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

Consolidated recipe Polyanka cake [Wedge]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 400.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	340.00	265.20	136.24	106.27
3	№023а Semi-finished product crumb "Air" №23	96.5	160.00	154.40	64.11	61.87
4	Chocolate glaze [Skurikhin]	99.1	80.00	79.28	32.06	31.77
	Total	10.4 89.6	1000.00	895.78	400.70	358.94
	Output	10.4 89.6	1000.00	895.78		358.94

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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 136.24 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	62.60	52.58
3	Vanilla powder	99.85	4.07	4.06	0.55	0.55
4	Cognac	—	0.86	—	0.12	—
5	Wine	—	0.86	—	0.12	—
	Total	22.1 77.9	1022.42	796.74	139.29	108.55
	Losses 2.1%			16.74		2.28
	Output	22.0 78.0	1000.00	780.00	136.24	106.27
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.46	1.14
	Baking/boiling 0.09%		0.94		0.13
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.46	1.14

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 168.29 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	52.04	43.72
3	Granulated sugar	99.85	206.17	205.86	34.70	34.65
4	Melange	27.0	72.16	19.48	12.14	3.28
5	Flour, premium (on the dust)	85.5	41.24	35.26	6.94	5.93
6	Sign up
7	Salt	96.5	2.06	1.99	0.35	0.33
8	Ammonium carbonic (E503(i))	—	0.52	—	0.088	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.088	0.044
	Total	16.2 83.8	1149.41	963.31	193.44	162.12
	Losses 1.9%			18.31		3.08
	Output	5.5 94.5	1000.00	945.00	168.29	159.04
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.84	1.54
	Baking/boiling 11.31%		128.80		21.68
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.63	1.54

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 75.91 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	25.85	3.10
	Total	28.6 71.4	1053.30	752.58	79.95	57.13
	Losses 3.0%			22.58		1.71
	Output	27.0 73.0	1000.00	730.00	75.91	55.41
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.20	0.86
	Baking/boiling 2.12%		22.03		1.67
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.17	0.86

№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 64.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	23.36	2.80
3	Vanilla powder	99.85	7.28	7.27	0.47	0.47
	Total	24.0 76.0	1343.26	1021.15	86.12	65.47
	Losses 5.5%			56.15		3.60
	Output	3.5 96.5	1000.00	965.00	64.11	61.87
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	2.37	1.80
	Baking/boiling 21.22%		277.23		17.77
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	1.87	1.80

Consolidated recipe, k=1.019008
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 400.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	151.10	150.87	153.97	153.74
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	114.64	96.30	116.82	98.13
3	Flour, premium	85.5	93.68	80.10	95.46	81.62
4	Chocolate glaze [Skurikhin]	99.1	32.06	31.77	32.67	32.37
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	25.85	3.10	26.34	3.16
6	Sign up	12.0	23.36	2.80	23.80	2.86
7	Melange	27.0	12.14	3.28	12.37	3.34
8	Vanilla powder	99.85	1.02	1.02	1.04	1.04
9	Essence	—	0.35	—	0.35	—
10	Salt	96.5	0.35	0.33	0.35	0.34
11	Sign up	—	0.12	—	0.12	—
12	Wine	—	0.12	—	0.12	—
13	Ammonium carbonic (E503(i))	—	0.088	—	0.089	—
14	Baking soda (E500(ii))	50.0	0.088	0.044	0.089	0.045
	Total		454.95	369.62	463.60	376.64
	Total phase loss 2.9%			10.68
	Other losses 1.9%					7.03
	General losses 4.7%					17.70
	Output	89.6	400.70	358.94	400.70	358.94

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Consolidated recipe Polyanka cake [Wedge]

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