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Все группы → All products → Cakes → Mosoblkhleb cakes → Cake Goose feet [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Goose feet [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 918.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	370.0	277.5	339.85	254.89
3	No. 095 Blotting syrup	50.0	180.0	90.0	165.33	82.67
4	№062 Cream "New" chocolate	78.8	75.0	59.1	68.89	54.29
	Total	28.09 71.91	1000.0	719.1	918.51	660.51
	Output	28.09 71.91	1000.0	719.1		660.51

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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 344.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	459.46	385.95	158.26	132.94
3	Vanilla powder	99.85	4.07	4.06	1.4	1.4
4	Cognac	—	0.86	—	0.3	—
5	Wine	—	0.86	—	0.3	—
	Total	22.07 77.93	1022.42	796.74	352.17	274.43
	Losses 2.1%			16.74		5.77
	Output	22.0 78.0	1000.0	780.0	344.44	268.66
	Losses before dipping/caking, shrinkage 1.05%	77.93	10.74	8.37	3.7	2.88
	Dribble/Weld 0.1%		0.95		0.33
	Losses after sintering/caking, shrinkage 1.05%	78.0	10.73	8.37	3.7	2.89

№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 68.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	424.53	356.61	29.25	24.57
3	Cocoa powder	95.0	48.22	45.81	3.32	3.15
4	Vanilla powder	99.85	3.76	3.75	0.26	0.26
5	Cognac	—	1.94	—	0.13	—
	Total	21.45 78.55	1024.68	804.92	70.59	55.45
	Losses 2.1%			16.92		1.16
	Output	21.2 78.8	1000.0	788.0	68.89	54.29
	Losses before dipping/caking, shrinkage 1.05%	78.55	10.77	8.46	0.74	0.58
	Dribble/Weld 0.3%		3.17		0.22
	Losses after sintering/caking, shrinkage 1.05%	78.8	10.74	8.46	0.74	0.58

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 339.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	117.97	117.79
3	Flour, premium	85.5	281.16	240.39	95.55	81.7
4	Potato starch	80.0	69.42	55.54	23.59	18.87
5	Essence	—	3.47	—	1.18	—
	Total	37.58 62.42	1279.69	798.72	434.9	271.44
	Losses 6.1%			48.72		16.55
	Output	25.0 75.0	1000.0	750.0	339.85	254.89
	Losses before dipping/caking, shrinkage 3.05%	62.42	39.03	24.36	13.26	8.28
	Dribble/Weld 16.8%		208.18		70.75
	Losses after sintering/caking, shrinkage 3.05%	75.0	32.48	24.36	11.04	8.28

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 229.54 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	78.16	9.38
	Total	28.55 71.45	1053.3	752.58	241.77	172.74
	Losses 3.0%			22.58		5.18
	Output	27.0 73.0	1000.0	730.0	229.54	167.56
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	3.63	2.59
	Dribble/Weld 2.1%		22.03		5.06
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	3.55	2.59

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 165.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.3	84.83	84.7
3	Cognac or dessert wine	—	47.95	—	7.93	—
4	Essence of rum	—	1.92	—	0.32	—
	Total	54.56 45.44	1127.32	512.3	186.39	84.7
	Losses 2.4%			12.3		2.03
	Output	50.0 50.0	1000.0	500.0	165.33	82.67
	Losses before dipping/caking, shrinkage 1.2%	45.44	13.53	6.15	2.24	1.02
	Dribble/Weld 9.1%		101.49		16.78
	Losses after sintering/caking, shrinkage 1.2%	50.0	12.3	6.15	2.03	1.02

Consolidated recipe, k=1.026376
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 918.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	366.41	365.86	376.07	375.51
2	Melange	27.0	196.61	53.08	201.8	54.49
3	Unsalted butter	84.0	187.51	157.51	192.46	161.67
4	Flour, premium	85.5	95.55	81.7	98.07	83.85
5	Water	—	93.31	—	95.77	—
6	Sign up	12.0	78.16	9.38	80.22	9.63
7	Potato starch	80.0	23.59	18.87	24.21	19.37
8	Cognac or dessert wine	—	7.93	—	8.14	—
9	Cocoa powder	95.0	3.32	3.15	3.41	3.24
10	Vanilla powder	99.85	1.66	1.66	1.7	1.7
11	Sign up	—	1.18	—	1.21	—
12	Cognac	—	0.43	—	0.44	—
13	Essence of rum	—	0.32	—	0.33	—
14	Wine	—	0.3	—	0.31	—
	Total	—	1056.28	691.21	1084.14	709.46
	Total phase loss 4.44%			30.72
	Other losses 2.57%					18.25
	General losses 6.9%					48.97
	Output	71.91	918.5	660.49	918.5	660.49

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Consolidated recipe: Cake Goose feet [Yakhroma]

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