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All groups → All products → Cakes → Mosoblkhleb cakes → Angelica cake (figured) [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Angelica cake (figured) [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 272.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	New finishing cream	78.3	107.00	83.78	29.13	22.81
3	Chocolate glaze [Skurikhin]	99.1	27.00	26.76	7.35	7.28
	Total	23.1 76.9	1000.00	768.70	272.20	209.24
	Output	23.1 76.9	1000.00	768.70		209.24

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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 235.73 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	53.34	44.80
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	25.96	19.21
4	Raw egg white	12.0	64.25	7.71	15.15	1.82
5	Citric acid (E330)	98.0	3.80	3.72	0.90	0.88
6	Sign up
	Total	24.2 75.8	1017.72	771.57	239.90	181.88
	Losses 1.5%			11.57		2.73
	Output	24.0 76.0	1000.00	760.00	235.73	179.15
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.80	1.36
	Baking/boiling 0.24%		2.47		0.58
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.79	1.36

New finishing cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.13 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	491.11	412.53	14.30	12.02
3	Vanilla powder	99.85	4.10	4.09	0.12	0.12
4	Cognac	—	1.62	—	0.047	—
	Total	21.7 78.3	1021.45	799.60	29.75	23.29
	Losses 2.1%			16.60		0.48
	Output	21.7 78.3	1000.00	783.00	29.13	22.81
	Losses before baking/boiling, shrinkage 1.03795%	78.3	10.60	8.30	0.31	0.24
	Baking/boiling 0.02%		0.25		0.007
	Losses after baking/boiling, shrinkage 1.03795%	78.3	10.60	8.30	0.31	0.24

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 143.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	42.13	32.86
3	Water	—	146.34	—	21.07	—
4	Water (for soaking agar-agar)	—	40.80	—	5.87	—
5	Agar (E406)	85.0	8.16	6.94	1.17	1.00
	Total	23.6 76.4	1073.30	819.67	154.51	118.00
	Losses 2.4%			19.67		2.83
	Output	20.0 80.0	1000.00	800.00	143.96	115.17
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.85	1.42
	Baking/boiling 4.54%		48.12		6.93
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.77	1.42

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 15.28 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	5.20	0.62
	Total	28.6 71.4	1053.30	752.58	16.09	11.50
	Losses 3.0%			22.58		0.35
	Output	27.0 73.0	1000.00	730.00	15.28	11.15
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.24	0.17
	Baking/boiling 2.12%		22.03		0.34
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.24	0.17

Consolidated recipe, k=1.054753
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 272.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	95.16	95.01	100.37	100.22
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	67.64	56.82	71.34	59.93
3	Starch syrup	78.0	42.13	32.86	44.44	34.66
4	Water	—	26.94	—	28.42	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	25.96	19.21	27.38	20.26
6	Sign up	12.0	15.15	1.82	15.97	1.92
7	Chocolate glaze [Skurikhin]	99.1	7.35	7.28	7.75	7.68
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	5.20	0.62	5.49	0.66
9	Agar (E406)	85.0	1.17	1.00	1.24	1.05
10	Citric acid (E330)	98.0	0.90	0.88	0.94	0.93
11	Sign up	—	0.60	—	0.63	—
12	Vanilla powder	99.85	0.12	0.12	0.13	0.13
13	Cognac	—	0.047	—	0.050	—
	Total		288.37	215.63	304.16	227.43
	Total phase loss 3.0%			6.39
	Other losses 5.2%					11.81
	General losses 8.0%					18.19
	Output	76.9	272.20	209.24	272.20	209.24

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Consolidated recipe Angelica cake (figured) [Noginsk]

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