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Все группы → All products → Cakes → Mosoblkhleb cakes → Lel cake [Yegoryevsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Lel cake [Yegoryevsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 195.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Compote syrup	17.0	265.0	45.05	51.83	8.81
3	Whippack cream with syrup	42.16	225.0	94.86	44.01	18.55
4	Glaze "Ledifruit classic"	39.0	90.0	35.1	17.6	6.86
5	No. 095 Blotting syrup	50.0	35.0	17.5	6.85	3.43
6	Sign up
	Total	51.77 48.23	1000.0	482.34	195.6	94.35
	Output	51.77 48.23	1000.0	482.34		94.35

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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 44.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar syrup for vegetable cream	50.0	200.0	100.0	8.8	4.4
	Total	57.84 42.16	1000.0	421.6	44.01	18.55
	Output	57.84 42.16	1000.0	421.6	44.01	18.55

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 74.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	25.8	25.76
3	Flour, premium	85.5	281.16	240.39	20.9	17.87
4	Potato starch	80.0	69.42	55.54	5.16	4.13
5	Essence	—	3.47	—	0.26	—
	Total	37.58 62.42	1279.69	798.72	95.12	59.37
	Losses 6.1%			48.72		3.62
	Output	25.0 75.0	1000.0	750.0	74.33	55.75
	Losses before dipping/caking, shrinkage 3.05%	62.42	39.03	24.36	2.9	1.81
	Dribble/Weld 16.8%		208.18		15.47
	Losses after sintering/caking, shrinkage 3.05%	75.0	32.48	24.36	2.41	1.81

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 8.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	503.27	—	4.43	—
	Total	50.0 50.0	1008.06	504.03	8.87	4.43
	Losses 0.8%			4.03		0.03
	Output	50.0 50.0	1000.0	500.0	8.8	4.4

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 6.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.3	3.51	3.5
3	Cognac or dessert wine	—	47.95	—	0.33	—
4	Essence of rum	—	1.92	—	0.013	—
	Total	54.56 45.44	1127.32	512.3	7.723	3.5
	Losses 2.4%			12.3		0.07
	Output	50.0 50.0	1000.0	500.0	6.85	3.43
	Losses before dipping/caking, shrinkage 1.2%	45.44	13.53	6.15	0.09	0.04
	Dribble/Weld 9.1%		101.49		0.7
	Losses after sintering/caking, shrinkage 1.2%	50.0	12.3	6.15	0.08	0.04

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 0.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	477.9	57.35	0.47	0.056
3	Citric acid	98.0	4.78	4.68	0.005	0.005
4	Vanilla powder	99.85	4.78	4.77	0.005	0.005
	Total	29.25 70.75	1443.25	1021.16	1.42	1.006
	Losses 5.5%			56.16		0.056
	Output	3.5 96.5	1000.0	965.0	0.98	0.95
	Losses before dipping/caking, shrinkage 2.75%	70.75	39.69	28.08	0.04	0.03
	Dribble/Weld 26.7%		374.46		0.37
	Losses after sintering/caking, shrinkage 2.75%	96.5	29.1	28.08	0.03	0.03

Consolidated recipe, k=1.046049
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 195.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	17.0	51.83	8.81	54.22	9.22
2	Melange	27.0	43.0	11.61	44.98	12.14
3	Vegetable oil cream "Vippak"	40.2	35.21	14.15	36.83	14.81
4	Granulated sugar	99.85	34.69	34.64	36.29	36.24
5	Flour, premium	85.5	20.9	17.87	21.86	18.69
6	Sign up	39.0	17.6	6.86	18.41	7.18
7	Water	—	8.3	—	8.68	—
8	Potato starch	80.0	5.16	4.13	5.4	4.32
9	Raw egg white	12.0	0.47	0.056	0.49	0.059
10	Cognac or dessert wine	—	0.33	—	0.35	—
11	Sign up	—	0.26	—	0.27	—
12	Essence of rum	—	0.013	—	0.014	—
13	Citric acid	98.0	0.005	0.005	0.005	0.005
14	Vanilla powder	99.85	0.005	0.005	0.005	0.005
	Total	—	217.773	98.136	227.804	102.669
	Total phase loss 3.87%			3.796
	Other losses 4.42%					4.533
	General losses 8.1%					8.329
	Output	48.23	195.6	94.34	195.6	94.34

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Consolidated recipe: Lel cake [Yegoryevsk]

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