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Все группы → All products → Cakes → Mosoblkhleb cakes → Cake Azhur [Pavlovsky Posad] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Azhur [Pavlovsky Posad]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 501.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream New finishing chocolate	80.1	250.0	200.25	125.33	100.39
3	No. 095 Blotting syrup	50.0	180.0	90.0	90.23	45.12
4	No. 107 Chocolate grits	89.3	20.0	17.86	10.03	8.96
5	№061 Cream "New"	78.0	15.0	11.7	7.52	5.87
6	Sign up
	Total	27.32 72.68	1000.0	726.83	501.31	364.39
	Output	27.32 72.68	1000.0	726.83		364.39

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Cream New finishing chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 125.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	404.23	339.55	50.66	42.55
3	Cocoa powder	95.0	125.49	119.22	15.73	14.94
4	Vanilla powder	99.85	1.53	1.53	0.19	0.19
	Total	19.9 80.1	1021.44	818.14	128.02	102.53
	Losses 2.09%			17.14		2.14
	Output	19.9 80.1	1000.0	801.0	125.33	100.39

No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder	95.0	194.35	184.63	1.95	1.85
3	Unsalted butter	84.0	40.89	34.35	0.41	0.34
4	Vanilla powder	99.85	5.19	5.18	0.052	0.052
	Total	10.76 89.24	1015.94	906.61	10.192	9.092
	Losses 1.5%			13.61		0.132
	Output	10.7 89.3	1000.0	893.0	10.03	8.96
	Losses before dipping/caking, shrinkage 0.75%	89.24	7.63	6.81	0.08	0.07
	Dribble/Weld 0.1%		0.69		0.01
	Losses after sintering/caking, shrinkage 0.75%	89.3	7.62	6.8	0.08	0.07

№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 7.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	459.46	385.95	3.46	2.91
3	Vanilla powder	99.85	4.07	4.06	0.031	0.031
4	Cognac	—	0.86	—	0.006	—
5	Wine	—	0.86	—	0.006	—
	Total	22.07 77.93	1022.42	796.74	7.693	6.001
	Losses 2.1%			16.74		0.131
	Output	22.0 78.0	1000.0	780.0	7.52	5.87
	Losses before dipping/caking, shrinkage 1.05%	77.93	10.74	8.37	0.08	0.06
	Dribble/Weld 0.1%		0.95		0.01
	Losses after sintering/caking, shrinkage 1.05%	78.0	10.73	8.37	0.08	0.06

№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 7.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	424.53	356.61	3.19	2.68
3	Cocoa powder	95.0	48.22	45.81	0.36	0.34
4	Vanilla powder	99.85	3.76	3.75	0.028	0.028
5	Cognac	—	1.94	—	0.015	—
	Total	21.45 78.55	1024.68	804.92	7.703	6.048
	Losses 2.1%			16.92		0.118
	Output	21.2 78.8	1000.0	788.0	7.52	5.93
	Losses before dipping/caking, shrinkage 1.05%	78.55	10.77	8.46	0.08	0.06
	Dribble/Weld 0.3%		3.17		0.02
	Losses after sintering/caking, shrinkage 1.05%	78.8	10.74	8.46	0.08	0.06

№014 Sponge cake "Prague" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 260.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	80.77	80.65
3	Flour, premium	85.5	237.6	203.15	61.94	52.96
4	Unsalted butter	84.0	78.41	65.86	20.44	17.17
5	Cocoa powder	95.0	48.0	45.6	12.51	11.88
	Total	40.51 59.49	1360.47	809.38	354.65	210.99
	Losses 6.1%			49.38		12.87
	Output	24.0 76.0	1000.0	760.0	260.68	198.12
	Losses before dipping/caking, shrinkage 3.05%	59.49	41.5	24.69	10.82	6.44
	Dribble/Weld 21.7%		286.48		74.68
	Losses after sintering/caking, shrinkage 3.05%	76.0	32.49	24.69	8.47	6.44

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 90.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.3	46.29	46.22
3	Cognac or dessert wine	—	47.95	—	4.33	—
4	Essence of rum	—	1.92	—	0.17	—
	Total	54.56 45.44	1127.32	512.3	101.71	46.22
	Losses 2.4%			12.3		1.1
	Output	50.0 50.0	1000.0	500.0	90.23	45.12
	Losses before dipping/caking, shrinkage 1.2%	45.44	13.53	6.15	1.22	0.55
	Dribble/Weld 9.1%		101.49		9.16
	Losses after sintering/caking, shrinkage 1.2%	50.0	12.3	6.15	1.11	0.56

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 69.74 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	23.75	2.85
	Total	28.55 71.45	1053.3	752.58	73.46	52.49
	Losses 3.0%			22.58		1.58
	Output	27.0 73.0	1000.0	730.0	69.74	50.91
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	1.1	0.79
	Dribble/Weld 2.1%		22.03		1.54
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	1.08	0.79

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	2.06	—
3	Starch syrup	78.0	119.29	93.05	0.93	0.73
4	Essence	—	2.76	—	0.021	—
	Total	24.97 75.03	1182.37	887.1	9.201	6.91
	Losses 0.8%			7.1		0.06
	Output	12.0 88.0	1000.0	880.0	7.78	6.85
	Losses before dipping/caking, shrinkage 0.4%	75.03	4.73	3.55	0.04	0.03
	Dribble/Weld 14.7%		173.61		1.35
	Losses after sintering/caking, shrinkage 0.4%	88.0	4.03	3.55	0.03	0.03

Consolidated recipe, k=1.023038
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 501.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	182.96	182.69	187.18	186.9
2	Chicken eggs	27.0	178.99	48.33	183.11	49.44
3	Unsalted butter	84.0	78.16	65.65	79.96	67.17
4	Flour, premium	85.5	61.94	52.96	63.37	54.18
5	Water	—	52.98	—	54.2	—
6	Sign up	95.0	30.55	29.02	31.25	29.69
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	23.75	2.85	24.3	2.92
8	Cognac or dessert wine	—	4.33	—	4.43	—
9	Starch syrup	78.0	0.93	0.73	0.95	0.74
10	Vanilla powder	99.85	0.3	0.3	0.31	0.31
11	Sign up	—	0.17	—	0.17	—
12	Cognac	—	0.021	—	0.021	—
13	Essence	—	0.021	—	0.021	—
14	Wine	—	0.006	—	0.006	—
	Total	—	615.108	382.53	629.278	391.35
	Total phase loss 4.76%			18.19
	Other losses 2.25%					8.82
	General losses 6.9%					27.01
	Output	72.68	501.3	364.34	501.3	364.34

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Consolidated recipe: Cake Azhur [Pavlovsky Posad]

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