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

Consolidated recipe: Fairy cake [Zvenigorod]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 751.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	200.00	150.00	150.34	112.76
3	No. 095 Blotting syrup	50.0	120.00	60.00	90.20	45.10
4	№061 Cream "New"	78.0	100.00	78.00	75.17	58.63
5	Chocolate	99.4	70.00	69.58	52.62	52.30
6	Sign up
	Total	25.1 74.9	1000.00	749.17	751.70	563.15
	Output	25.1 74.9	1000.00	749.17		563.15

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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 360.82 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	81.64	68.58
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	39.74	29.41
4	Raw egg white	12.0	64.25	7.71	23.18	2.78
5	Citric acid (E330)	98.0	3.80	3.72	1.37	1.34
6	Sign up
	Total	24.2 75.8	1017.72	771.57	367.21	278.40
	Losses 1.5%			11.57		4.18
	Output	24.0 76.0	1000.00	760.00	360.82	274.22
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	2.75	2.09
	Baking/boiling 0.24%		2.47		0.89
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	2.75	2.09

№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 75.17 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	34.54	29.01
3	Vanilla powder	99.85	4.07	4.06	0.31	0.31
4	Cognac	—	0.86	—	0.065	—
5	Wine	—	0.86	—	0.065	—
	Total	22.1 77.9	1022.42	796.74	76.86	59.89
	Losses 2.1%			16.74		1.26
	Output	22.0 78.0	1000.00	780.00	75.17	58.63
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.81	0.63
	Baking/boiling 0.09%		0.94		0.071
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.81	0.63

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 22.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	4.38	4.16
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.92	0.77
4	Vanilla powder	99.85	5.19	5.18	0.12	0.12
	Total	10.8 89.2	1015.94	906.61	22.91	20.44
	Losses 1.5%			13.61		0.31
	Output	10.7 89.3	1000.00	893.00	22.55	20.14
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.17	0.15
	Baking/boiling 0.07%		0.69		0.016
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.17	0.15

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 220.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	64.49	50.30
3	Water	—	146.34	—	32.25	—
4	Water (for soaking agar-agar)	—	40.80	—	8.99	—
5	Agar (E406)	85.0	8.16	6.94	1.80	1.53
	Total	23.6 76.4	1073.30	819.67	236.51	180.62
	Losses 2.4%			19.67		4.33
	Output	20.0 80.0	1000.00	800.00	220.35	176.28
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.84	2.17
	Baking/boiling 4.54%		48.12		10.60
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.71	2.17

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 150.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	52.18	52.11
3	Flour, premium	85.5	281.16	240.39	42.27	36.14
4	Potato starch	80.0	69.42	55.54	10.44	8.35
5	Essence	—	3.47	—	0.52	—
	Total	37.6 62.4	1279.69	798.72	192.39	120.08
	Losses 6.1%			48.72		7.32
	Output	25.0 75.0	1000.00	750.00	150.34	112.76
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.87	3.66
	Baking/boiling 16.78%		208.18		31.30
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.88	3.66

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 90.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	46.28	46.21
3	Cognac or dessert wine	—	47.95	—	4.33	—
4	Essence of rum	—	1.92	—	0.17	—
	Total	54.6 45.4	1127.32	512.30	101.69	46.21
	Losses 2.4%			12.30		1.11
	Output	50.0 50.0	1000.00	500.00	90.20	45.10
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.22	0.55
	Baking/boiling 9.11%		101.49		9.15
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.11	0.55

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 41.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	10.18	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	5.37	3.97
	Total	27.0 73.0	1027.74	750.25	43.04	31.42
	Losses 2.7%			20.25		0.85
	Output	27.0 73.0	1000.00	730.00	41.88	30.57
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.58	0.42
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.58	0.42

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	4.64	—
3	Starch syrup	78.0	119.29	93.05	2.09	1.63
4	Essence	—	2.76	—	0.048	—
	Total	25.0 75.0	1182.37	887.09	20.68	15.51
	Losses 0.8%			7.09		0.12
	Output	12.0 88.0	1000.00	880.00	17.49	15.39
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.083	0.062
	Baking/boiling 14.74%		173.61		3.04
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.070	0.062

Consolidated recipe, k=1.039313
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 751.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	268.85	268.44	279.41	279.00
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	117.10	98.37	121.71	102.23
3	Water	—	106.97	—	111.17	—
4	Melange	27.0	86.98	23.48	90.40	24.41
5	Starch syrup	78.0	66.57	51.93	69.19	53.97
6	Sign up	99.4	52.62	52.30	54.69	54.36
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	45.11	33.38	46.88	34.69
8	Flour, premium	85.5	42.27	36.14	43.93	37.56
9	Raw egg white	12.0	23.18	2.78	24.09	2.89
10	Potato starch	80.0	10.44	8.35	10.85	8.68
11	Sign up	95.0	4.38	4.16	4.56	4.33
12	Cognac or dessert wine	—	4.33	—	4.50	—
13	Agar (E406)	85.0	1.80	1.53	1.87	1.59
14	Citric acid (E330)	98.0	1.37	1.34	1.42	1.40
15	Citrus essence	—	0.92	—	0.96	—
16	Sign up	—	0.57	—	0.59	—
17	Vanilla powder	99.85	0.42	0.42	0.44	0.44
18	Essence of rum	—	0.17	—	0.18	—
19	Cognac	—	0.065	—	0.067	—
20	Wine	—	0.065	—	0.067	—
	Total		834.18	582.63	866.97	605.54
	Total phase loss 3.3%			19.48
	Other losses 3.8%					22.91
	General losses 7.0%					42.39
	Output	74.9	751.70	563.15	751.70	563.15

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange; 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	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: Fairy cake [Zvenigorod]

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