	278.65	238.25	53.84	46.04
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	11.08	10.53
5	Potato starch	80.0	22.93	18.34	4.43	3.54
	Total	36.6 63.4	1276.30	809.37	246.61	156.39
	Losses 6.1%			49.37		9.54
	Output	24.0 76.0	1000.00	760.00	193.22	146.85
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	7.52	4.77
	Baking/boiling 16.56%		204.89		39.59
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	6.28	4.77

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 171.41 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	58.37	7.00
	Total	28.6 71.4	1053.30	752.58	180.55	129.00
	Losses 3.0%			22.58		3.87
	Output	27.0 73.0	1000.00	730.00	171.41	125.13
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.71	1.94
	Baking/boiling 2.12%		22.03		3.78
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.65	1.94

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 115.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	40.24	40.18
3	Flour, premium	85.5	281.16	240.39	32.60	27.87
4	Potato starch	80.0	69.42	55.54	8.05	6.44
5	Essence	—	3.47	—	0.40	—
	Total	37.6 62.4	1279.69	798.72	148.36	92.60
	Losses 6.1%			48.72		5.65
	Output	25.0 75.0	1000.00	750.00	115.94	86.95
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	4.52	2.82
	Baking/boiling 16.78%		208.18		24.14
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	3.77	2.82

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 115.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	59.48	59.39
3	Cognac or dessert wine	—	47.95	—	5.56	—
4	Essence of rum	—	1.92	—	0.22	—
	Total	54.6 45.4	1127.32	512.30	130.70	59.39
	Losses 2.4%			12.30		1.43
	Output	50.0 50.0	1000.00	500.00	115.94	57.97
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.57	0.71
	Baking/boiling 9.11%		101.49		11.77
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.43	0.71

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	7.94	—
3	Starch syrup	78.0	119.29	93.05	3.58	2.79
4	Essence	—	2.76	—	0.083	—
	Total	25.0 75.0	1182.37	887.09	35.44	26.59
	Losses 0.8%			7.09		0.21
	Output	12.0 88.0	1000.00	880.00	29.97	26.37
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.14	0.11
	Baking/boiling 14.74%		173.61		5.20
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.12	0.11

Consolidated recipe, k=1.026387
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 772.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	312.21	311.74	320.45	319.97
2	Melange	27.0	177.86	48.02	182.55	49.29
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	140.93	118.38	144.65	121.50
4	Flour, premium	85.5	86.44	73.90	88.72	75.85
5	Water	—	73.38	—	75.31	—
6	Sign up	12.0	58.37	7.00	59.91	7.19
7	Cocoa powder [Skurikhin]	95.0	22.32	21.20	22.91	21.76
8	Potato starch	80.0	12.48	9.98	12.81	10.25
9	Cognac or dessert wine	—	5.56	—	5.71	—
10	Starch syrup	78.0	3.58	2.79	3.67	2.86
11	Sign up	99.85	1.43	1.43	1.47	1.47
12	Essence	—	0.49	—	0.50	—
13	Cognac	—	0.35	—	0.36	—
14	Essence of rum	—	0.22	—	0.23	—
15	Wine	—	0.20	—	0.20	—
	Total		895.80	594.46	919.44	610.14
	Total phase loss 4.4%			26.41
	Other losses 2.6%					15.69
	General losses 6.9%					42.10
	Output	73.5	772.90	568.04	772.90	568.04

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Consolidated recipe Happy family cake

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