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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Little Red Riding Hood (curly) [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Little Red Riding Hood (curly) [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 171.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 007 Sponge cake with cocoa powder	76.0	232.00	176.32	39.79	30.24
3	№105 Souffle	76.0	188.00	142.88	32.24	24.50
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	148.00	109.52	25.38	18.78
5	№061 Cream "New"	78.0	80.00	62.40	13.72	10.70
6	Sign up
	Total	26.0 74.0	1000.00	740.34	171.50	126.97
	Output	26.0 74.0	1000.00	740.34		126.97

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.24 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	226.27	190.07	7.30	6.13
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	3.55	2.63
4	Raw egg white	12.0	64.25	7.71	2.07	0.25
5	Citric acid (E330)	98.0	3.80	3.72	0.12	0.12
6	Sign up
	Total	24.2 75.8	1017.72	771.57	32.81	24.88
	Losses 1.5%			11.57		0.37
	Output	24.0 76.0	1000.00	760.00	32.24	24.50
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.25	0.19
	Baking/boiling 0.24%		2.47		0.080
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.25	0.19

№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 13.72 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	6.30	5.30
3	Vanilla powder	99.85	4.07	4.06	0.056	0.056
4	Cognac	—	0.86	—	0.012	—
5	Wine	—	0.86	—	0.012	—
	Total	22.1 77.9	1022.42	796.74	14.03	10.93
	Losses 2.1%			16.74		0.23
	Output	22.0 78.0	1000.00	780.00	13.72	10.70
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.15	0.11
	Baking/boiling 0.09%		0.94		0.013
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.15	0.11

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.49 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	424.53	356.61	2.33	1.96
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.26	0.25
4	Vanilla powder	99.85	3.76	3.75	0.021	0.021
5	Cognac	—	1.94	—	0.011	—
	Total	21.4 78.6	1024.68	804.92	5.62	4.42
	Losses 2.1%			16.92		0.093
	Output	21.2 78.8	1000.00	788.00	5.49	4.32
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.059	0.046
	Baking/boiling 0.31%		3.18		0.017
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.059	0.046

No. 007 Sponge cake with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	13.69	13.67
3	Flour, premium	85.5	278.65	238.25	11.09	9.48
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	2.28	2.17
5	Potato starch	80.0	22.93	18.34	0.91	0.73
	Total	36.6 63.4	1276.30	809.37	50.78	32.20
	Losses 6.1%			49.37		1.96
	Output	24.0 76.0	1000.00	760.00	39.79	30.24
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	1.55	0.98
	Baking/boiling 16.56%		204.89		8.15
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	1.29	0.98

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	5.76	4.49
3	Water	—	146.34	—	2.88	—
4	Water (for soaking agar-agar)	—	40.80	—	0.80	—
5	Agar (E406)	85.0	8.16	6.94	0.16	0.14
	Total	23.6 76.4	1073.30	819.67	21.13	16.14
	Losses 2.4%			19.67		0.39
	Output	20.0 80.0	1000.00	800.00	19.69	15.75
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.25	0.19
	Baking/boiling 4.54%		48.12		0.95
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.24	0.19

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 10.64 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	3.62	0.43
	Total	28.6 71.4	1053.30	752.58	11.21	8.01
	Losses 3.0%			22.58		0.24
	Output	27.0 73.0	1000.00	730.00	10.64	7.77
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.17	0.12
	Baking/boiling 2.12%		22.03		0.23
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.16	0.12

Consolidated recipe, k=1.047001
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 171.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	70.0	54.88	38.42	57.46	40.22
2	Granulated sugar	99.85	32.80	32.75	34.34	34.29
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	28.93	21.41	30.29	22.42
4	Melange	27.0	22.81	6.16	23.89	6.45
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	15.93	13.38	16.68	14.01
6	Sign up	85.5	11.09	9.48	11.61	9.92
7	Starch syrup	78.0	5.76	4.49	6.03	4.71
8	Water	—	3.68	—	3.86	—
9	Fresh whole milk the weight ratio of fat 3.2%	12.0	3.62	0.43	3.79	0.46
10	Cocoa powder [Skurikhin]	95.0	2.55	2.42	2.67	2.53
11	Sign up	12.0	2.07	0.25	2.17	0.26
12	Potato starch	80.0	0.91	0.73	0.96	0.76
13	Agar (E406)	85.0	0.16	0.14	0.17	0.14
14	Citric acid (E330)	98.0	0.12	0.12	0.13	0.13
15	Citrus essence	—	0.082	—	0.086	—
16	Sign up	99.85	0.076	0.076	0.080	0.080
17	Cognac	—	0.022	—	0.024	—
18	Wine	—	0.012	—	0.012	—
	Total		185.52	130.26	194.24	136.38
	Total phase loss 2.5%			3.29
	Other losses 4.5%					6.12
	General losses 6.9%					9.41
	Output	74.0	171.50	126.97	171.50	126.97

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange; raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: Cake Little Red Riding Hood (curly) [Noginsk]

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