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

Consolidated recipe Rhythm Cake [Shatura]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 362 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	130.00	97.50	47.06	35.30
3	№085 Protein cream on agar	70.0	40.00	28.00	14.48	10.14
4	No. 024a Semi-finished product crumb "Air" No. 24	96.5	30.00	28.95	10.86	10.48
5	Chocolate	99.4	15.00	14.91	5.43	5.40
	Total	23.4 76.6	1000.00	765.96	362.00	277.28
	Output	23.4 76.6	1000.00	765.96		277.28

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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 284.17 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	64.30	54.01
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	31.30	23.16
4	Raw egg white	12.0	64.25	7.71	18.26	2.19
5	Citric acid (E330)	98.0	3.80	3.72	1.08	1.06
6	Sign up
	Total	24.2 75.8	1017.72	771.57	289.21	219.26
	Losses 1.5%			11.57		3.29
	Output	24.0 76.0	1000.00	760.00	284.17	215.97
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	2.17	1.64
	Baking/boiling 0.24%		2.47		0.70
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	2.16	1.64

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 173.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	50.79	39.62
3	Water	—	146.34	—	25.40	—
4	Water (for soaking agar-agar)	—	40.80	—	7.08	—
5	Agar (E406)	85.0	8.16	6.94	1.42	1.20
	Total	23.6 76.4	1073.30	819.67	186.27	142.25
	Losses 2.4%			19.67		3.41
	Output	20.0 80.0	1000.00	800.00	173.55	138.84
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.24	1.71
	Baking/boiling 4.54%		48.12		8.35
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.13	1.71

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 47.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	16.34	16.31
3	Flour, premium	85.5	281.16	240.39	13.23	11.31
4	Potato starch	80.0	69.42	55.54	3.27	2.61
5	Essence	—	3.47	—	0.16	—
	Total	37.6 62.4	1279.69	798.72	60.22	37.59
	Losses 6.1%			48.72		2.29
	Output	25.0 75.0	1000.00	750.00	47.06	35.30
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.84	1.15
	Baking/boiling 16.78%		208.18		9.80
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.53	1.15

№085 Protein cream on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.36	40.12	4.84	0.58
3	Agar (E406)	85.0	4.78	4.06	0.069	0.059
4	Vanillin	—	0.93	—	0.013	—
5	Citric acid (E330)	98.0	0.20	0.20	0.003	0.003
	Total	29.4 70.6	1009.00	712.11	14.61	10.31
	Losses 1.7%			12.11		0.18
	Output	30.0 70.0	1000.00	700.00	14.48	10.14
	Losses before baking/boiling, shrinkage 0.85023%	70.6	8.58	6.05	0.12	0.088
	Baking/boiling -0.82%		-8.23		-0.12
	Losses after baking/boiling, shrinkage 0.85023%	70.0	8.65	6.05	0.13	0.088

No. 024a Semi-finished product crumb "Air" No. 24 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	477.90	57.35	5.19	0.62
3	Citric acid (E330)	98.0	4.78	4.68	0.052	0.051
4	Vanilla powder	99.85	4.78	4.77	0.052	0.052
	Total	29.2 70.8	1443.25	1021.16	15.67	11.09
	Losses 5.5%			56.16		0.61
	Output	3.5 96.5	1000.00	965.00	10.86	10.48
	Losses before baking/boiling, shrinkage 2.74989%	70.8	39.69	28.08	0.43	0.30
	Baking/boiling 26.68%		374.46		4.07
	Losses after baking/boiling, shrinkage 2.74989%	96.5	29.10	28.08	0.32	0.30

Consolidated recipe, k=1.037517
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 362 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	137.98	137.77	143.16	142.94
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	64.30	54.01	66.71	56.04
3	Starch syrup	78.0	50.79	39.62	52.70	41.10
4	Water	—	32.48	—	33.70	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	31.30	23.16	32.47	24.03
6	Sign up	12.0	28.29	3.39	29.35	3.52
7	Melange	27.0	27.23	7.35	28.25	7.63
8	Flour, premium	85.5	13.23	11.31	13.73	11.74
9	Chocolate	99.4	5.43	5.40	5.63	5.60
10	Potato starch	80.0	3.27	2.61	3.39	2.71
11	Sign up	85.0	1.49	1.26	1.54	1.31
12	Citric acid (E330)	98.0	1.13	1.11	1.18	1.15
13	Citrus essence	—	0.72	—	0.75	—
14	Essence	—	0.16	—	0.17	—
15	Vanilla powder	99.85	0.052	0.052	0.054	0.054
16	Sign up	—	0.013	—	0.014	—
	Total		397.86	287.06	412.79	297.83
	Total phase loss 3.4%			9.78
	Other losses 3.6%					10.77
	General losses 6.9%					20.55
	Output	76.6	362.00	277.28	362.00	277.28

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Consolidated recipe Rhythm Cake [Shatura]

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