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

Consolidated recipe Cake Original [Solnechnogorsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 82 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 095 Blotting syrup	50.0	220.00	110.00	18.04	9.02
3	№061 Cream "New"	78.0	156.00	121.68	12.79	9.98
4	Chocolate	99.4	100.00	99.40	8.20	8.15
5	№105 Souffle	76.0	100.00	76.00	8.20	6.23
6	Sign up
7	№085 Protein cream on agar	70.0	10.00	7.00	0.82	0.57
	Total	27.2 72.8	1000.00	727.73	82.00	59.67
	Output	27.2 72.8	1000.00	727.73		59.67

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№061 Cream "New" with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.79 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	5.88	4.94
3	Vanilla powder	99.85	4.07	4.06	0.052	0.052
4	Cognac	—	0.86	—	0.011	—
5	Wine	—	0.86	—	0.011	—
	Total	22.1 77.9	1022.42	796.74	13.08	10.19
	Losses 2.1%			16.74		0.21
	Output	22.0 78.0	1000.00	780.00	12.79	9.98
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.14	0.11
	Baking/boiling 0.09%		0.94		0.012
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.14	0.11

№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.2 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	1.86	1.56
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	0.90	0.67
4	Raw egg white	12.0	64.25	7.71	0.53	0.063
5	Citric acid (E330)	98.0	3.80	3.72	0.031	0.031
6	Sign up
	Total	24.2 75.8	1017.72	771.57	8.35	6.33
	Losses 1.5%			11.57		0.095
	Output	24.0 76.0	1000.00	760.00	8.20	6.23
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.063	0.047
	Baking/boiling 0.24%		2.47		0.020
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.062	0.047

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	11.39	11.37
3	Flour, premium	85.5	281.16	240.39	9.22	7.88
4	Potato starch	80.0	69.42	55.54	2.28	1.82
5	Essence	—	3.47	—	0.11	—
	Total	37.6 62.4	1279.69	798.72	41.97	26.20
	Losses 6.1%			48.72		1.60
	Output	25.0 75.0	1000.00	750.00	32.80	24.60
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.28	0.80
	Baking/boiling 16.78%		208.18		6.83
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.07	0.80

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	9.26	9.24
3	Cognac or dessert wine	—	47.95	—	0.87	—
4	Essence of rum	—	1.92	—	0.035	—
	Total	54.6 45.4	1127.32	512.30	20.34	9.24
	Losses 2.4%			12.30		0.22
	Output	50.0 50.0	1000.00	500.00	18.04	9.02
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.24	0.11
	Baking/boiling 9.11%		101.49		1.83
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.22	0.11

No. 063 Milk-sugar syrup on condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	1.73	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	0.91	0.68
	Total	27.0 73.0	1027.74	750.25	7.33	5.35
	Losses 2.7%			20.25		0.14
	Output	27.0 73.0	1000.00	730.00	7.13	5.20
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.10	0.072
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.10	0.072

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 5.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	1.47	1.14
3	Water	—	146.34	—	0.73	—
4	Water (for soaking agar-agar)	—	40.80	—	0.20	—
5	Agar (E406)	85.0	8.16	6.94	0.041	0.035
	Total	23.6 76.4	1073.30	819.67	5.37	4.10
	Losses 2.4%			19.67		0.10
	Output	20.0 80.0	1000.00	800.00	5.01	4.01
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.064	0.049
	Baking/boiling 4.54%		48.12		0.24
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.062	0.049

№085 Protein cream on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.36	40.12	0.27	0.033
3	Agar (E406)	85.0	4.78	4.06	0.004	0.003
4	Vanillin	—	0.93	—	0.001	—
5	Citric acid (E330)	98.0	0.20	0.20	0.00	0.00
	Total	29.4 70.6	1009.00	712.11	0.83	0.58
	Losses 1.7%			12.11		0.010
	Output	30.0 70.0	1000.00	700.00	0.82	0.57
	Losses before baking/boiling, shrinkage 0.85023%	70.6	8.58	6.05	0.007	0.005
	Baking/boiling -0.82%		-8.23		-0.007
	Losses after baking/boiling, shrinkage 0.85023%	70.0	8.65	6.05	0.007	0.005

Consolidated recipe, k=1.032888
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 82 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	28.80	28.76	29.75	29.70
2	Melange	27.0	18.98	5.12	19.60	5.29
3	Water	—	12.85	—	13.27	—
4	Flour, premium	85.5	9.22	7.88	9.53	8.14
5	Chocolate	99.4	8.20	8.15	8.47	8.42
6	Sign up	84.0	7.73	6.50	7.99	6.71
7	Potato starch	80.0	2.28	1.82	2.35	1.88
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.82	1.34	1.88	1.39
9	Starch syrup	78.0	1.47	1.14	1.51	1.18
10	Roasted kernels	97.5	1.15	1.12	1.19	1.16
11	Sign up	—	0.87	—	0.89	—
12	Raw egg white	12.0	0.80	0.10	0.83	0.10
13	Essence	—	0.11	—	0.12	—
14	Vanilla powder	99.85	0.052	0.052	0.054	0.054
15	Agar (E406)	85.0	0.045	0.038	0.046	0.039
16	Sign up	—	0.035	—	0.036	—
17	Citric acid (E330)	98.0	0.031	0.031	0.032	0.032
18	Citrus essence	—	0.021	—	0.022	—
19	Cognac	—	0.011	—	0.011	—
20	Wine	—	0.011	—	0.011	—
21	Sign up	—	0.001	—	0.001	—
	Total		94.47	62.06	97.58	64.10
	Total phase loss 3.8%			2.38
	Other losses 3.2%					2.04
	General losses 6.9%					4.42
	Output	72.8	82.00	59.67	82.00	59.67

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Consolidated recipe Cake Original [Solnechnogorsk]

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