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All groups → All products → Cakes → Mosoblkhleb cakes → Puff cake with almonds [Wedge] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Puff cake with almonds [Wedge]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 833.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 021 Puff92.5 400.00 370.00 333.44 308.43 
3Dried almond kernel96.0 100.00 96.00 83.36 80.03 
4Coconut sprinkle98.0 90.00 88.20 75.02 73.52 
Total12.6 87.4 1000.00 874.00 833.60 728.57 
Output12.6 87.4 1000.00 874.00 728.57 
List of recipes
№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 341.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 157.03 131.91 
3Vanilla powder99.854.07 4.06 1.39 1.39 
4Cognac—  0.86 —   0.29 —   
5Wine—  0.86 —   0.29 —   
Total22.1 77.9 1022.42 796.74 349.44 272.31 
Losses 2.1%16.74 5.72 
Output22.0 78.0 1000.00 780.00 341.78 266.59 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 3.67 2.86 
Baking/boiling 0.09%0.94 0.32 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 3.67 2.86 
No. 021 Puff with led away. loss 3.2% Wedge
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 333.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 443.10 372.21 147.75 124.11 
3Melange27.0 33.68 9.09 11.23 3.03 
4Salt96.5 5.32 5.13 1.77 1.71 
5Citric acid (E330)98.0 0.89 0.87 0.30 0.29 
Total16.7 83.3 1147.64 955.58 382.67 318.63 
Losses 3.2%30.58 10.20 
Output7.5 92.5 1000.00 925.00 333.44 308.43 
Losses before baking/boiling, shrinkage 1.6%83.3 18.36 15.29 6.12 5.10 
Baking/boiling 9.98%112.75 37.59 
Losses after baking/boiling, shrinkage 1.6%92.5 16.53 15.29 5.51 5.10 
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 190.43 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 64.84 7.78 
Total28.6 71.4 1053.30 752.58 200.58 143.31 
Losses 3.0%22.58 4.30 
Output27.0 73.0 1000.00 730.00 190.43 139.01 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 3.01 2.15 
Baking/boiling 2.12%22.03 4.20 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 2.95 2.15 
Consolidated recipe, k=1.024208
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 833.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 304.78 256.02 312.16 262.21 
2Flour, premium85.5 221.62 189.49 226.99 194.07 
3Granulated sugar99.85135.73 135.53 139.02 138.81 
4Dried almond kernel96.0 83.36 80.03 85.38 81.96 
5Coconut sprinkle98.0 75.02 73.52 76.84 75.30 
6Sign up12.0 64.84 7.78 66.41 7.97 
7Melange27.0 11.23 3.03 11.50 3.11 
8Salt96.5 1.77 1.71 1.82 1.75 
9Vanilla powder99.851.39 1.39 1.42 1.42 
10Citric acid (E330)98.0 0.30 0.29 0.30 0.30 
11Sign up—  0.29 —   0.30 —   
12Wine—  0.29 —   0.30 —   
Total900.64 748.79 922.44 766.91 
Total phase loss 2.7%20.22 
Other losses 2.4%18.13 
General losses 5.0%38.35 
Output87.4 833.60 728.57 833.60 728.57 
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