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All groups → 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 857.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Compote syrup	17.0	265.00	45.05	227.21	38.63
3	Whippack cream with syrup	57.8	225.00	129.96	192.92	111.43
4	Glaze "Ledifruit classic"	39.0	90.00	35.10	77.17	30.09
5	No. 095 Blotting syrup	50.0	35.00	17.50	30.01	15.00
6	Sign up
	Total	48.3 51.7	1000.00	517.44	857.40	443.65
	Output	48.3 51.7	1000.00	517.44		443.65

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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 192.92 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	38.58	19.29
	Total	42.2 57.8	1000.00	577.60	192.92	111.43
	Output	42.2 57.8	1000.00	577.60	192.92	111.43

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 325.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	113.09	112.92
3	Flour, premium	85.5	281.16	240.39	91.61	78.32
4	Potato starch	80.0	69.42	55.54	22.62	18.09
5	Essence	—	3.47	—	1.13	—
	Total	37.6 62.4	1279.69	798.72	416.94	260.23
	Losses 6.1%			48.72		15.87
	Output	25.0 75.0	1000.00	750.00	325.81	244.36
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	12.72	7.94
	Baking/boiling 16.78%		208.18		67.83
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	10.58	7.94

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 38.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	503.28	—	19.42	—
	Total	50.0 50.0	1008.07	504.03	38.89	19.45
	Losses 0.8%			4.03		0.16
	Output	50.0 50.0	1000.00	500.00	38.58	19.29
	Losses before baking/boiling, shrinkage 0.40005%	50.0	4.03	2.02	0.16	0.078
	Losses after baking/boiling, shrinkage 0.40005%	50.0	4.03	2.02	0.16	0.078

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 30.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	15.40	15.37
3	Cognac or dessert wine	—	47.95	—	1.44	—
4	Essence of rum	—	1.92	—	0.058	—
	Total	54.6 45.4	1127.32	512.30	33.83	15.37
	Losses 2.4%			12.30		0.37
	Output	50.0 50.0	1000.00	500.00	30.01	15.00
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.41	0.18
	Baking/boiling 9.11%		101.49		3.05
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.37	0.18

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 4.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	477.90	57.35	2.05	0.25
3	Citric acid (E330)	98.0	4.78	4.68	0.020	0.020
4	Vanilla powder	99.85	4.78	4.77	0.020	0.020
	Total	29.2 70.8	1443.25	1021.16	6.19	4.38
	Losses 5.5%			56.16		0.24
	Output	3.5 96.5	1000.00	965.00	4.29	4.14
	Losses before baking/boiling, shrinkage 2.74989%	70.8	39.69	28.08	0.17	0.12
	Baking/boiling 26.68%		374.46		1.61
	Losses after baking/boiling, shrinkage 2.74989%	96.5	29.10	28.08	0.12	0.12

Consolidated recipe, k=1.048804
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 857.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	17.0	227.21	38.63	238.30	40.51
2	Melange	27.0	188.49	50.89	197.69	53.38
3	Cream on vegetable oils "VIPPAK" [Puratos]	59.7	154.33	92.14	161.86	96.63
4	Granulated sugar	99.85	152.06	151.84	159.48	159.25
5	Flour, premium	85.5	91.61	78.32	96.08	82.14
6	Sign up	39.0	77.17	30.09	80.93	31.56
7	Water	—	36.35	—	38.13	—
8	Potato starch	80.0	22.62	18.09	23.72	18.98
9	Raw egg white	12.0	2.05	0.25	2.15	0.26
10	Cognac or dessert wine	—	1.44	—	1.51	—
11	Sign up	—	1.13	—	1.19	—
12	Essence of rum	—	0.058	—	0.060	—
13	Citric acid (E330)	98.0	0.020	0.020	0.021	0.021
14	Vanilla powder	99.85	0.020	0.020	0.021	0.021
	Total		954.56	460.29	1001.14	482.75
	Total phase loss 3.6%			16.64
	Other losses 4.7%					22.46
	General losses 8.1%					39.10
	Output	51.7	857.40	443.65	857.40	443.65

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Consolidated recipe Lel cake [Yegoryevsk]

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