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Consolidated recipe: 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 984.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Biscuit New75.0  428.56 321.42 421.96 316.47 
3Roasted almond plates97.5  71.42 69.63 70.32 68.56 
Total20.64 79.36 1000.0  793.57 984.6  781.35 
Output20.64 79.36 1000.0  793.57 781.35 

Cream 61 + jam + praline + margarine Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 492.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  334.67 261.04 164.77 128.52 
3Margarine84.0  167.34 140.57 82.38 69.2  
4Praline99.0  167.34 165.67 82.38 81.56 
Total19.5 80.5  1004.02 808.24 494.3  397.91 
Losses 0.4%3.24 1.59 
Output19.5 80.5  1000.0  805.0  492.32 396.32 
Losses before dipping/caking, shrinkage 0.2%80.5  2.01 1.62 0.99 0.8  
Losses after sintering/caking, shrinkage 0.2%80.51 2.01 1.62 0.99 0.8  
№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 164.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 75.71 63.6  
3Vanilla powder99.85 4.07 4.06 0.67 0.67 
4Cognac—  0.86 —  0.14 —  
5Wine—  0.86 —  0.14 —  
Total22.07 77.93 1022.42 796.74 168.46 131.28 
Losses 2.1%16.74 2.76 
Output22.0 78.0  1000.0  780.0  164.77 128.52 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 1.77 1.38 
Dribble/Weld 0.1%0.95 0.16 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 1.77 1.38 
Biscuit New Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 421.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 376.0  375.44 158.66 158.42 
3Flour, premium85.5  362.0  309.51 152.75 130.6  
4Potato starch80.0  15.0  12.0  6.33 5.06 
5Essence—  3.8  —  1.6  —  
Total29.55 70.45 1133.8  798.74 478.42 337.03 
Losses 6.1%48.74 20.56 
Output25.0 75.0  1000.0  750.0  421.96 316.47 
Losses before dipping/caking, shrinkage 3.05%70.45 34.59 24.37 14.6  10.29 
Dribble/Weld 6.1%66.72 28.15 
Losses after sintering/caking, shrinkage 3.05%75.0  32.49 24.37 13.71 10.28 
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 91.8 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 31.26 3.75 
Total28.55 71.45 1053.3  752.58 96.69 69.08 
Losses 3.0%22.58 2.07 
Output27.0 73.0  1000.0  730.0  91.8  67.01 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.45 1.04 
Dribble/Weld 2.1%22.03 2.02 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.42 1.04 
Consolidated recipe, k=1.038303
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 984.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 224.09 223.75 232.67 232.32 
2Jam72.0  164.77 118.63 171.08 123.18 
3Melange27.0  159.08 42.95 165.17 44.6  
4Flour, premium85.5  152.75 130.6  158.6  135.6  
5Margarine84.0  82.38 69.2  85.54 71.85 
6Sign up99.0  82.38 81.56 85.54 84.68 
7Unsalted butter84.0  75.71 63.6  78.61 66.03 
8Roasted almond plates97.5  70.32 68.56 73.01 71.18 
9Fresh whole milk the weight ratio of fat 3.2%12.0  31.26 3.75 32.46 3.9  
10Potato starch80.0  6.33 5.06 6.57 5.26 
11Sign up—  1.6  —  1.66 —  
12Vanilla powder99.85 0.67 0.67 0.7  0.7  
13Cognac—  0.14 —  0.15 —  
14Wine—  0.14 —  0.15 —  
Total—  1051.62 808.33 1091.91 839.3  
Total phase loss 3.33%26.95 
Other losses 3.69%30.97 
General losses 6.9%57.92 
Output79.36 984.6  781.38 984.6  781.38