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

Consolidated recipe Coconut cake [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 790.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Prague cream	72.5	418.75	303.59	331.11	240.05
3	No. 095 Blotting syrup	50.0	62.50	31.25	49.42	24.71
4	Coconut sprinkle	98.0	37.50	36.75	29.65	29.06
5	No. 024 Air	96.5	31.25	30.16	24.71	23.84
6	Sign up
	Total	25.3 74.7	1000.00	746.68	790.70	590.40
	Output	25.3 74.7	1000.00	746.68		590.40

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№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 345.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	107.18	107.02
3	Flour, premium	85.5	237.60	203.15	82.19	70.28
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	27.12	22.78
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	16.60	15.77
	Total	40.5 59.5	1360.47	809.38	470.63	279.99
	Losses 6.1%			49.38		17.08
	Output	24.0 76.0	1000.00	760.00	345.93	262.91
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	14.36	8.54
	Baking/boiling 21.72%		286.49		99.11
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	11.24	8.54

Prague cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 331.11 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	107.38	79.46
3	Raw egg yolk	46.0	55.88	25.70	18.50	8.51
4	Water	—	55.88	—	18.50	—
5	Cocoa powder [Skurikhin]	95.0	25.18	23.92	8.34	7.92
6	Sign up
	Total	25.8 74.2	998.37	740.55	330.57	245.20
	Losses 2.1%			15.55		5.15
	Output	27.5 72.5	1000.00	725.00	331.11	240.05
	Losses before baking/boiling, shrinkage 1.05005%	74.2	10.48	7.78	3.47	2.57
	Baking/boiling -2.31%		-22.84		-7.56
	Losses after baking/boiling, shrinkage 1.05005%	72.5	10.73	7.78	3.55	2.57

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 49.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	25.36	25.32
3	Cognac or dessert wine	—	47.95	—	2.37	—
4	Essence of rum	—	1.92	—	0.095	—
	Total	54.6 45.4	1127.32	512.30	55.71	25.32
	Losses 2.4%			12.30		0.61
	Output	50.0 50.0	1000.00	500.00	49.42	24.71
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.67	0.30
	Baking/boiling 9.11%		101.49		5.02
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.61	0.30

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 24.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	11.68	1.40
3	Citric acid (E330)	98.0	4.73	4.64	0.12	0.11
4	Vanilla powder	99.85	4.73	4.72	0.12	0.12
	Total	29.2 70.8	1428.14	1010.48	35.29	24.97
	Losses 4.5%			45.48		1.12
	Output	3.5 96.5	1000.00	965.00	24.71	23.84
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	0.79	0.56
	Baking/boiling 26.68%		372.44		9.20
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	0.58	0.56

Consolidated recipe, k=1.032221
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 790.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	237.52	64.13	245.18	66.20
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	204.87	172.09	211.47	177.64
3	Granulated sugar	99.85	155.91	155.67	160.93	160.69
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	107.38	79.46	110.84	82.02
5	Flour, premium	85.5	82.19	70.28	84.84	72.54
6	Sign up	—	46.39	—	47.89	—
7	Coconut sprinkle	98.0	29.65	29.06	30.61	29.99
8	Cocoa powder [Skurikhin]	95.0	24.94	23.69	25.75	24.46
9	Raw egg yolk	46.0	18.50	8.51	19.10	8.79
10	Raw egg white	12.0	11.68	1.40	12.06	1.45
11	Sign up	99.4	9.88	9.82	10.20	10.14
12	Cognac or dessert wine	—	2.37	—	2.45	—
13	Citric acid (E330)	98.0	0.12	0.11	0.12	0.12
14	Vanilla powder	99.85	0.12	0.12	0.12	0.12
15	Vanillin	—	0.10	—	0.10	—
16	Sign up	—	0.095	—	0.10	—
	Total		931.73	614.36	961.75	634.15
	Total phase loss 3.9%			23.96
	Other losses 3.1%					19.80
	General losses 6.9%					43.76
	Output	74.7	790.70	590.40	790.70	590.40

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Consolidated recipe Coconut cake [Yakhroma]

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