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All groups → All products → Cakes → Mosoblkhleb cakes → Lagonaki cake [Pavlovsky Posad] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Lagonaki cake [Pavlovsky Posad]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 526.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	200.00	198.20	105.32	104.37
3	№105 Souffle	76.0	190.00	144.40	100.05	76.04
4	No. 096 Fortified blotting syrup	50.0	90.00	45.00	47.39	23.70
5	Protein semi-finished product (in No. 96, 97, 99, 221)	96.5	20.00	19.30	10.53	10.16
	Total	21.8 78.2	1000.00	781.90	526.60	411.75
	Output	21.8 78.2	1000.00	781.90		411.75

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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 100.05 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	22.64	19.02
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	11.02	8.15
4	Raw egg white	12.0	64.25	7.71	6.43	0.77
5	Citric acid (E330)	98.0	3.80	3.72	0.38	0.37
6	Sign up
	Total	24.2 75.8	1017.72	771.57	101.83	77.20
	Losses 1.5%			11.57		1.16
	Output	24.0 76.0	1000.00	760.00	100.05	76.04
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.76	0.58
	Baking/boiling 0.24%		2.47		0.25
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.76	0.58

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 263.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	91.39	91.26
3	Flour, premium	85.5	281.16	240.39	74.03	63.30
4	Potato starch	80.0	69.42	55.54	18.28	14.62
5	Essence	—	3.47	—	0.91	—
	Total	37.6 62.4	1279.69	798.72	336.94	210.30
	Losses 6.1%			48.72		12.83
	Output	25.0 75.0	1000.00	750.00	263.30	197.48
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	10.28	6.41
	Baking/boiling 16.78%		208.18		54.81
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	8.55	6.41

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 61.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	17.88	13.95
3	Water	—	146.34	—	8.94	—
4	Water (for soaking agar-agar)	—	40.80	—	2.49	—
5	Agar (E406)	85.0	8.16	6.94	0.50	0.42
	Total	23.6 76.4	1073.30	819.67	65.58	50.09
	Losses 2.4%			19.67		1.20
	Output	20.0 80.0	1000.00	800.00	61.10	48.88
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.79	0.60
	Baking/boiling 4.54%		48.12		2.94
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.75	0.60

No. 096 Fortified blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	19.21	—
3	Cognac	—	56.30	—	2.67	—
4	Cognac or dessert wine	—	47.95	—	2.27	—
5	Essence of rum	—	1.92	—	0.091	—
	Total	50.0 50.0	1024.60	512.30	48.56	24.28
	Losses 2.4%			12.30		0.58
	Output	50.0 50.0	1000.00	500.00	47.39	23.70
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.58	0.29
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.58	0.29

Protein semi-finished product (in No. 96, 97, 99, 221) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	445.81	53.50	4.70	0.56
	Total	28.0 72.0	1404.22	1010.47	14.79	10.64
	Losses 4.5%			45.47		0.48
	Output	3.5 96.5	1000.00	965.00	10.53	10.16
	Losses before baking/boiling, shrinkage 2.24992%	72.0	31.59	22.73	0.33	0.24
	Baking/boiling 25.43%		349.07		3.68
	Losses after baking/boiling, shrinkage 2.24992%	96.5	23.56	22.73	0.25	0.24

Consolidated recipe, k=1.023439
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 526.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	161.57	161.33	165.36	165.11
2	Melange	27.0	152.33	41.13	155.90	42.09
3	Chocolate glaze [Skurikhin]	99.1	105.32	104.37	107.79	106.82
4	Flour, premium	85.5	74.03	63.30	75.76	64.78
5	water	—	30.65	—	31.36	—
6	Sign up	84.0	22.64	19.02	23.17	19.46
7	Potato starch	80.0	18.28	14.62	18.71	14.97
8	Starch syrup	78.0	17.88	13.95	18.30	14.28
9	Raw egg white	12.0	11.12	1.33	11.38	1.37
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	11.02	8.15	11.28	8.35
11	Sign up	—	2.67	—	2.73	—
12	Cognac or dessert wine	—	2.27	—	2.33	—
13	Essence	—	0.91	—	0.94	—
14	Agar (E406)	85.0	0.50	0.42	0.51	0.43
15	Citric acid (E330)	98.0	0.38	0.37	0.39	0.38
16	Sign up	—	0.26	—	0.26	—
17	Essence of rum	—	0.091	—	0.093	—
	Total		611.92	428.00	626.26	438.03
	Total phase loss 3.8%			16.25
	Other losses 2.3%					10.03
	General losses 6.0%					26.28
	Output	78.2	526.60	411.75	526.60	411.75

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: Lagonaki cake [Pavlovsky Posad]

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