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

Consolidated recipe: Cake Tatyana [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 541 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	403.00	302.25	218.02	163.52
3	No. 095 Blotting syrup	50.0	125.00	62.50	67.62	33.81
4	Roasted kernels	97.5	19.00	18.52	10.28	10.02
5	Chocolate	99.4	18.00	17.89	9.74	9.68
6	Sign up
	Total	28.1 71.9	1000.00	718.69	541.00	388.81
	Output	28.1 71.9	1000.00	718.69		388.81

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Sponge crumbs fried with cocoa basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	107.84	102.45	0.58	0.55
	Total	23.3 76.7	1237.23	949.49	6.69	5.14
	Losses 1.0%			9.49		0.051
	Output	6.0 94.0	1000.00	940.00	5.41	5.09
	Losses before baking/boiling, shrinkage 0.49977%	76.7	6.18	4.75	0.033	0.026
	Baking/boiling 18.36%		226.00		1.22
	Losses after baking/boiling, shrinkage 0.49977%	94.0	5.05	4.75	0.027	0.026

Prague cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 229.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	324.31	239.99	74.57	55.18
3	Raw egg yolk	46.0	55.88	25.70	12.85	5.91
4	Water	—	55.88	—	12.85	—
5	Cocoa powder [Skurikhin]	95.0	25.18	23.92	5.79	5.50
6	Sign up
	Total	25.8 74.2	998.37	740.55	229.55	170.27
	Losses 2.1%			15.55		3.58
	Output	27.5 72.5	1000.00	725.00	229.92	166.70
	Losses before baking/boiling, shrinkage 1.05005%	74.2	10.48	7.78	2.41	1.79
	Baking/boiling -2.31%		-22.84		-5.25
	Losses after baking/boiling, shrinkage 1.05005%	72.5	10.73	7.78	2.47	1.79

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 224.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	77.80	77.68
3	Flour, premium	85.5	281.16	240.39	63.02	53.88
4	Potato starch	80.0	69.42	55.54	15.56	12.45
5	Essence	—	3.47	—	0.78	—
	Total	37.6 62.4	1279.69	798.72	286.82	179.02
	Losses 6.1%			48.72		10.92
	Output	25.0 75.0	1000.00	750.00	224.13	168.10
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	8.75	5.46
	Baking/boiling 16.78%		208.18		46.66
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	7.28	5.46

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 67.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	34.70	34.64
3	Cognac or dessert wine	—	47.95	—	3.24	—
4	Essence of rum	—	1.92	—	0.13	—
	Total	54.6 45.4	1127.32	512.30	76.24	34.64
	Losses 2.4%			12.30		0.83
	Output	50.0 50.0	1000.00	500.00	67.62	33.81
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.92	0.42
	Baking/boiling 9.11%		101.49		6.86
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.83	0.42

Consolidated recipe, k=1.033245
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 541 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	129.67	35.01	133.98	36.17
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	123.43	103.68	127.53	107.13
3	Granulated sugar	99.85	112.50	112.33	116.24	116.06
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	74.57	55.18	77.05	57.01
5	Flour, premium	85.5	63.02	53.88	65.11	55.67
6	Sign up	—	51.01	—	52.71	—
7	Potato starch	80.0	15.56	12.45	16.08	12.86
8	Raw egg yolk	46.0	12.85	5.91	13.28	6.11
9	Roasted kernels	97.5	10.28	10.02	10.62	10.36
10	Chocolate	99.4	9.74	9.68	10.06	10.00
11	Sign up	95.0	6.37	6.05	6.58	6.26
12	Cognac or dessert wine	—	3.24	—	3.35	—
13	Essence	—	0.78	—	0.80	—
14	Essence of rum	—	0.13	—	0.13	—
15	Vanillin	—	0.067	—	0.069	—
	Total		613.21	404.19	633.59	417.63
	Total phase loss 3.8%			15.38
	Other losses 3.2%					13.44
	General losses 6.9%					28.82
	Output	71.9	541.00	388.81	541.00	388.81

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	raw egg yolk; melange	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 Tatyana [Yakhroma]

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