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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 872.2 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	157.00	90.68
3	No. 001 Biscuit (main)	75.0	150.00	112.50	130.83	98.12
4	Fruit filler "Ledifruit Samfil"	66.0	100.00	66.00	87.22	57.57
5	No. 095 Blotting syrup	50.0	84.00	42.00	73.26	36.63
6	Sign up
7	Flavoring	—	1.00	—	0.87	—
	Total	30.6 69.4	1000.00	694.09	872.20	605.39
	Output	30.6 69.4	1000.00	694.09		605.39

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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 418.66 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	94.73	79.57
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	46.11	34.12
4	Raw egg white	12.0	64.25	7.71	26.90	3.23
5	Citric acid (E330)	98.0	3.80	3.72	1.59	1.56
6	Sign up
	Total	24.2 75.8	1017.72	771.57	426.07	323.02
	Losses 1.5%			11.57		4.84
	Output	24.0 76.0	1000.00	760.00	418.66	318.18
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	3.20	2.42
	Baking/boiling 0.24%		2.47		1.04
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	3.19	2.42

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 157 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	31.40	15.70
	Total	42.2 57.8	1000.00	577.60	157.00	90.68
	Output	42.2 57.8	1000.00	577.60	157.00	90.68

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 255.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	74.83	58.36
3	Water	—	146.34	—	37.42	—
4	Water (for soaking agar-agar)	—	40.80	—	10.43	—
5	Agar (E406)	85.0	8.16	6.94	2.09	1.77
	Total	23.6 76.4	1073.30	819.67	274.42	209.57
	Losses 2.4%			19.67		5.03
	Output	20.0 80.0	1000.00	800.00	255.68	204.54
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	3.29	2.51
	Baking/boiling 4.54%		48.12		12.30
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	3.14	2.51

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 130.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	45.41	45.34
3	Flour, premium	85.5	281.16	240.39	36.78	31.45
4	Potato starch	80.0	69.42	55.54	9.08	7.27
5	Essence	—	3.47	—	0.45	—
	Total	37.6 62.4	1279.69	798.72	167.42	104.50
	Losses 6.1%			48.72		6.37
	Output	25.0 75.0	1000.00	750.00	130.83	98.12
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.11	3.19
	Baking/boiling 16.78%		208.18		27.24
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.25	3.19

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 73.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	37.59	37.53
3	Cognac or dessert wine	—	47.95	—	3.51	—
4	Essence of rum	—	1.92	—	0.14	—
	Total	54.6 45.4	1127.32	512.30	82.59	37.53
	Losses 2.4%			12.30		0.90
	Output	50.0 50.0	1000.00	500.00	73.26	36.63
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.99	0.45
	Baking/boiling 9.11%		101.49		7.44
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.90	0.45

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 31.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	503.28	—	15.80	—
	Total	50.0 50.0	1008.07	504.03	31.65	15.83
	Losses 0.8%			4.03		0.13
	Output	50.0 50.0	1000.00	500.00	31.40	15.70
	Losses before baking/boiling, shrinkage 0.40005%	50.0	4.03	2.02	0.13	0.063
	Losses after baking/boiling, shrinkage 0.40005%	50.0	4.03	2.02	0.13	0.063

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 4.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	477.90	57.35	2.08	0.25
3	Citric acid (E330)	98.0	4.78	4.68	0.021	0.020
4	Vanilla powder	99.85	4.78	4.77	0.021	0.021
	Total	29.2 70.8	1443.25	1021.16	6.29	4.45
	Losses 5.5%			56.16		0.24
	Output	3.5 96.5	1000.00	965.00	4.36	4.21
	Losses before baking/boiling, shrinkage 2.74989%	70.8	39.69	28.08	0.17	0.12
	Baking/boiling 26.68%		374.46		1.63
	Losses after baking/boiling, shrinkage 2.74989%	96.5	29.10	28.08	0.13	0.12

Consolidated recipe, k=1.051809
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 872.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	252.68	252.30	265.77	265.37
2	Cream on vegetable oils "VIPPAK" [Puratos]	59.7	125.60	74.98	132.10	78.87
3	Water	—	105.00	—	110.44	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	94.73	79.57	99.64	83.70
5	Fruit filler "Ledifruit Samfil"	66.0	87.22	57.57	91.74	60.55
6	Sign up	27.0	75.69	20.44	79.61	21.49
7	Starch syrup	78.0	74.83	58.36	78.70	61.39
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	46.11	34.12	48.50	35.89
9	Flour, premium	85.5	36.78	31.45	38.69	33.08
10	Raw egg white	12.0	28.98	3.48	30.48	3.66
11	Sign up	80.0	9.08	7.27	9.55	7.64
12	Cognac or dessert wine	—	3.51	—	3.70	—
13	Agar (E406)	85.0	2.09	1.77	2.19	1.87
14	Citric acid (E330)	98.0	1.61	1.58	1.70	1.66
15	Citrus essence	—	1.07	—	1.12	—
16	Sign up	—	0.87	—	0.92	—
17	Essence	—	0.45	—	0.48	—
18	Essence of rum	—	0.14	—	0.15	—
19	Vanilla powder	99.85	0.021	0.021	0.022	0.022
	Total		946.47	622.91	995.50	655.18
	Total phase loss 2.8%			17.52
	Other losses 4.9%					32.27
	General losses 7.6%					49.79
	Output	69.4	872.20	605.39	872.20	605.39

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Consolidated recipe Cake Fruit dessert [Yegoryevsk]

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