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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 574.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	194.44	151.66	111.74	87.16
3	№062 Cream "New" chocolate	78.8	155.56	122.58	89.40	70.45
4	Roasted kernels	97.5	48.89	47.67	28.10	27.39
5	No. 024 Air	96.5	23.33	22.51	13.41	12.94
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	2.22	2.11	1.28	1.21
	Total	21.4 78.6	1000.00	785.56	574.70	451.46
	Output	21.4 78.6	1000.00	785.56		451.46

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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 111.74 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	51.34	43.13
3	Vanilla powder	99.85	4.07	4.06	0.45	0.45
4	Cognac	—	0.86	—	0.10	—
5	Wine	—	0.86	—	0.10	—
	Total	22.1 77.9	1022.42	796.74	114.25	89.03
	Losses 2.1%			16.74		1.87
	Output	22.0 78.0	1000.00	780.00	111.74	87.16
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.20	0.94
	Baking/boiling 0.09%		0.94		0.11
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.20	0.94

№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 89.4 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	37.95	31.88
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	4.31	4.10
4	Vanilla powder	99.85	3.76	3.75	0.34	0.34
5	Cognac	—	1.94	—	0.17	—
	Total	21.4 78.6	1024.68	804.92	91.61	71.96
	Losses 2.1%			16.92		1.51
	Output	21.2 78.8	1000.00	788.00	89.40	70.45
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.96	0.76
	Baking/boiling 0.31%		3.18		0.28
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.96	0.76

№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 325.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	100.90	100.75
3	Flour, premium	85.5	237.60	203.15	77.38	66.16
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	25.54	21.45
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	15.63	14.85
	Total	40.5 59.5	1360.47	809.38	443.06	263.59
	Losses 6.1%			49.38		16.08
	Output	24.0 76.0	1000.00	760.00	325.67	247.51
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	13.51	8.04
	Baking/boiling 21.72%		286.49		93.30
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	10.58	8.04

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 111.09 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	37.83	4.54
	Total	28.6 71.4	1053.30	752.58	117.02	83.61
	Losses 3.0%			22.58		2.51
	Output	27.0 73.0	1000.00	730.00	111.09	81.10
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.76	1.25
	Baking/boiling 2.12%		22.03		2.45
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.72	1.25

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 13.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	6.34	0.76
3	Citric acid (E330)	98.0	4.73	4.64	0.063	0.062
4	Vanilla powder	99.85	4.73	4.72	0.063	0.063
	Total	29.2 70.8	1428.14	1010.48	19.15	13.55
	Losses 4.5%			45.48		0.61
	Output	3.5 96.5	1000.00	965.00	13.41	12.94
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	0.43	0.30
	Baking/boiling 26.68%		372.44		4.99
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	0.32	0.30

№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 5.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.25	2.24
3	Flour, premium	85.5	356.18	304.53	1.82	1.56
4	Potato starch	80.0	87.95	70.36	0.45	0.36
5	Essence	—	4.40	—	0.022	—
	Total	37.6 62.4	1621.13	1011.83	8.28	5.17
	Losses 7.1%			71.83		0.37
	Output	6.0 94.0	1000.00	940.00	5.11	4.80
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.29	0.18
	Baking/boiling 33.6%		525.38		2.68
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.20	0.18

Consolidated recipe, k=1.022156
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 574.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	223.61	60.37	228.56	61.71
2	Granulated sugar	99.85	195.02	194.73	199.34	199.04
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	114.83	96.46	117.37	98.59
4	Flour, premium	85.5	79.20	67.71	80.95	69.21
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	37.83	4.54	38.67	4.64
6	Sign up	97.5	28.10	27.39	28.72	28.00
7	Cocoa powder [Skurikhin]	95.0	21.22	20.16	21.69	20.60
8	Raw egg white	12.0	6.34	0.76	6.48	0.78
9	Melange	27.0	3.74	1.01	3.83	1.03
10	Vanilla powder	99.85	0.85	0.85	0.87	0.87
11	Sign up	80.0	0.45	0.36	0.46	0.37
12	Cognac	—	0.27	—	0.28	—
13	Wine	—	0.10	—	0.10	—
14	Citric acid (E330)	98.0	0.063	0.062	0.065	0.064
15	Essence	—	0.022	—	0.023	—
	Total		711.64	474.41	727.41	484.92
	Total phase loss 4.8%			22.95
	Other losses 2.2%					10.51
	General losses 6.9%					33.46
	Output	78.6	574.70	451.46	574.70	451.46

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Consolidated recipe Cake Nut [Yakhroma]

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