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

Consolidated recipe: Cake Improvisation [Lyubertsy]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 396 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 054 Creamy fruit cream73.5 250.00 183.75 99.00 72.76 
3№061 Cream "New"78.0 175.00 136.50 69.30 54.05 
4№023а Semi-finished product crumb "Air" №2396.5 15.00 14.48 5.94 5.73 
5Chocolate glaze [Skurikhin]99.1 10.00 9.91 3.96 3.92 
Total12.5 87.5 1000.00 875.38 396.00 346.65 
Output12.5 87.5 1000.00 875.38 346.65 
List of recipes
No. 054 Creamy fruit cream on 61m cream
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 502.01 391.57 49.70 38.77 
Total26.5 73.5 1004.02 737.95 99.40 73.06 
Losses 0.4%2.95 0.29 
Output26.5 73.5 1000.00 735.00 99.00 72.76 
Losses before baking/boiling, shrinkage 0.2%73.5 2.01 1.48 0.20 0.15 
Losses after baking/boiling, shrinkage 0.2%73.5 2.01 1.48 0.20 0.15 
№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 119 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 54.68 45.93 
3Vanilla powder99.854.07 4.06 0.48 0.48 
4Cognac—  0.86 —   0.10 —   
5Wine—  0.86 —   0.10 —   
Total22.1 77.9 1022.42 796.74 121.67 94.81 
Losses 2.1%16.74 1.99 
Output22.0 78.0 1000.00 780.00 119.00 92.82 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.28 1.00 
Baking/boiling 0.09%0.94 0.11 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.28 1.00 
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 217.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 78.53 9.42 
3Vanilla powder99.857.21 7.20 1.57 1.57 
Total24.0 76.0 1329.19 1010.46 289.50 220.08 
Losses 4.5%45.46 9.90 
Output3.5 96.5 1000.00 965.00 217.80 210.18 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 6.51 4.95 
Baking/boiling 21.22%275.73 60.05 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 5.13 4.95 
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 66.3 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 22.58 2.71 
Total28.6 71.4 1053.30 752.58 69.84 49.90 
Losses 3.0%22.58 1.50 
Output27.0 73.0 1000.00 730.00 66.30 48.40 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.05 0.75 
Baking/boiling 2.12%22.03 1.46 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.03 0.75 
№023а Semi-finished product crumb "Air" №23 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 364.36 43.72 2.16 0.26 
3Vanilla powder99.857.28 7.27 0.0430.043
Total24.0 76.0 1343.26 1021.15 7.98 6.07 
Losses 5.5%56.15 0.33 
Output3.5 96.5 1000.00 965.00 5.94 5.73 
Losses before baking/boiling, shrinkage 2.74958%76.0 36.93 28.08 0.22 0.17 
Baking/boiling 21.22%277.23 1.65 
Losses after baking/boiling, shrinkage 2.74958%96.5 29.10 28.08 0.17 0.17 
Consolidated recipe, k=1.04019
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 396 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85262.43 262.04 272.98 272.57 
2Raw egg white12.0 80.69 9.68 83.93 10.07 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 54.68 45.93 56.87 47.77 
4Fruit cooking69.0 49.70 34.29 51.70 35.67 
5Fresh whole milk the weight ratio of fat 3.2%12.0 22.58 2.71 23.48 2.82 
6Sign up99.1 3.96 3.92 4.12 4.08 
7Vanilla powder99.852.10 2.09 2.18 2.18 
8Cognac—  0.10 —   0.11 —   
9Wine—  0.10 —   0.11 —   
Total476.34 360.67 495.48 375.16 
Total phase loss 3.9%14.02 
Other losses 3.9%14.50 
General losses 7.6%28.51 
Output87.5 396.00 346.65 396.00 346.65 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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