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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 643.6 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	167.34	125.50
3	No. 095 Blotting syrup	50.0	190.00	95.00	122.28	61.14
4	No. 016 Sand (main)	94.5	32.00	30.24	20.60	19.46
5	No. 104 Jelly	50.0	4.00	2.00	2.57	1.29
	Total	27.7 72.3	1000.00	723.16	643.60	465.43
	Output	27.7 72.3	1000.00	723.16		465.43

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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 330.81 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	151.99	127.68
3	Vanilla powder	99.85	4.07	4.06	1.35	1.34
4	Cognac	—	0.86	—	0.28	—
5	Wine	—	0.86	—	0.28	—
	Total	22.1 77.9	1022.42	796.74	338.23	263.57
	Losses 2.1%			16.74		5.54
	Output	22.0 78.0	1000.00	780.00	330.81	258.03
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	3.55	2.77
	Baking/boiling 0.09%		0.94		0.31
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	3.55	2.77

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 184.32 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	62.76	7.53
	Total	28.6 71.4	1053.30	752.58	194.14	138.71
	Losses 3.0%			22.58		4.16
	Output	27.0 73.0	1000.00	730.00	184.32	134.55
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.91	2.08
	Baking/boiling 2.12%		22.03		4.06
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.85	2.08

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 167.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	58.08	58.00
3	Flour, premium	85.5	281.16	240.39	47.05	40.23
4	Potato starch	80.0	69.42	55.54	11.62	9.29
5	Essence	—	3.47	—	0.58	—
	Total	37.6 62.4	1279.69	798.72	214.14	133.65
	Losses 6.1%			48.72		8.15
	Output	25.0 75.0	1000.00	750.00	167.34	125.50
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	6.53	4.08
	Baking/boiling 16.78%		208.18		34.84
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	5.44	4.08

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 122.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	62.74	62.65
3	Cognac or dessert wine	—	47.95	—	5.86	—
4	Essence of rum	—	1.92	—	0.23	—
	Total	54.6 45.4	1127.32	512.30	137.85	62.65
	Losses 2.4%			12.30		1.50
	Output	50.0 50.0	1000.00	500.00	122.28	61.14
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.65	0.75
	Baking/boiling 9.11%		101.49		12.41
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.50	0.75

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 20.6 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	6.37	5.35
3	Granulated sugar	99.85	206.17	205.86	4.25	4.24
4	Melange	27.0	72.16	19.48	1.49	0.40
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.85	0.73
6	Sign up
7	Salt	96.5	2.06	1.99	0.042	0.041
8	Ammonium carbonic (E503(i))	—	0.52	—	0.011	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.011	0.005
	Total	16.2 83.8	1149.41	963.31	23.67	19.84
	Losses 1.9%			18.31		0.38
	Output	5.5 94.5	1000.00	945.00	20.60	19.46
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.22	0.19
	Baking/boiling 11.31%		128.80		2.65
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.20	0.19

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 2.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	1.07	1.06
3	Starch syrup	78.0	103.34	80.61	0.27	0.21
4	Agar (E406)	85.0	10.34	8.79	0.027	0.023
5	Essence	—	3.10	—	0.008	—
6	Sign up
7	Food paint	—	1.00	—	0.003	—
	Total	50.0 50.0	1010.08	505.04	2.60	1.30
	Losses 1.0%			5.04		0.013
	Output	50.0 50.0	1000.00	500.00	2.57	1.29
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.013	0.006
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.013	0.006

Consolidated recipe, k=1.030394
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 643.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	257.52	257.13	265.34	264.95
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	158.36	133.03	163.18	137.07
3	Melange	27.0	98.30	26.54	101.28	27.35
4	Water	—	70.24	—	72.37	—
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	62.76	7.53	64.67	7.76
6	Sign up	85.5	58.51	50.03	60.29	51.55
7	Potato starch	80.0	11.62	9.29	11.97	9.58
8	Cognac or dessert wine	—	5.86	—	6.04	—
9	Vanilla powder	99.85	1.35	1.34	1.39	1.39
10	Essence	—	0.63	—	0.65	—
11	Sign up	—	0.28	—	0.29	—
12	Wine	—	0.28	—	0.29	—
13	Starch syrup	78.0	0.27	0.21	0.27	0.21
14	Essence of rum	—	0.23	—	0.24	—
15	Salt	96.5	0.042	0.041	0.044	0.042
16	Sign up	85.0	0.027	0.023	0.027	0.023
17	Ammonium carbonic (E503(i))	—	0.011	—	0.011	—
18	Baking soda (E500(ii))	50.0	0.011	0.005	0.011	0.006
19	Citric acid (E330)	98.0	0.005	0.005	0.005	0.005
20	Food paint	—	0.003	—	0.003	—
	Total		726.32	485.17	748.39	499.92
	Total phase loss 4.1%			19.75
	Other losses 2.9%					14.75
	General losses 6.9%					34.49
	Output	72.3	643.60	465.43	643.60	465.43

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Consolidated recipe Cake Oval basket with roses [Yakhroma]

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