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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 908.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	200.00	198.20	181.70	180.06
3	№105 Souffle	76.0	190.00	144.40	172.62	131.19
4	No. 096 Fortified blotting syrup	50.0	90.00	45.00	81.76	40.88
5	Protein semi-finished product (in No. 96, 97, 99, 221)	96.5	20.00	19.30	18.17	17.53
	Total	21.8 78.2	1000.00	781.90	908.50	710.36
	Output	21.8 78.2	1000.00	781.90		710.36

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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 172.62 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	39.06	32.81
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	19.01	14.07
4	Raw egg white	12.0	64.25	7.71	11.09	1.33
5	Citric acid (E330)	98.0	3.80	3.72	0.66	0.64
6	Sign up
	Total	24.2 75.8	1017.72	771.57	175.67	133.18
	Losses 1.5%			11.57		2.00
	Output	24.0 76.0	1000.00	760.00	172.62	131.19
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.32	1.00
	Baking/boiling 0.24%		2.47		0.43
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.31	1.00

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 454.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	157.67	157.44
3	Flour, premium	85.5	281.16	240.39	127.72	109.20
4	Potato starch	80.0	69.42	55.54	31.53	25.23
5	Essence	—	3.47	—	1.58	—
	Total	37.6 62.4	1279.69	798.72	581.30	362.82
	Losses 6.1%			48.72		22.13
	Output	25.0 75.0	1000.00	750.00	454.25	340.69
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	17.73	11.07
	Baking/boiling 16.78%		208.18		94.57
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	14.75	11.07

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 105.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	30.85	24.06
3	Water	—	146.34	—	15.43	—
4	Water (for soaking agar-agar)	—	40.80	—	4.30	—
5	Agar (E406)	85.0	8.16	6.94	0.86	0.73
	Total	23.6 76.4	1073.30	819.67	113.14	86.41
	Losses 2.4%			19.67		2.07
	Output	20.0 80.0	1000.00	800.00	105.42	84.33
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.36	1.04
	Baking/boiling 4.54%		48.12		5.07
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.30	1.04

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 81.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	33.14	—
3	Cognac	—	56.30	—	4.60	—
4	Cognac or dessert wine	—	47.95	—	3.92	—
5	Essence of rum	—	1.92	—	0.16	—
	Total	50.0 50.0	1024.60	512.30	83.78	41.89
	Losses 2.4%			12.30		1.01
	Output	50.0 50.0	1000.00	500.00	81.76	40.88
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.01	0.50
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.01	0.50

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 18.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	445.81	53.50	8.10	0.97
	Total	28.0 72.0	1404.22	1010.47	25.51	18.36
	Losses 4.5%			45.47		0.83
	Output	3.5 96.5	1000.00	965.00	18.17	17.53
	Losses before baking/boiling, shrinkage 2.24992%	72.0	31.59	22.73	0.57	0.41
	Baking/boiling 25.43%		349.07		6.34
	Losses after baking/boiling, shrinkage 2.24992%	96.5	23.56	22.73	0.43	0.41

Consolidated recipe, k=1.023439
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 908.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	278.75	278.33	285.28	284.85
2	Melange	27.0	262.80	70.96	268.96	72.62
3	Chocolate glaze [Skurikhin]	99.1	181.70	180.06	185.96	184.29
4	Flour, premium	85.5	127.72	109.20	130.71	111.76
5	water	—	52.87	—	54.11	—
6	Sign up	84.0	39.06	32.81	39.97	33.58
7	Potato starch	80.0	31.53	25.23	32.27	25.82
8	Starch syrup	78.0	30.85	24.06	31.57	24.63
9	Raw egg white	12.0	19.19	2.30	19.64	2.36
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	19.01	14.07	19.46	14.40
11	Sign up	—	4.60	—	4.71	—
12	Cognac or dessert wine	—	3.92	—	4.01	—
13	Essence	—	1.58	—	1.61	—
14	Agar (E406)	85.0	0.86	0.73	0.88	0.75
15	Citric acid (E330)	98.0	0.66	0.64	0.67	0.66
16	Sign up	—	0.44	—	0.45	—
17	Essence of rum	—	0.16	—	0.16	—
	Total		1055.69	738.39	1080.44	755.70
	Total phase loss 3.8%			28.03
	Other losses 2.3%					17.31
	General losses 6.0%					45.34
	Output	78.2	908.50	710.36	908.50	710.36

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Consolidated recipe Lagonaki cake [Pavlovsky Posad]

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