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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Olesya [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Olesya [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 31.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	175.00	131.25	5.46	4.10
3	№061 Cream "New"	78.0	163.75	127.72	5.11	3.99
4	No. 095 Blotting syrup	50.0	125.00	62.50	3.90	1.95
5	No. 117 Sugar paste for cards	94.0	45.00	42.30	1.40	1.32
6	Sign up
	Total	26.2 73.8	1000.00	737.89	31.20	23.02
	Output	26.2 73.8	1000.00	737.89		23.02

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.21 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	226.27	190.07	3.44	2.89
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	1.68	1.24
4	Raw egg white	12.0	64.25	7.71	0.98	0.12
5	Citric acid (E330)	98.0	3.80	3.72	0.058	0.057
6	Sign up
	Total	24.2 75.8	1017.72	771.57	15.48	11.74
	Losses 1.5%			11.57		0.18
	Output	24.0 76.0	1000.00	760.00	15.21	11.56
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.12	0.088
	Baking/boiling 0.24%		2.47		0.038
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.12	0.088

№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 5.11 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	2.35	1.97
3	Vanilla powder	99.85	4.07	4.06	0.021	0.021
4	Cognac	—	0.86	—	0.004	—
5	Wine	—	0.86	—	0.004	—
	Total	22.1 77.9	1022.42	796.74	5.22	4.07
	Losses 2.1%			16.74		0.086
	Output	22.0 78.0	1000.00	780.00	5.11	3.99
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.055	0.043
	Baking/boiling 0.09%		0.94		0.005
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.055	0.043

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	2.72	2.12
3	Water	—	146.34	—	1.36	—
4	Water (for soaking agar-agar)	—	40.80	—	0.38	—
5	Agar (E406)	85.0	8.16	6.94	0.076	0.064
	Total	23.6 76.4	1073.30	819.67	9.97	7.61
	Losses 2.4%			19.67		0.18
	Output	20.0 80.0	1000.00	800.00	9.29	7.43
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.12	0.091
	Baking/boiling 4.54%		48.12		0.45
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.11	0.091

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 5.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	1.90	1.89
3	Flour, premium	85.5	281.16	240.39	1.54	1.31
4	Potato starch	80.0	69.42	55.54	0.38	0.30
5	Essence	—	3.47	—	0.019	—
	Total	37.6 62.4	1279.69	798.72	6.99	4.36
	Losses 6.1%			48.72		0.27
	Output	25.0 75.0	1000.00	750.00	5.46	4.10
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.21	0.13
	Baking/boiling 16.78%		208.18		1.14
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.18	0.13

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 3.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	2.00	2.00
3	Cognac or dessert wine	—	47.95	—	0.19	—
4	Essence of rum	—	1.92	—	0.007	—
	Total	54.6 45.4	1127.32	512.30	4.40	2.00
	Losses 2.4%			12.30		0.048
	Output	50.0 50.0	1000.00	500.00	3.90	1.95
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.053	0.024
	Baking/boiling 9.11%		101.49		0.40
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.048	0.024

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 2.85 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	0.97	0.12
	Total	28.6 71.4	1053.30	752.58	3.00	2.14
	Losses 3.0%			22.58		0.064
	Output	27.0 73.0	1000.00	730.00	2.85	2.08
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.045	0.032
	Baking/boiling 2.12%		22.03		0.063
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.044	0.032

No. 117 Sugar paste for cards basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	57.85	—	0.081	—
3	Gelatin	86.0	10.48	9.01	0.015	0.013
	Total	6.0 94.0	1012.16	951.43	1.42	1.34
	Losses 1.2%			11.43		0.016
	Output	6.0 94.0	1000.00	940.00	1.40	1.32
	Losses before baking/boiling, shrinkage 0.60052%	94.0	6.08	5.71	0.009	0.008
	Losses after baking/boiling, shrinkage 0.60052%	94.0	6.08	5.71	0.009	0.008

No. 024 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	0.055	0.007
3	Citric acid (E330)	98.0	4.73	4.64	0.001	0.001
4	Vanilla powder	99.85	4.73	4.72	0.001	0.001
	Total	29.2 70.8	1428.14	1010.48	0.17	0.12
	Losses 4.5%			45.48		0.005
	Output	3.5 96.5	1000.00	965.00	0.12	0.11
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	0.004	0.003
	Baking/boiling 26.68%		372.44		0.044
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	0.003	0.003

Consolidated recipe, k=1.036132
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 31.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	11.47	11.46	11.89	11.87
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	5.79	4.86	6.00	5.04
3	Water	—	4.02	—	4.17	—
4	Melange	27.0	3.16	0.85	3.27	0.88
5	Starch syrup	78.0	2.72	2.12	2.82	2.20
6	Sign up	74.0	1.68	1.24	1.74	1.28
7	Flour, premium	85.5	1.54	1.31	1.59	1.36
8	Powdered sugar	99.85	1.33	1.32	1.37	1.37
9	Raw egg white	12.0	1.03	0.12	1.07	0.13
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	0.97	0.12	1.00	0.12
11	Sign up	80.0	0.38	0.30	0.39	0.31
12	Cognac or dessert wine	—	0.19	—	0.19	—
13	Agar (E406)	85.0	0.076	0.064	0.079	0.067
14	Citric acid (E330)	98.0	0.058	0.057	0.060	0.059
15	Citrus essence	—	0.039	—	0.040	—
16	Sign up	99.85	0.021	0.021	0.022	0.022
17	Essence	—	0.019	—	0.020	—
18	Gelatin	86.0	0.015	0.013	0.015	0.013
19	Essence of rum	—	0.007	—	0.008	—
20	Cognac	—	0.004	—	0.005	—
21	Sign up	—	0.004	—	0.005	—
	Total		34.51	23.87	35.75	24.73
	Total phase loss 3.5%			0.84
	Other losses 3.5%					0.86
	General losses 6.9%					1.71
	Output	73.8	31.20	23.02	31.20	23.02

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	melange; raw egg white	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; whole condensed milk with sugar the weight ratio of fat 8.5%	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 Olesya [Yakhroma]

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