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

Consolidated recipe Rose 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 746.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 170.00 132.60 126.85 98.95 
3No. 001 Biscuit (main)75.0 150.00 112.50 111.93 83.95 
4No. 095 Blotting syrup50.0 75.00 37.50 55.96 27.98 
5№062 Cream "New" chocolate78.8 43.00 33.88 32.09 25.28 
6Sign up
7Fruit cooking69.0 10.00 6.90 7.46 5.15 
Total25.5 74.5 1000.00 745.36 746.20 556.19 
Output25.5 74.5 1000.00 745.36 556.19 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 402.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 91.18 76.59 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 44.38 32.84 
4Raw egg white12.0 64.25 7.71 25.89 3.11 
5Citric acid (E330)98.0 3.80 3.72 1.53 1.50 
6Sign up
Total24.2 75.8 1017.72 771.57 410.09 310.90 
Losses 1.5%11.57 4.66 
Output24.0 76.0 1000.00 760.00 402.95 306.24 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 3.08 2.33 
Baking/boiling 0.24%2.47 1.00 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 3.07 2.33 
№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 126.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 58.28 48.96 
3Vanilla powder99.854.07 4.06 0.52 0.52 
4Cognac—  0.86 —   0.11 —   
5Wine—  0.86 —   0.11 —   
Total22.1 77.9 1022.42 796.74 129.70 101.07 
Losses 2.1%16.74 2.12 
Output22.0 78.0 1000.00 780.00 126.85 98.95 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.36 1.06 
Baking/boiling 0.09%0.94 0.12 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.36 1.06 
№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 32.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 13.62 11.44 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 1.55 1.47 
4Vanilla powder99.853.76 3.75 0.12 0.12 
5Cognac—  1.94 —   0.062—   
Total21.4 78.6 1024.68 804.92 32.88 25.83 
Losses 2.1%16.92 0.54 
Output21.2 78.8 1000.00 788.00 32.09 25.28 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.35 0.27 
Baking/boiling 0.31%3.18 0.10 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.34 0.27 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 246.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 72.02 56.17 
3Water—  146.34 —   36.01 —   
4Water (for soaking agar-agar)—  40.80 —   10.04 —   
5Agar (E406)85.0 8.16 6.94 2.01 1.71 
Total23.6 76.4 1073.30 819.67 264.12 201.71 
Losses 2.4%19.67 4.84 
Output20.0 80.0 1000.00 800.00 246.08 196.87 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 3.17 2.42 
Baking/boiling 4.54%48.12 11.84 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 3.03 2.42 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 111.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 38.85 38.79 
3Flour, premium85.5 281.16 240.39 31.47 26.91 
4Potato starch80.0 69.42 55.54 7.77 6.22 
5Essence—  3.47 —   0.39 —   
Total37.6 62.4 1279.69 798.72 143.24 89.40 
Losses 6.1%48.72 5.45 
Output25.0 75.0 1000.00 750.00 111.93 83.95 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 4.37 2.73 
Baking/boiling 16.78%208.18 23.30 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 3.64 2.73 
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 88.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 30.03 3.60 
Total28.6 71.4 1053.30 752.58 92.91 66.38 
Losses 3.0%22.58 1.99 
Output27.0 73.0 1000.00 730.00 88.21 64.39 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.39 1.00 
Baking/boiling 2.12%22.03 1.94 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.36 1.00 
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 55.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 28.71 28.67 
3Cognac or dessert wine—  47.95 —   2.68 —   
4Essence of rum—  1.92 —   0.11 —   
Total54.6 45.4 1127.32 512.30 63.09 28.67 
Losses 2.4%12.30 0.69 
Output50.0 50.0 1000.00 500.00 55.96 27.98 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.76 0.34 
Baking/boiling 9.11%101.49 5.68 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.69 0.34 
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 8.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 472.89 56.75 4.23 0.51 
3Citric acid (E330)98.0 4.73 4.64 0.0420.042
4Vanilla powder99.854.73 4.72 0.0420.042
Total29.2 70.8 1428.14 1010.48 12.79 9.05 
Losses 4.5%45.48 0.41 
Output3.5 96.5 1000.00 965.00 8.95 8.64 
Losses before baking/boiling, shrinkage 2.25025%70.8 32.14 22.74 0.29 0.20 
Baking/boiling 26.68%372.44 3.33 
Losses after baking/boiling, shrinkage 2.25025%96.5 23.56 22.74 0.21 0.20 
Consolidated recipe, k=1.035551
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 746.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85282.95 282.53 293.01 292.57 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 163.08 136.99 168.88 141.86 
3Water—  77.64 —   80.40 —   
4Starch syrup78.0 72.02 56.17 74.58 58.17 
5Melange27.0 64.75 17.48 67.06 18.11 
6Sign up74.0 44.38 32.84 45.96 34.01 
7Flour, premium85.5 31.47 26.91 32.59 27.86 
8Raw egg white12.0 30.12 3.61 31.19 3.74 
9Fresh whole milk the weight ratio of fat 3.2%12.0 30.03 3.60 31.10 3.73 
10Potato starch80.0 7.77 6.22 8.05 6.44 
11Sign up69.0 7.46 5.15 7.73 5.33 
12Cognac or dessert wine—  2.68 —   2.78 —   
13Agar (E406)85.0 2.01 1.71 2.08 1.77 
14Citric acid (E330)98.0 1.57 1.54 1.63 1.60 
15Cocoa powder [Skurikhin]95.0 1.55 1.47 1.60 1.52 
16Sign up—  1.03 —   1.06 —   
17Vanilla powder99.850.68 0.68 0.70 0.70 
18Essence—  0.39 —   0.40 —   
19Cognac—  0.17 —   0.18 —   
20Wine—  0.11 —   0.11 —   
21Sign up—  0.11 —   0.11 —   
Total821.98 576.90 851.20 597.41 
Total phase loss 3.6%20.71 
Other losses 3.4%20.51 
General losses 6.9%41.22 
Output74.5 746.20 556.19 746.20 556.19 
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