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

Consolidated recipe Magdalene cake [Zvenigorod]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 695.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Prague cream	72.5	300.00	217.50	208.59	151.23
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	230.00	170.20	159.92	118.34
4	№061 Cream "New"	78.0	75.00	58.50	52.15	40.68
5	No. 023 Air	96.5	15.00	14.48	10.43	10.06
6	Sign up
	Total	25.1 74.9	1000.00	749.48	695.30	521.11
	Output	25.1 74.9	1000.00	749.48		521.11

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№061 Cream "New" with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 52.15 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	459.46	385.95	23.96	20.13
3	Vanilla powder	99.85	4.07	4.06	0.21	0.21
4	Cognac	—	0.86	—	0.045	—
5	Wine	—	0.86	—	0.045	—
	Total	22.1 77.9	1022.42	796.74	53.32	41.55
	Losses 2.1%			16.74		0.87
	Output	22.0 78.0	1000.00	780.00	52.15	40.68
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.56	0.44
	Baking/boiling 0.09%		0.94		0.049
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.56	0.44

Sponge cake with butter and cocoa recipe for cakes "Prague", "Aurora", "Hvilya"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 257.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	301.08	300.63	77.46	77.34
3	Flour, premium	85.5	249.42	213.25	64.17	54.86
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	85.99	72.23	22.12	18.58
5	Cocoa powder [Skurikhin]	95.0	51.64	49.06	13.28	12.62
	Total	39.3 60.7	1333.35	809.38	343.02	208.22
	Losses 6.1%			49.38		12.70
	Output	24.0 76.0	1000.00	760.00	257.26	195.52
	Losses before baking/boiling, shrinkage 3.05057%	60.7	40.67	24.69	10.46	6.35
	Baking/boiling 20.13%		260.19		66.94
	Losses after baking/boiling, shrinkage 3.05057%	76.0	32.49	24.69	8.36	6.35

Prague cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 208.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	324.31	239.99	67.65	50.06
3	Raw egg yolk	46.0	55.88	25.70	11.66	5.36
4	Water	—	55.88	—	11.66	—
5	Cocoa powder [Skurikhin]	95.0	25.18	23.92	5.25	4.99
6	Sign up
	Total	25.8 74.2	998.37	740.55	208.25	154.47
	Losses 2.1%			15.55		3.24
	Output	27.5 72.5	1000.00	725.00	208.59	151.23
	Losses before baking/boiling, shrinkage 1.05005%	74.2	10.48	7.78	2.19	1.62
	Baking/boiling -2.31%		-22.84		-4.76
	Losses after baking/boiling, shrinkage 1.05005%	72.5	10.73	7.78	2.24	1.62

No. 063 Milk-sugar syrup on condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	7.07	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	3.72	2.76
	Total	27.0 73.0	1027.74	750.25	29.86	21.80
	Losses 2.7%			20.25		0.59
	Output	27.0 73.0	1000.00	730.00	29.06	21.21
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.40	0.29
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.40	0.29

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	3.76	0.45
3	Vanilla powder	99.85	7.21	7.20	0.075	0.075
	Total	24.0 76.0	1329.19	1010.46	13.86	10.54
	Losses 4.5%			45.46		0.47
	Output	3.5 96.5	1000.00	965.00	10.43	10.06
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.31	0.24
	Baking/boiling 21.22%		275.73		2.88
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.25	0.24

Sponge cake crumb Prague (21) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	304.32	303.86	2.12	2.11
3	Flour, premium	85.5	252.10	215.55	1.75	1.50
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	86.92	73.01	0.60	0.51
5	Cocoa powder [Skurikhin]	95.0	52.19	49.58	0.36	0.34
	Total	39.3 60.7	1347.69	818.09	9.37	5.69
	Losses 7.1%			58.09		0.40
	Output	24.0 76.0	1000.00	760.00	6.95	5.28
	Losses before baking/boiling, shrinkage 3.55009%	60.7	47.84	29.04	0.33	0.20
	Baking/boiling 20.13%		261.63		1.82
	Losses after baking/boiling, shrinkage 3.55009%	76.0	38.21	29.04	0.27	0.20

Consolidated recipe, k=1.037697
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 695.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	231.29	171.16	240.01	177.61
2	Melange	27.0	170.52	46.04	176.95	47.78
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	158.66	133.28	164.64	138.30
4	Granulated sugar	99.85	108.67	108.51	112.77	112.60
5	Flour, premium	85.5	65.92	56.36	68.40	58.49
6	Sign up	95.0	18.90	17.96	19.61	18.63
7	Water	—	18.72	—	19.43	—
8	Raw egg yolk	46.0	11.66	5.36	12.10	5.56
9	Raw egg white	12.0	3.76	0.45	3.90	0.47
10	Vanilla powder	99.85	0.29	0.29	0.30	0.30
11	Sign up	—	0.060	—	0.063	—
12	Cognac	—	0.045	—	0.047	—
13	Wine	—	0.045	—	0.047	—
	Total		788.54	539.40	818.27	559.73
	Total phase loss 3.4%			18.29
	Other losses 3.6%					20.33
	General losses 6.9%					38.62
	Output	74.9	695.30	521.11	695.30	521.11

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Consolidated recipe Magdalene cake [Zvenigorod]

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