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All groups → All products → Cakes → Mosoblkhleb cakes → Apple cake in bloom [Ivanteevka] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Apple cake in bloom [Ivanteevka]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 915.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	212.00	165.36	194.13	151.42
3	No. 104 Jelly	50.0	160.00	80.00	146.51	73.26
4	No. 001 Biscuit (main)	75.0	100.00	75.00	91.57	68.68
5	No. 023 Air	96.5	60.00	57.90	54.94	53.02
6	Sign up
7	No. 095 Blotting syrup	50.0	28.00	14.00	25.64	12.82
	Total	27.2 72.8	1000.00	727.78	915.70	666.43
	Output	27.2 72.8	1000.00	727.78		666.43

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 366.28 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	226.27	190.07	82.88	69.62
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	40.34	29.85
4	Raw egg white	12.0	64.25	7.71	23.53	2.82
5	Citric acid (E330)	98.0	3.80	3.72	1.39	1.36
6	Sign up
	Total	24.2 75.8	1017.72	771.57	372.77	282.61
	Losses 1.5%			11.57		4.24
	Output	24.0 76.0	1000.00	760.00	366.28	278.37
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	2.80	2.12
	Baking/boiling 0.24%		2.47		0.91
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	2.79	2.12

№061 Cream "New" with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 194.13 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	459.46	385.95	89.19	74.92
3	Vanilla powder	99.85	4.07	4.06	0.79	0.79
4	Cognac	—	0.86	—	0.17	—
5	Wine	—	0.86	—	0.17	—
	Total	22.1 77.9	1022.42	796.74	198.48	154.67
	Losses 2.1%			16.74		3.25
	Output	22.0 78.0	1000.00	780.00	194.13	151.42
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.09	1.63
	Baking/boiling 0.09%		0.94		0.18
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.08	1.63

№062 Cream "New" chocolate with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 36.63 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	424.53	356.61	15.55	13.06
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.77	1.68
4	Vanilla powder	99.85	3.76	3.75	0.14	0.14
5	Cognac	—	1.94	—	0.071	—
	Total	21.4 78.6	1024.68	804.92	37.53	29.48
	Losses 2.1%			16.92		0.62
	Output	21.2 78.8	1000.00	788.00	36.63	28.86
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.39	0.31
	Baking/boiling 0.31%		3.18		0.12
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.39	0.31

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 223.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	65.47	51.06
3	Water	—	146.34	—	32.73	—
4	Water (for soaking agar-agar)	—	40.80	—	9.13	—
5	Agar (E406)	85.0	8.16	6.94	1.83	1.55
	Total	23.6 76.4	1073.30	819.67	240.09	183.35
	Losses 2.4%			19.67		4.40
	Output	20.0 80.0	1000.00	800.00	223.69	178.95
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.88	2.20
	Baking/boiling 4.54%		48.12		10.77
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.75	2.20

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 146.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	60.69	60.60
3	Starch syrup	78.0	103.34	80.61	15.14	11.81
4	Agar (E406)	85.0	10.34	8.79	1.51	1.29
5	Essence	—	3.10	—	0.45	—
6	Sign up
7	Food paint	—	1.00	—	0.15	—
	Total	50.0 50.0	1010.08	505.04	147.99	73.99
	Losses 1.0%			5.04		0.74
	Output	50.0 50.0	1000.00	500.00	146.51	73.26
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.74	0.37
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.74	0.37

No. 063 Milk-sugar syrup on condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 128.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	31.17	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	16.43	12.16
	Total	27.0 73.0	1027.74	750.25	131.73	96.16
	Losses 2.7%			20.25		2.60
	Output	27.0 73.0	1000.00	730.00	128.17	93.56
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	1.78	1.30
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	1.78	1.30

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 91.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	31.78	31.74
3	Flour, premium	85.5	281.16	240.39	25.75	22.01
4	Potato starch	80.0	69.42	55.54	6.36	5.09
5	Essence	—	3.47	—	0.32	—
	Total	37.6 62.4	1279.69	798.72	117.18	73.14
	Losses 6.1%			48.72		4.46
	Output	25.0 75.0	1000.00	750.00	91.57	68.68
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.57	2.23
	Baking/boiling 16.78%		208.18		19.06
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.97	2.23

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	19.81	2.38
3	Vanilla powder	99.85	7.21	7.20	0.40	0.40
	Total	24.0 76.0	1329.19	1010.46	73.03	55.52
	Losses 4.5%			45.46		2.50
	Output	3.5 96.5	1000.00	965.00	54.94	53.02
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	1.64	1.25
	Baking/boiling 21.22%		275.73		15.15
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	1.29	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 25.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	13.15	13.14
3	Cognac or dessert wine	—	47.95	—	1.23	—
4	Essence of rum	—	1.92	—	0.049	—
	Total	54.6 45.4	1127.32	512.30	28.90	13.14
	Losses 2.4%			12.30		0.32
	Output	50.0 50.0	1000.00	500.00	25.64	12.82
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.35	0.16
	Baking/boiling 9.11%		101.49		2.60
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.32	0.16

Consolidated recipe, k=1.038102
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 915.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	373.52	372.96	387.75	387.17
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	187.62	157.60	194.77	163.61
3	water	—	157.24	—	163.23	—
4	Starch syrup	78.0	80.61	62.87	83.68	65.27
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	56.77	42.01	58.94	43.61
6	Sign up	27.0	52.98	14.30	54.99	14.85
7	Raw egg white	12.0	43.34	5.20	44.99	5.40
8	Flour, premium	85.5	25.75	22.01	26.73	22.85
9	Potato starch	80.0	6.36	5.09	6.60	5.28
10	Agar (E406)	85.0	3.34	2.84	3.47	2.95
11	Sign up	95.0	1.77	1.68	1.83	1.74
12	Citric acid (E330)	98.0	1.69	1.66	1.76	1.72
13	Vanilla powder	99.85	1.32	1.32	1.37	1.37
14	Cognac or dessert wine	—	1.23	—	1.28	—
15	Citrus essence	—	0.93	—	0.97	—
16	Sign up	—	0.77	—	0.80	—
17	Cognac	—	0.24	—	0.25	—
18	Wine	—	0.17	—	0.17	—
19	Food paint	—	0.15	—	0.15	—
20	Essence of rum	—	0.049	—	0.051	—
	Total		995.84	689.55	1033.78	715.82
	Total phase loss 3.4%			23.12
	Other losses 3.7%					26.27
	General losses 6.9%					49.39
	Output	72.8	915.70	666.43	915.70	666.43

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).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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: Apple cake in bloom [Ivanteevka]

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