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All groups → All products → Cakes → Mosoblkhleb cakes → Summer Night Cake [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Summer Night 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 995.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Semi-finished product Margarita78.0 395.00 308.10 393.34 306.81 
3No. 095 Blotting syrup50.0 170.00 85.00 169.29 84.64 
4№041 Crumbs of fried semi-finished product "Special"94.0 10.00 9.40 9.96 9.36 
Total27.4 72.6 1000.00 725.50 995.80 722.45 
Output27.4 72.6 1000.00 725.50 722.45 
List of recipes
No. 040 Special basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 423.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Melange27.0 146.06 39.44 61.81 16.69 
3Flour, premium85.5 136.32 116.55 57.69 49.33 
4Granulated sugar99.8574.01 73.90 31.32 31.28 
5No. 116 Zhzhenka78.0 42.84 33.42 18.13 14.14 
6Sign up
7Cocoa powder [Skurikhin]95.0 3.89 3.70 1.65 1.56 
8Essence—  1.36 —   0.58 —   
9Baking soda (E500(ii))50.0 0.98 0.49 0.41 0.21 
Total29.3 70.7 1116.30 789.19 472.43 334.00 
Losses 3.7%29.19 12.35 
Output24.0 76.0 1000.00 760.00 423.22 321.64 
Losses before baking/boiling, shrinkage 1.84933%70.7 20.64 14.59 8.74 6.18 
Baking/boiling 6.98%76.45 32.36 
Losses after baking/boiling, shrinkage 1.84933%76.0 19.20 14.59 8.13 6.18 
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 393.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Margarine PREMIUM80.4 384.98 309.52 151.43 121.75 
3Powdered sugar99.8568.77 68.67 27.05 27.01 
4Vanilla powder99.853.73 3.72 1.47 1.46 
5Cognac—  0.86 —   0.34 —   
6Sign up
Total22.5 77.5 1033.96 801.49 406.70 315.26 
Losses 2.7%21.49 8.45 
Output22.0 78.0 1000.00 780.00 393.34 306.81 
Losses before baking/boiling, shrinkage 1.34063%77.5 13.86 10.74 5.45 4.23 
Baking/boiling 0.62%6.32 2.49 
Losses after baking/boiling, shrinkage 1.34063%78.0 13.78 10.74 5.42 4.23 
№041 Crumbs of fried semi-finished product "Special" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Melange27.0 182.55 49.29 1.82 0.49 
3Flour, premium85.5 170.38 145.67 1.70 1.45 
4Granulated sugar99.8592.49 92.35 0.92 0.92 
5No. 116 Zhzhenka78.0 53.55 41.77 0.53 0.42 
6Sign up
7Cocoa powder [Skurikhin]95.0 4.87 4.63 0.0480.046
8Essence—  1.71 —   0.017—   
9Baking soda (E500(ii))50.0 1.22 0.61 0.0120.006
Total29.3 70.7 1395.21 986.36 13.89 9.82 
Losses 4.7%46.36 0.46 
Output6.0 94.0 1000.00 940.00 9.96 9.36 
Losses before baking/boiling, shrinkage 2.34988%70.7 32.79 23.18 0.33 0.23 
Baking/boiling 24.79%337.77 3.36 
Losses after baking/boiling, shrinkage 2.34988%94.0 24.66 23.18 0.25 0.23 
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 226.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 76.98 9.24 
Total28.6 71.4 1053.30 752.58 238.13 170.14 
Losses 3.0%22.58 5.11 
Output27.0 73.0 1000.00 730.00 226.08 165.04 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 3.57 2.55 
Baking/boiling 2.12%22.03 4.98 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 3.50 2.55 
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 169.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 86.86 86.73 
3Cognac or dessert wine—  47.95 —   8.12 —   
4Essence of rum—  1.92 —   0.33 —   
Total54.6 45.4 1127.32 512.30 190.84 86.73 
Losses 2.4%12.30 2.08 
Output50.0 50.0 1000.00 500.00 169.29 84.64 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 2.29 1.04 
Baking/boiling 9.11%101.49 17.18 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.08 1.04 
No. 116 Zhzhenka basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  520.78 —   9.72 —   
Total37.6 62.4 1388.75 866.67 25.92 16.18 
Losses 10.0%86.67 1.62 
Output22.0 78.0 1000.00 780.00 18.66 14.56 
Losses before baking/boiling, shrinkage 5.00007%62.4 69.44 43.33 1.30 0.81 
Baking/boiling 19.99%263.76 4.92 
Losses after baking/boiling, shrinkage 5.00007%78.0 55.56 43.33 1.04 0.81 
Consolidated recipe, k=1.028979
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 995.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 307.14 227.28 316.04 233.87 
2Granulated sugar99.85296.44 296.00 305.03 304.58 
3Margarine PREMIUM80.4 151.43 121.75 155.82 125.28 
4Water—  105.26 —   108.31 —   
5Fresh whole milk the weight ratio of fat 3.2%12.0 76.98 9.24 79.21 9.51 
6Sign up27.0 63.63 17.18 65.48 17.68 
7Flour, premium85.5 59.39 50.78 61.11 52.25 
8Powdered sugar99.8527.05 27.01 27.83 27.79 
9Cognac or dessert wine—  8.12 —   8.35 —   
10Ammonium carbonic (E503(i))—  2.54 —   2.62 —   
11Sign up95.0 1.69 1.61 1.74 1.66 
12Vanilla powder99.851.47 1.46 1.51 1.51 
13Essence—  0.59 —   0.61 —   
14Baking soda (E500(ii))50.0 0.43 0.21 0.44 0.22 
15Cognac—  0.34 —   0.35 —   
16Sign up—  0.34 —   0.35 —   
17Essence of rum—  0.33 —   0.33 —   
Total1103.17 752.53 1135.14 774.33 
Total phase loss 4.0%30.07 
Other losses 2.8%21.81 
General losses 6.7%51.88 
Output72.6 995.80 722.45 995.80 722.45 
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