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Все группы → All products → Cakes → Mosoblkhleb cakes → Yuzhanka cake [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Yuzhanka cake [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 102.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№062 Cream "New" chocolate	78.8	307.0	241.92	31.38	24.73
3	No. 095 Blotting syrup	50.0	173.0	86.5	17.68	8.84
4	Chocolate	99.4	67.0	66.6	6.85	6.81
5	No. 107 Chocolate grits	89.3	53.0	47.33	5.42	4.84
	Total	25.77 74.23	1000.0	742.35	102.21	75.88
	Output	25.77 74.23	1000.0	742.35		75.88

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№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 31.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	424.53	356.61	13.32	11.19
3	Cocoa powder	95.0	48.22	45.81	1.51	1.43
4	Vanilla powder	99.85	3.76	3.75	0.12	0.12
5	Cognac	—	1.94	—	0.061	—
	Total	21.45 78.55	1024.68	804.92	32.151	25.25
	Losses 2.1%			16.92		0.52
	Output	21.2 78.8	1000.0	788.0	31.38	24.73
	Losses before dipping/caking, shrinkage 1.05%	78.55	10.77	8.46	0.34	0.27
	Dribble/Weld 0.3%		3.17		0.1
	Losses after sintering/caking, shrinkage 1.05%	78.8	10.74	8.46	0.34	0.27

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 5.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder	95.0	194.35	184.63	1.05	1.0
3	Unsalted butter	84.0	40.89	34.35	0.22	0.18
4	Vanilla powder	99.85	5.19	5.18	0.028	0.028
	Total	10.76 89.24	1015.94	906.61	5.498	4.908
	Losses 1.5%			13.61		0.068
	Output	10.7 89.3	1000.0	893.0	5.42	4.84
	Losses before dipping/caking, shrinkage 0.75%	89.24	7.63	6.81	0.04	0.04
	Dribble/Weld 0.1%		0.69		—
	Losses after sintering/caking, shrinkage 0.75%	89.3	7.62	6.8	0.04	0.04

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 40.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	14.19	14.17
3	Flour, premium	85.5	281.16	240.39	11.49	9.82
4	Potato starch	80.0	69.42	55.54	2.84	2.27
5	Essence	—	3.47	—	0.14	—
	Total	37.58 62.42	1279.69	798.72	52.31	32.65
	Losses 6.1%			48.72		1.99
	Output	25.0 75.0	1000.0	750.0	40.88	30.66
	Losses before dipping/caking, shrinkage 3.05%	62.42	39.03	24.36	1.6	1.0
	Dribble/Weld 16.8%		208.18		8.51
	Losses after sintering/caking, shrinkage 3.05%	75.0	32.48	24.36	1.33	1.0

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 17.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.3	9.07	9.06
3	Cognac or dessert wine	—	47.95	—	0.85	—
4	Essence of rum	—	1.92	—	0.034	—
	Total	54.56 45.44	1127.32	512.3	19.934	9.06
	Losses 2.4%			12.3		0.22
	Output	50.0 50.0	1000.0	500.0	17.68	8.84
	Losses before dipping/caking, shrinkage 1.2%	45.44	13.53	6.15	0.24	0.11
	Dribble/Weld 9.1%		101.49		1.79
	Losses after sintering/caking, shrinkage 1.2%	50.0	12.3	6.15	0.22	0.11

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 17.14 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	5.84	0.7
	Total	28.55 71.45	1053.3	752.58	18.06	12.9
	Losses 3.0%			22.58		0.39
	Output	27.0 73.0	1000.0	730.0	17.14	12.51
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	0.27	0.19
	Dribble/Weld 2.1%		22.03		0.38
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	0.27	0.2

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	1.11	—
3	Starch syrup	78.0	119.29	93.05	0.5	0.39
4	Essence	—	2.76	—	0.012	—
	Total	24.97 75.03	1182.37	887.1	4.962	3.72
	Losses 0.8%			7.1		0.02
	Output	12.0 88.0	1000.0	880.0	4.2	3.7
	Losses before dipping/caking, shrinkage 0.4%	75.03	4.73	3.55	0.02	0.02
	Dribble/Weld 14.7%		173.61		0.73
	Losses after sintering/caking, shrinkage 0.4%	88.0	4.03	3.55	0.02	0.02

Consolidated recipe, k=1.030248
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 102.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	38.82	38.76	39.99	39.93
2	Melange	27.0	23.65	6.39	24.37	6.58
3	Unsalted butter	84.0	13.54	11.37	13.95	11.72
4	Flour, premium	85.5	11.49	9.82	11.84	10.12
5	Water	—	11.09	—	11.43	—
6	Sign up	99.4	6.85	6.81	7.06	7.02
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	5.84	0.7	6.02	0.72
8	Potato starch	80.0	2.84	2.27	2.93	2.34
9	Cocoa powder	95.0	2.56	2.43	2.64	2.51
10	Cognac or dessert wine	—	0.85	—	0.88	—
11	Sign up	78.0	0.5	0.39	0.52	0.41
12	Essence	—	0.15	—	0.15	—
13	Vanilla powder	99.85	0.15	0.15	0.15	0.15
14	Cognac	—	0.061	—	0.063	—
15	Essence of rum	—	0.034	—	0.035	—
	Total	—	118.425	79.09	122.028	81.5
	Total phase loss 4.08%			3.23
	Other losses 2.96%					2.41
	General losses 6.9%					5.64
	Output	74.23	102.2	75.86	102.2	75.86

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Consolidated recipe: Yuzhanka cake [Yakhroma]

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