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

Consolidated recipe: Napoleon cake [Voskresensk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 363.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Creamy custard73.0 490.00 357.70 177.92 129.88 
Total17.1 82.9 1000.00 829.45 363.10 301.17 
Output17.1 82.9 1000.00 829.45 301.17 
List of recipes
No. 021 Puff basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 185.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 81.22 68.22 
3Melange27.0 33.34 9.00 6.17 1.67 
4Salt96.5 5.26 5.08 0.97 0.94 
5Citric acid (E330)98.0 0.87 0.85 0.16 0.16 
Total16.7 83.3 1135.91 945.81 210.35 175.15 
Losses 2.2%20.81 3.85 
Output7.5 92.5 1000.00 925.00 185.18 171.29 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 2.31 1.93 
Baking/boiling 9.98%112.17 20.77 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 2.08 1.93 
Creamy custard Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 177.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 327.23 274.87 58.22 48.90 
3Granulated sugar99.85238.22 237.86 42.38 42.32 
4Fresh whole milk the weight ratio of fat 3.2%12.0 165.58 19.87 29.46 3.54 
5Powdered sugar99.8572.61 72.50 12.92 12.90 
6Sign up
7Vanillin—  0.52 —   0.093—   
8Sorbic acid (E200)—  0.21 —   0.037—   
Total38.9 61.1 1218.63 744.90 216.82 132.53 
Losses 2.0%14.90 2.65 
Output27.0 73.0 1000.00 730.00 177.92 129.88 
Losses before baking/boiling, shrinkage 1.0%61.1 12.19 7.45 2.17 1.33 
Baking/boiling 16.27%196.24 34.92 
Losses after baking/boiling, shrinkage 1.0%73.0 10.20 7.45 1.82 1.33 
Consolidated recipe, k=1.030381
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 363.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 139.44 117.13 143.67 120.68 
2Flour, premium85.5 130.32 111.43 134.28 114.81 
3Melange27.0 71.38 19.27 73.55 19.86 
4Granulated sugar99.8542.38 42.32 43.67 43.61 
5Fresh whole milk the weight ratio of fat 3.2%12.0 29.46 3.54 30.36 3.64 
6Sign up99.8512.92 12.90 13.31 13.29 
7Salt96.5 0.97 0.94 1.00 0.97 
8Citric acid (E330)98.0 0.16 0.16 0.17 0.16 
9Vanillin—  0.093—   0.10 —   
10Sorbic acid (E200)—  0.037—   0.038—   
Total427.17 307.68 440.14 317.02 
Total phase loss 2.1%6.50 
Other losses 2.9%9.35 
General losses 5.0%15.85 
Output82.9 363.10 301.17 363.10 301.17 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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