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All groups → All products → Cakes → Mosoblkhleb cakes → Fancy Cake [Elektrostal] → Recipe No. 2 → Consolidated recipe

Consolidated recipe: Fancy Cake [Elektrostal]

Recipe No. 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 91.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	220.00	171.60	20.13	15.70
3	No. 095 Blotting syrup	50.0	160.00	80.00	14.64	7.32
4	Chocolate	99.4	150.00	149.10	13.72	13.64
5	№062 Cream "New" chocolate	78.8	100.00	78.80	9.15	7.21
6	Sign up
	Total	23.7 76.3	1000.00	763.45	91.50	69.86
	Output	23.7 76.3	1000.00	763.45		69.86

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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 20.13 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	9.25	7.77
3	Vanilla powder	99.85	4.07	4.06	0.082	0.082
4	Cognac	—	0.86	—	0.017	—
5	Wine	—	0.86	—	0.017	—
	Total	22.1 77.9	1022.42	796.74	20.58	16.04
	Losses 2.1%			16.74		0.34
	Output	22.0 78.0	1000.00	780.00	20.13	15.70
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.22	0.17
	Baking/boiling 0.09%		0.94		0.019
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.22	0.17

№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 9.15 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	3.88	3.26
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.44	0.42
4	Vanilla powder	99.85	3.76	3.75	0.034	0.034
5	Cognac	—	1.94	—	0.018	—
	Total	21.4 78.6	1024.68	804.92	9.38	7.36
	Losses 2.1%			16.92		0.15
	Output	21.2 78.8	1000.00	788.00	9.15	7.21
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.10	0.077
	Baking/boiling 0.31%		3.18		0.029
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.10	0.077

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 31.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	350.58	299.75	10.91	9.33
3	Granulated sugar	99.85	347.11	346.59	10.80	10.78
4	Essence	—	3.47	—	0.11	—
	Total	37.3 62.7	1279.69	802.54	39.81	24.97
	Losses 6.5%			52.54		1.63
	Output	25.0 75.0	1000.00	750.00	31.11	23.33
	Losses before baking/boiling, shrinkage 3.27326%	62.7	41.89	26.27	1.30	0.82
	Baking/boiling 16.38%		202.78		6.31
	Losses after baking/boiling, shrinkage 3.27326%	75.0	35.03	26.27	1.09	0.82

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 16.21 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	5.52	0.66
	Total	28.6 71.4	1053.30	752.58	17.08	12.20
	Losses 3.0%			22.58		0.37
	Output	27.0 73.0	1000.00	730.00	16.21	11.84
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.26	0.18
	Baking/boiling 2.12%		22.03		0.36
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.25	0.18

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 14.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	7.51	7.50
3	Cognac or dessert wine	—	47.95	—	0.70	—
4	Essence of rum	—	1.92	—	0.028	—
	Total	54.6 45.4	1127.32	512.30	16.50	7.50
	Losses 2.4%			12.30		0.18
	Output	50.0 50.0	1000.00	500.00	14.64	7.32
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.20	0.090
	Baking/boiling 9.11%		101.49		1.49
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.18	0.090

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 2.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	483.00	57.96	1.33	0.16
3	Citric acid (E330)	98.0	4.84	4.74	0.013	0.013
4	Vanilla powder	99.85	4.83	4.82	0.013	0.013
	Total	29.2 70.8	1458.69	1032.10	4.00	2.83
	Losses 6.5%			67.10		0.18
	Output	3.5 96.5	1000.00	965.00	2.74	2.65
	Losses before baking/boiling, shrinkage 3.25051%	70.8	47.41	33.55	0.13	0.092
	Baking/boiling 26.68%		376.51		1.03
	Losses after baking/boiling, shrinkage 3.25051%	96.5	34.77	33.55	0.10	0.092

Consolidated recipe, k=1.031914
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 91.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	32.52	32.47	33.56	33.51
2	Melange	27.0	18.00	4.86	18.57	5.01
3	Chocolate	99.4	13.72	13.64	14.16	14.08
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	13.13	11.03	13.55	11.38
5	Flour, premium	85.5	10.91	9.33	11.25	9.62
6	Sign up	—	8.26	—	8.53	—
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	5.52	0.66	5.70	0.68
8	Raw egg white	12.0	1.33	0.16	1.37	0.16
9	Cognac or dessert wine	—	0.70	—	0.72	—
10	Cocoa powder [Skurikhin]	95.0	0.44	0.42	0.46	0.43
11	Sign up	99.85	0.13	0.13	0.13	0.13
12	Essence	—	0.11	—	0.11	—
13	Cognac	—	0.035	—	0.036	—
14	Essence of rum	—	0.028	—	0.029	—
15	Wine	—	0.017	—	0.018	—
16	Sign up	98.0	0.013	0.013	0.014	0.013
	Total		104.87	72.71	108.21	75.03
	Total phase loss 3.9%			2.86
	Other losses 3.1%					2.32
	General losses 6.9%					5.18
	Output	76.3	91.50	69.86	91.50	69.86

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	fresh whole milk the weight ratio of fat 3.2%; butter	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: Fancy Cake [Elektrostal]

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