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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Wish you happiness [Shatura] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Wish you happiness [Shatura]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 582.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	187.00	145.86	108.85	84.91
3	No. 001 Biscuit (main)	75.0	130.00	97.50	75.67	56.75
4	No. 024b Air	96.5	30.00	28.95	17.46	16.85
5	№062 Cream "New" chocolate	78.8	30.00	23.64	17.46	13.76
6	Sign up
7	Chocolate	99.4	8.00	7.95	4.66	4.63
	Total	22.9 77.1	1000.00	771.30	582.10	448.97
	Output	22.9 77.1	1000.00	771.30		448.97

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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 349.26 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	79.03	66.38
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	38.47	28.47
4	Raw egg white	12.0	64.25	7.71	22.44	2.69
5	Citric acid (E330)	98.0	3.80	3.72	1.33	1.30
6	Sign up
	Total	24.2 75.8	1017.72	771.57	355.45	269.48
	Losses 1.5%			11.57		4.04
	Output	24.0 76.0	1000.00	760.00	349.26	265.44
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	2.67	2.02
	Baking/boiling 0.24%		2.47		0.86
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	2.66	2.02

№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 108.85 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	50.01	42.01
3	Vanilla powder	99.85	4.07	4.06	0.44	0.44
4	Cognac	—	0.86	—	0.094	—
5	Wine	—	0.86	—	0.094	—
	Total	22.1 77.9	1022.42	796.74	111.29	86.73
	Losses 2.1%			16.74		1.82
	Output	22.0 78.0	1000.00	780.00	108.85	84.91
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.17	0.91
	Baking/boiling 0.09%		0.94		0.10
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.17	0.91

№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 17.46 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	7.41	6.23
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.84	0.80
4	Vanilla powder	99.85	3.76	3.75	0.066	0.066
5	Cognac	—	1.94	—	0.034	—
	Total	21.4 78.6	1024.68	804.92	17.89	14.06
	Losses 2.1%			16.92		0.30
	Output	21.2 78.8	1000.00	788.00	17.46	13.76
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.19	0.15
	Baking/boiling 0.31%		3.18		0.056
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.19	0.15

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 213.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	62.42	48.69
3	Water	—	146.34	—	31.21	—
4	Water (for soaking agar-agar)	—	40.80	—	8.70	—
5	Agar (E406)	85.0	8.16	6.94	1.74	1.48
	Total	23.6 76.4	1073.30	819.67	228.93	174.83
	Losses 2.4%			19.67		4.20
	Output	20.0 80.0	1000.00	800.00	213.30	170.64
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.75	2.10
	Baking/boiling 4.54%		48.12		10.26
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.62	2.10

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 75.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	26.27	26.23
3	Flour, premium	85.5	281.16	240.39	21.28	18.19
4	Potato starch	80.0	69.42	55.54	5.25	4.20
5	Essence	—	3.47	—	0.26	—
	Total	37.6 62.4	1279.69	798.72	96.84	60.44
	Losses 6.1%			48.72		3.69
	Output	25.0 75.0	1000.00	750.00	75.67	56.75
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.95	1.84
	Baking/boiling 16.78%		208.18		15.75
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.46	1.84

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 70.19 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	23.90	2.87
	Total	28.6 71.4	1053.30	752.58	73.93	52.82
	Losses 3.0%			22.58		1.58
	Output	27.0 73.0	1000.00	730.00	70.19	51.24
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.11	0.79
	Baking/boiling 2.12%		22.03		1.55
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.09	0.79

No. 024b Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	483.00	57.96	8.43	1.01
3	Citric acid (E330)	98.0	4.84	4.74	0.085	0.083
4	Vanilla powder	99.85	4.83	4.82	0.084	0.084
	Total	29.2 70.8	1458.69	1032.10	25.47	18.02
	Losses 6.5%			67.10		1.17
	Output	3.5 96.5	1000.00	965.00	17.46	16.85
	Losses before baking/boiling, shrinkage 3.25051%	70.8	47.41	33.55	0.83	0.59
	Baking/boiling 26.68%		376.51		6.57
	Losses after baking/boiling, shrinkage 3.25051%	96.5	34.77	33.55	0.61	0.59

No. 022 Custard basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	3.98	3.40
3	water	—	260.93	—	2.28	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	1.99	1.67
5	Salt	96.5	5.70	5.50	0.050	0.048
	Total	54.0 46.0	1735.46	798.31	15.15	6.97
	Losses 4.8%			38.31		0.33
	Output	24.0 76.0	1000.00	760.00	8.73	6.64
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	0.36	0.17
	Baking/boiling 39.47%		668.61		5.84
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	0.22	0.17

Consolidated recipe, k=1.035742
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 582.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	218.02	217.69	225.81	225.47
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	138.44	116.29	143.39	120.45
3	Starch syrup	78.0	62.42	48.69	64.65	50.43
4	Melange	27.0	50.64	13.67	52.45	14.16
5	water	—	42.19	—	43.70	—
6	Sign up	74.0	38.47	28.47	39.84	29.48
7	Raw egg white	12.0	30.87	3.70	31.98	3.84
8	Flour, premium	85.5	25.25	21.59	26.16	22.36
9	Fresh whole milk the weight ratio of fat 3.2%	12.0	23.90	2.87	24.75	2.97
10	Potato starch	80.0	5.25	4.20	5.44	4.35
11	Sign up	99.4	4.66	4.63	4.82	4.79
12	Agar (E406)	85.0	1.74	1.48	1.80	1.53
13	Citric acid (E330)	98.0	1.41	1.38	1.46	1.43
14	Citrus essence	—	0.89	—	0.92	—
15	Cocoa powder [Skurikhin]	95.0	0.84	0.80	0.87	0.83
16	Sign up	99.85	0.59	0.59	0.61	0.61
17	Essence	—	0.26	—	0.27	—
18	Cognac	—	0.13	—	0.13	—
19	Wine	—	0.094	—	0.10	—
20	Salt	96.5	0.050	0.048	0.052	0.050
	Total		646.13	466.11	669.23	482.77
	Total phase loss 3.7%			17.13
	Other losses 3.5%					16.66
	General losses 7.0%					33.79
	Output	77.1	582.10	448.97	582.10	448.97

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; whole condensed milk with sugar the weight ratio of fat 8.5%	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 Wish you happiness [Shatura]

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