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All groups → All products → Cakes → Mosoblkhleb cakes → Creamy fruit puff cake [Voskresensk] → on oil cream Carmona → Consolidated recipe

Consolidated recipe Creamy fruit puff cake [Voskresensk]

on oil cream Carmona
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 118.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream "Carmona" oil-fruit	62.1	380.00	236.04	45.07	27.99
3	No. 021а Semi-finished puff crumb No. 21	92.5	102.00	94.35	12.10	11.19
4	Powdered sugar	99.85	15.00	14.98	1.78	1.78
	Total	18.9 81.1	1000.00	810.64	118.60	96.14
	Output	18.9 81.1	1000.00	810.64		96.14

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Cream "Carmona" oil-fruit Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 45.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Oil cream "Carmona"	52.2	502.01	262.21	22.62	11.82
	Total	37.9 62.1	1004.02	623.66	45.25	28.11
	Losses 0.4%			2.49		0.11
	Output	37.9 62.1	1000.00	621.16	45.07	27.99
	Losses before baking/boiling, shrinkage 0.2%	62.1	2.01	1.25	0.090	0.056
	Losses after baking/boiling, shrinkage 0.2%	62.1	2.01	1.25	0.090	0.056

No. 021 Puff basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.66 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	438.58	368.41	26.16	21.98
3	Melange	27.0	33.34	9.00	1.99	0.54
4	Salt	96.5	5.26	5.08	0.31	0.30
5	Citric acid (E330)	98.0	0.87	0.85	0.052	0.051
	Total	16.7 83.3	1135.91	945.81	67.76	56.42
	Losses 2.2%			20.81		1.24
	Output	7.5 92.5	1000.00	925.00	59.66	55.18
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	0.75	0.62
	Baking/boiling 9.98%		112.17		6.69
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	0.67	0.62

Oil cream "Carmona" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 22.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	410.21	—	9.28	—
3	Cream "Carmona"	96.0	102.55	98.45	2.32	2.23
4	Granulated sugar	99.85	82.04	81.92	1.86	1.85
	Total	47.8 52.2	1005.03	524.95	22.74	11.88
	Losses 0.5%			2.62		0.059
	Output	47.8 52.2	1000.00	522.33	22.62	11.82
	Losses before baking/boiling, shrinkage 0.25%	52.2	2.51	1.31	0.057	0.030
	Losses after baking/boiling, shrinkage 0.25%	52.2	2.51	1.31	0.057	0.030

No. 021а Semi-finished puff crumb No. 21 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.1 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	443.11	372.21	5.36	4.50
3	Melange	27.0	33.68	9.09	0.41	0.11
4	Salt	96.5	5.32	5.13	0.064	0.062
5	Citric acid (E330)	98.0	0.88	0.86	0.011	0.010
	Total	16.7 83.3	1147.65	955.59	13.88	11.56
	Losses 3.2%			30.59		0.37
	Output	7.5 92.5	1000.00	925.00	12.10	11.19
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.22	0.19
	Baking/boiling 9.98%		112.75		1.36
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.20	0.19

Consolidated recipe, k=1.033464
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 118.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	47.29	40.43	48.87	41.78
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.81	34.28	42.17	35.42
3	Jam	72.0	22.62	16.29	23.38	16.83
4	Water	—	9.28	—	9.59	—
5	Melange	27.0	2.40	0.65	2.48	0.67
6	Sign up	96.0	2.32	2.23	2.40	2.30
7	Granulated sugar	99.85	1.86	1.85	1.92	1.92
8	Powdered sugar	99.85	1.78	1.78	1.84	1.84
9	Salt	96.5	0.38	0.36	0.39	0.38
10	Citric acid (E330)	98.0	0.063	0.061	0.065	0.063
	Total		128.79	97.93	133.10	101.20
	Total phase loss 1.8%			1.78
	Other losses 3.2%					3.28
	General losses 5.0%					5.06
	Output	81.1	118.60	96.14	118.60	96.14

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Consolidated recipe Creamy fruit puff cake [Voskresensk]

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