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

Consolidated recipe: Cake Exotic [Podolsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 245.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 053 Creamy fruit cream	76.2	285.00	217.17	70.05	53.38
3	Fruit	70.0	200.00	140.00	49.16	34.41
4	№061 Cream "New"	78.0	50.00	39.00	12.29	9.59
5	No. 024a Semi-finished product crumb "Air" No. 24	96.5	10.00	9.65	2.46	2.37
6	Sign up
	Total	16.2 83.8	1000.00	838.07	245.80	206.00
	Output	16.2 83.8	1000.00	838.07		206.00

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No. 053 Creamy fruit cream on 61m cream with J. candy var.
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 70.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam, confiture, preserves	72.0	301.22	216.88	21.10	15.19
	Total	23.8 76.2	1004.03	765.07	70.34	53.60
	Losses 0.4%			3.07		0.22
	Output	23.8 76.2	1000.00	762.00	70.05	53.38
	Losses before baking/boiling, shrinkage 0.20069%	76.2	2.02	1.54	0.14	0.11
	Losses after baking/boiling, shrinkage 0.20069%	76.2	2.02	1.54	0.14	0.11

№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 61.52 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	28.27	23.74
3	Vanilla powder	99.85	4.07	4.06	0.25	0.25
4	Cognac	—	0.86	—	0.053	—
5	Wine	—	0.86	—	0.053	—
	Total	22.1 77.9	1022.42	796.74	62.90	49.02
	Losses 2.1%			16.74		1.03
	Output	22.0 78.0	1000.00	780.00	61.52	47.99
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.66	0.52
	Baking/boiling 0.09%		0.94		0.058
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.66	0.52

Butter-whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 110.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	35.17	35.11
3	Margarine	84.0	317.92	267.05	35.17	29.54
4	Melange	27.0	224.18	60.53	24.80	6.70
	Total	21.6 78.4	1280.02	1004.12	141.58	111.07
	Losses 5.4%			54.12		5.99
	Output	5.0 95.0	1000.00	950.00	110.61	105.08
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	3.82	2.99
	Baking/boiling 17.43%		217.04		24.01
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	3.15	2.99

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 34.28 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	11.67	1.40
	Total	28.6 71.4	1053.30	752.58	36.11	25.80
	Losses 3.0%			22.58		0.77
	Output	27.0 73.0	1000.00	730.00	34.28	25.02
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.54	0.39
	Baking/boiling 2.12%		22.03		0.76
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.53	0.39

No. 024a Semi-finished product crumb "Air" No. 24 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	477.90	57.35	1.17	0.14
3	Citric acid (E330)	98.0	4.78	4.68	0.012	0.012
4	Vanilla powder	99.85	4.78	4.77	0.012	0.012
	Total	29.2 70.8	1443.25	1021.16	3.55	2.51
	Losses 5.5%			56.16		0.14
	Output	3.5 96.5	1000.00	965.00	2.46	2.37
	Losses before baking/boiling, shrinkage 2.74989%	70.8	39.69	28.08	0.10	0.069
	Baking/boiling 26.68%		374.46		0.92
	Losses after baking/boiling, shrinkage 2.74989%	96.5	29.10	28.08	0.072	0.069

Consolidated recipe, k=1.023371
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 245.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	61.95	61.86	63.40	63.30
2	Fruit	70.0	49.16	34.41	50.31	35.22
3	Flour, premium	85.5	46.46	39.72	47.54	40.65
4	Margarine	84.0	35.17	29.54	35.99	30.23
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	28.27	23.74	28.93	24.30
6	Sign up	27.0	24.80	6.70	25.38	6.85
7	Jam, confiture, preserves	72.0	21.10	15.19	21.59	15.55
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	11.67	1.40	11.95	1.43
9	Sprinkles confectionery sprinkles	95.0	1.23	1.17	1.26	1.19
10	Raw egg white	12.0	1.17	0.14	1.20	0.14
11	Sign up	99.85	0.26	0.26	0.27	0.27
12	Cognac	—	0.053	—	0.054	—
13	Wine	—	0.053	—	0.054	—
14	Citric acid (E330)	98.0	0.012	0.012	0.012	0.012
	Total		281.35	214.14	287.93	219.15
	Total phase loss 3.8%			8.14
	Other losses 2.3%					5.00
	General losses 6.0%					13.15
	Output	83.8	245.80	206.00	245.80	206.00

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 Exotic [Podolsk]

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