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

Consolidated recipe: Cake Daisy [Mytischi]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 120.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	320.00	249.60	38.43	29.98
3	No. 023 Air	96.5	260.00	250.90	31.23	30.13
4	№062 Cream "New" chocolate	78.8	25.00	19.70	3.00	2.37
5	№023а Semi-finished product crumb "Air" №23	96.5	10.00	9.65	1.20	1.16
6	Sign up
	Total	18.6 81.4	1000.00	814.14	120.10	97.78
	Output	18.6 81.4	1000.00	814.14		97.78

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No. 054 Creamy fruit cream on 61m cream
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 45.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	22.91	17.87
	Total	26.5 73.5	1004.02	737.95	45.82	33.68
	Losses 0.4%			2.95		0.13
	Output	26.5 73.5	1000.00	735.00	45.64	33.54
	Losses before baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.092	0.067
	Losses after baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.092	0.067

№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 61.34 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	28.18	23.67
3	Vanilla powder	99.85	4.07	4.06	0.25	0.25
4	Cognac	—	0.86	—	0.053	—
5	Wine	—	0.86	—	0.053	—
	Total	22.1 77.9	1022.42	796.74	62.72	48.87
	Losses 2.1%			16.74		1.03
	Output	22.0 78.0	1000.00	780.00	61.34	47.85
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.66	0.51
	Baking/boiling 0.09%		0.94		0.058
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.66	0.51

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 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	424.53	356.61	1.27	1.07
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.14	0.14
4	Vanilla powder	99.85	3.76	3.75	0.011	0.011
5	Cognac	—	1.94	—	0.006	—
	Total	21.4 78.6	1024.68	804.92	3.08	2.42
	Losses 2.1%			16.92		0.051
	Output	21.2 78.8	1000.00	788.00	3.00	2.37
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.032	0.025
	Baking/boiling 0.31%		3.18		0.010
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.032	0.025

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 35.82 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	12.20	1.46
	Total	28.6 71.4	1053.30	752.58	37.73	26.96
	Losses 3.0%			22.58		0.81
	Output	27.0 73.0	1000.00	730.00	35.82	26.15
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.57	0.40
	Baking/boiling 2.12%		22.03		0.79
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.55	0.40

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 31.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	11.26	1.35
3	Vanilla powder	99.85	7.21	7.20	0.23	0.22
	Total	24.0 76.0	1329.19	1010.46	41.51	31.55
	Losses 4.5%			45.46		1.42
	Output	3.5 96.5	1000.00	965.00	31.23	30.13
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.93	0.71
	Baking/boiling 21.22%		275.73		8.61
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.74	0.71

№023а Semi-finished product crumb "Air" №23 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	0.44	0.053
3	Vanilla powder	99.85	7.28	7.27	0.009	0.009
	Total	24.0 76.0	1343.26	1021.15	1.61	1.23
	Losses 5.5%			56.15		0.067
	Output	3.5 96.5	1000.00	965.00	1.20	1.16
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	0.044	0.034
	Baking/boiling 21.22%		277.23		0.33
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	0.035	0.034

Consolidated recipe, k=1.044762
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 120.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	56.72	56.63	59.26	59.17
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	29.46	24.75	30.78	25.85
3	Fruit cooking	69.0	22.91	15.81	23.94	16.52
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	12.20	1.46	12.74	1.53
5	Raw egg white	12.0	11.70	1.40	12.22	1.47
6	Sign up	99.85	0.60	0.60	0.63	0.63
7	Vanilla powder	99.85	0.49	0.49	0.52	0.52
8	Cocoa powder [Skurikhin]	95.0	0.14	0.14	0.15	0.14
9	Cognac	—	0.059	—	0.061	—
10	Wine	—	0.053	—	0.055	—
	Total		134.33	101.29	140.35	105.82
	Total phase loss 3.5%			3.51
	Other losses 4.3%					4.53
	General losses 7.6%					8.04
	Output	81.4	120.10	97.78	120.10	97.78

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	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: Cake Daisy [Mytischi]

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