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

Consolidated recipe: Rainbow cake [Podolsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 996.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	300.00	234.00	299.07	233.27
3	№105 Souffle	76.0	100.00	76.00	99.69	75.76
4	Sprinkles confectionery sprinkles	95.0	70.00	66.50	69.78	66.29
5	No. 095 Blotting syrup	50.0	50.00	25.00	49.84	24.92
6	Sign up
7	No. 023 Air	96.5	10.00	9.65	9.97	9.62
	Total	23.2 76.8	1000.00	767.95	996.90	765.57
	Output	23.2 76.8	1000.00	767.95		765.57

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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 299.07 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	137.41	115.42
3	Vanilla powder	99.85	4.07	4.06	1.22	1.22
4	Cognac	—	0.86	—	0.26	—
5	Wine	—	0.86	—	0.26	—
	Total	22.1 77.9	1022.42	796.74	305.78	238.28
	Losses 2.1%			16.74		5.01
	Output	22.0 78.0	1000.00	780.00	299.07	233.27
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	3.21	2.50
	Baking/boiling 0.09%		0.94		0.28
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	3.21	2.50

№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 99.69 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	22.56	18.95
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	10.98	8.13
4	Raw egg white	12.0	64.25	7.71	6.41	0.77
5	Citric acid (E330)	98.0	3.80	3.72	0.38	0.37
6	Sign up
	Total	24.2 75.8	1017.72	771.57	101.46	76.92
	Losses 1.5%			11.57		1.15
	Output	24.0 76.0	1000.00	760.00	99.69	75.76
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.76	0.58
	Baking/boiling 0.24%		2.47		0.25
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.76	0.58

№014 Sponge cake "Prague" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 448.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	139.00	138.79
3	Flour, premium	85.5	237.60	203.15	106.59	91.13
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	35.18	29.55
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	21.53	20.46
	Total	40.5 59.5	1360.47	809.38	610.31	363.09
	Losses 6.1%			49.38		22.15
	Output	24.0 76.0	1000.00	760.00	448.60	340.94
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	18.62	11.07
	Baking/boiling 21.72%		286.49		128.52
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	14.57	11.07

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 166.63 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	56.74	6.81
	Total	28.6 71.4	1053.30	752.58	175.51	125.40
	Losses 3.0%			22.58		3.76
	Output	27.0 73.0	1000.00	730.00	166.63	121.64
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.63	1.88
	Baking/boiling 2.12%		22.03		3.67
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.58	1.88

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 60.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	17.82	13.90
3	Water	—	146.34	—	8.91	—
4	Water (for soaking agar-agar)	—	40.80	—	2.48	—
5	Agar (E406)	85.0	8.16	6.94	0.50	0.42
	Total	23.6 76.4	1073.30	819.67	65.34	49.90
	Losses 2.4%			19.67		1.20
	Output	20.0 80.0	1000.00	800.00	60.88	48.71
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.78	0.60
	Baking/boiling 4.54%		48.12		2.93
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.75	0.60

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 49.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	25.57	25.54
3	Cognac or dessert wine	—	47.95	—	2.39	—
4	Essence of rum	—	1.92	—	0.10	—
	Total	54.6 45.4	1127.32	512.30	56.19	25.54
	Losses 2.4%			12.30		0.61
	Output	50.0 50.0	1000.00	500.00	49.84	24.92
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.67	0.31
	Baking/boiling 9.11%		101.49		5.06
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.61	0.31

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	3.59	0.43
3	Vanilla powder	99.85	7.21	7.20	0.072	0.072
	Total	24.0 76.0	1329.19	1010.46	13.25	10.07
	Losses 4.5%			45.46		0.45
	Output	3.5 96.5	1000.00	965.00	9.97	9.62
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.30	0.23
	Baking/boiling 21.22%		275.73		2.75
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.23	0.23

Consolidated recipe, k=1.028005
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 996.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	328.57	328.07	337.77	337.26
2	Chicken eggs [chicken egg] [2]	27.0	308.02	83.17	316.65	85.49
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	195.14	163.92	200.61	168.51
4	Flour, premium	85.5	106.59	91.13	109.57	93.69
5	Sprinkles confectionery sprinkles	95.0	69.78	66.29	71.74	68.15
6	Sign up	12.0	56.74	6.81	58.33	7.00
7	Water	—	39.52	—	40.63	—
8	Cocoa powder [Skurikhin]	95.0	21.53	20.46	22.14	21.03
9	Fruit filling	74.0	19.94	14.75	20.50	15.17
10	Starch syrup	78.0	17.82	13.90	18.32	14.29
11	Sign up	74.0	10.98	8.13	11.29	8.35
12	Raw egg white	12.0	10.00	1.20	10.28	1.23
13	Cognac or dessert wine	—	2.39	—	2.46	—
14	Vanilla powder	99.85	1.29	1.29	1.33	1.32
15	Agar (E406)	85.0	0.50	0.42	0.51	0.43
16	Sign up	98.0	0.38	0.37	0.39	0.38
17	Cognac	—	0.26	—	0.26	—
18	Wine	—	0.26	—	0.26	—
19	Citrus essence	—	0.25	—	0.26	—
20	Essence of rum	—	0.10	—	0.10	—
	Total		1190.05	799.91	1223.38	822.31
	Total phase loss 4.3%			34.34
	Other losses 2.7%					22.40
	General losses 6.9%					56.74
	Output	76.8	996.90	765.57	996.90	765.57

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	chicken eggs; 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: Rainbow cake [Podolsk]

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