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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Riddle [Pavlovsky Posad] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Riddle [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 119.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	66.0	220.00	145.20	26.36	17.39
3	No. 095 Blotting syrup	50.0	170.00	85.00	20.37	10.18
4	Chocolate glaze [Skurikhin]	99.1	100.00	99.10	11.98	11.87
5	Roasted kernels	97.5	50.00	48.75	5.99	5.84
	Total	27.2 72.8	1000.00	727.65	119.80	87.17
	Output	27.2 72.8	1000.00	727.65		87.17

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№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 55.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	17.07	17.05
3	Flour, premium	85.5	237.60	203.15	13.09	11.20
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	4.32	3.63
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	2.65	2.51
	Total	40.5 59.5	1360.47	809.38	74.97	44.60
	Losses 6.1%			49.38		2.72
	Output	24.0 76.0	1000.00	760.00	55.11	41.88
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	2.29	1.36
	Baking/boiling 21.72%		286.49		15.79
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	1.79	1.36

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 20.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	10.45	10.43
3	Cognac or dessert wine	—	47.95	—	0.98	—
4	Essence of rum	—	1.92	—	0.039	—
	Total	54.6 45.4	1127.32	512.30	22.96	10.43
	Losses 2.4%			12.30		0.25
	Output	50.0 50.0	1000.00	500.00	20.37	10.18
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.28	0.13
	Baking/boiling 9.11%		101.49		2.07
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.25	0.13

Consolidated recipe, k=1.038707
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 119.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	37.84	10.22	39.30	10.61
2	Granulated sugar	99.85	27.52	27.48	28.59	28.55
3	Jam	66.0	26.36	17.39	27.38	18.07
4	Flour, premium	85.5	13.09	11.20	13.60	11.63
5	Chocolate glaze [Skurikhin]	99.1	11.98	11.87	12.44	12.33
6	Sign up	—	11.49	—	11.94	—
7	Roasted kernels	97.5	5.99	5.84	6.22	6.07
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	4.32	3.63	4.49	3.77
9	Cocoa powder [Skurikhin]	95.0	2.65	2.51	2.75	2.61
10	Cognac or dessert wine	—	0.98	—	1.01	—
11	Sign up	—	0.039	—	0.041	—
	Total		142.26	90.14	147.76	93.63
	Total phase loss 3.3%			2.97
	Other losses 3.7%					3.49
	General losses 6.9%					6.46
	Output	72.8	119.80	87.17	119.80	87.17

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	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 Riddle [Pavlovsky Posad]

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