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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 534.5 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	215.40	161.55
3	No. 095 Blotting syrup	50.0	125.00	62.50	66.81	33.41
4	Roasted kernels	97.5	19.00	18.52	10.16	9.90
5	Chocolate	99.4	18.00	17.89	9.62	9.56
6	Sign up
	Total	28.1 71.9	1000.00	718.69	534.50	384.14
	Output	28.1 71.9	1000.00	718.69		384.14

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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 5.35 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	6.61	5.08
	Losses 1.0%			9.49		0.051
	Output	6.0 94.0	1000.00	940.00	5.34	5.02
	Losses before baking/boiling, shrinkage 0.49977%	76.7	6.18	4.75	0.033	0.025
	Baking/boiling 18.36%		226.00		1.21
	Losses after baking/boiling, shrinkage 0.49977%	94.0	5.05	4.75	0.027	0.025

Prague cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 227.16 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	73.67	54.52
3	Raw egg yolk	46.0	55.88	25.70	12.69	5.84
4	Water	—	55.88	—	12.69	—
5	Cocoa powder [Skurikhin]	95.0	25.18	23.92	5.72	5.43
6	Sign up
	Total	25.8 74.2	998.37	740.55	226.79	168.23
	Losses 2.1%			15.55		3.53
	Output	27.5 72.5	1000.00	725.00	227.16	164.69
	Losses before baking/boiling, shrinkage 1.05005%	74.2	10.48	7.78	2.38	1.77
	Baking/boiling -2.31%		-22.84		-5.19
	Losses after baking/boiling, shrinkage 1.05005%	72.5	10.73	7.78	2.44	1.77

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 221.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	76.86	76.75
3	Flour, premium	85.5	281.16	240.39	62.26	53.23
4	Potato starch	80.0	69.42	55.54	15.37	12.30
5	Essence	—	3.47	—	0.77	—
	Total	37.6 62.4	1279.69	798.72	283.37	176.87
	Losses 6.1%			48.72		10.79
	Output	25.0 75.0	1000.00	750.00	221.44	166.08
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	8.64	5.39
	Baking/boiling 16.78%		208.18		46.10
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	7.19	5.39

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 66.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	34.28	34.23
3	Cognac or dessert wine	—	47.95	—	3.20	—
4	Essence of rum	—	1.92	—	0.13	—
	Total	54.6 45.4	1127.32	512.30	75.32	34.23
	Losses 2.4%			12.30		0.82
	Output	50.0 50.0	1000.00	500.00	66.81	33.41
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.90	0.41
	Baking/boiling 9.11%		101.49		6.78
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.82	0.41

Consolidated recipe, k=1.033245
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 534.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	128.11	34.59	132.37	35.74
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	121.95	102.44	126.00	105.84
3	Granulated sugar	99.85	111.14	110.98	114.84	114.67
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	73.67	54.52	76.12	56.33
5	Flour, premium	85.5	62.26	53.23	64.33	55.00
6	Sign up	—	50.40	—	52.08	—
7	Potato starch	80.0	15.37	12.30	15.88	12.71
8	Raw egg yolk	46.0	12.69	5.84	13.12	6.03
9	Roasted kernels	97.5	10.16	9.90	10.49	10.23
10	Chocolate	99.4	9.62	9.56	9.94	9.88
11	Sign up	95.0	6.30	5.98	6.51	6.18
12	Cognac or dessert wine	—	3.20	—	3.31	—
13	Essence	—	0.77	—	0.79	—
14	Essence of rum	—	0.13	—	0.13	—
15	Vanillin	—	0.066	—	0.068	—
	Total		605.84	399.33	625.98	412.61
	Total phase loss 3.8%			15.19
	Other losses 3.2%					13.28
	General losses 6.9%					28.47
	Output	71.9	534.50	384.14	534.50	384.14

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Consolidated recipe Cake Tatyana [Yakhroma]

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