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

Consolidated recipe: Cake Fruit dessert [Yegoryevsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 556.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Whippack cream with syrup	57.8	180.00	103.97	100.12	57.83
3	No. 001 Biscuit (main)	75.0	150.00	112.50	83.43	62.57
4	Fruit filler "Ledifruit Samfil"	66.0	100.00	66.00	55.62	36.71
5	No. 095 Blotting syrup	50.0	84.00	42.00	46.72	23.36
6	Sign up
7	Flavoring	—	1.00	—	0.56	—
	Total	30.6 69.4	1000.00	694.09	556.20	386.05
	Output	30.6 69.4	1000.00	694.09		386.05

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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 266.98 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	60.41	50.74
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	29.40	21.76
4	Raw egg white	12.0	64.25	7.71	17.15	2.06
5	Citric acid (E330)	98.0	3.80	3.72	1.01	0.99
6	Sign up
	Total	24.2 75.8	1017.72	771.57	271.71	205.99
	Losses 1.5%			11.57		3.09
	Output	24.0 76.0	1000.00	760.00	266.98	202.90
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	2.04	1.54
	Baking/boiling 0.24%		2.47		0.66
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	2.03	1.54

Whippack cream with syrup Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 100.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar syrup for vegetable cream	50.0	200.00	100.00	20.02	10.01
	Total	42.2 57.8	1000.00	577.60	100.12	57.83
	Output	42.2 57.8	1000.00	577.60	100.12	57.83

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 163.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	47.72	37.22
3	Water	—	146.34	—	23.86	—
4	Water (for soaking agar-agar)	—	40.80	—	6.65	—
5	Agar (E406)	85.0	8.16	6.94	1.33	1.13
	Total	23.6 76.4	1073.30	819.67	175.00	133.64
	Losses 2.4%			19.67		3.21
	Output	20.0 80.0	1000.00	800.00	163.04	130.44
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.10	1.60
	Baking/boiling 4.54%		48.12		7.85
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.00	1.60

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 83.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	28.96	28.92
3	Flour, premium	85.5	281.16	240.39	23.46	20.06
4	Potato starch	80.0	69.42	55.54	5.79	4.63
5	Essence	—	3.47	—	0.29	—
	Total	37.6 62.4	1279.69	798.72	106.76	66.64
	Losses 6.1%			48.72		4.06
	Output	25.0 75.0	1000.00	750.00	83.43	62.57
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.26	2.03
	Baking/boiling 16.78%		208.18		17.37
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.71	2.03

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 46.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	23.97	23.94
3	Cognac or dessert wine	—	47.95	—	2.24	—
4	Essence of rum	—	1.92	—	0.090	—
	Total	54.6 45.4	1127.32	512.30	52.67	23.94
	Losses 2.4%			12.30		0.57
	Output	50.0 50.0	1000.00	500.00	46.72	23.36
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.63	0.29
	Baking/boiling 9.11%		101.49		4.74
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.57	0.29

Sugar syrup for vegetable cream Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	503.28	—	10.08	—
	Total	50.0 50.0	1008.07	504.03	20.18	10.09
	Losses 0.8%			4.03		0.081
	Output	50.0 50.0	1000.00	500.00	20.02	10.01
	Losses before baking/boiling, shrinkage 0.40005%	50.0	4.03	2.02	0.081	0.040
	Losses after baking/boiling, shrinkage 0.40005%	50.0	4.03	2.02	0.081	0.040

No. 024a Semi-finished product crumb "Air" No. 24 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	477.90	57.35	1.33	0.16
3	Citric acid (E330)	98.0	4.78	4.68	0.013	0.013
4	Vanilla powder	99.85	4.78	4.77	0.013	0.013
	Total	29.2 70.8	1443.25	1021.16	4.01	2.84
	Losses 5.5%			56.16		0.16
	Output	3.5 96.5	1000.00	965.00	2.78	2.68
	Losses before baking/boiling, shrinkage 2.74989%	70.8	39.69	28.08	0.11	0.078
	Baking/boiling 26.68%		374.46		1.04
	Losses after baking/boiling, shrinkage 2.74989%	96.5	29.10	28.08	0.081	0.078

Consolidated recipe, k=1.051809
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 556.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	161.13	160.89	169.48	169.23
2	Cream on vegetable oils "VIPPAK" [Puratos]	59.7	80.09	47.82	84.24	50.29
3	Water	—	66.96	—	70.43	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	60.41	50.74	63.54	53.37
5	Fruit filler "Ledifruit Samfil"	66.0	55.62	36.71	58.50	38.61
6	Sign up	27.0	48.27	13.03	50.77	13.71
7	Starch syrup	78.0	47.72	37.22	50.19	39.15
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	29.40	21.76	30.93	22.89
9	Flour, premium	85.5	23.46	20.06	24.67	21.09
10	Raw egg white	12.0	18.48	2.22	19.44	2.33
11	Sign up	80.0	5.79	4.63	6.09	4.87
12	Cognac or dessert wine	—	2.24	—	2.36	—
13	Agar (E406)	85.0	1.33	1.13	1.40	1.19
14	Citric acid (E330)	98.0	1.03	1.01	1.08	1.06
15	Citrus essence	—	0.68	—	0.72	—
16	Sign up	—	0.56	—	0.59	—
17	Essence	—	0.29	—	0.30	—
18	Essence of rum	—	0.090	—	0.094	—
19	Vanilla powder	99.85	0.013	0.013	0.014	0.014
	Total		603.56	397.23	634.83	417.81
	Total phase loss 2.8%			11.17
	Other losses 4.9%					20.58
	General losses 7.6%					31.75
	Output	69.4	556.20	386.05	556.20	386.05

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: Cake Fruit dessert [Yegoryevsk]

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