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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 299.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Creamy custard	73.0	490.00	357.70	146.61	107.02
	Total	17.1 82.9	1000.00	829.45	299.20	248.17
	Output	17.1 82.9	1000.00	829.45		248.17

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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 152.59 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	438.58	368.41	66.92	56.22
3	Melange	27.0	33.34	9.00	5.09	1.37
4	Salt	96.5	5.26	5.08	0.80	0.77
5	Citric acid (E330)	98.0	0.87	0.85	0.13	0.13
	Total	16.7 83.3	1135.91	945.81	173.33	144.32
	Losses 2.2%			20.81		3.18
	Output	7.5 92.5	1000.00	925.00	152.59	141.15
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	1.91	1.59
	Baking/boiling 9.98%		112.17		17.12
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	1.72	1.59

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 146.61 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	327.23	274.87	47.97	40.30
3	Granulated sugar	99.85	238.22	237.86	34.93	34.87
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	165.58	19.87	24.28	2.91
5	Powdered sugar	99.85	72.61	72.50	10.64	10.63
6	Sign up
7	Vanillin	—	0.52	—	0.077	—
8	Sorbic acid (E200)	—	0.21	—	0.031	—
	Total	38.9 61.1	1218.63	744.90	178.66	109.21
	Losses 2.0%			14.90		2.18
	Output	27.0 73.0	1000.00	730.00	146.61	107.02
	Losses before baking/boiling, shrinkage 1.0%	61.1	12.19	7.45	1.79	1.09
	Baking/boiling 16.27%		196.24		28.77
	Losses after baking/boiling, shrinkage 1.0%	73.0	10.20	7.45	1.50	1.09

Consolidated recipe, k=1.030381
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 299.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	114.90	96.51	118.39	99.45
2	Flour, premium	85.5	107.39	91.82	110.65	94.61
3	Melange	27.0	58.82	15.88	60.61	16.36
4	Granulated sugar	99.85	34.93	34.87	35.99	35.93
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	24.28	2.91	25.01	3.00
6	Sign up	99.85	10.64	10.63	10.97	10.95
7	Salt	96.5	0.80	0.77	0.83	0.80
8	Citric acid (E330)	98.0	0.13	0.13	0.14	0.13
9	Vanillin	—	0.077	—	0.079	—
10	Sorbic acid (E200)	—	0.031	—	0.032	—
	Total		351.99	253.53	362.69	261.23
	Total phase loss 2.1%			5.36
	Other losses 2.9%					7.70
	General losses 5.0%					13.06
	Output	82.9	299.20	248.17	299.20	248.17

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Consolidated recipe Napoleon cake [Voskresensk]

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