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

Consolidated recipe: Cake Christina [Mytischi]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 542.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter-whipped semi-finished product	95.0	350.00	332.50	189.80	180.31
3	Chocolate	99.4	130.00	129.22	70.50	70.08
4	№061 Cream "New"	78.0	70.00	54.60	37.96	29.61
5	A crumb of butter-whipped semi-finished product	95.0	20.00	19.00	10.85	10.30
	Total	13.8 86.2	1000.00	862.12	542.30	467.53
	Output	13.8 86.2	1000.00	862.12		467.53

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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 233.19 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	52.76	44.32
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	25.68	19.01
4	Raw egg white	12.0	64.25	7.71	14.98	1.80
5	Citric acid (E330)	98.0	3.80	3.72	0.89	0.87
6	Sign up
	Total	24.2 75.8	1017.72	771.57	237.32	179.92
	Losses 1.5%			11.57		2.70
	Output	24.0 76.0	1000.00	760.00	233.19	177.22
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.78	1.35
	Baking/boiling 0.24%		2.47		0.58
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.78	1.35

№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 37.96 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	17.44	14.65
3	Vanilla powder	99.85	4.07	4.06	0.15	0.15
4	Cognac	—	0.86	—	0.033	—
5	Wine	—	0.86	—	0.033	—
	Total	22.1 77.9	1022.42	796.74	38.81	30.25
	Losses 2.1%			16.74		0.64
	Output	22.0 78.0	1000.00	780.00	37.96	29.61
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.41	0.32
	Baking/boiling 0.09%		0.94		0.036
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.41	0.32

A crumb of butter-whipped semi-finished product Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	5.0 95.0	1000.00	950.00	10.85	10.30
	Output	5.0 95.0	1000.00	950.00	10.85	10.30

Butter-whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 200.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	63.79	63.70
3	Margarine	84.0	317.92	267.05	63.79	53.58
4	Melange	27.0	224.18	60.53	44.98	12.15
	Total	21.6 78.4	1280.02	1004.12	256.84	201.48
	Losses 5.4%			54.12		10.86
	Output	5.0 95.0	1000.00	950.00	200.65	190.62
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	6.92	5.43
	Baking/boiling 17.43%		217.04		43.55
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	5.72	5.43

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 142.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	41.68	32.51
3	Water	—	146.34	—	20.84	—
4	Water (for soaking agar-agar)	—	40.80	—	5.81	—
5	Agar (E406)	85.0	8.16	6.94	1.16	0.99
	Total	23.6 76.4	1073.30	819.67	152.85	116.73
	Losses 2.4%			19.67		2.80
	Output	20.0 80.0	1000.00	800.00	142.41	113.93
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.83	1.40
	Baking/boiling 4.54%		48.12		6.85
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.75	1.40

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 21.15 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	7.20	0.86
	Total	28.6 71.4	1053.30	752.58	22.28	15.92
	Losses 3.0%			22.58		0.48
	Output	27.0 73.0	1000.00	730.00	21.15	15.44
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.33	0.24
	Baking/boiling 2.12%		22.03		0.47
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.33	0.24

Consolidated recipe, k=1.025502
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 542.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	162.23	161.98	166.36	166.11
2	Flour, premium	85.5	84.27	72.05	86.42	73.89
3	Chocolate	99.4	70.50	70.08	72.30	71.86
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	70.21	58.97	72.00	60.48
5	Margarine	84.0	63.79	53.58	65.42	54.95
6	Sign up	27.0	44.98	12.15	46.13	12.45
7	Starch syrup	78.0	41.68	32.51	42.74	33.34
8	Water	—	26.65	—	27.33	—
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	25.68	19.01	26.34	19.49
10	Raw egg white	12.0	14.98	1.80	15.36	1.84
11	Sign up	12.0	7.20	0.86	7.39	0.89
12	Agar (E406)	85.0	1.16	0.99	1.19	1.01
13	Citric acid (E330)	98.0	0.89	0.87	0.91	0.89
14	Citrus essence	—	0.59	—	0.61	—
15	Vanilla powder	99.85	0.15	0.15	0.16	0.16
16	Sign up	—	0.033	—	0.033	—
17	Wine	—	0.033	—	0.033	—
	Total		615.04	485.00	630.72	497.37
	Total phase loss 3.6%			17.47
	Other losses 2.5%					12.37
	General losses 6.0%					29.84
	Output	86.2	542.30	467.53	542.30	467.53

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	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: Cake Christina [Mytischi]

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