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

Consolidated recipe Livadia cake [Mytischi]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 51.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№087 Protein cream (custard)70.0 380.00 266.00 19.46 13.62 
3No. 095 Blotting syrup50.0 150.00 75.00 7.68 3.84 
4Chocolate glaze [Skurikhin]99.1 90.00 89.19 4.61 4.57 
Total28.5 71.5 1000.00 715.19 51.20 36.62 
Output28.5 71.5 1000.00 715.19 36.62 
List of recipes
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 19.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 6.75 6.74 
3Flour, premium85.5 281.16 240.39 5.47 4.68 
4Potato starch80.0 69.42 55.54 1.35 1.08 
5Essence—  3.47 —   0.068—   
Total37.6 62.4 1279.69 798.72 24.90 15.54 
Losses 6.1%48.72 0.95 
Output25.0 75.0 1000.00 750.00 19.46 14.59 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 0.76 0.47 
Baking/boiling 16.78%208.18 4.05 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 0.63 0.47 
№087 Protein cream (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 6.32 0.76 
3Vanilla powder99.8524.37 24.33 0.47 0.47 
4water—  18.29 —   0.36 —   
Total30.0 70.0 1017.31 712.11 19.79 13.85 
Losses 1.7%12.11 0.24 
Output30.0 70.0 1000.00 700.00 19.46 13.62 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.17 0.12 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.17 0.12 
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 7.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 3.94 3.93 
3Cognac or dessert wine—  47.95 —   0.37 —   
4Essence of rum—  1.92 —   0.015—   
Total54.6 45.4 1127.32 512.30 8.66 3.93 
Losses 2.4%12.30 0.094
Output50.0 50.0 1000.00 500.00 7.68 3.84 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.10 0.047
Baking/boiling 9.11%101.49 0.78 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.0940.047
Consolidated recipe, k=1.037889
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 51.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8523.34 23.30 24.22 24.18 
2Melange27.0 11.26 3.04 11.68 3.15 
3Raw egg white12.0 6.32 0.76 6.56 0.79 
4Flour, premium85.5 5.47 4.68 5.68 4.85 
5water—  4.69 —   4.87 —   
6Sign up99.1 4.61 4.57 4.78 4.74 
7Potato starch80.0 1.35 1.08 1.40 1.12 
8Vanilla powder99.850.47 0.47 0.49 0.49 
9Cognac or dessert wine—  0.37 —   0.38 —   
10Essence—  0.068—   0.070—   
11Sign up—  0.015—   0.015—   
Total57.96 37.90 60.15 39.33 
Total phase loss 3.4%1.28 
Other losses 3.7%1.44 
General losses 6.9%2.71 
Output71.5 51.20 36.62 51.20 36.62 
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