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

Consolidated recipe Orchid cake [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 292.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	222.00	209.79	64.91	61.34
3	Chocolate glaze [Skurikhin]	99.1	145.00	143.70	42.40	42.02
4	No. 023 Air	96.5	22.00	21.23	6.43	6.21
	Total	16.1 83.9	1000.00	839.08	292.40	245.35
	Output	16.1 83.9	1000.00	839.08		245.35

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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 178.66 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	40.42	33.96
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	19.68	14.56
4	Raw egg white	12.0	64.25	7.71	11.48	1.38
5	Citric acid (E330)	98.0	3.80	3.72	0.68	0.67
6	Sign up
	Total	24.2 75.8	1017.72	771.57	181.82	137.85
	Losses 1.5%			11.57		2.07
	Output	24.0 76.0	1000.00	760.00	178.66	135.78
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.36	1.03
	Baking/boiling 0.24%		2.47		0.44
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.36	1.03

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 109.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	31.93	24.91
3	Water	—	146.34	—	15.97	—
4	Water (for soaking agar-agar)	—	40.80	—	4.45	—
5	Agar (E406)	85.0	8.16	6.94	0.89	0.76
	Total	23.6 76.4	1073.30	819.67	117.10	89.43
	Losses 2.4%			19.67		2.15
	Output	20.0 80.0	1000.00	800.00	109.11	87.29
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.41	1.07
	Baking/boiling 4.54%		48.12		5.25
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.34	1.07

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 64.91 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	309.25	259.77	20.07	16.86
3	Granulated sugar	99.85	206.17	205.86	13.38	13.36
4	Melange	27.0	72.16	19.48	4.68	1.26
5	Flour, premium (on the dust)	85.5	41.24	35.26	2.68	2.29
6	Sign up
7	Salt	96.5	2.06	1.99	0.13	0.13
8	Ammonium carbonic (E503(i))	—	0.52	—	0.034	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.034	0.017
	Total	16.2 83.8	1149.41	963.31	74.61	62.53
	Losses 1.9%			18.31		1.19
	Output	5.5 94.5	1000.00	945.00	64.91	61.34
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.71	0.59
	Baking/boiling 11.31%		128.80		8.36
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.63	0.59

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	2.32	0.28
3	Vanilla powder	99.85	7.21	7.20	0.046	0.046
	Total	24.0 76.0	1329.19	1010.46	8.55	6.50
	Losses 4.5%			45.46		0.29
	Output	3.5 96.5	1000.00	965.00	6.43	6.21
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.19	0.15
	Baking/boiling 21.22%		275.73		1.77
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.15	0.15

Consolidated recipe, k=1.052008
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 292.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	83.43	83.31	87.77	87.64
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	60.50	50.82	63.65	53.46
3	Chocolate glaze [Skurikhin]	99.1	42.40	42.02	44.60	44.20
4	Flour, premium	85.5	36.13	30.89	38.01	32.50
5	Starch syrup	78.0	31.93	24.91	33.59	26.20
6	Sign up	—	20.42	—	21.48	—
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	19.68	14.56	20.70	15.32
8	Raw egg white	12.0	13.80	1.66	14.52	1.74
9	Melange	27.0	4.68	1.26	4.93	1.33
10	Agar (E406)	85.0	0.89	0.76	0.94	0.80
11	Sign up	98.0	0.68	0.67	0.71	0.70
12	Citrus essence	—	0.46	—	0.48	—
13	Essence	—	0.13	—	0.14	—
14	Salt	96.5	0.13	0.13	0.14	0.14
15	Vanilla powder	99.85	0.046	0.046	0.049	0.049
16	Sign up	—	0.034	—	0.036	—
17	Baking soda (E500(ii))	50.0	0.034	0.017	0.036	0.018
	Total		315.38	251.04	331.78	264.10
	Total phase loss 2.3%			5.69
	Other losses 4.9%					13.06
	General losses 7.1%					18.75
	Output	83.9	292.40	245.35	292.40	245.35

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Consolidated recipe Orchid cake [Noginsk]

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