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All groups → All products → Cakes → Mosoblkhleb cakes → Sunny cake [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Sunny cake [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 229.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Semi-finished product Margarita	78.0	279.00	217.62	64.11	50.01
3	# 099 Lipstick	88.0	206.00	181.28	47.34	41.66
4	Candied fruit	83.0	25.00	20.75	5.74	4.77
5	Liquor	40.0	25.00	10.00	5.74	2.30
6	Sign up
7	№002 Fried biscuit crumb	94.0	6.00	5.64	1.38	1.30
	Total	13.1 86.9	1000.00	869.32	229.80	199.77
	Output	13.1 86.9	1000.00	869.32		199.77

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Semi-finished product Margarita Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 64.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Margarine PREMIUM	80.4	384.98	309.52	24.68	19.84
3	Powdered sugar	99.85	68.77	68.67	4.41	4.40
4	Vanilla powder	99.85	3.73	3.72	0.24	0.24
5	Cognac	—	0.86	—	0.055	—
6	Sign up
	Total	22.5 77.5	1033.96	801.49	66.29	51.39
	Losses 2.7%			21.49		1.38
	Output	22.0 78.0	1000.00	780.00	64.11	50.01
	Losses before baking/boiling, shrinkage 1.34063%	77.5	13.86	10.74	0.89	0.69
	Baking/boiling 0.62%		6.32		0.41
	Losses after baking/boiling, shrinkage 1.34063%	78.0	13.78	10.74	0.88	0.69

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 103.41 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	309.25	259.77	31.98	26.86
3	Granulated sugar	99.85	206.17	205.86	21.32	21.29
4	Melange	27.0	72.16	19.48	7.46	2.01
5	Flour, premium (on the dust)	85.5	41.24	35.26	4.26	3.65
6	Sign up
7	Salt	96.5	2.06	1.99	0.21	0.21
8	Ammonium carbonic (E503(i))	—	0.52	—	0.054	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.054	0.027
	Total	16.2 83.8	1149.41	963.31	118.86	99.62
	Losses 1.9%			18.31		1.89
	Output	5.5 94.5	1000.00	945.00	103.41	97.72
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.13	0.95
	Baking/boiling 11.31%		128.80		13.32
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.00	0.95

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	12.55	—
3	Starch syrup	78.0	119.29	93.05	5.65	4.40
4	Essence	—	2.76	—	0.13	—
	Total	25.0 75.0	1182.37	887.09	55.97	41.99
	Losses 0.8%			7.09		0.34
	Output	12.0 88.0	1000.00	880.00	47.34	41.66
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.22	0.17
	Baking/boiling 14.74%		173.61		8.22
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.19	0.17

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 36.85 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	12.55	1.51
	Total	28.6 71.4	1053.30	752.58	38.81	27.73
	Losses 3.0%			22.58		0.83
	Output	27.0 73.0	1000.00	730.00	36.85	26.90
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.58	0.42
	Baking/boiling 2.12%		22.03		0.81
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.57	0.42

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.61	0.61
3	Flour, premium	85.5	356.18	304.53	0.49	0.42
4	Potato starch	80.0	87.95	70.36	0.12	0.10
5	Essence	—	4.40	—	0.006	—
	Total	37.6 62.4	1621.13	1011.83	2.24	1.40
	Losses 7.1%			71.83		0.10
	Output	6.0 94.0	1000.00	940.00	1.38	1.30
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.079	0.050
	Baking/boiling 33.6%		525.38		0.72
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.053	0.050

Consolidated recipe, k=1.026012
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 229.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	85.84	85.71	88.07	87.94
2	Flour, premium	85.5	58.06	49.64	59.57	50.93
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	31.98	26.86	32.81	27.56
4	Margarine PREMIUM	80.4	24.68	19.84	25.32	20.36
5	Water	—	12.55	—	12.87	—
6	Sign up	12.0	12.55	1.51	12.87	1.54
7	Melange	27.0	8.47	2.29	8.69	2.35
8	Candied fruit	83.0	5.74	4.77	5.89	4.89
9	Liquor	40.0	5.74	2.30	5.89	2.36
10	Starch syrup	78.0	5.65	4.40	5.79	4.52
11	Sign up	99.85	4.41	4.40	4.52	4.52
12	Roasted kernels	97.5	2.07	2.02	2.12	2.07
13	Essence	—	0.35	—	0.36	—
14	Vanilla powder	99.85	0.24	0.24	0.25	0.24
15	Salt	96.5	0.21	0.21	0.22	0.21
16	Sign up	80.0	0.12	0.10	0.12	0.10
17	Cognac	—	0.055	—	0.057	—
18	Wine	—	0.055	—	0.057	—
19	Ammonium carbonic (E503(i))	—	0.054	—	0.055	—
20	Baking soda (E500(ii))	50.0	0.054	0.027	0.055	0.028
	Total		258.88	204.31	265.62	209.62
	Total phase loss 2.2%			4.54
	Other losses 2.5%					5.31
	General losses 4.7%					9.85
	Output	86.9	229.80	199.77	229.80	199.77

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Consolidated recipe Sunny cake [Yakhroma]

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