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

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 935.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Biscuit New	75.0	428.56	321.42	401.05	300.78
3	Roasted almond plates	97.5	71.42	69.63	66.83	65.16
	Total	20.6 79.4	1000.00	793.57	935.80	742.62
	Output	20.6 79.4	1000.00	793.57		742.62

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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 467.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	334.67	261.04	156.60	122.15
3	Margarine	84.0	167.34	140.56	78.30	65.77
4	Praline	99.0	167.34	165.66	78.30	77.52
	Total	19.5 80.5	1004.02	808.23	469.80	378.19
	Losses 0.4%			3.23		1.51
	Output	19.5 80.5	1000.00	805.00	467.92	376.67
	Losses before baking/boiling, shrinkage 0.2%	80.5	2.01	1.62	0.94	0.76
	Losses after baking/boiling, shrinkage 0.2%	80.5	2.01	1.62	0.94	0.76

№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 156.6 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	71.95	60.44
3	Vanilla powder	99.85	4.07	4.06	0.64	0.64
4	Cognac	—	0.86	—	0.13	—
5	Wine	—	0.86	—	0.13	—
	Total	22.1 77.9	1022.42	796.74	160.11	124.77
	Losses 2.1%			16.74		2.62
	Output	22.0 78.0	1000.00	780.00	156.60	122.15
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.68	1.31
	Baking/boiling 0.09%		0.94		0.15
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.68	1.31

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 401.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	376.00	375.44	150.79	150.57
3	Flour, premium	85.5	362.00	309.51	145.18	124.13
4	Potato starch	80.0	15.00	12.00	6.02	4.81
5	Essence	—	3.80	—	1.52	—
	Total	29.6 70.4	1133.80	798.74	454.71	320.33
	Losses 6.1%			48.74		19.55
	Output	25.0 75.0	1000.00	750.00	401.05	300.78
	Losses before baking/boiling, shrinkage 3.05082%	70.4	34.59	24.37	13.87	9.77
	Baking/boiling 6.07%		66.72		26.76
	Losses after baking/boiling, shrinkage 3.05082%	75.0	32.49	24.37	13.03	9.77

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 87.25 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	29.71	3.57
	Total	28.6 71.4	1053.30	752.58	91.90	65.66
	Losses 3.0%			22.58		1.97
	Output	27.0 73.0	1000.00	730.00	87.25	63.69
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.38	0.99
	Baking/boiling 2.12%		22.03		1.92
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.35	0.99

Consolidated recipe, k=1.038252
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 935.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	212.99	212.67	221.13	220.80
2	Jam	72.0	156.60	112.75	162.59	117.06
3	Melange	27.0	151.19	40.82	156.98	42.38
4	Flour, premium	85.5	145.18	124.13	150.73	128.88
5	Margarine	84.0	78.30	65.77	81.29	68.29
6	Sign up	99.0	78.30	77.52	81.29	80.48
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	71.95	60.44	74.70	62.75
8	Roasted almond plates	97.5	66.83	65.16	69.39	67.66
9	Fresh whole milk the weight ratio of fat 3.2%	12.0	29.71	3.57	30.85	3.70
10	Potato starch	80.0	6.02	4.81	6.25	5.00
11	Sign up	—	1.52	—	1.58	—
12	Vanilla powder	99.85	0.64	0.64	0.66	0.66
13	Cognac	—	0.13	—	0.14	—
14	Wine	—	0.13	—	0.14	—
	Total		999.50	768.27	1037.73	797.66
	Total phase loss 3.3%			25.65
	Other losses 3.7%					29.39
	General losses 6.9%					55.04
	Output	79.4	935.80	742.62	935.80	742.62

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Consolidated recipe Almond cake [Voskresensk]

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