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All groups → All products → Cakes → Mosoblkhleb cakes → Creamy Almond Cake [Voskresensk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Creamy Almond Cake [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 94.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	465.93	363.43	43.98	34.31
3	Roasted almond plates	97.5	34.95	34.08	3.30	3.22
4	No. 021а Semi-finished puff crumb No. 21	92.5	22.94	21.22	2.17	2.00
5	Flavoring Almond	—	10.15	—	0.96	—
6	Sign up
	Total	15.0 85.0	1000.00	849.71	94.40	80.21
	Output	15.0 85.0	1000.00	849.71		80.21

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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 43.98 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	20.21	16.98
3	Vanilla powder	99.85	4.07	4.06	0.18	0.18
4	Cognac	—	0.86	—	0.038	—
5	Wine	—	0.86	—	0.038	—
	Total	22.1 77.9	1022.42	796.74	44.97	35.04
	Losses 2.1%			16.74		0.74
	Output	22.0 78.0	1000.00	780.00	43.98	34.31
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.47	0.37
	Baking/boiling 0.09%		0.94		0.041
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.47	0.37

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 43.98 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	19.29	16.20
3	Melange	27.0	33.34	9.00	1.47	0.40
4	Salt	96.5	5.26	5.08	0.23	0.22
5	Citric acid (E330)	98.0	0.87	0.85	0.038	0.038
	Total	16.7 83.3	1135.91	945.81	49.96	41.60
	Losses 2.2%			20.81		0.92
	Output	7.5 92.5	1000.00	925.00	43.98	40.69
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	0.55	0.46
	Baking/boiling 9.98%		112.17		4.93
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	0.49	0.46

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 24.51 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	8.34	1.00
	Total	28.6 71.4	1053.30	752.58	25.81	18.44
	Losses 3.0%			22.58		0.55
	Output	27.0 73.0	1000.00	730.00	24.51	17.89
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.39	0.28
	Baking/boiling 2.12%		22.03		0.54
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.38	0.28

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 2.17 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	0.96	0.81
3	Melange	27.0	33.68	9.09	0.073	0.020
4	Salt	96.5	5.32	5.13	0.012	0.011
5	Citric acid (E330)	98.0	0.88	0.86	0.002	0.002
	Total	16.7 83.3	1147.65	955.59	2.49	2.07
	Losses 3.2%			30.59		0.066
	Output	7.5 92.5	1000.00	925.00	2.17	2.00
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.040	0.033
	Baking/boiling 9.98%		112.75		0.24
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.036	0.033

Consolidated recipe, k=1.023646
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 94.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	40.46	33.99	41.42	34.79
2	Flour, premium	85.5	30.37	25.97	31.09	26.58
3	Granulated sugar	99.85	17.47	17.44	17.88	17.85
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	8.34	1.00	8.54	1.03
5	Roasted almond plates	97.5	3.30	3.22	3.38	3.29
6	Sign up	27.0	1.54	0.42	1.58	0.43
7	Flavoring Almond	—	0.96	—	0.98	—
8	Salt	96.5	0.24	0.23	0.25	0.24
9	Vanilla powder	99.85	0.18	0.18	0.18	0.18
10	Citric acid (E330)	98.0	0.040	0.039	0.041	0.040
11	Sign up	—	0.038	—	0.039	—
12	Wine	—	0.038	—	0.039	—
13	Dye	—	0.009	—	0.010	—
	Total		102.99	82.48	105.43	84.43
	Total phase loss 2.8%			2.27
	Other losses 2.3%					1.95
	General losses 5.0%					4.22
	Output	85.0	94.40	80.21	94.40	80.21

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Consolidated recipe Creamy Almond Cake [Voskresensk]

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