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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Alyonushka [Kolomna] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Alyonushka [Kolomna]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 697.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 250.00 195.00 174.40 136.03 
3№105 Souffle76.0 250.00 190.00 174.40 132.54 
4No. 095 Blotting syrup50.0 150.00 75.00 104.64 52.32 
5№083 Protein cream on agar70.0 50.00 35.00 34.88 24.42 
6Sign up
7№002 Fried biscuit crumb94.0 10.00 9.40 6.98 6.56 
8№062 Cream "New" chocolate78.8 5.00 3.94 3.49 2.75 
Total27.7 72.3 1000.00 722.84 697.60 504.25 
Output27.7 72.3 1000.00 722.84 504.25 
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 174.4 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 80.13 67.31 
3Vanilla powder99.854.07 4.06 0.71 0.71 
4Cognac—  0.86 —   0.15 —   
5Wine—  0.86 —   0.15 —   
Total22.1 77.9 1022.42 796.74 178.31 138.95 
Losses 2.1%16.74 2.92 
Output22.0 78.0 1000.00 780.00 174.40 136.03 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.87 1.46 
Baking/boiling 0.09%0.94 0.16 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.87 1.46 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 174.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 39.46 33.15 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 19.21 14.21 
4Raw egg white12.0 64.25 7.71 11.21 1.34 
5Citric acid (E330)98.0 3.80 3.72 0.66 0.65 
6Sign up
Total24.2 75.8 1017.72 771.57 177.49 134.56 
Losses 1.5%11.57 2.02 
Output24.0 76.0 1000.00 760.00 174.40 132.54 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.33 1.01 
Baking/boiling 0.24%2.47 0.43 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.33 1.01 
№062 Cream "New" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 1.48 1.24 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 0.17 0.16 
4Vanilla powder99.853.76 3.75 0.0130.013
5Cognac—  1.94 —   0.007—   
Total21.4 78.6 1024.68 804.92 3.57 2.81 
Losses 2.1%16.92 0.059
Output21.2 78.8 1000.00 788.00 3.49 2.75 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.0380.030
Baking/boiling 0.31%3.18 0.011
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.0370.030
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 188.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 65.38 65.28 
3Flour, premium85.5 281.16 240.39 52.96 45.28 
4Potato starch80.0 69.42 55.54 13.08 10.46 
5Essence—  3.47 —   0.65 —   
Total37.6 62.4 1279.69 798.72 241.03 150.44 
Losses 6.1%48.72 9.18 
Output25.0 75.0 1000.00 750.00 188.35 141.26 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 7.35 4.59 
Baking/boiling 16.78%208.18 39.21 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 6.12 4.59 
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 106.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 31.17 24.31 
3Water—  146.34 —   15.59 —   
4Water (for soaking agar-agar)—  40.80 —   4.35 —   
5Agar (E406)85.0 8.16 6.94 0.87 0.74 
Total23.6 76.4 1073.30 819.67 114.31 87.30 
Losses 2.4%19.67 2.10 
Output20.0 80.0 1000.00 800.00 106.51 85.21 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.37 1.05 
Baking/boiling 4.54%48.12 5.13 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.31 1.05 
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 104.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 53.69 53.61 
3Cognac or dessert wine—  47.95 —   5.02 —   
4Essence of rum—  1.92 —   0.20 —   
Total54.6 45.4 1127.32 512.30 117.96 53.61 
Losses 2.4%12.30 1.29 
Output50.0 50.0 1000.00 500.00 104.64 52.32 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.42 0.64 
Baking/boiling 9.11%101.49 10.62 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.29 0.64 
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 99.08 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 33.74 4.05 
Total28.6 71.4 1053.30 752.58 104.36 74.56 
Losses 3.0%22.58 2.24 
Output27.0 73.0 1000.00 730.00 99.08 72.33 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.57 1.12 
Baking/boiling 2.12%22.03 2.18 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.53 1.12 
№083 Protein cream on agar basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 34.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 334.46 40.14 11.67 1.40 
3Agar (E406)85.0 4.78 4.06 0.17 0.14 
Total29.4 70.6 1008.16 712.11 35.16 24.84 
Losses 1.7%12.11 0.42 
Output30.0 70.0 1000.00 700.00 34.88 24.42 
Losses before baking/boiling, shrinkage 0.85062%70.6 8.58 6.06 0.30 0.21 
Baking/boiling -0.91%-9.07 -0.32 
Losses after baking/boiling, shrinkage 0.85062%70.0 8.65 6.06 0.30 0.21 
№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 6.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 3.07 3.06 
3Flour, premium85.5 356.18 304.53 2.48 2.12 
4Potato starch80.0 87.95 70.36 0.61 0.49 
5Essence—  4.40 —   0.031—   
Total37.6 62.4 1621.13 1011.83 11.31 7.06 
Losses 7.1%71.83 0.50 
Output6.0 94.0 1000.00 940.00 6.98 6.56 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.40 0.25 
Baking/boiling 33.6%525.38 3.67 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.27 0.25 
Consolidated recipe, k=1.031725
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 697.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85278.43 278.01 287.26 286.83 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 121.07 101.70 124.91 104.93 
3Melange27.0 114.08 30.80 117.70 31.78 
4Water—  78.99 —   81.49 —   
5Flour, premium85.5 55.44 47.40 57.20 48.91 
6Sign up12.0 33.74 4.05 34.81 4.18 
7Starch syrup78.0 31.17 24.31 32.16 25.08 
8Raw egg white12.0 22.87 2.74 23.60 2.83 
9Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 19.21 14.21 19.82 14.67 
10Potato starch80.0 13.69 10.95 14.12 11.30 
11Sign up80.0 10.46 8.37 10.80 8.64 
12Cognac or dessert wine—  5.02 —   5.18 —   
13Agar (E406)85.0 1.04 0.88 1.07 0.91 
14Vanilla powder99.850.72 0.72 0.75 0.74 
15Essence—  0.68 —   0.71 —   
16Sign up98.0 0.66 0.65 0.68 0.67 
17Citrus essence—  0.44 —   0.46 —   
18Essence of rum—  0.20 —   0.21 —   
19Cocoa powder [Skurikhin]95.0 0.17 0.16 0.17 0.16 
20Cognac—  0.16 —   0.16 —   
21Sign up—  0.15 —   0.15 —   
Total788.39 524.97 813.41 541.63 
Total phase loss 3.9%20.72 
Other losses 3.1%16.65 
General losses 6.9%37.37 
Output72.3 697.60 504.25 697.60 504.25 
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