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

Consolidated recipe: Olga 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 556.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate	99.4	180.00	178.92	100.10	99.50
3	No. 023 Air	96.5	180.00	173.70	100.10	96.59
4	№061 Cream "New"	78.0	110.00	85.80	61.17	47.71
5	№062 Cream "New" chocolate	78.8	110.00	86.68	61.17	48.20
6	Sign up
	Total	15.4 84.6	1000.00	845.63	556.10	470.25
	Output	15.4 84.6	1000.00	845.63		470.25

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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 228 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	51.59	43.34
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	25.11	18.58
4	Raw egg white	12.0	64.25	7.71	14.65	1.76
5	Citric acid (E330)	98.0	3.80	3.72	0.87	0.85
6	Sign up
	Total	24.2 75.8	1017.72	771.57	232.04	175.92
	Losses 1.5%			11.57		2.64
	Output	24.0 76.0	1000.00	760.00	228.00	173.28
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.74	1.32
	Baking/boiling 0.24%		2.47		0.56
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.74	1.32

№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 61.17 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	459.46	385.95	28.11	23.61
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	62.54	48.74
	Losses 2.1%			16.74		1.02
	Output	22.0 78.0	1000.00	780.00	61.17	47.71
	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 61.17 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	424.53	356.61	25.97	21.81
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	2.95	2.80
4	Vanilla powder	99.85	3.76	3.75	0.23	0.23
5	Cognac	—	1.94	—	0.12	—
	Total	21.4 78.6	1024.68	804.92	62.68	49.24
	Losses 2.1%			16.92		1.03
	Output	21.2 78.8	1000.00	788.00	61.17	48.20
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.66	0.52
	Baking/boiling 0.31%		3.18		0.19
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.66	0.52

No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	1.08	1.03
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.23	0.19
4	Vanilla powder	99.85	5.19	5.18	0.029	0.029
	Total	10.8 89.2	1015.94	906.61	5.65	5.04
	Losses 1.5%			13.61		0.076
	Output	10.7 89.3	1000.00	893.00	5.56	4.97
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.042	0.038
	Baking/boiling 0.07%		0.69		0.004
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.042	0.038

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 139.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	40.75	31.79
3	Water	—	146.34	—	20.38	—
4	Water (for soaking agar-agar)	—	40.80	—	5.68	—
5	Agar (E406)	85.0	8.16	6.94	1.14	0.97
	Total	23.6 76.4	1073.30	819.67	149.45	114.13
	Losses 2.4%			19.67		2.74
	Output	20.0 80.0	1000.00	800.00	139.24	111.39
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.79	1.37
	Baking/boiling 4.54%		48.12		6.70
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.71	1.37

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 100.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	36.09	4.33
3	Vanilla powder	99.85	7.21	7.20	0.72	0.72
	Total	24.0 76.0	1329.19	1010.46	133.05	101.15
	Losses 4.5%			45.46		4.55
	Output	3.5 96.5	1000.00	965.00	100.10	96.59
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	2.99	2.28
	Baking/boiling 21.22%		275.73		27.60
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	2.36	2.28

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 67.5 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	22.98	2.76
	Total	28.6 71.4	1053.30	752.58	71.09	50.80
	Losses 3.0%			22.58		1.52
	Output	27.0 73.0	1000.00	730.00	67.50	49.27
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.07	0.76
	Baking/boiling 2.12%		22.03		1.49
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.04	0.76

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	1.14	—
3	Starch syrup	78.0	119.29	93.05	0.51	0.40
4	Essence	—	2.76	—	0.012	—
	Total	25.0 75.0	1182.37	887.09	5.10	3.83
	Losses 0.8%			7.09		0.031
	Output	12.0 88.0	1000.00	880.00	4.31	3.80
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.020	0.015
	Baking/boiling 14.74%		173.61		0.75
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.017	0.015

Consolidated recipe, k=1.051792
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 556.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	229.28	228.94	241.16	240.80
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	105.89	88.95	111.38	93.56
3	Chocolate	99.4	100.10	99.50	105.28	104.65
4	Raw egg white	12.0	50.74	6.09	53.37	6.40
5	Starch syrup	78.0	41.27	32.19	43.40	33.85
6	Sign up	—	27.20	—	28.61	—
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	25.11	18.58	26.41	19.55
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	22.98	2.76	24.17	2.90
9	Cocoa powder [Skurikhin]	95.0	4.03	3.83	4.24	4.03
10	Vanilla powder	99.85	1.23	1.23	1.29	1.29
11	Sign up	85.0	1.14	0.97	1.20	1.02
12	Citric acid (E330)	98.0	0.87	0.85	0.91	0.89
13	Citrus essence	—	0.58	—	0.61	—
14	Cognac	—	0.17	—	0.18	—
15	Wine	—	0.053	—	0.055	—
16	Sign up	—	0.012	—	0.013	—
	Total		610.65	483.87	642.28	508.93
	Total phase loss 2.8%			13.62
	Other losses 4.9%					25.06
	General losses 7.6%					38.68
	Output	84.6	556.10	470.25	556.10	470.25

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.	no data		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; whole condensed milk with sugar the weight ratio of fat 8.5%	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: Olga cake [Lyubertsy]

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