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

Consolidated recipe: Cake Nut [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 988.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	194.44	151.66	192.13	149.86
3	№062 Cream "New" chocolate	78.8	155.56	122.58	153.71	121.12
4	Roasted kernels	97.5	48.89	47.67	48.31	47.10
5	No. 024 Air	96.5	23.33	22.51	23.05	22.25
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	2.22	2.11	2.19	2.08
	Total	21.4 78.6	1000.00	785.56	988.10	776.21
	Output	21.4 78.6	1000.00	785.56		776.21

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№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 192.13 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	88.27	74.15
3	Vanilla powder	99.85	4.07	4.06	0.78	0.78
4	Cognac	—	0.86	—	0.17	—
5	Wine	—	0.86	—	0.17	—
	Total	22.1 77.9	1022.42	796.74	196.43	153.08
	Losses 2.1%			16.74		3.22
	Output	22.0 78.0	1000.00	780.00	192.13	149.86
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.06	1.61
	Baking/boiling 0.09%		0.94		0.18
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.06	1.61

№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 153.71 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	424.53	356.61	65.25	54.81
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	7.41	7.04
4	Vanilla powder	99.85	3.76	3.75	0.58	0.58
5	Cognac	—	1.94	—	0.30	—
	Total	21.4 78.6	1024.68	804.92	157.50	123.72
	Losses 2.1%			16.92		2.60
	Output	21.2 78.8	1000.00	788.00	153.71	121.12
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	1.66	1.30
	Baking/boiling 0.31%		3.18		0.49
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	1.65	1.30

№014 Sponge cake "Prague" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 559.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	173.49	173.23
3	Flour, premium	85.5	237.60	203.15	133.04	113.75
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	43.90	36.88
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	26.88	25.53
	Total	40.5 59.5	1360.47	809.38	761.76	453.19
	Losses 6.1%			49.38		27.65
	Output	24.0 76.0	1000.00	760.00	559.93	425.54
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	23.24	13.82
	Baking/boiling 21.72%		286.49		160.41
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	18.19	13.82

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 191.01 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	65.04	7.80
	Total	28.6 71.4	1053.30	752.58	201.19	143.75
	Losses 3.0%			22.58		4.31
	Output	27.0 73.0	1000.00	730.00	191.01	139.44
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	3.02	2.16
	Baking/boiling 2.12%		22.03		4.21
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.95	2.16

No. 024 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 23.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	10.90	1.31
3	Citric acid (E330)	98.0	4.73	4.64	0.11	0.11
4	Vanilla powder	99.85	4.73	4.72	0.11	0.11
	Total	29.2 70.8	1428.14	1010.48	32.92	23.29
	Losses 4.5%			45.48		1.05
	Output	3.5 96.5	1000.00	965.00	23.05	22.25
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	0.74	0.52
	Baking/boiling 26.68%		372.44		8.59
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	0.54	0.52

№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 8.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	3.86	3.86
3	Flour, premium	85.5	356.18	304.53	3.13	2.68
4	Potato starch	80.0	87.95	70.36	0.77	0.62
5	Essence	—	4.40	—	0.039	—
	Total	37.6 62.4	1621.13	1011.83	14.24	8.89
	Losses 7.1%			71.83		0.63
	Output	6.0 94.0	1000.00	940.00	8.78	8.26
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.51	0.32
	Baking/boiling 33.6%		525.38		4.62
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.34	0.32

Consolidated recipe, k=1.022156
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 988.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	384.46	103.80	392.97	106.10
2	Granulated sugar	99.85	335.30	334.80	342.73	342.22
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	197.43	165.84	201.81	169.52
4	Flour, premium	85.5	136.17	116.42	139.18	119.00
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	65.04	7.80	66.48	7.98
6	Sign up	97.5	48.31	47.10	49.38	48.14
7	Cocoa powder [Skurikhin]	95.0	36.48	34.66	37.29	35.43
8	Raw egg white	12.0	10.90	1.31	11.14	1.34
9	Melange	27.0	6.44	1.74	6.58	1.78
10	Vanilla powder	99.85	1.47	1.47	1.50	1.50
11	Sign up	80.0	0.77	0.62	0.79	0.63
12	Cognac	—	0.46	—	0.47	—
13	Wine	—	0.17	—	0.17	—
14	Citric acid (E330)	98.0	0.11	0.11	0.11	0.11
15	Essence	—	0.039	—	0.040	—
	Total		1223.54	815.67	1250.65	833.74
	Total phase loss 4.8%			39.46
	Other losses 2.2%					18.07
	General losses 6.9%					57.53
	Output	78.6	988.10	776.21	988.10	776.21

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	chicken eggs; 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	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 Nut [Yakhroma]

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