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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 921.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	222.00	173.16	204.55	159.55
3	№062 Cream "New" chocolate	78.8	190.00	149.72	175.07	137.95
4	No. 095 Blotting syrup	50.0	90.00	45.00	82.93	41.46
5	# 099 Lipstick	88.0	4.00	3.52	3.69	3.24
6	Sign up
	Total	24.3 75.7	1000.00	757.46	921.40	697.92
	Output	24.3 75.7	1000.00	757.46		697.92

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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 204.55 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	93.98	78.95
3	Vanilla powder	99.85	4.07	4.06	0.83	0.83
4	Cognac	—	0.86	—	0.18	—
5	Wine	—	0.86	—	0.18	—
	Total	22.1 77.9	1022.42	796.74	209.14	162.97
	Losses 2.1%			16.74		3.43
	Output	22.0 78.0	1000.00	780.00	204.55	159.55
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.20	1.71
	Baking/boiling 0.09%		0.94		0.19
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.20	1.71

№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 175.07 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	74.32	62.43
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	8.44	8.02
4	Vanilla powder	99.85	3.76	3.75	0.66	0.66
5	Cognac	—	1.94	—	0.34	—
	Total	21.4 78.6	1024.68	804.92	179.39	140.91
	Losses 2.1%			16.92		2.96
	Output	21.2 78.8	1000.00	788.00	175.07	137.95
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	1.89	1.48
	Baking/boiling 0.31%		3.18		0.56
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	1.88	1.48

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 451.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	376.14	321.60	169.82	145.20
3	Granulated sugar	99.85	376.14	375.58	169.82	169.57
4	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	25.38	13.20	11.46	5.96
5	Ammonium carbonic (E503(i))	—	2.89	—	1.30	—
6	Sign up
	Total	32.4 67.6	1229.03	830.68	554.89	375.04
	Losses 6.1%			50.68		22.88
	Output	22.0 78.0	1000.00	780.00	451.49	352.16
	Losses before baking/boiling, shrinkage 3.05065%	67.6	37.49	25.34	16.93	11.44
	Baking/boiling 13.35%		159.05		71.81
	Losses after baking/boiling, shrinkage 3.05065%	78.0	32.49	25.34	14.67	11.44

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 209.6 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	71.37	8.56
	Total	28.6 71.4	1053.30	752.58	220.77	157.74
	Losses 3.0%			22.58		4.73
	Output	27.0 73.0	1000.00	730.00	209.60	153.00
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	3.31	2.37
	Baking/boiling 2.12%		22.03		4.62
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	3.24	2.37

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 82.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	42.55	42.48
3	Cognac or dessert wine	—	47.95	—	3.98	—
4	Essence of rum	—	1.92	—	0.16	—
	Total	54.6 45.4	1127.32	512.30	93.48	42.48
	Losses 2.4%			12.30		1.02
	Output	50.0 50.0	1000.00	500.00	82.93	41.46
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.12	0.51
	Baking/boiling 9.11%		101.49		8.42
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.02	0.51

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	0.98	—
3	Starch syrup	78.0	119.29	93.05	0.44	0.34
4	Essence	—	2.76	—	0.010	—
	Total	25.0 75.0	1182.37	887.09	4.36	3.27
	Losses 0.8%			7.09		0.026
	Output	12.0 88.0	1000.00	880.00	3.69	3.24
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.017	0.013
	Baking/boiling 14.74%		173.61		0.64
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.015	0.013

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 3.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	1.33	0.16
3	Vanilla powder	99.85	7.21	7.20	0.027	0.027
	Total	24.0 76.0	1329.19	1010.46	4.90	3.72
	Losses 4.5%			45.46		0.17
	Output	3.5 96.5	1000.00	965.00	3.69	3.56
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.11	0.084
	Baking/boiling 21.22%		275.73		1.02
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.087	0.084

Consolidated recipe, k=1.02252
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 921.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	368.24	367.69	376.53	375.97
2	Melange	27.0	201.18	54.32	205.71	55.54
3	Flour, premium	85.5	169.82	145.20	173.65	148.47
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	168.30	141.38	172.09	144.56
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	71.37	8.56	72.98	8.76
6	Sign up	—	47.78	—	48.85	—
7	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	11.46	5.96	11.72	6.09
8	Cocoa powder [Skurikhin]	95.0	8.44	8.02	8.63	8.20
9	Cognac or dessert wine	—	3.98	—	4.07	—
10	Vanilla powder	99.85	1.52	1.52	1.55	1.55
11	Sign up	12.0	1.33	0.16	1.36	0.16
12	Essence	—	1.31	—	1.34	—
13	Ammonium carbonic (E503(i))	—	1.30	—	1.33	—
14	Cognac	—	0.52	—	0.53	—
15	Starch syrup	78.0	0.44	0.34	0.45	0.35
16	Sign up	—	0.18	—	0.18	—
17	Essence of rum	—	0.16	—	0.16	—
	Total		1057.33	733.14	1081.14	749.65
	Total phase loss 4.8%			35.22
	Other losses 2.2%					16.51
	General losses 6.9%					51.73
	Output	75.7	921.40	697.92	921.40	697.92

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Consolidated recipe Cake Awakening [Voskresensk]

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