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All groups → All products → Cakes → Mosoblkhleb cakes → Carousel cake [Voskresensk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Carousel cake [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 88.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.00	252.70	22.49	22.29
3	Jam	72.0	150.00	108.00	13.23	9.53
4	Oil cream "Carmona"	52.2	94.00	49.10	8.29	4.33
5	No. 095 Blotting syrup	50.0	65.00	32.50	5.73	2.87
6	Sign up
7	Almond paste	94.0	19.00	17.86	1.68	1.58
	Total	23.3 76.7	1000.00	766.92	88.20	67.64
	Output	23.3 76.7	1000.00	766.92		67.64

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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 4.15 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	1.90	1.60
3	Vanilla powder	99.85	4.07	4.06	0.017	0.017
4	Cognac	—	0.86	—	0.004	—
5	Wine	—	0.86	—	0.004	—
	Total	22.1 77.9	1022.42	796.74	4.24	3.30
	Losses 2.1%			16.74		0.069
	Output	22.0 78.0	1000.00	780.00	4.15	3.23
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.045	0.035
	Baking/boiling 0.09%		0.94		0.004
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.044	0.035

№004 Sponge cake "Ring" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	366.48	98.95	11.96	3.23
3	Flour, premium	85.5	351.83	300.81	11.48	9.82
4	Potato starch	80.0	14.66	11.73	0.48	0.38
5	Essence	—	3.67	—	0.12	—
	Total	29.5 70.5	1103.12	777.42	36.00	25.37
	Losses 6.1%			47.42		1.55
	Output	27.0 73.0	1000.00	730.00	32.63	23.82
	Losses before baking/boiling, shrinkage 3.04998%	70.5	33.64	23.71	1.10	0.77
	Baking/boiling 3.46%		36.99		1.21
	Losses after baking/boiling, shrinkage 3.04998%	73.0	32.48	23.71	1.06	0.77

Oil cream "Carmona" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	410.21	—	3.40	—
3	Cream "Carmona"	96.0	102.55	98.45	0.85	0.82
4	Granulated sugar	99.85	82.04	81.92	0.68	0.68
	Total	47.8 52.2	1005.03	524.95	8.33	4.35
	Losses 0.5%			2.62		0.022
	Output	47.8 52.2	1000.00	522.33	8.29	4.33
	Losses before baking/boiling, shrinkage 0.25%	52.2	2.51	1.31	0.021	0.011
	Losses after baking/boiling, shrinkage 0.25%	52.2	2.51	1.31	0.021	0.011

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 5.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	2.94	2.94
3	Cognac or dessert wine	—	47.95	—	0.27	—
4	Essence of rum	—	1.92	—	0.011	—
	Total	54.6 45.4	1127.32	512.30	6.46	2.94
	Losses 2.4%			12.30		0.071
	Output	50.0 50.0	1000.00	500.00	5.73	2.87
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.078	0.035
	Baking/boiling 9.11%		101.49		0.58
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.071	0.035

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 2.31 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	0.79	0.094
	Total	28.6 71.4	1053.30	752.58	2.43	1.74
	Losses 3.0%			22.58		0.052
	Output	27.0 73.0	1000.00	730.00	2.31	1.69
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.036	0.026
	Baking/boiling 2.12%		22.03		0.051
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.036	0.026

Consolidated recipe, k=1.04573
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 88.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	22.49	22.29	23.52	23.31
2	Granulated sugar	99.85	17.23	17.20	18.02	17.99
3	Jam	72.0	13.23	9.53	13.84	9.96
4	Melange	27.0	11.96	3.23	12.51	3.38
5	Flour, premium	85.5	11.48	9.82	12.01	10.27
6	Sign up	—	6.64	—	6.94	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	5.31	4.46	5.55	4.66
8	Almond paste	94.0	1.68	1.58	1.75	1.65
9	Cream "Carmona"	96.0	0.85	0.82	0.89	0.85
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	0.79	0.094	0.82	0.10
11	Sign up	80.0	0.48	0.38	0.50	0.40
12	Cognac or dessert wine	—	0.27	—	0.29	—
13	Essence	—	0.12	—	0.13	—
14	Vanilla powder	99.85	0.017	0.017	0.018	0.018
15	Essence of rum	—	0.011	—	0.012	—
16	Sign up	—	0.004	—	0.004	—
17	Wine	—	0.004	—	0.004	—
	Total		92.55	69.40	96.79	72.58
	Total phase loss 2.5%			1.76
	Other losses 4.4%					3.17
	General losses 6.8%					4.94
	Output	76.7	88.20	67.64	88.20	67.64

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	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: Carousel cake [Voskresensk]

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