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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 353.8 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	91.99	68.99
3	No. 095 Blotting syrup	50.0	150.00	75.00	53.07	26.54
4	No. 007 Sponge cake with cocoa powder	76.0	140.00	106.40	49.53	37.64
5	№083 Protein cream on agar	70.0	70.00	49.00	24.77	17.34
6	Sign up
	Total	29.9 70.1	1000.00	701.20	353.80	248.08
	Output	29.9 70.1	1000.00	701.20		248.08

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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 91.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	31.93	31.88
3	Flour, premium	85.5	281.16	240.39	25.86	22.11
4	Potato starch	80.0	69.42	55.54	6.39	5.11
5	Essence	—	3.47	—	0.32	—
	Total	37.6 62.4	1279.69	798.72	117.72	73.47
	Losses 6.1%			48.72		4.48
	Output	25.0 75.0	1000.00	750.00	91.99	68.99
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.59	2.24
	Baking/boiling 16.78%		208.18		19.15
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.99	2.24

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 53.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	27.23	27.19
3	Cognac or dessert wine	—	47.95	—	2.54	—
4	Essence of rum	—	1.92	—	0.10	—
	Total	54.6 45.4	1127.32	512.30	59.83	27.19
	Losses 2.4%			12.30		0.65
	Output	50.0 50.0	1000.00	500.00	53.07	26.54
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.72	0.33
	Baking/boiling 9.11%		101.49		5.39
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.65	0.33

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 49.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	17.04	17.01
3	Flour, premium	85.5	278.65	238.25	13.80	11.80
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	2.84	2.70
5	Potato starch	80.0	22.93	18.34	1.14	0.91
	Total	36.6 63.4	1276.30	809.37	63.22	40.09
	Losses 6.1%			49.37		2.45
	Output	24.0 76.0	1000.00	760.00	49.53	37.64
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	1.93	1.22
	Baking/boiling 16.56%		204.89		10.15
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	1.61	1.22

№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 24.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.46	40.14	8.28	0.99
3	Agar (E406)	85.0	4.78	4.06	0.12	0.10
	Total	29.4 70.6	1008.16	712.11	24.97	17.64
	Losses 1.7%			12.11		0.30
	Output	30.0 70.0	1000.00	700.00	24.77	17.34
	Losses before baking/boiling, shrinkage 0.85062%	70.6	8.58	6.06	0.21	0.15
	Baking/boiling -0.91%		-9.07		-0.22
	Losses after baking/boiling, shrinkage 0.85062%	70.0	8.65	6.06	0.21	0.15

№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 3.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.56	1.55
3	Flour, premium	85.5	356.18	304.53	1.26	1.08
4	Potato starch	80.0	87.95	70.36	0.31	0.25
5	Essence	—	4.40	—	0.016	—
	Total	37.6 62.4	1621.13	1011.83	5.74	3.58
	Losses 7.1%			71.83		0.25
	Output	6.0 94.0	1000.00	940.00	3.54	3.33
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.20	0.13
	Baking/boiling 33.6%		525.38		1.86
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.14	0.13

Consolidated recipe, k=1.053594
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 353.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	130.91	94.25	137.92	99.30
2	Granulated sugar	99.85	94.32	94.18	99.38	99.23
3	Melange	27.0	84.21	22.74	88.72	23.96
4	Flour, premium	85.5	40.93	34.99	43.12	36.87
5	Water	—	29.95	—	31.56	—
6	Sign up	12.0	8.28	0.99	8.73	1.05
7	Potato starch	80.0	7.83	6.27	8.25	6.60
8	Cocoa powder [Skurikhin]	95.0	2.84	2.70	2.99	2.84
9	Cognac or dessert wine	—	2.54	—	2.68	—
10	Essence	—	0.33	—	0.35	—
11	Sign up	85.0	0.12	0.10	0.12	0.11
12	Essence of rum	—	0.10	—	0.11	—
	Total		402.37	256.22	423.93	269.95
	Total phase loss 3.2%			8.13
	Other losses 5.1%					13.73
	General losses 8.1%					21.87
	Output	70.1	353.80	248.08	353.80	248.08

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Consolidated recipe Cake Fruit flavor [Ivanteevka]

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