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All groups → All products → Cakes → Mosoblkhleb cakes → Fancy Cake [Elektrostal] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Fancy Cake [Elektrostal]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 497.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	210.00	163.80	104.43	81.46
3	Chocolate	99.4	200.00	198.80	99.46	98.86
4	No. 095 Blotting syrup	50.0	160.00	80.00	79.57	39.78
5	№062 Cream "New" chocolate	78.8	89.00	70.13	44.26	34.88
6	Sign up
	Total	22.5 77.5	1000.00	774.93	497.30	385.37
	Output	22.5 77.5	1000.00	774.93		385.37

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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 104.43 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	47.98	40.31
3	Vanilla powder	99.85	4.07	4.06	0.43	0.42
4	Cognac	—	0.86	—	0.090	—
5	Wine	—	0.86	—	0.090	—
	Total	22.1 77.9	1022.42	796.74	106.77	83.21
	Losses 2.1%			16.74		1.75
	Output	22.0 78.0	1000.00	780.00	104.43	81.46
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.12	0.87
	Baking/boiling 0.09%		0.94		0.10
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.12	0.87

№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 44.26 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	424.53	356.61	18.79	15.78
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	2.13	2.03
4	Vanilla powder	99.85	3.76	3.75	0.17	0.17
5	Cognac	—	1.94	—	0.086	—
	Total	21.4 78.6	1024.68	804.92	45.35	35.63
	Losses 2.1%			16.92		0.75
	Output	21.2 78.8	1000.00	788.00	44.26	34.88
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.48	0.37
	Baking/boiling 0.31%		3.18		0.14
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.48	0.37

No. 001 Biscuit (main) starch free
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 154.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	350.58	299.75	54.22	46.36
3	Granulated sugar	99.85	347.11	346.59	53.68	53.60
4	Essence	—	3.47	—	0.54	—
	Total	37.3 62.7	1279.69	802.54	197.92	124.12
	Losses 6.5%			52.54		8.13
	Output	25.0 75.0	1000.00	750.00	154.66	116.00
	Losses before baking/boiling, shrinkage 3.27326%	62.7	41.89	26.27	6.48	4.06
	Baking/boiling 16.38%		202.78		31.36
	Losses after baking/boiling, shrinkage 3.27326%	75.0	35.03	26.27	5.42	4.06

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 82.36 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	28.05	3.37
	Total	28.6 71.4	1053.30	752.58	86.75	61.98
	Losses 3.0%			22.58		1.86
	Output	27.0 73.0	1000.00	730.00	82.36	60.12
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.30	0.93
	Baking/boiling 2.12%		22.03		1.81
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.27	0.93

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 79.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	40.82	40.76
3	Cognac or dessert wine	—	47.95	—	3.82	—
4	Essence of rum	—	1.92	—	0.15	—
	Total	54.6 45.4	1127.32	512.30	89.70	40.76
	Losses 2.4%			12.30		0.98
	Output	50.0 50.0	1000.00	500.00	79.57	39.78
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.08	0.49
	Baking/boiling 9.11%		101.49		8.08
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.98	0.49

No. 024b Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	483.00	57.96	7.21	0.86
3	Citric acid (E330)	98.0	4.84	4.74	0.072	0.071
4	Vanilla powder	99.85	4.83	4.82	0.072	0.072
	Total	29.2 70.8	1458.69	1032.10	21.76	15.40
	Losses 6.5%			67.10		1.00
	Output	3.5 96.5	1000.00	965.00	14.92	14.40
	Losses before baking/boiling, shrinkage 3.25051%	70.8	47.41	33.55	0.71	0.50
	Baking/boiling 26.68%		376.51		5.62
	Losses after baking/boiling, shrinkage 3.25051%	96.5	34.77	33.55	0.52	0.50

Consolidated recipe, k=1.035262
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 497.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	167.63	167.38	173.54	173.28
2	Chocolate	99.4	99.46	98.86	102.97	102.35
3	Melange	27.0	89.48	24.16	92.63	25.01
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	66.77	56.09	69.13	58.07
5	Flour, premium	85.5	54.22	46.36	56.13	47.99
6	Sign up	—	44.91	—	46.49	—
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	28.05	3.37	29.03	3.48
8	Raw egg white	12.0	7.21	0.86	7.46	0.90
9	Cognac or dessert wine	—	3.82	—	3.95	—
10	Cocoa powder [Skurikhin]	95.0	2.13	2.03	2.21	2.10
11	Sign up	99.85	0.66	0.66	0.69	0.69
12	Essence	—	0.54	—	0.56	—
13	Cognac	—	0.18	—	0.18	—
14	Essence of rum	—	0.15	—	0.16	—
15	Wine	—	0.090	—	0.093	—
16	Sign up	98.0	0.072	0.071	0.075	0.073
	Total		565.35	399.84	585.29	413.94
	Total phase loss 3.6%			14.46
	Other losses 3.4%					14.10
	General losses 6.9%					28.56
	Output	77.5	497.30	385.37	497.30	385.37

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Consolidated recipe Fancy Cake [Elektrostal]

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