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All groups → 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 737.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	370.00	277.50	273.02	204.77
3	No. 095 Blotting syrup	50.0	180.00	90.00	132.82	66.41
4	№062 Cream "New" chocolate	78.8	75.00	59.10	55.34	43.61
	Total	28.1 71.9	1000.00	719.10	737.90	530.62
	Output	28.1 71.9	1000.00	719.10		530.62

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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 276.71 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	127.14	106.80
3	Vanilla powder	99.85	4.07	4.06	1.13	1.12
4	Cognac	—	0.86	—	0.24	—
5	Wine	—	0.86	—	0.24	—
	Total	22.1 77.9	1022.42	796.74	282.92	220.47
	Losses 2.1%			16.74		4.63
	Output	22.0 78.0	1000.00	780.00	276.71	215.84
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.97	2.32
	Baking/boiling 0.09%		0.94		0.26
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.97	2.32

№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 55.34 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	424.53	356.61	23.49	19.74
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	2.67	2.54
4	Vanilla powder	99.85	3.76	3.75	0.21	0.21
5	Cognac	—	1.94	—	0.11	—
	Total	21.4 78.6	1024.68	804.92	56.71	44.55
	Losses 2.1%			16.92		0.94
	Output	21.2 78.8	1000.00	788.00	55.34	43.61
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.60	0.47
	Baking/boiling 0.31%		3.18		0.18
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.59	0.47

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 273.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	94.77	94.63
3	Flour, premium	85.5	281.16	240.39	76.76	65.63
4	Potato starch	80.0	69.42	55.54	18.95	15.16
5	Essence	—	3.47	—	0.95	—
	Total	37.6 62.4	1279.69	798.72	349.38	218.07
	Losses 6.1%			48.72		13.30
	Output	25.0 75.0	1000.00	750.00	273.02	204.77
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	10.66	6.65
	Baking/boiling 16.78%		208.18		56.84
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	8.87	6.65

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 184.41 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	62.79	7.54
	Total	28.6 71.4	1053.30	752.58	194.23	138.78
	Losses 3.0%			22.58		4.16
	Output	27.0 73.0	1000.00	730.00	184.41	134.62
	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. 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 132.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	68.15	68.04
3	Cognac or dessert wine	—	47.95	—	6.37	—
4	Essence of rum	—	1.92	—	0.26	—
	Total	54.6 45.4	1127.32	512.30	149.73	68.04
	Losses 2.4%			12.30		1.63
	Output	50.0 50.0	1000.00	500.00	132.82	66.41
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.80	0.82
	Baking/boiling 9.11%		101.49		13.48
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.63	0.82

Consolidated recipe, k=1.026395
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 737.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	294.36	293.92	302.13	301.68
2	Melange	27.0	157.95	42.65	162.12	43.77
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	150.63	126.53	154.61	129.87
4	Flour, premium	85.5	76.76	65.63	78.79	67.36
5	Water	—	74.96	—	76.94	—
6	Sign up	12.0	62.79	7.54	64.45	7.73
7	Potato starch	80.0	18.95	15.16	19.45	15.56
8	Cognac or dessert wine	—	6.37	—	6.54	—
9	Cocoa powder [Skurikhin]	95.0	2.67	2.54	2.74	2.60
10	Vanilla powder	99.85	1.33	1.33	1.37	1.37
11	Sign up	—	0.95	—	0.97	—
12	Cognac	—	0.35	—	0.35	—
13	Essence of rum	—	0.26	—	0.26	—
14	Wine	—	0.24	—	0.24	—
	Total		848.57	555.29	870.97	569.95
	Total phase loss 4.4%			24.67
	Other losses 2.6%					14.66
	General losses 6.9%					39.33
	Output	71.9	737.90	530.62	737.90	530.62

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Consolidated recipe Cake Goose feet [Yakhroma]

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