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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 222.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate	99.4	180.00	178.92	40.07	39.83
3	No. 023 Air	96.5	180.00	173.70	40.07	38.67
4	№061 Cream "New"	78.0	110.00	85.80	24.49	19.10
5	№062 Cream "New" chocolate	78.8	110.00	86.68	24.49	19.29
6	Sign up
	Total	15.4 84.6	1000.00	845.63	222.60	188.24
	Output	15.4 84.6	1000.00	845.63		188.24

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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 91.27 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	20.65	17.35
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	10.05	7.44
4	Raw egg white	12.0	64.25	7.71	5.86	0.70
5	Citric acid (E330)	98.0	3.80	3.72	0.35	0.34
6	Sign up
	Total	24.2 75.8	1017.72	771.57	92.88	70.42
	Losses 1.5%			11.57		1.06
	Output	24.0 76.0	1000.00	760.00	91.27	69.36
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.70	0.53
	Baking/boiling 0.24%		2.47		0.23
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.69	0.53

№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 24.49 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	11.25	9.45
3	Vanilla powder	99.85	4.07	4.06	0.10	0.10
4	Cognac	—	0.86	—	0.021	—
5	Wine	—	0.86	—	0.021	—
	Total	22.1 77.9	1022.42	796.74	25.03	19.51
	Losses 2.1%			16.74		0.41
	Output	22.0 78.0	1000.00	780.00	24.49	19.10
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.26	0.20
	Baking/boiling 0.09%		0.94		0.023
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.26	0.20

№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 24.49 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	10.40	8.73
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.18	1.12
4	Vanilla powder	99.85	3.76	3.75	0.092	0.092
5	Cognac	—	1.94	—	0.048	—
	Total	21.4 78.6	1024.68	804.92	25.09	19.71
	Losses 2.1%			16.92		0.41
	Output	21.2 78.8	1000.00	788.00	24.49	19.29
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.26	0.21
	Baking/boiling 0.31%		3.18		0.078
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.26	0.21

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 2.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	0.43	0.41
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.091	0.076
4	Vanilla powder	99.85	5.19	5.18	0.012	0.012
	Total	10.8 89.2	1015.94	906.61	2.26	2.02
	Losses 1.5%			13.61		0.030
	Output	10.7 89.3	1000.00	893.00	2.23	1.99
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.017	0.015
	Baking/boiling 0.07%		0.69		0.002
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.017	0.015

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 55.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	16.31	12.72
3	Water	—	146.34	—	8.16	—
4	Water (for soaking agar-agar)	—	40.80	—	2.27	—
5	Agar (E406)	85.0	8.16	6.94	0.45	0.39
	Total	23.6 76.4	1073.30	819.67	59.82	45.69
	Losses 2.4%			19.67		1.10
	Output	20.0 80.0	1000.00	800.00	55.74	44.59
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.72	0.55
	Baking/boiling 4.54%		48.12		2.68
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.69	0.55

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 40.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	14.45	1.73
3	Vanilla powder	99.85	7.21	7.20	0.29	0.29
	Total	24.0 76.0	1329.19	1010.46	53.26	40.49
	Losses 4.5%			45.46		1.82
	Output	3.5 96.5	1000.00	965.00	40.07	38.67
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	1.20	0.91
	Baking/boiling 21.22%		275.73		11.05
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.94	0.91

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 27.02 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	9.20	1.10
	Total	28.6 71.4	1053.30	752.58	28.46	20.33
	Losses 3.0%			22.58		0.61
	Output	27.0 73.0	1000.00	730.00	27.02	19.72
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.43	0.31
	Baking/boiling 2.12%		22.03		0.60
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.42	0.31

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	0.46	—
3	Starch syrup	78.0	119.29	93.05	0.21	0.16
4	Essence	—	2.76	—	0.005	—
	Total	25.0 75.0	1182.37	887.09	2.04	1.53
	Losses 0.8%			7.09		0.012
	Output	12.0 88.0	1000.00	880.00	1.73	1.52
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.008	0.006
	Baking/boiling 14.74%		173.61		0.30
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.007	0.006

Consolidated recipe, k=1.051792
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 222.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	91.78	91.64	96.53	96.39
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	42.39	35.61	44.58	37.45
3	Chocolate	99.4	40.07	39.83	42.14	41.89
4	Raw egg white	12.0	20.31	2.44	21.36	2.56
5	Starch syrup	78.0	16.52	12.88	17.37	13.55
6	Sign up	—	10.89	—	11.45	—
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	10.05	7.44	10.57	7.82
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	9.20	1.10	9.68	1.16
9	Cocoa powder [Skurikhin]	95.0	1.61	1.53	1.70	1.61
10	Vanilla powder	99.85	0.49	0.49	0.52	0.52
11	Sign up	85.0	0.45	0.39	0.48	0.41
12	Citric acid (E330)	98.0	0.35	0.34	0.36	0.36
13	Citrus essence	—	0.23	—	0.24	—
14	Cognac	—	0.069	—	0.072	—
15	Wine	—	0.021	—	0.022	—
16	Sign up	—	0.005	—	0.005	—
	Total		244.44	193.69	257.10	203.72
	Total phase loss 2.8%			5.45
	Other losses 4.9%					10.03
	General losses 7.6%					15.48
	Output	84.6	222.60	188.24	222.60	188.24

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Consolidated recipe Olga cake [Lyubertsy]

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