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

Consolidated recipe: Festive cake [Yegoryevsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 404.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№062 Cream "New" chocolate	78.8	350.00	275.80	141.54	111.53
3	№061 Cream "New"	78.0	80.00	62.40	32.35	25.23
4	Chocolate	99.4	20.00	19.88	8.09	8.04
	Total	12.2 87.8	1000.00	877.83	404.40	354.99
	Output	12.2 87.8	1000.00	877.83		354.99

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№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 141.54 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	424.53	356.61	60.09	50.47
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	6.83	6.48
4	Vanilla powder	99.85	3.76	3.75	0.53	0.53
5	Cognac	—	1.94	—	0.27	—
	Total	21.4 78.6	1024.68	804.92	145.03	113.93
	Losses 2.1%			16.92		2.39
	Output	21.2 78.8	1000.00	788.00	141.54	111.53
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	1.52	1.20
	Baking/boiling 0.31%		3.18		0.45
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	1.52	1.20

№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 32.35 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	14.86	12.49
3	Vanilla powder	99.85	4.07	4.06	0.13	0.13
4	Cognac	—	0.86	—	0.028	—
5	Wine	—	0.86	—	0.028	—
	Total	22.1 77.9	1022.42	796.74	33.08	25.78
	Losses 2.1%			16.74		0.54
	Output	22.0 78.0	1000.00	780.00	32.35	25.23
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.35	0.27
	Baking/boiling 0.09%		0.94		0.030
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.35	0.27

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 222.42 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	309.25	259.77	68.78	57.78
3	Granulated sugar	99.85	206.17	205.86	45.86	45.79
4	Melange	27.0	72.16	19.48	16.05	4.33
5	Flour, premium (on the dust)	85.5	41.24	35.26	9.17	7.84
6	Sign up
7	Salt	96.5	2.06	1.99	0.46	0.44
8	Ammonium carbonic (E503(i))	—	0.52	—	0.12	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.12	0.058
	Total	16.2 83.8	1149.41	963.31	255.65	214.26
	Losses 1.9%			18.31		4.07
	Output	5.5 94.5	1000.00	945.00	222.42	210.19
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.43	2.04
	Baking/boiling 11.31%		128.80		28.65
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.15	2.04

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 95.34 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	32.46	3.90
	Total	28.6 71.4	1053.30	752.58	100.42	71.75
	Losses 3.0%			22.58		2.15
	Output	27.0 73.0	1000.00	730.00	95.34	69.60
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.51	1.08
	Baking/boiling 2.12%		22.03		2.10
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.47	1.08

Consolidated recipe, k=1.047093
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 404.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	143.74	120.74	150.50	126.42
2	Flour, premium	85.5	123.81	105.86	129.64	110.84
3	Granulated sugar	99.85	113.81	113.64	119.17	118.99
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	32.46	3.90	33.99	4.08
5	Melange	27.0	16.05	4.33	16.81	4.54
6	Sign up	99.4	8.09	8.04	8.47	8.42
7	Cocoa powder [Skurikhin]	95.0	6.83	6.48	7.15	6.79
8	Vanilla powder	99.85	0.66	0.66	0.70	0.69
9	Essence	—	0.46	—	0.48	—
10	Salt	96.5	0.46	0.44	0.48	0.46
11	Sign up	—	0.30	—	0.32	—
12	Ammonium carbonic (E503(i))	—	0.12	—	0.12	—
13	Baking soda (E500(ii))	50.0	0.12	0.058	0.12	0.061
14	Wine	—	0.028	—	0.029	—
	Total		446.93	364.16	467.98	381.30
	Total phase loss 2.5%			9.16
	Other losses 4.5%					17.15
	General losses 6.9%					26.31
	Output	87.8	404.40	354.99	404.40	354.99

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	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	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: Festive cake [Yegoryevsk]

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