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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Oval basket with roses [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Oval basket with roses [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 69.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	260.00	195.00	18.17	13.63
3	No. 095 Blotting syrup	50.0	190.00	95.00	13.28	6.64
4	No. 016 Sand (main)	94.5	32.00	30.24	2.24	2.11
5	No. 104 Jelly	50.0	4.00	2.00	0.28	0.14
	Total	27.7 72.3	1000.00	723.16	69.90	50.55
	Output	27.7 72.3	1000.00	723.16		50.55

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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 35.93 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	16.51	13.87
3	Vanilla powder	99.85	4.07	4.06	0.15	0.15
4	Cognac	—	0.86	—	0.031	—
5	Wine	—	0.86	—	0.031	—
	Total	22.1 77.9	1022.42	796.74	36.73	28.63
	Losses 2.1%			16.74		0.60
	Output	22.0 78.0	1000.00	780.00	35.93	28.02
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.39	0.30
	Baking/boiling 0.09%		0.94		0.034
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.39	0.30

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 20.02 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	6.82	0.82
	Total	28.6 71.4	1053.30	752.58	21.09	15.07
	Losses 3.0%			22.58		0.45
	Output	27.0 73.0	1000.00	730.00	20.02	14.61
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.32	0.23
	Baking/boiling 2.12%		22.03		0.44
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.31	0.23

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 18.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	6.31	6.30
3	Flour, premium	85.5	281.16	240.39	5.11	4.37
4	Potato starch	80.0	69.42	55.54	1.26	1.01
5	Essence	—	3.47	—	0.063	—
	Total	37.6 62.4	1279.69	798.72	23.26	14.52
	Losses 6.1%			48.72		0.89
	Output	25.0 75.0	1000.00	750.00	18.17	13.63
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.71	0.44
	Baking/boiling 16.78%		208.18		3.78
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.59	0.44

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 13.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	6.81	6.80
3	Cognac or dessert wine	—	47.95	—	0.64	—
4	Essence of rum	—	1.92	—	0.026	—
	Total	54.6 45.4	1127.32	512.30	14.97	6.80
	Losses 2.4%			12.30		0.16
	Output	50.0 50.0	1000.00	500.00	13.28	6.64
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.18	0.082
	Baking/boiling 9.11%		101.49		1.35
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.16	0.082

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.24 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	309.25	259.77	0.69	0.58
3	Granulated sugar	99.85	206.17	205.86	0.46	0.46
4	Melange	27.0	72.16	19.48	0.16	0.044
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.092	0.079
6	Sign up
7	Salt	96.5	2.06	1.99	0.005	0.004
8	Ammonium carbonic (E503(i))	—	0.52	—	0.001	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.001	0.001
	Total	16.2 83.8	1149.41	963.31	2.57	2.15
	Losses 1.9%			18.31		0.041
	Output	5.5 94.5	1000.00	945.00	2.24	2.11
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.024	0.020
	Baking/boiling 11.31%		128.80		0.29
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.022	0.020

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	0.12	0.12
3	Starch syrup	78.0	103.34	80.61	0.029	0.023
4	Agar (E406)	85.0	10.34	8.79	0.003	0.002
5	Essence	—	3.10	—	0.001	—
6	Sign up
7	Food paint	—	1.00	—	0.00	—
	Total	50.0 50.0	1010.08	505.04	0.28	0.14
	Losses 1.0%			5.04		0.001
	Output	50.0 50.0	1000.00	500.00	0.28	0.14
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.001	0.001
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.001	0.001

Consolidated recipe, k=1.030394
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 69.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	27.97	27.93	28.82	28.78
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	17.20	14.45	17.72	14.89
3	Melange	27.0	10.68	2.88	11.00	2.97
4	Water	—	7.63	—	7.86	—
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	6.82	0.82	7.02	0.84
6	Sign up	85.5	6.35	5.43	6.55	5.60
7	Potato starch	80.0	1.26	1.01	1.30	1.04
8	Cognac or dessert wine	—	0.64	—	0.66	—
9	Vanilla powder	99.85	0.15	0.15	0.15	0.15
10	Essence	—	0.069	—	0.071	—
11	Sign up	—	0.031	—	0.032	—
12	Wine	—	0.031	—	0.032	—
13	Starch syrup	78.0	0.029	0.023	0.030	0.023
14	Essence of rum	—	0.026	—	0.026	—
15	Salt	96.5	0.005	0.004	0.005	0.005
16	Sign up	85.0	0.003	0.002	0.003	0.003
17	Ammonium carbonic (E503(i))	—	0.001	—	0.001	—
18	Baking soda (E500(ii))	50.0	0.001	0.001	0.001	0.001
19	Citric acid (E330)	98.0	0.001	0.001	0.001	0.001
20	Food paint	—	0.00	—	0.00	—
	Total		78.88	52.69	81.28	54.30
	Total phase loss 4.1%			2.14
	Other losses 2.9%					1.60
	General losses 6.9%					3.75
	Output	72.3	69.90	50.55	69.90	50.55

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: Cake Oval basket with roses [Yakhroma]

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