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All groups → All products → Cakes → Mosoblkhleb cakes → Mishutka cake [Yegoryevsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Mishutka 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 839.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 007 Sponge cake with cocoa powder	76.0	340.00	258.40	285.46	216.95
3	No. 095 Blotting syrup	50.0	180.00	90.00	151.13	75.56
4	No. 107 Chocolate grits	89.3	80.00	71.44	67.17	59.98
	Total	28.4 71.6	1000.00	715.84	839.60	601.02
	Output	28.4 71.6	1000.00	715.84		601.02

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No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 67.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	13.05	12.40
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	2.75	2.31
4	Vanilla powder	99.85	5.19	5.18	0.35	0.35
	Total	10.8 89.2	1015.94	906.61	68.24	60.90
	Losses 1.5%			13.61		0.91
	Output	10.7 89.3	1000.00	893.00	67.17	59.98
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.51	0.46
	Baking/boiling 0.07%		0.69		0.047
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.51	0.46

No. 007 Sponge cake with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 285.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	98.21	98.06
3	Flour, premium	85.5	278.65	238.25	79.54	68.01
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	16.37	15.55
5	Potato starch	80.0	22.93	18.34	6.55	5.24
	Total	36.6 63.4	1276.30	809.37	364.34	231.05
	Losses 6.1%			49.37		14.09
	Output	24.0 76.0	1000.00	760.00	285.46	216.95
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	11.11	7.05
	Baking/boiling 16.56%		204.89		58.49
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	9.27	7.05

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 151.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	77.54	77.42
3	Cognac or dessert wine	—	47.95	—	7.25	—
4	Essence of rum	—	1.92	—	0.29	—
	Total	54.6 45.4	1127.32	512.30	170.37	77.42
	Losses 2.4%			12.30		1.86
	Output	50.0 50.0	1000.00	500.00	151.13	75.56
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.05	0.93
	Baking/boiling 9.11%		101.49		15.34
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.86	0.93

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 52.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	13.81	—
3	Starch syrup	78.0	119.29	93.05	6.21	4.85
4	Essence	—	2.76	—	0.14	—
	Total	25.0 75.0	1182.37	887.09	61.59	46.21
	Losses 0.8%			7.09		0.37
	Output	12.0 88.0	1000.00	880.00	52.09	45.84
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.25	0.18
	Baking/boiling 14.74%		173.61		9.04
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.21	0.18

Consolidated recipe, k=1.044167
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 839.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	335.84	248.52	350.67	259.50
2	Granulated sugar	99.85	217.17	216.84	226.76	226.42
3	Melange	27.0	163.67	44.19	170.90	46.14
4	Water	—	99.10	—	103.48	—
5	Flour, premium	85.5	79.54	68.01	83.06	71.01
6	Sign up	95.0	29.42	27.95	30.72	29.19
7	Cognac or dessert wine	—	7.25	—	7.57	—
8	Potato starch	80.0	6.55	5.24	6.83	5.47
9	Starch syrup	78.0	6.21	4.85	6.49	5.06
10	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.75	2.31	2.87	2.41
11	Sign up	99.85	0.35	0.35	0.36	0.36
12	Essence of rum	—	0.29	—	0.30	—
13	Essence	—	0.14	—	0.15	—
	Total		948.29	618.26	990.17	645.56
	Total phase loss 2.8%			17.24
	Other losses 4.2%					27.31
	General losses 6.9%					44.54
	Output	71.6	839.60	601.02	839.60	601.02

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	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; boiled whole milk condensed with sugar mass fraction 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: Mishutka cake [Yegoryevsk]

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