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

Consolidated recipe Assol cake [Lyubertsy]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 696.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter-whipped semi-finished product	95.0	300.00	285.00	209.07	198.62
3	Chocolate glaze [Skurikhin]	99.1	150.00	148.65	104.54	103.59
	Total	14.8 85.2	1000.00	851.65	696.90	593.51
	Output	14.8 85.2	1000.00	851.65		593.51

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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 383.3 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	86.73	72.85
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	42.22	31.24
4	Raw egg white	12.0	64.25	7.71	24.63	2.96
5	Citric acid (E330)	98.0	3.80	3.72	1.46	1.43
6	Sign up
	Total	24.2 75.8	1017.72	771.57	390.09	295.74
	Losses 1.5%			11.57		4.44
	Output	24.0 76.0	1000.00	760.00	383.30	291.30
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	2.93	2.22
	Baking/boiling 0.24%		2.47		0.95
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	2.92	2.22

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 234.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	68.51	53.44
3	Water	—	146.34	—	34.26	—
4	Water (for soaking agar-agar)	—	40.80	—	9.55	—
5	Agar (E406)	85.0	8.16	6.94	1.91	1.62
	Total	23.6 76.4	1073.30	819.67	251.24	191.87
	Losses 2.4%			19.67		4.61
	Output	20.0 80.0	1000.00	800.00	234.08	187.27
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	3.01	2.30
	Baking/boiling 4.54%		48.12		11.27
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.88	2.30

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 209.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	66.47	66.37
3	Margarine	84.0	317.92	267.05	66.47	55.83
4	Melange	27.0	224.18	60.53	46.87	12.65
	Total	21.6 78.4	1280.02	1004.12	267.61	209.93
	Losses 5.4%			54.12		11.32
	Output	5.0 95.0	1000.00	950.00	209.07	198.62
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	7.21	5.66
	Baking/boiling 17.43%		217.04		45.38
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	5.96	5.66

Consolidated recipe, k=1.034053
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 696.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	203.49	203.18	210.41	210.10
2	Chocolate glaze [Skurikhin]	99.1	104.54	103.59	108.09	107.12
3	Flour, premium	85.5	87.81	75.08	90.80	77.63
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	86.73	72.85	89.68	75.33
5	Starch syrup	78.0	68.51	53.44	70.84	55.25
6	Sign up	84.0	66.47	55.83	68.73	57.73
7	Melange	27.0	46.87	12.65	48.47	13.09
8	Water	—	43.81	—	45.30	—
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	42.22	31.24	43.65	32.30
10	Raw egg white	12.0	24.63	2.96	25.47	3.06
11	Sign up	85.0	1.91	1.62	1.98	1.68
12	Citric acid (E330)	98.0	1.46	1.43	1.51	1.48
13	Citrus essence	—	0.98	—	1.01	—
	Total		779.39	613.87	805.93	634.78
	Total phase loss 3.3%			20.36
	Other losses 3.3%					20.90
	General losses 6.5%					41.26
	Output	85.2	696.90	593.51	696.90	593.51

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Consolidated recipe Assol cake [Lyubertsy]

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