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All groups → 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 386 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream New finishing chocolate	80.1	250.00	200.25	96.50	77.30
3	No. 095 Blotting syrup	50.0	180.00	90.00	69.48	34.74
4	No. 107 Chocolate grits	89.3	20.00	17.86	7.72	6.89
5	№061 Cream "New"	78.0	15.00	11.70	5.79	4.52
6	Sign up
	Total	27.3 72.7	1000.00	726.83	386.00	280.56
	Output	27.3 72.7	1000.00	726.83		280.56

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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 96.5 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	404.23	339.55	39.01	32.77
3	Cocoa powder [Skurikhin]	95.0	125.49	119.22	12.11	11.50
4	Vanilla powder	99.85	1.53	1.53	0.15	0.15
	Total	19.9 80.1	1021.44	818.14	98.57	78.95
	Losses 2.1%			17.14		1.65
	Output	19.9 80.1	1000.00	801.00	96.50	77.30
	Losses before baking/boiling, shrinkage 1.04721%	80.1	10.70	8.57	1.03	0.83
	Baking/boiling 0.0%		0.047		0.005
	Losses after baking/boiling, shrinkage 1.04721%	80.1	10.70	8.57	1.03	0.83

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 7.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	1.50	1.43
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.32	0.27
4	Vanilla powder	99.85	5.19	5.18	0.040	0.040
	Total	10.8 89.2	1015.94	906.61	7.84	7.00
	Losses 1.5%			13.61		0.11
	Output	10.7 89.3	1000.00	893.00	7.72	6.89
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.059	0.053
	Baking/boiling 0.07%		0.69		0.005
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.059	0.053

№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 5.79 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	2.66	2.23
3	Vanilla powder	99.85	4.07	4.06	0.024	0.024
4	Cognac	—	0.86	—	0.005	—
5	Wine	—	0.86	—	0.005	—
	Total	22.1 77.9	1022.42	796.74	5.92	4.61
	Losses 2.1%			16.74		0.10
	Output	22.0 78.0	1000.00	780.00	5.79	4.52
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.062	0.048
	Baking/boiling 0.09%		0.94		0.005
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.062	0.048

№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 5.79 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	2.46	2.06
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.28	0.27
4	Vanilla powder	99.85	3.76	3.75	0.022	0.022
5	Cognac	—	1.94	—	0.011	—
	Total	21.4 78.6	1024.68	804.92	5.93	4.66
	Losses 2.1%			16.92		0.10
	Output	21.2 78.8	1000.00	788.00	5.79	4.56
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.062	0.049
	Baking/boiling 0.31%		3.18		0.018
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.062	0.049

№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 200.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	62.19	62.10
3	Flour, premium	85.5	237.60	203.15	47.69	40.78
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	15.74	13.22
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	9.63	9.15
	Total	40.5 59.5	1360.47	809.38	273.07	162.46
	Losses 6.1%			49.38		9.91
	Output	24.0 76.0	1000.00	760.00	200.72	152.55
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	8.33	4.96
	Baking/boiling 21.72%		286.49		57.50
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	6.52	4.96

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 69.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	35.65	35.59
3	Cognac or dessert wine	—	47.95	—	3.33	—
4	Essence of rum	—	1.92	—	0.13	—
	Total	54.6 45.4	1127.32	512.30	78.33	35.59
	Losses 2.4%			12.30		0.85
	Output	50.0 50.0	1000.00	500.00	69.48	34.74
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.94	0.43
	Baking/boiling 9.11%		101.49		7.05
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.85	0.43

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 53.69 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	18.28	2.19
	Total	28.6 71.4	1053.30	752.58	56.55	40.41
	Losses 3.0%			22.58		1.21
	Output	27.0 73.0	1000.00	730.00	53.69	39.20
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.85	0.61
	Baking/boiling 2.12%		22.03		1.18
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.83	0.61

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	1.59	—
3	Starch syrup	78.0	119.29	93.05	0.71	0.56
4	Essence	—	2.76	—	0.017	—
	Total	25.0 75.0	1182.37	887.09	7.08	5.31
	Losses 0.8%			7.09		0.042
	Output	12.0 88.0	1000.00	880.00	5.99	5.27
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.028	0.021
	Baking/boiling 14.74%		173.61		1.04
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.024	0.021

Consolidated recipe, k=1.023154
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 386 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	140.87	140.66	144.13	143.92
2	Chicken eggs [chicken egg] [2]	27.0	137.82	37.21	141.01	38.07
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	60.18	50.55	61.57	51.72
4	Flour, premium	85.5	47.69	40.78	48.80	41.72
5	Water	—	40.80	—	41.74	—
6	Sign up	95.0	23.52	22.35	24.07	22.87
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	18.28	2.19	18.71	2.24
8	Cognac or dessert wine	—	3.33	—	3.41	—
9	Starch syrup	78.0	0.71	0.56	0.73	0.57
10	Vanilla powder	99.85	0.23	0.23	0.24	0.24
11	Sign up	—	0.13	—	0.14	—
12	Essence	—	0.017	—	0.017	—
13	Cognac	—	0.016	—	0.017	—
14	Wine	—	0.005	—	0.005	—
	Total		473.62	294.53	484.58	301.35
	Total phase loss 4.7%			13.97
	Other losses 2.3%					6.82
	General losses 6.9%					20.79
	Output	72.7	386.00	280.56	386.00	280.56

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	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 Azhur [Pavlovsky Posad]

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