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

Consolidated recipe: Cake Awakening [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 367 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	222.00	173.16	81.47	63.55
3	№062 Cream "New" chocolate	78.8	190.00	149.72	69.73	54.95
4	No. 095 Blotting syrup	50.0	90.00	45.00	33.03	16.52
5	# 099 Lipstick	88.0	4.00	3.52	1.47	1.29
6	Sign up
	Total	24.3 75.7	1000.00	757.46	367.00	277.99
	Output	24.3 75.7	1000.00	757.46		277.99

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№061 Cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 81.47 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	37.43	31.44
3	Vanilla powder	99.85	4.07	4.06	0.33	0.33
4	Cognac	—	0.86	—	0.070	—
5	Wine	—	0.86	—	0.070	—
	Total	22.1 77.9	1022.42	796.74	83.30	64.91
	Losses 2.1%			16.74		1.36
	Output	22.0 78.0	1000.00	780.00	81.47	63.55
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.88	0.68
	Baking/boiling 0.09%		0.94		0.077
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.87	0.68

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 69.73 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	424.53	356.61	29.60	24.87
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	3.36	3.19
4	Vanilla powder	99.85	3.76	3.75	0.26	0.26
5	Cognac	—	1.94	—	0.14	—
	Total	21.4 78.6	1024.68	804.92	71.45	56.13
	Losses 2.1%			16.92		1.18
	Output	21.2 78.8	1000.00	788.00	69.73	54.95
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.75	0.59
	Baking/boiling 0.31%		3.18		0.22
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.75	0.59

Sponge cake with surfactant basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 179.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	376.14	321.60	67.64	57.83
3	Granulated sugar	99.85	376.14	375.58	67.64	67.54
4	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	25.38	13.20	4.56	2.37
5	Ammonium carbonic (E503(i))	—	2.89	—	0.52	—
6	Sign up
	Total	32.4 67.6	1229.03	830.68	221.02	149.38
	Losses 6.1%			50.68		9.11
	Output	22.0 78.0	1000.00	780.00	179.83	140.27
	Losses before baking/boiling, shrinkage 3.05065%	67.6	37.49	25.34	6.74	4.56
	Baking/boiling 13.35%		159.05		28.60
	Losses after baking/boiling, shrinkage 3.05065%	78.0	32.49	25.34	5.84	4.56

No. 063 Milk-sugar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 83.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	28.43	3.41
	Total	28.6 71.4	1053.30	752.58	87.93	62.83
	Losses 3.0%			22.58		1.89
	Output	27.0 73.0	1000.00	730.00	83.48	60.94
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.32	0.94
	Baking/boiling 2.12%		22.03		1.84
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.29	0.94

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 33.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	16.95	16.92
3	Cognac or dessert wine	—	47.95	—	1.58	—
4	Essence of rum	—	1.92	—	0.063	—
	Total	54.6 45.4	1127.32	512.30	37.24	16.92
	Losses 2.4%			12.30		0.41
	Output	50.0 50.0	1000.00	500.00	33.03	16.52
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.45	0.20
	Baking/boiling 9.11%		101.49		3.35
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.41	0.20

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	0.39	—
3	Starch syrup	78.0	119.29	93.05	0.18	0.14
4	Essence	—	2.76	—	0.004	—
	Total	25.0 75.0	1182.37	887.09	1.74	1.30
	Losses 0.8%			7.09		0.010
	Output	12.0 88.0	1000.00	880.00	1.47	1.29
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.007	0.005
	Baking/boiling 14.74%		173.61		0.25
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.006	0.005

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 1.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	0.53	0.064
3	Vanilla powder	99.85	7.21	7.20	0.011	0.011
	Total	24.0 76.0	1329.19	1010.46	1.95	1.48
	Losses 4.5%			45.46		0.067
	Output	3.5 96.5	1000.00	965.00	1.47	1.42
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.044	0.033
	Baking/boiling 21.22%		275.73		0.40
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.035	0.033

Consolidated recipe, k=1.02252
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 367 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	146.67	146.45	149.98	149.75
2	Melange	27.0	80.13	21.64	81.93	22.12
3	Flour, premium	85.5	67.64	57.83	69.16	59.14
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	67.04	56.31	68.55	57.58
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	28.43	3.41	29.07	3.49
6	Sign up	—	19.03	—	19.46	—
7	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	4.56	2.37	4.67	2.43
8	Cocoa powder [Skurikhin]	95.0	3.36	3.19	3.44	3.27
9	Cognac or dessert wine	—	1.58	—	1.62	—
10	Vanilla powder	99.85	0.60	0.60	0.62	0.62
11	Sign up	12.0	0.53	0.064	0.54	0.065
12	Essence	—	0.52	—	0.54	—
13	Ammonium carbonic (E503(i))	—	0.52	—	0.53	—
14	Cognac	—	0.21	—	0.21	—
15	Starch syrup	78.0	0.18	0.14	0.18	0.14
16	Sign up	—	0.070	—	0.072	—
17	Essence of rum	—	0.063	—	0.065	—
	Total		421.14	292.01	430.62	298.59
	Total phase loss 4.8%			14.03
	Other losses 2.2%					6.58
	General losses 6.9%					20.60
	Output	75.7	367.00	277.99	367.00	277.99

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; raw egg white	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	fresh whole milk the weight ratio of fat 3.2%; butter	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: Cake Awakening [Voskresensk]

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