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All groups → All products → Cakes → Mosoblkhleb cakes → Madonna cake [Voskresensk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Madonna cake [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 345.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam, confiture, preserves	72.0	175.00	126.00	60.41	43.50
3	Oil cream "Carmona"	52.2	175.00	91.41	60.41	31.55
4	№061 Cream "New"	78.0	95.00	74.10	32.79	25.58
5	№002 Fried biscuit crumb	94.0	5.00	4.70	1.73	1.62
	Total	18.1 81.9	1000.00	818.71	345.20	282.62
	Output	18.1 81.9	1000.00	818.71		282.62

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№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 32.79 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	15.07	12.66
3	Vanilla powder	99.85	4.07	4.06	0.13	0.13
4	Cognac	—	0.86	—	0.028	—
5	Wine	—	0.86	—	0.028	—
	Total	22.1 77.9	1022.42	796.74	33.53	26.13
	Losses 2.1%			16.74		0.55
	Output	22.0 78.0	1000.00	780.00	32.79	25.58
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.35	0.27
	Baking/boiling 0.09%		0.94		0.031
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.35	0.27

Butter-whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 189.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	60.36	60.27
3	Margarine	84.0	317.92	267.05	60.36	50.70
4	Melange	27.0	224.18	60.53	42.56	11.49
	Total	21.6 78.4	1280.02	1004.12	243.02	190.64
	Losses 5.4%			54.12		10.28
	Output	5.0 95.0	1000.00	950.00	189.86	180.37
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	6.55	5.14
	Baking/boiling 17.43%		217.04		41.21
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	5.41	5.14

Oil cream "Carmona" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	410.21	—	24.78	—
3	Cream "Carmona"	96.0	102.55	98.45	6.20	5.95
4	Granulated sugar	99.85	82.04	81.92	4.96	4.95
	Total	47.8 52.2	1005.03	524.95	60.71	31.71
	Losses 0.5%			2.62		0.16
	Output	47.8 52.2	1000.00	522.33	60.41	31.55
	Losses before baking/boiling, shrinkage 0.25%	52.2	2.51	1.31	0.15	0.079
	Losses after baking/boiling, shrinkage 0.25%	52.2	2.51	1.31	0.15	0.079

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 18.27 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	6.22	0.75
	Total	28.6 71.4	1053.30	752.58	19.25	13.75
	Losses 3.0%			22.58		0.41
	Output	27.0 73.0	1000.00	730.00	18.27	13.34
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.29	0.21
	Baking/boiling 2.12%		22.03		0.40
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.28	0.21

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.76	0.76
3	Flour, premium	85.5	356.18	304.53	0.61	0.53
4	Potato starch	80.0	87.95	70.36	0.15	0.12
5	Essence	—	4.40	—	0.008	—
	Total	37.6 62.4	1621.13	1011.83	2.80	1.75
	Losses 7.1%			71.83		0.12
	Output	6.0 94.0	1000.00	940.00	1.73	1.62
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.10	0.062
	Baking/boiling 33.6%		525.38		0.91
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.066	0.062

Consolidated recipe, k=1.023252
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 345.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	80.36	68.70	82.22	70.30
2	Granulated sugar	99.85	79.10	78.98	80.94	80.82
3	Jam, confiture, preserves	72.0	60.41	43.50	61.81	44.51
4	Margarine	84.0	60.36	50.70	61.76	51.88
5	Melange	27.0	43.83	11.83	44.85	12.11
6	Sign up	84.0	39.85	33.47	40.78	34.25
7	Water	—	24.78	—	25.36	—
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	6.22	0.75	6.37	0.76
9	Cream "Carmona"	96.0	6.20	5.95	6.34	6.09
10	Potato starch	80.0	0.15	0.12	0.16	0.12
11	Sign up	99.85	0.13	0.13	0.14	0.14
12	Cognac	—	0.028	—	0.029	—
13	Wine	—	0.028	—	0.029	—
14	Essence	—	0.008	—	0.008	—
	Total		401.45	294.14	410.78	300.98
	Total phase loss 3.9%			11.52
	Other losses 2.3%					6.84
	General losses 6.1%					18.36
	Output	81.9	345.20	282.62	345.20	282.62

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	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: Madonna cake [Voskresensk]

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