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All groups → All products → Cakes → Mosoblkhleb cakes → Shortbread honey cake [Kashira] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Shortbread honey cake [Kashira]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 175 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 082 Custard cream	60.0	440.00	264.00	77.00	46.20
3	Roasted kernels	97.5	50.00	48.75	8.75	8.53
4	No. 016а Semi-finished sandy product crumb No. 16	94.5	10.00	9.45	1.75	1.65
	Total	20.5 79.5	1000.00	794.70	175.00	139.07
	Output	20.5 79.5	1000.00	794.70		139.07

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No. 082 Custard cream with honey and 62 (deputy for dry) Kashira
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	307.53	307.07	23.68	23.64
3	Chicken eggs [chicken egg] [2]	27.0	145.75	39.35	11.22	3.03
4	Flour, premium	85.5	91.10	77.89	7.01	6.00
5	Natural honey	78.0	68.19	53.19	5.25	4.10
6	Sign up
	Total	56.3 43.7	1401.95	612.24	107.95	47.14
	Losses 2.0%			12.24		0.94
	Output	40.0 60.0	1000.00	600.00	77.00	46.20
	Losses before baking/boiling, shrinkage 0.99971%	43.7	14.02	6.12	1.08	0.47
	Baking/boiling 27.22%		377.73		29.09
	Losses after baking/boiling, shrinkage 0.99971%	60.0	10.20	6.12	0.79	0.47

№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 4.67 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	2.14	1.80
3	Vanilla powder	99.85	4.07	4.06	0.019	0.019
4	Cognac	—	0.86	—	0.004	—
5	Wine	—	0.86	—	0.004	—
	Total	22.1 77.9	1022.42	796.74	4.77	3.72
	Losses 2.1%			16.74		0.078
	Output	22.0 78.0	1000.00	780.00	4.67	3.64
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.050	0.039
	Baking/boiling 0.09%		0.94		0.004
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.050	0.039

Semi-finished sandy product with honey basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 87.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Margarine	84.0	309.25	259.77	27.06	22.73
3	Granulated sugar	99.85	174.91	174.65	15.30	15.28
4	Melange	27.0	72.16	19.48	6.31	1.70
5	Flour, premium (on the dust)	85.5	41.24	35.26	3.61	3.09
6	Sign up
7	Essence	—	2.07	—	0.18	—
8	Salt	96.5	2.06	1.99	0.18	0.17
9	Ammonium carbonic (E503(i))	—	0.52	—	0.046	—
10	Baking soda (E500(ii))	50.0	0.52	0.26	0.046	0.023
	Total	16.8 83.2	1158.15	963.29	101.34	84.29
	Losses 1.9%			18.29		1.60
	Output	5.5 94.5	1000.00	945.00	87.50	82.69
	Losses before baking/boiling, shrinkage 0.94951%	83.2	11.00	9.15	0.96	0.80
	Baking/boiling 11.98%		137.47		12.03
	Losses after baking/boiling, shrinkage 0.94951%	94.5	9.68	9.15	0.85	0.80

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 2.6 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	0.89	0.11
	Total	28.6 71.4	1053.30	752.58	2.74	1.96
	Losses 3.0%			22.58		0.059
	Output	27.0 73.0	1000.00	730.00	2.60	1.90
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.041	0.029
	Baking/boiling 2.12%		22.03		0.057
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.040	0.029

No. 016а Semi-finished sandy product crumb No. 16 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.75 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	312.44	262.45	0.55	0.46
3	Granulated sugar	99.85	208.29	207.98	0.36	0.36
4	Melange	27.0	72.90	19.68	0.13	0.034
5	Flour, premium (on the dust)	85.5	41.66	35.62	0.073	0.062
6	Sign up
7	Salt	96.5	2.08	2.01	0.004	0.004
8	Ammonium carbonic (E503(i))	—	0.52	—	0.001	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.001	0.00
	Total	16.2 83.8	1161.23	973.22	2.03	1.70
	Losses 2.9%			28.22		0.049
	Output	5.5 94.5	1000.00	945.00	1.75	1.65
	Losses before baking/boiling, shrinkage 1.44987%	83.8	16.84	14.11	0.029	0.025
	Baking/boiling 11.31%		129.46		0.23
	Losses after baking/boiling, shrinkage 1.44987%	94.5	14.93	14.11	0.026	0.025

Consolidated recipe, k=1.043352
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 175 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	12.0	57.00	6.84	59.47	7.14
2	Flour, premium	85.5	56.71	48.48	59.16	50.59
3	Granulated sugar	99.85	41.20	41.14	42.99	42.92
4	Margarine	84.0	27.06	22.73	28.23	23.72
5	Chicken eggs [chicken egg] [2]	27.0	11.22	3.03	11.71	3.16
6	Sign up	78.0	8.75	6.83	9.13	7.12
7	Roasted kernels	97.5	8.75	8.53	9.13	8.90
8	Melange	27.0	6.44	1.74	6.72	1.81
9	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.69	2.26	2.81	2.36
10	Essence	—	0.18	—	0.19	—
11	Sign up	96.5	0.18	0.18	0.19	0.19
12	Ammonium carbonic (E503(i))	—	0.046	—	0.048	—
13	Baking soda (E500(ii))	50.0	0.046	0.023	0.048	0.024
14	Vanilla powder	99.85	0.019	0.019	0.020	0.020
15	Cognac	—	0.004	—	0.004	—
16	Sign up	—	0.004	—	0.004	—
	Total		220.31	141.80	229.86	147.95
	Total phase loss 1.9%			2.73
	Other losses 4.2%					6.15
	General losses 6.0%					8.88
	Output	79.5	175.00	139.07	175.00	139.07

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	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: Shortbread honey cake [Kashira]

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