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

Consolidated recipe: Cake Presentation [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№015 Biscuit "Stephanie"	94.0	340.00	319.60	20.60	19.37
3	№061 Cream "New"	78.0	50.00	39.00	3.03	2.36
4	№062 Cream "New" chocolate	78.8	50.00	39.40	3.03	2.39
	Total	16.0 84.0	1000.00	840.40	60.60	50.93
	Output	16.0 84.0	1000.00	840.40		50.93

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No. 106 Chocolate soufflé basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 33.94 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	217.34	182.57	7.38	6.20
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	105.80	78.29	3.59	2.66
4	Cocoa powder [Skurikhin]	95.0	64.07	60.87	2.17	2.07
5	Raw egg white	12.0	61.67	7.40	2.09	0.25
6	Sign up
7	Citrus essence	—	2.45	—	0.083	—
	Total	23.0 77.0	1041.63	802.02	35.35	27.22
	Losses 1.5%			12.02		0.41
	Output	21.0 79.0	1000.00	790.00	33.94	26.81
	Losses before baking/boiling, shrinkage 0.74945%	77.0	7.81	6.01	0.26	0.20
	Baking/boiling 2.54%		26.21		0.89
	Losses after baking/boiling, shrinkage 0.74945%	79.0	7.61	6.01	0.26	0.20

№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 3.03 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	1.39	1.17
3	Vanilla powder	99.85	4.07	4.06	0.012	0.012
4	Cognac	—	0.86	—	0.003	—
5	Wine	—	0.86	—	0.003	—
	Total	22.1 77.9	1022.42	796.74	3.10	2.41
	Losses 2.1%			16.74		0.051
	Output	22.0 78.0	1000.00	780.00	3.03	2.36
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.033	0.025
	Baking/boiling 0.09%		0.94		0.003
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.033	0.025

№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 3.03 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	1.29	1.08
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.15	0.14
4	Vanilla powder	99.85	3.76	3.75	0.011	0.011
5	Cognac	—	1.94	—	0.006	—
	Total	21.4 78.6	1024.68	804.92	3.10	2.44
	Losses 2.1%			16.92		0.051
	Output	21.2 78.8	1000.00	788.00	3.03	2.39
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.033	0.026
	Baking/boiling 0.31%		3.18		0.010
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.033	0.026

№015 Biscuit "Stephanie" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	256.23	255.85	5.28	5.27
3	Chicken eggs [chicken egg] [2]	27.0	236.12	63.75	4.87	1.31
4	Roasted kernels	97.5	231.32	225.54	4.77	4.65
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	220.21	184.98	4.54	3.81
6	Sign up
7	Ammonium carbonic (E503(i))	—	4.43	—	0.091	—
8	Salt	96.5	2.91	2.81	0.060	0.058
9	Vanillin	—	0.24	—	0.005	—
	Total	20.8 79.2	1249.34	989.46	25.74	20.39
	Losses 5.0%			49.46		1.02
	Output	6.0 94.0	1000.00	940.00	20.60	19.37
	Losses before baking/boiling, shrinkage 2.49932%	79.2	31.22	24.73	0.64	0.51
	Baking/boiling 15.75%		191.81		3.95
	Losses after baking/boiling, shrinkage 2.49932%	94.0	26.31	24.73	0.54	0.51

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 19.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	5.83	4.54
3	Water	—	146.34	—	2.91	—
4	Water (for soaking agar-agar)	—	40.80	—	0.81	—
5	Agar (E406)	85.0	8.16	6.94	0.16	0.14
	Total	23.6 76.4	1073.30	819.67	21.37	16.32
	Losses 2.4%			19.67		0.39
	Output	20.0 80.0	1000.00	800.00	19.91	15.93
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.26	0.20
	Baking/boiling 4.54%		48.12		0.96
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.24	0.20

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 3.34 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	1.14	0.14
	Total	28.6 71.4	1053.30	752.58	3.52	2.52
	Losses 3.0%			22.58		0.076
	Output	27.0 73.0	1000.00	730.00	3.34	2.44
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.053	0.038
	Baking/boiling 2.12%		22.03		0.074
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.052	0.038

Consolidated recipe, k=1.045959
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 60.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	19.32	19.29	20.20	20.17
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	14.59	12.26	15.26	12.82
3	Starch syrup	78.0	5.83	4.54	6.09	4.75
4	Flour, premium	85.5	5.74	4.90	6.00	5.13
5	Chicken eggs [chicken egg] [2]	27.0	4.87	1.31	5.09	1.37
6	Sign up	97.5	4.77	4.65	4.99	4.86
7	Water	—	3.73	—	3.90	—
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	3.59	2.66	3.76	2.78
9	Cocoa powder [Skurikhin]	95.0	2.72	2.59	2.85	2.70
10	Raw egg white	12.0	2.09	0.25	2.19	0.26
11	Sign up	12.0	1.14	0.14	1.19	0.14
12	Agar (E406)	85.0	0.16	0.14	0.17	0.14
13	Citric acid (E330)	98.0	0.12	0.12	0.13	0.13
14	Ammonium carbonic (E503(i))	—	0.091	—	0.10	—
15	Citrus essence	—	0.083	—	0.087	—
16	Sign up	96.5	0.060	0.058	0.063	0.061
17	Vanilla powder	99.85	0.024	0.024	0.025	0.025
18	Cognac	—	0.008	—	0.009	—
19	Vanillin	—	0.005	—	0.005	—
20	Wine	—	0.003	—	0.003	—
	Total		68.93	52.92	72.10	55.36
	Total phase loss 3.8%			2.00
	Other losses 4.4%					2.43
	General losses 8.0%					4.43
	Output	84.0	60.60	50.93	60.60	50.93

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	chicken eggs; 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 Presentation [Voskresensk]

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