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All groups → All products → Cakes → Mosoblkhleb cakes → Airy nut cake [Ivanteevka] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Airy nut cake [Ivanteevka]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 565.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 025 Airy nut	96.5	300.00	289.50	169.68	163.74
3	№062 Cream "New" chocolate	78.8	100.00	78.80	56.56	44.57
4	No. 023 Air	96.5	60.00	57.90	33.94	32.75
	Total	15.3 84.7	1000.00	847.40	565.60	479.29
	Output	15.3 84.7	1000.00	847.40		479.29

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№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 305.42 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	140.33	117.88
3	Vanilla powder	99.85	4.07	4.06	1.24	1.24
4	Cognac	—	0.86	—	0.26	—
5	Wine	—	0.86	—	0.26	—
	Total	22.1 77.9	1022.42	796.74	312.27	243.34
	Losses 2.1%			16.74		5.11
	Output	22.0 78.0	1000.00	780.00	305.42	238.23
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	3.28	2.56
	Baking/boiling 0.09%		0.94		0.29
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	3.28	2.56

№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 56.56 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	24.01	20.17
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	2.73	2.59
4	Vanilla powder	99.85	3.76	3.75	0.21	0.21
5	Cognac	—	1.94	—	0.11	—
	Total	21.4 78.6	1024.68	804.92	57.96	45.53
	Losses 2.1%			16.92		0.96
	Output	21.2 78.8	1000.00	788.00	56.56	44.57
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.61	0.48
	Baking/boiling 0.31%		3.18		0.18
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.61	0.48

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 201.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	48.89	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	25.78	19.08
	Total	27.0 73.0	1027.74	750.25	206.65	150.85
	Losses 2.7%			20.25		4.07
	Output	27.0 73.0	1000.00	730.00	201.07	146.78
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	2.79	2.04
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	2.79	2.04

No. 025 Airy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 169.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	341.94	41.03	58.02	6.96
3	Roasted kernels	97.5	290.64	283.37	49.32	48.08
4	Vanilla powder	99.85	8.55	8.54	1.45	1.45
	Total	23.3 76.7	1324.99	1015.78	224.82	172.36
	Losses 5.0%			50.78		8.62
	Output	3.5 96.5	1000.00	965.00	169.68	163.74
	Losses before baking/boiling, shrinkage 2.49947%	76.7	33.12	25.39	5.62	4.31
	Baking/boiling 20.56%		265.56		45.06
	Losses after baking/boiling, shrinkage 2.49947%	96.5	26.31	25.39	4.46	4.31

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 33.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	12.24	1.47
3	Vanilla powder	99.85	7.21	7.20	0.24	0.24
	Total	24.0 76.0	1329.19	1010.46	45.11	34.29
	Losses 4.5%			45.46		1.54
	Output	3.5 96.5	1000.00	965.00	33.94	32.75
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	1.01	0.77
	Baking/boiling 21.22%		275.73		9.36
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.80	0.77

Consolidated recipe, k=1.036029
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 565.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	280.64	280.22	290.75	290.31
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	164.34	138.05	170.26	143.02
3	Raw egg white	12.0	70.26	8.43	72.79	8.73
4	Roasted kernels	97.5	49.32	48.08	51.09	49.82
5	water	—	48.89	—	50.66	—
6	Sign up	74.0	25.78	19.08	26.71	19.76
7	Vanilla powder	99.85	3.15	3.15	3.26	3.26
8	Cocoa powder [Skurikhin]	95.0	2.73	2.59	2.83	2.68
9	Cognac	—	0.37	—	0.39	—
10	Wine	—	0.26	—	0.27	—
	Total		645.74	499.59	669.00	517.59
	Total phase loss 4.1%			20.30
	Other losses 3.5%					18.00
	General losses 7.4%					38.30
	Output	84.7	565.60	479.29	565.60	479.29

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	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: Airy nut cake [Ivanteevka]

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