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Все группы → 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 16.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	300.0	225.0	4.98	3.74
3	№061 Cream "New"	78.0	100.0	78.0	1.66	1.29
4	No. 095 Blotting syrup	50.0	71.43	35.72	1.19	0.6
5	№002 Fried biscuit crumb	94.0	14.29	13.43	0.24	0.23
	Total	25.7 74.3	1000.0	743.0	16.61	12.35
	Output	25.7 74.3	1000.0	743.0		12.35

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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 8.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	226.27	190.07	1.93	1.62
3	Whole condensed milk with sugar	74.0	110.14	81.5	0.94	0.7
4	Raw egg white	12.0	64.25	7.71	0.55	0.066
5	Citric acid	98.0	3.8	3.72	0.032	0.031
6	Sign up
	Total	24.19 75.81	1017.72	771.57	8.694	6.597
	Losses 1.5%			11.57		0.107
	Output	24.0 76.0	1000.0	760.0	8.54	6.49
	Losses before dipping/caking, shrinkage 0.75%	75.81	7.63	5.78	0.07	0.05
	Dribble/Weld 0.2%		2.48		0.02
	Losses after sintering/caking, shrinkage 0.75%	76.0	7.61	5.78	0.06	0.05

№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 1.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	459.46	385.95	0.76	0.64
3	Vanilla powder	99.85	4.07	4.06	0.007	0.007
4	Cognac	—	0.86	—	0.001	—
5	Wine	—	0.86	—	0.001	—
	Total	22.07 77.93	1022.42	796.74	1.689	1.317
	Losses 2.1%			16.74		0.027
	Output	22.0 78.0	1000.0	780.0	1.66	1.29
	Losses before dipping/caking, shrinkage 1.05%	77.93	10.74	8.37	0.02	0.02
	Dribble/Weld 0.1%		0.95		—
	Losses after sintering/caking, shrinkage 1.05%	78.0	10.73	8.37	0.02	0.02

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 5.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	1.53	1.19
3	Water	—	146.34	—	0.76	—
4	Water (for soaking agar-agar)	—	40.8	—	0.21	—
5	Agar	85.0	8.16	6.94	0.043	0.037
	Total	23.63 76.37	1073.3	819.67	5.603	4.287
	Losses 2.4%			19.67		0.107
	Output	20.0 80.0	1000.0	800.0	5.22	4.18
	Losses before dipping/caking, shrinkage 1.2%	76.37	12.88	9.84	0.07	0.05
	Dribble/Weld 4.5%		48.13		0.25
	Losses after sintering/caking, shrinkage 1.2%	80.0	12.29	9.83	0.06	0.05

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 4.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	1.73	1.73
3	Flour, premium	85.5	281.16	240.39	1.4	1.2
4	Potato starch	80.0	69.42	55.54	0.35	0.28
5	Essence	—	3.47	—	0.017	—
	Total	37.58 62.42	1279.69	798.72	6.377	3.99
	Losses 6.1%			48.72		0.25
	Output	25.0 75.0	1000.0	750.0	4.98	3.74
	Losses before dipping/caking, shrinkage 3.05%	62.42	39.03	24.36	0.19	0.12
	Dribble/Weld 16.8%		208.18		1.04
	Losses after sintering/caking, shrinkage 3.05%	75.0	32.48	24.36	0.16	0.12

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 1.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.3	0.61	0.61
3	Cognac or dessert wine	—	47.95	—	0.057	—
4	Essence of rum	—	1.92	—	0.002	—
	Total	54.56 45.44	1127.32	512.3	1.339	0.61
	Losses 2.4%			12.3		0.01
	Output	50.0 50.0	1000.0	500.0	1.19	0.6
	Losses before dipping/caking, shrinkage 1.2%	45.44	13.53	6.15	0.02	0.01
	Dribble/Weld 9.1%		101.49		0.12
	Losses after sintering/caking, shrinkage 1.2%	50.0	12.3	6.15	0.01	0.01

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 0.92 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	0.31	0.037
	Total	28.55 71.45	1053.3	752.58	0.97	0.697
	Losses 3.0%			22.58		0.027
	Output	27.0 73.0	1000.0	730.0	0.92	0.67
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	0.01	0.01
	Dribble/Weld 2.1%		22.03		0.02
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	0.01	0.01

№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 0.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.11	0.11
3	Flour, premium	85.5	356.18	304.53	0.085	0.073
4	Potato starch	80.0	87.95	70.36	0.021	0.017
5	Essence	—	4.4	—	0.001	—
	Total	37.58 62.42	1621.13	1011.83	0.397	0.249
	Losses 7.1%			71.83		0.019
	Output	6.0 94.0	1000.0	940.0	0.24	0.23
	Losses before dipping/caking, shrinkage 3.55%	62.42	57.54	35.92	0.01	0.01
	Dribble/Weld 33.6%		525.38		0.13
	Losses after sintering/caking, shrinkage 3.55%	94.0	38.21	35.92	0.01	0.01

Consolidated recipe, k=1.027609
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 16.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	6.17	6.16	6.34	6.33
2	Melange	27.0	3.06	0.83	3.14	0.85
3	Unsalted butter	84.0	2.69	2.26	2.76	2.32
4	Water	—	1.64	—	1.69	—
5	Starch syrup	78.0	1.53	1.19	1.57	1.22
6	Sign up	85.5	1.49	1.27	1.53	1.31
7	Whole condensed milk with sugar	74.0	0.94	0.7	0.97	0.72
8	Raw egg white	12.0	0.55	0.066	0.57	0.068
9	Potato starch	80.0	0.37	0.3	0.38	0.3
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	0.31	0.037	0.32	0.038
11	Sign up	—	0.057	—	0.059	—
12	Agar	85.0	0.043	0.037	0.044	0.037
13	Citric acid	98.0	0.032	0.031	0.033	0.032
14	Citrus essence	—	0.022	—	0.023	—
15	Essence	—	0.018	—	0.018	—
16	Sign up	99.85	0.007	0.007	0.007	0.007
17	Essence of rum	—	0.002	—	0.002	—
18	Cognac	—	0.001	—	0.001	—
19	Wine	—	0.001	—	0.001	—
	Total	—	18.933	12.888	19.458	13.232
	Total phase loss 4.33%			0.558
	Other losses 2.6%					0.344
	General losses 6.9%					0.902
	Output	74.3	16.6	12.33	16.6	12.33

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Consolidated recipe: Layla cake [Yakhroma]

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