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

Consolidated recipe Summer cake [Lyubertsy]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 538.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 200.00 148.00 107.74 79.73 
3No. 095 Blotting syrup50.0 200.00 100.00 107.74 53.87 
4Fruit70.0 90.00 63.00 48.48 33.94 
5№002 Fried biscuit crumb94.0 10.00 9.40 5.39 5.06 
Total30.5 69.5 1000.00 695.40 538.70 374.61 
Output30.5 69.5 1000.00 695.40 374.61 
List of recipes
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 269.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 93.49 93.35 
3Flour, premium85.5 281.16 240.39 75.73 64.75 
4Potato starch80.0 69.42 55.54 18.70 14.96 
5Essence—  3.47 —   0.93 —   
Total37.6 62.4 1279.69 798.72 344.68 215.14 
Losses 6.1%48.72 13.12 
Output25.0 75.0 1000.00 750.00 269.35 202.01 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 10.51 6.56 
Baking/boiling 16.78%208.18 56.07 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 8.75 6.56 
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 107.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 55.28 55.20 
3Cognac or dessert wine—  47.95 —   5.17 —   
4Essence of rum—  1.92 —   0.21 —   
Total54.6 45.4 1127.32 512.30 121.46 55.20 
Losses 2.4%12.30 1.33 
Output50.0 50.0 1000.00 500.00 107.74 53.87 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.46 0.66 
Baking/boiling 9.11%101.49 10.93 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.33 0.66 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.37 2.37 
3Flour, premium85.5 356.18 304.53 1.92 1.64 
4Potato starch80.0 87.95 70.36 0.47 0.38 
5Essence—  4.40 —   0.024—   
Total37.6 62.4 1621.13 1011.83 8.73 5.45 
Losses 7.1%71.83 0.39 
Output6.0 94.0 1000.00 940.00 5.39 5.06 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.31 0.19 
Baking/boiling 33.6%525.38 2.83 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.21 0.19 
Consolidated recipe, k=1.046689
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 538.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 159.78 43.14 167.23 45.15 
2Granulated sugar99.85151.14 150.91 158.20 157.96 
3Fruit filling74.0 107.74 79.73 112.77 83.45 
4Flour, premium85.5 77.65 66.39 81.27 69.49 
5Water—  60.81 —   63.65 —   
6Sign up70.0 48.48 33.94 50.75 35.52 
7Potato starch80.0 19.17 15.34 20.07 16.05 
8Cognac or dessert wine—  5.17 —   5.41 —   
9Essence—  0.96 —   1.00 —   
10Essence of rum—  0.21 —   0.22 —   
Total631.10 389.45 660.56 407.63 
Total phase loss 3.8%14.84 
Other losses 4.5%18.18 
General losses 8.1%33.02 
Output69.5 538.70 374.61 538.70 374.61 
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