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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 568.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	66.0	220.00	145.20	125.11	82.58
3	No. 095 Blotting syrup	50.0	170.00	85.00	96.68	48.34
4	Chocolate glaze [Skurikhin]	99.1	100.00	99.10	56.87	56.36
5	Roasted kernels	97.5	50.00	48.75	28.44	27.72
	Total	27.2 72.8	1000.00	727.65	568.70	413.81
	Output	27.2 72.8	1000.00	727.65		413.81

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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 261.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	81.05	80.93
3	Flour, premium	85.5	237.60	203.15	62.16	53.14
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	20.51	17.23
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	12.56	11.93
	Total	40.5 59.5	1360.47	809.38	355.90	211.73
	Losses 6.1%			49.38		12.92
	Output	24.0 76.0	1000.00	760.00	261.60	198.82
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	10.86	6.46
	Baking/boiling 21.72%		286.49		74.95
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	8.50	6.46

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 96.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	49.60	49.53
3	Cognac or dessert wine	—	47.95	—	4.64	—
4	Essence of rum	—	1.92	—	0.19	—
	Total	54.6 45.4	1127.32	512.30	108.99	49.53
	Losses 2.4%			12.30		1.19
	Output	50.0 50.0	1000.00	500.00	96.68	48.34
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.31	0.59
	Baking/boiling 9.11%		101.49		9.81
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.19	0.59

Consolidated recipe, k=1.038707
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 568.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	179.62	48.50	186.57	50.37
2	Granulated sugar	99.85	130.66	130.46	135.72	135.51
3	Jam	66.0	125.11	82.58	129.96	85.77
4	Flour, premium	85.5	62.16	53.14	64.56	55.20
5	Chocolate glaze [Skurikhin]	99.1	56.87	56.36	59.07	58.54
6	Sign up	—	54.56	—	56.68	—
7	Roasted kernels	97.5	28.44	27.72	29.54	28.80
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.51	17.23	21.31	17.90
9	Cocoa powder [Skurikhin]	95.0	12.56	11.93	13.04	12.39
10	Cognac or dessert wine	—	4.64	—	4.82	—
11	Sign up	—	0.19	—	0.19	—
	Total		675.31	427.92	701.45	444.48
	Total phase loss 3.3%			14.11
	Other losses 3.7%					16.56
	General losses 6.9%					30.67
	Output	72.8	568.70	413.81	568.70	413.81

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Consolidated recipe Cake Riddle [Pavlovsky Posad]

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