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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Fruit flavor [Ivanteevka] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Fruit flavor [Ivanteevka]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 197.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	260.00	195.00	51.43	38.57
3	No. 095 Blotting syrup	50.0	150.00	75.00	29.67	14.84
4	No. 007 Sponge cake with cocoa powder	76.0	140.00	106.40	27.69	21.05
5	№083 Protein cream on agar	70.0	70.00	49.00	13.85	9.69
6	Sign up
	Total	29.9 70.1	1000.00	701.20	197.80	138.70
	Output	29.9 70.1	1000.00	701.20		138.70

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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 51.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	17.85	17.82
3	Flour, premium	85.5	281.16	240.39	14.46	12.36
4	Potato starch	80.0	69.42	55.54	3.57	2.86
5	Essence	—	3.47	—	0.18	—
	Total	37.6 62.4	1279.69	798.72	65.81	41.08
	Losses 6.1%			48.72		2.51
	Output	25.0 75.0	1000.00	750.00	51.43	38.57
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.01	1.25
	Baking/boiling 16.78%		208.18		10.71
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.67	1.25

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 29.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	15.22	15.20
3	Cognac or dessert wine	—	47.95	—	1.42	—
4	Essence of rum	—	1.92	—	0.057	—
	Total	54.6 45.4	1127.32	512.30	33.45	15.20
	Losses 2.4%			12.30		0.36
	Output	50.0 50.0	1000.00	500.00	29.67	14.84
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.40	0.18
	Baking/boiling 9.11%		101.49		3.01
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.36	0.18

No. 007 Sponge cake with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	9.53	9.51
3	Flour, premium	85.5	278.65	238.25	7.72	6.60
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	1.59	1.51
5	Potato starch	80.0	22.93	18.34	0.63	0.51
	Total	36.6 63.4	1276.30	809.37	35.34	22.41
	Losses 6.1%			49.37		1.37
	Output	24.0 76.0	1000.00	760.00	27.69	21.05
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	1.08	0.68
	Baking/boiling 16.56%		204.89		5.67
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	0.90	0.68

№083 Protein cream on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.46	40.14	4.63	0.56
3	Agar (E406)	85.0	4.78	4.06	0.066	0.056
	Total	29.4 70.6	1008.16	712.11	13.96	9.86
	Losses 1.7%			12.11		0.17
	Output	30.0 70.0	1000.00	700.00	13.85	9.69
	Losses before baking/boiling, shrinkage 0.85062%	70.6	8.58	6.06	0.12	0.084
	Baking/boiling -0.91%		-9.07		-0.13
	Losses after baking/boiling, shrinkage 0.85062%	70.0	8.65	6.06	0.12	0.084

№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 1.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.87	0.87
3	Flour, premium	85.5	356.18	304.53	0.70	0.60
4	Potato starch	80.0	87.95	70.36	0.17	0.14
5	Essence	—	4.40	—	0.009	—
	Total	37.6 62.4	1621.13	1011.83	3.21	2.00
	Losses 7.1%			71.83		0.14
	Output	6.0 94.0	1000.00	940.00	1.98	1.86
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.11	0.071
	Baking/boiling 33.6%		525.38		1.04
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.076	0.071

Consolidated recipe, k=1.053594
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 197.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	73.19	52.69	77.11	55.52
2	Granulated sugar	99.85	52.73	52.65	55.56	55.47
3	Melange	27.0	47.08	12.71	49.60	13.39
4	Flour, premium	85.5	22.88	19.56	24.11	20.61
5	Water	—	16.75	—	17.64	—
6	Sign up	12.0	4.63	0.56	4.88	0.59
7	Potato starch	80.0	4.38	3.50	4.61	3.69
8	Cocoa powder [Skurikhin]	95.0	1.59	1.51	1.67	1.59
9	Cognac or dessert wine	—	1.42	—	1.50	—
10	Essence	—	0.19	—	0.20	—
11	Sign up	85.0	0.066	0.056	0.070	0.059
12	Essence of rum	—	0.057	—	0.060	—
	Total		224.95	143.24	237.01	150.92
	Total phase loss 3.2%			4.55
	Other losses 5.1%					7.68
	General losses 8.1%					12.22
	Output	70.1	197.80	138.70	197.80	138.70

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).	no data		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: Cake Fruit flavor [Ivanteevka]

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