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

Consolidated recipe: Cake Zhuravlik [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 79.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit from compote	22.0	150.00	33.00	11.88	2.61
3	No. 001 Biscuit (main)	75.0	150.00	112.50	11.88	8.91
4	No. 095 Blotting syrup	50.0	100.00	50.00	7.92	3.96
5	Jelly (Cake Autumn Garden) and Nog	25.0	70.00	17.50	5.54	1.39
6	Sign up
7	№083 Protein cream on agar	70.0	20.00	14.00	1.58	1.11
8	№002 Fried biscuit crumb	94.0	10.00	9.40	0.79	0.74
	Total	38.7 61.3	1000.00	612.90	79.20	48.54
	Output	38.7 61.3	1000.00	612.90		48.54

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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 35.64 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	8.06	6.77
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	3.93	2.90
4	Raw egg white	12.0	64.25	7.71	2.29	0.27
5	Citric acid (E330)	98.0	3.80	3.72	0.14	0.13
6	Sign up
	Total	24.2 75.8	1017.72	771.57	36.27	27.50
	Losses 1.5%			11.57		0.41
	Output	24.0 76.0	1000.00	760.00	35.64	27.09
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.27	0.21
	Baking/boiling 0.24%		2.47		0.088
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.27	0.21

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 21.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	6.37	4.97
3	Water	—	146.34	—	3.19	—
4	Water (for soaking agar-agar)	—	40.80	—	0.89	—
5	Agar (E406)	85.0	8.16	6.94	0.18	0.15
	Total	23.6 76.4	1073.30	819.67	23.36	17.84
	Losses 2.4%			19.67		0.43
	Output	20.0 80.0	1000.00	800.00	21.77	17.41
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.28	0.21
	Baking/boiling 4.54%		48.12		1.05
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.27	0.21

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 11.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	4.12	4.12
3	Flour, premium	85.5	281.16	240.39	3.34	2.86
4	Potato starch	80.0	69.42	55.54	0.82	0.66
5	Essence	—	3.47	—	0.041	—
	Total	37.6 62.4	1279.69	798.72	15.20	9.49
	Losses 6.1%			48.72		0.58
	Output	25.0 75.0	1000.00	750.00	11.88	8.91
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.46	0.29
	Baking/boiling 16.78%		208.18		2.47
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.39	0.29

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 7.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	4.06	4.06
3	Cognac or dessert wine	—	47.95	—	0.38	—
4	Essence of rum	—	1.92	—	0.015	—
	Total	54.6 45.4	1127.32	512.30	8.93	4.06
	Losses 2.4%			12.30		0.10
	Output	50.0 50.0	1000.00	500.00	7.92	3.96
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.11	0.049
	Baking/boiling 9.11%		101.49		0.80
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.10	0.049

Jelly (Cake Autumn Garden) and Nog Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Agar (E406)	85.0	10.94	9.30	0.061	0.052
3	Citric acid (E330)	98.0	2.73	2.68	0.015	0.015
4	Essence	—	2.73	—	0.015	—
	Total	77.2 22.8	1110.00	252.57	6.15	1.40
	Losses 1.0%			2.57		0.014
	Output	75.0 25.0	1000.00	250.00	5.54	1.39
	Losses before baking/boiling, shrinkage 0.50806%	22.8	5.64	1.28	0.031	0.007
	Baking/boiling 8.99%		99.23		0.55
	Losses after baking/boiling, shrinkage 0.50806%	25.0	5.13	1.28	0.028	0.007

№083 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 1.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.46	40.14	0.53	0.064
3	Agar (E406)	85.0	4.78	4.06	0.008	0.006
	Total	29.4 70.6	1008.16	712.11	1.60	1.13
	Losses 1.7%			12.11		0.019
	Output	30.0 70.0	1000.00	700.00	1.58	1.11
	Losses before baking/boiling, shrinkage 0.85062%	70.6	8.58	6.06	0.014	0.010
	Baking/boiling -0.91%		-9.07		-0.014
	Losses after baking/boiling, shrinkage 0.85062%	70.0	8.65	6.06	0.014	0.010

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.35	0.35
3	Flour, premium	85.5	356.18	304.53	0.28	0.24
4	Potato starch	80.0	87.95	70.36	0.070	0.056
5	Essence	—	4.40	—	0.003	—
	Total	37.6 62.4	1621.13	1011.83	1.28	0.80
	Losses 7.1%			71.83		0.057
	Output	6.0 94.0	1000.00	940.00	0.79	0.74
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.046	0.028
	Baking/boiling 33.6%		525.38		0.42
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.030	0.028

Consolidated recipe, k=1.053267
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 79.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	22.34	22.30	23.53	23.49
2	Fruit from compote	22.0	11.88	2.61	12.51	2.75
3	Water	—	8.54	—	9.00	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	8.06	6.77	8.49	7.13
5	Melange	27.0	7.45	2.01	7.85	2.12
6	Sign up	78.0	6.37	4.97	6.71	5.23
7	Compote syrup	22.0	6.06	1.33	6.39	1.40
8	Fruit cooking	69.0	3.96	2.73	4.17	2.88
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	3.93	2.90	4.13	3.06
10	Flour, premium	85.5	3.62	3.10	3.82	3.26
11	Sign up	12.0	2.82	0.34	2.97	0.36
12	Potato starch	80.0	0.89	0.72	0.94	0.75
13	Cognac or dessert wine	—	0.38	—	0.40	—
14	Agar (E406)	85.0	0.25	0.21	0.26	0.22
15	Citric acid (E330)	98.0	0.15	0.15	0.16	0.16
16	Sign up	—	0.091	—	0.10	—
17	Essence	—	0.060	—	0.063	—
18	Essence of rum	—	0.015	—	0.016	—
	Total		86.87	50.15	91.50	52.82
	Total phase loss 3.2%			1.61
	Other losses 5.1%					2.67
	General losses 8.1%					4.28
	Output	61.3	79.20	48.54	79.20	48.54

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: Cake Zhuravlik [Noginsk]

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