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All groups → All products → Cakes → Mosoblkhleb cakes → Layla cake [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Layla cake [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 46.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	300.00	225.00	14.01	10.51
3	№061 Cream "New"	78.0	100.00	78.00	4.67	3.64
4	No. 095 Blotting syrup	50.0	71.43	35.72	3.34	1.67
5	№002 Fried biscuit crumb	94.0	14.29	13.43	0.67	0.63
	Total	25.7 74.3	1000.00	743.00	46.70	34.70
	Output	25.7 74.3	1000.00	743.00		34.70

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.02 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	226.27	190.07	5.43	4.56
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	2.65	1.96
4	Raw egg white	12.0	64.25	7.71	1.54	0.19
5	Citric acid (E330)	98.0	3.80	3.72	0.091	0.089
6	Sign up
	Total	24.2 75.8	1017.72	771.57	24.44	18.53
	Losses 1.5%			11.57		0.28
	Output	24.0 76.0	1000.00	760.00	24.02	18.25
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.18	0.14
	Baking/boiling 0.24%		2.47		0.059
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.18	0.14

№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 4.67 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	2.15	1.80
3	Vanilla powder	99.85	4.07	4.06	0.019	0.019
4	Cognac	—	0.86	—	0.004	—
5	Wine	—	0.86	—	0.004	—
	Total	22.1 77.9	1022.42	796.74	4.77	3.72
	Losses 2.1%			16.74		0.078
	Output	22.0 78.0	1000.00	780.00	4.67	3.64
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.050	0.039
	Baking/boiling 0.09%		0.94		0.004
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.050	0.039

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	4.29	3.35
3	Water	—	146.34	—	2.15	—
4	Water (for soaking agar-agar)	—	40.80	—	0.60	—
5	Agar (E406)	85.0	8.16	6.94	0.12	0.10
	Total	23.6 76.4	1073.30	819.67	15.74	12.02
	Losses 2.4%			19.67		0.29
	Output	20.0 80.0	1000.00	800.00	14.67	11.73
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.19	0.14
	Baking/boiling 4.54%		48.12		0.71
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.18	0.14

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 14.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	4.86	4.86
3	Flour, premium	85.5	281.16	240.39	3.94	3.37
4	Potato starch	80.0	69.42	55.54	0.97	0.78
5	Essence	—	3.47	—	0.049	—
	Total	37.6 62.4	1279.69	798.72	17.93	11.19
	Losses 6.1%			48.72		0.68
	Output	25.0 75.0	1000.00	750.00	14.01	10.51
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.55	0.34
	Baking/boiling 16.78%		208.18		2.92
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.46	0.34

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 3.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	1.71	1.71
3	Cognac or dessert wine	—	47.95	—	0.16	—
4	Essence of rum	—	1.92	—	0.006	—
	Total	54.6 45.4	1127.32	512.30	3.76	1.71
	Losses 2.4%			12.30		0.041
	Output	50.0 50.0	1000.00	500.00	3.34	1.67
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.045	0.021
	Baking/boiling 9.11%		101.49		0.34
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.041	0.021

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 2.6 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	0.89	0.11
	Total	28.6 71.4	1053.30	752.58	2.74	1.96
	Losses 3.0%			22.58		0.059
	Output	27.0 73.0	1000.00	730.00	2.60	1.90
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.041	0.029
	Baking/boiling 2.12%		22.03		0.057
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.040	0.029

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.29	0.29
3	Flour, premium	85.5	356.18	304.53	0.24	0.20
4	Potato starch	80.0	87.95	70.36	0.059	0.047
5	Essence	—	4.40	—	0.003	—
	Total	37.6 62.4	1621.13	1011.83	1.08	0.68
	Losses 7.1%			71.83		0.048
	Output	6.0 94.0	1000.00	940.00	0.67	0.63
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.038	0.024
	Baking/boiling 33.6%		525.38		0.35
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.026	0.024

Consolidated recipe, k=1.030316
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 46.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	17.31	17.28	17.83	17.81
2	Melange	27.0	8.59	2.32	8.85	2.39
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.58	6.37	7.81	6.56
4	Water	—	4.63	—	4.77	—
5	Starch syrup	78.0	4.29	3.35	4.42	3.45
6	Sign up	85.5	4.18	3.57	4.30	3.68
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	2.65	1.96	2.73	2.02
8	Raw egg white	12.0	1.54	0.19	1.59	0.19
9	Potato starch	80.0	1.03	0.83	1.06	0.85
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	0.89	0.11	0.91	0.11
11	Sign up	—	0.16	—	0.16	—
12	Agar (E406)	85.0	0.12	0.10	0.12	0.10
13	Citric acid (E330)	98.0	0.091	0.089	0.094	0.092
14	Citrus essence	—	0.061	—	0.063	—
15	Essence	—	0.052	—	0.053	—
16	Sign up	99.85	0.019	0.019	0.020	0.020
17	Essence of rum	—	0.006	—	0.007	—
18	Cognac	—	0.004	—	0.004	—
19	Wine	—	0.004	—	0.004	—
	Total		53.20	36.17	54.81	37.27
	Total phase loss 4.1%			1.47
	Other losses 2.9%					1.10
	General losses 6.9%					2.57
	Output	74.3	46.70	34.70	46.70	34.70

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; raw egg white	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; whole condensed milk with sugar the weight ratio of fat 8.5%	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: Layla cake [Yakhroma]

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