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

Consolidated recipe Maya cake [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 142.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	205.00	153.75	29.25	21.94
3	No. 095 Blotting syrup	50.0	150.00	75.00	21.40	10.70
4	№087 Protein cream (custard)	70.0	100.00	70.00	14.27	9.99
5	Chocolate	99.4	25.00	24.85	3.57	3.55
6	Sign up
	Total	27.7 72.3	1000.00	723.00	142.70	103.17
	Output	27.7 72.3	1000.00	723.00		103.17

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 71.35 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	226.27	190.07	16.14	13.56
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	7.86	5.82
4	Raw egg white	12.0	64.25	7.71	4.58	0.55
5	Citric acid (E330)	98.0	3.80	3.72	0.27	0.27
6	Sign up
	Total	24.2 75.8	1017.72	771.57	72.61	55.05
	Losses 1.5%			11.57		0.83
	Output	24.0 76.0	1000.00	760.00	71.35	54.23
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.54	0.41
	Baking/boiling 0.24%		2.47		0.18
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.54	0.41

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 43.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	12.75	9.95
3	Water	—	146.34	—	6.38	—
4	Water (for soaking agar-agar)	—	40.80	—	1.78	—
5	Agar (E406)	85.0	8.16	6.94	0.36	0.30
	Total	23.6 76.4	1073.30	819.67	46.77	35.72
	Losses 2.4%			19.67		0.86
	Output	20.0 80.0	1000.00	800.00	43.57	34.86
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.56	0.43
	Baking/boiling 4.54%		48.12		2.10
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.54	0.43

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	10.15	10.14
3	Flour, premium	85.5	281.16	240.39	8.22	7.03
4	Potato starch	80.0	69.42	55.54	2.03	1.62
5	Essence	—	3.47	—	0.10	—
	Total	37.6 62.4	1279.69	798.72	37.44	23.37
	Losses 6.1%			48.72		1.43
	Output	25.0 75.0	1000.00	750.00	29.25	21.94
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.14	0.71
	Baking/boiling 16.78%		208.18		6.09
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.95	0.71

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 21.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	10.98	10.97
3	Cognac or dessert wine	—	47.95	—	1.03	—
4	Essence of rum	—	1.92	—	0.041	—
	Total	54.6 45.4	1127.32	512.30	24.13	10.97
	Losses 2.4%			12.30		0.26
	Output	50.0 50.0	1000.00	500.00	21.40	10.70
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.29	0.13
	Baking/boiling 9.11%		101.49		2.17
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.26	0.13

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	4.64	0.56
3	Vanilla powder	99.85	24.37	24.33	0.35	0.35
4	water	—	18.29	—	0.26	—
	Total	30.0 70.0	1017.31	712.11	14.52	10.16
	Losses 1.7%			12.11		0.17
	Output	30.0 70.0	1000.00	700.00	14.27	9.99
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.12	0.086
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.12	0.086

Consolidated recipe, k=1.03844
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 142.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	55.91	55.83	58.06	57.98
2	Water	—	20.50	—	21.28	—
3	Melange	27.0	16.92	4.57	17.57	4.75
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.14	13.56	16.76	14.08
5	Starch syrup	78.0	12.75	9.95	13.24	10.33
6	Sign up	12.0	9.22	1.11	9.57	1.15
7	Flour, premium	85.5	8.22	7.03	8.54	7.30
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	7.86	5.82	8.16	6.04
9	Chocolate	99.4	3.57	3.55	3.70	3.68
10	Cherry Foundation	97.0	2.85	2.77	2.96	2.87
11	Sign up	80.0	2.03	1.62	2.11	1.69
12	Cognac or dessert wine	—	1.03	—	1.07	—
13	Agar (E406)	85.0	0.36	0.30	0.37	0.31
14	Vanilla powder	99.85	0.35	0.35	0.36	0.36
15	Citric acid (E330)	98.0	0.27	0.27	0.28	0.28
16	Sign up	—	0.18	—	0.19	—
17	Essence	—	0.10	—	0.11	—
18	Essence of rum	—	0.041	—	0.043	—
	Total		158.31	106.72	164.40	110.82
	Total phase loss 3.3%			3.54
	Other losses 3.7%					4.10
	General losses 6.9%					7.65
	Output	72.3	142.70	103.17	142.70	103.17

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Consolidated recipe Maya cake [Yakhroma]

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