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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Basket with cakes [Solnechnogorsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Basket with cakes [Solnechnogorsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 189.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Nut cake	80.5	270.00	217.34	51.19	41.21
3	Air cake with cream (double)	88.1	260.00	229.11	49.30	43.44
4	No. 022 Custard	76.0	100.00	76.00	18.96	14.41
5	№061 Cream "New"	78.0	100.00	78.00	18.96	14.79
	Total	18.3 81.7	1000.00	816.90	189.60	154.88
	Output	18.3 81.7	1000.00	816.90		154.88

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Cake Tube with cream Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 51.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	267.00	234.96	13.67	12.03
3	No. 022 Custard	76.0	253.00	192.28	12.95	9.84
	Total	19.8 80.2	1000.00	801.64	51.19	41.04
	Output	19.8 80.2	1000.00	801.64	51.19	41.04

Nut cake by semi-finished products
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 51.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 022 Custard	76.0	235.33	178.85	12.05	9.16
3	Roasted kernels	97.5	152.22	148.41	7.79	7.60
	Total	19.5 80.5	1000.00	804.98	51.19	41.21
	Output	19.5 80.5	1000.00	804.98	51.19	41.21

Air cake with cream (double) Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 49.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	453.00	353.34	22.33	17.42
	Total	11.9 88.1	1000.00	881.20	49.30	43.44
	Output	11.9 88.1	1000.00	881.20	49.30	43.44

№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 97.22 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	44.67	37.52
3	Vanilla powder	99.85	4.07	4.06	0.40	0.40
4	Cognac	—	0.86	—	0.084	—
5	Wine	—	0.86	—	0.084	—
	Total	22.1 77.9	1022.42	796.74	99.40	77.46
	Losses 2.1%			16.74		1.63
	Output	22.0 78.0	1000.00	780.00	97.22	75.83
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.04	0.81
	Baking/boiling 0.09%		0.94		0.092
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.04	0.81

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 54.17 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	18.44	2.21
	Total	28.6 71.4	1053.30	752.58	57.05	40.76
	Losses 3.0%			22.58		1.22
	Output	27.0 73.0	1000.00	730.00	54.17	39.54
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.86	0.61
	Baking/boiling 2.12%		22.03		1.19
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.84	0.61

No. 022 Custard basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 43.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	20.02	17.12
3	water	—	260.93	—	11.47	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	10.01	8.41
5	Salt	96.5	5.70	5.50	0.25	0.24
	Total	54.0 46.0	1735.46	798.31	76.29	35.09
	Losses 4.8%			38.31		1.68
	Output	24.0 76.0	1000.00	760.00	43.96	33.41
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	1.83	0.84
	Baking/boiling 39.47%		668.61		29.39
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	1.11	0.84

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 26.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	12.75	1.53
3	Citric acid (E330)	98.0	4.73	4.64	0.13	0.12
4	Vanilla powder	99.85	4.73	4.72	0.13	0.13
	Total	29.2 70.8	1428.14	1010.48	38.51	27.25
	Losses 4.5%			45.48		1.23
	Output	3.5 96.5	1000.00	965.00	26.96	26.02
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	0.87	0.61
	Baking/boiling 26.68%		372.44		10.04
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	0.64	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 13.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	3.62	—
3	Starch syrup	78.0	119.29	93.05	1.63	1.27
4	Essence	—	2.76	—	0.038	—
	Total	25.0 75.0	1182.37	887.09	16.16	12.13
	Losses 0.8%			7.09		0.10
	Output	12.0 88.0	1000.00	880.00	13.67	12.03
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.065	0.048
	Baking/boiling 14.74%		173.61		2.37
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.055	0.048

Consolidated recipe, k=1.005798
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 189.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	74.98	74.87	75.42	75.30
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.68	45.93	54.99	46.19
3	Melange	27.0	34.54	9.33	34.74	9.38
4	Flour, premium	85.5	20.02	17.12	20.14	17.22
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	18.44	2.21	18.55	2.23
6	Sign up	—	15.09	—	15.18	—
7	Raw egg white	12.0	12.75	1.53	12.83	1.54
8	Roasted kernels	97.5	7.79	7.60	7.84	7.64
9	Starch syrup	78.0	1.63	1.27	1.64	1.28
10	Vanilla powder	99.85	0.52	0.52	0.53	0.53
11	Sign up	96.5	0.25	0.24	0.25	0.24
12	Citric acid (E330)	98.0	0.13	0.12	0.13	0.13
13	Cognac	—	0.084	—	0.084	—
14	Wine	—	0.084	—	0.084	—
15	Essence	—	0.038	—	0.038	—
	Total		241.03	160.74	242.43	161.67
	Total phase loss 3.6%			5.86
	Other losses 0.58%					0.93
	General losses 4.2%					6.79
	Output	81.7	189.60	154.88	189.60	154.88

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Consolidated recipe Cake Basket with cakes [Solnechnogorsk]

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