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

Consolidated recipe: Narcissus cake [Zvenigorod]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 974.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 013 Sponge cake with butter and cocoa powder	76.0	187.50	142.50	182.79	138.92
3	No. 054 Creamy fruit cream	73.5	187.50	137.81	182.79	134.35
4	No. 095 Blotting syrup	50.0	175.00	87.50	170.61	85.30
5	№062 Cream "New" chocolate	78.8	125.00	98.50	121.86	96.03
6	Sign up
7	Coconut sprinkle	98.0	12.50	12.25	12.19	11.94
	Total	28.5 71.5	1000.00	714.81	974.90	696.87
	Output	28.5 71.5	1000.00	714.81		696.87

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No. 054 Creamy fruit cream on 61m cream with condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 182.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	91.76	71.58
	Total	26.5 73.5	1004.02	737.95	183.53	134.89
	Losses 0.4%			2.95		0.54
	Output	26.5 73.5	1000.00	735.00	182.79	134.35
	Losses before baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.37	0.27
	Losses after baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.37	0.27

№061 Cream "New" with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 152.7 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	70.16	58.93
3	Vanilla powder	99.85	4.07	4.06	0.62	0.62
4	Cognac	—	0.86	—	0.13	—
5	Wine	—	0.86	—	0.13	—
	Total	22.1 77.9	1022.42	796.74	156.12	121.66
	Losses 2.1%			16.74		2.56
	Output	22.0 78.0	1000.00	780.00	152.70	119.10
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.64	1.28
	Baking/boiling 0.09%		0.94		0.14
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.64	1.28

№062 Cream "New" chocolate with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 121.86 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	51.73	43.46
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	5.88	5.58
4	Vanilla powder	99.85	3.76	3.75	0.46	0.46
5	Cognac	—	1.94	—	0.24	—
	Total	21.4 78.6	1024.68	804.92	124.87	98.09
	Losses 2.1%			16.92		2.06
	Output	21.2 78.8	1000.00	788.00	121.86	96.03
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	1.31	1.03
	Baking/boiling 0.31%		3.18		0.39
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	1.31	1.03

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 243.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	84.60	84.47
3	Flour, premium	85.5	281.16	240.39	68.53	58.59
4	Potato starch	80.0	69.42	55.54	16.92	13.54
5	Essence	—	3.47	—	0.85	—
	Total	37.6 62.4	1279.69	798.72	311.89	194.67
	Losses 6.1%			48.72		11.87
	Output	25.0 75.0	1000.00	750.00	243.72	182.79
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	9.51	5.94
	Baking/boiling 16.78%		208.18		50.74
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	7.92	5.94

No. 013 Sponge cake with butter and cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 182.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	306.41	305.95	56.01	55.93
3	Flour, premium	85.5	248.20	212.21	45.37	38.79
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	105.31	88.46	19.25	16.17
5	Cocoa powder [Skurikhin]	95.0	51.07	48.52	9.34	8.87
6	Sign up
	Total	34.8 65.2	1242.09	809.36	227.05	147.95
	Losses 6.1%			49.36		9.02
	Output	24.0 76.0	1000.00	760.00	182.79	138.92
	Losses before baking/boiling, shrinkage 3.0492%	65.2	37.87	24.68	6.92	4.51
	Baking/boiling 14.26%		171.74		31.39
	Losses after baking/boiling, shrinkage 3.0492%	76.0	32.47	24.68	5.94	4.51

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 170.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	87.53	87.40
3	Cognac or dessert wine	—	47.95	—	8.18	—
4	Essence of rum	—	1.92	—	0.33	—
	Total	54.6 45.4	1127.32	512.30	192.33	87.40
	Losses 2.4%			12.30		2.10
	Output	50.0 50.0	1000.00	500.00	170.61	85.30
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.31	1.05
	Baking/boiling 9.11%		101.49		17.31
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.10	1.05

No. 063 Milk-sugar syrup on condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 151.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	36.88	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	19.44	14.39
	Total	27.0 73.0	1027.74	750.25	155.85	113.77
	Losses 2.7%			20.25		3.07
	Output	27.0 73.0	1000.00	730.00	151.64	110.70
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	2.10	1.54
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	2.10	1.54

Consolidated recipe, k=1.028051
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 974.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	327.68	327.18	336.87	336.36
2	Melange	27.0	234.35	63.27	240.93	65.05
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	141.14	118.56	145.10	121.88
4	Water	—	133.16	—	136.90	—
5	Flour, premium	85.5	113.90	97.38	117.09	100.11
6	Sign up	69.0	91.76	63.32	94.34	65.09
7	Potato starch	80.0	20.65	16.52	21.23	16.99
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	19.44	14.39	19.99	14.79
9	Cocoa powder [Skurikhin]	95.0	15.21	14.45	15.64	14.86
10	Coconut sprinkle	98.0	12.19	11.94	12.53	12.28
11	Sign up	—	8.18	—	8.41	—
12	Vanilla powder	99.85	1.08	1.08	1.11	1.11
13	Essence	—	0.85	—	0.87	—
14	Cognac	—	0.37	—	0.38	—
15	Essence of rum	—	0.33	—	0.34	—
16	Sign up	—	0.13	—	0.14	—
	Total		1120.41	728.09	1151.84	748.52
	Total phase loss 4.3%			31.22
	Other losses 2.7%					20.42
	General losses 6.9%					51.65
	Output	71.5	974.90	696.87	974.90	696.87

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	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	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: Narcissus cake [Zvenigorod]

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