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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Raisin sweet [Ivanteevka] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Raisin sweet [Ivanteevka]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 518.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 013 Sponge cake with butter and cocoa powder	76.0	200.00	152.00	103.70	78.81
3	№009 Sponge cake with raisins	75.0	150.00	112.50	77.78	58.33
4	№083 Protein cream on agar	70.0	50.00	35.00	25.92	18.15
5	Jam	69.0	40.00	27.60	20.74	14.31
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	30.00	28.50	15.56	14.78
8	Coconut sprinkle	98.0	10.00	9.80	5.18	5.08
	Total	23.1 76.9	1000.00	769.20	518.50	398.83
	Output	23.1 76.9	1000.00	769.20		398.83

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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 248.88 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	56.31	47.30
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	27.41	20.28
4	Raw egg white	12.0	64.25	7.71	15.99	1.92
5	Citric acid (E330)	98.0	3.80	3.72	0.95	0.93
6	Sign up
	Total	24.2 75.8	1017.72	771.57	253.29	192.03
	Losses 1.5%			11.57		2.88
	Output	24.0 76.0	1000.00	760.00	248.88	189.15
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.90	1.44
	Baking/boiling 0.24%		2.47		0.62
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.89	1.44

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 151.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	44.48	34.70
3	Water	—	146.34	—	22.24	—
4	Water (for soaking agar-agar)	—	40.80	—	6.20	—
5	Agar (E406)	85.0	8.16	6.94	1.24	1.05
	Total	23.6 76.4	1073.30	819.67	163.13	124.58
	Losses 2.4%			19.67		2.99
	Output	20.0 80.0	1000.00	800.00	151.99	121.59
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.96	1.50
	Baking/boiling 4.54%		48.12		7.31
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.87	1.50

No. 013 Sponge cake with butter and cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 103.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	306.41	305.95	31.77	31.73
3	Flour, premium	85.5	248.20	212.21	25.74	22.01
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	105.31	88.46	10.92	9.17
5	Cocoa powder [Skurikhin]	95.0	51.07	48.52	5.30	5.03
6	Sign up
	Total	34.8 65.2	1242.09	809.36	128.80	83.93
	Losses 6.1%			49.36		5.12
	Output	24.0 76.0	1000.00	760.00	103.70	78.81
	Losses before baking/boiling, shrinkage 3.0492%	65.2	37.87	24.68	3.93	2.56
	Baking/boiling 14.26%		171.74		17.81
	Losses after baking/boiling, shrinkage 3.0492%	76.0	32.47	24.68	3.37	2.56

№009 Sponge cake with raisins basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	335.45	334.95	26.09	26.05
3	Flour, premium	85.5	271.71	232.31	21.13	18.07
4	Raisins	80.0	78.27	62.62	6.09	4.87
5	Potato starch	80.0	22.36	17.89	1.74	1.39
	Total	37.0 63.0	1266.87	798.71	98.53	62.12
	Losses 6.1%			48.71		3.79
	Output	25.0 75.0	1000.00	750.00	77.78	58.33
	Losses before baking/boiling, shrinkage 3.04956%	63.0	38.63	24.36	3.00	1.89
	Baking/boiling 15.94%		195.76		15.23
	Losses after baking/boiling, shrinkage 3.04956%	75.0	32.48	24.36	2.53	1.89

№083 Protein cream on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 25.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.46	40.14	8.67	1.04
3	Agar (E406)	85.0	4.78	4.06	0.12	0.11
	Total	29.4 70.6	1008.16	712.11	26.14	18.46
	Losses 1.7%			12.11		0.31
	Output	30.0 70.0	1000.00	700.00	25.92	18.15
	Losses before baking/boiling, shrinkage 0.85062%	70.6	8.58	6.06	0.22	0.16
	Baking/boiling -0.91%		-9.07		-0.24
	Losses after baking/boiling, shrinkage 0.85062%	70.0	8.65	6.06	0.22	0.16

Consolidated recipe, k=1.041665
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 518.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	164.17	163.93	171.01	170.76
2	Melange	27.0	96.44	26.04	100.46	27.12
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	67.23	56.48	70.04	58.83
4	Flour, premium	85.5	46.87	40.07	48.82	41.74
5	Starch syrup	78.0	44.48	34.70	46.34	36.14
6	Sign up	—	28.44	—	29.63	—
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	27.41	20.28	28.55	21.13
8	Raw egg white	12.0	24.66	2.96	25.69	3.08
9	Cocoa powder [Skurikhin]	95.0	20.85	19.81	21.72	20.63
10	Jam	69.0	20.74	14.31	21.60	14.91
11	Sign up	97.5	20.74	20.22	21.60	21.06
12	Raisins	80.0	6.09	4.87	6.34	5.07
13	Coconut sprinkle	98.0	5.18	5.08	5.40	5.29
14	Potato starch	80.0	3.86	3.09	4.02	3.21
15	Agar (E406)	85.0	1.36	1.16	1.42	1.21
16	Sign up	98.0	0.95	0.93	0.99	0.97
17	Citrus essence	—	0.63	—	0.66	—
	Total		580.12	413.92	604.29	431.17
	Total phase loss 3.6%			15.09
	Other losses 4.0%					17.25
	General losses 7.5%					32.34
	Output	76.9	518.50	398.83	518.50	398.83

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	melange; raw egg white	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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 Raisin sweet [Ivanteevka]

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