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Все группы → All products → Cakes → Mosoblkhleb cakes → Cake Russian field [Kashira] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Russian field [Kashira]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 734.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№062 Cream "New" chocolate	78.8	150.0	118.2	110.18	86.82
3	Fruit cooking	69.0	110.0	75.9	80.8	55.75
4	No. 101 Chocolate lipstick	88.0	90.0	79.2	66.11	58.18
5	№061 Cream "New"	78.0	40.0	31.2	29.38	22.92
6	Sign up
7	Colored vermicelli sprinkle	99.85	10.0	9.99	7.35	7.34
8	No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17	95.5	10.0	9.55	7.35	7.02
	Total	11.21 88.79	1000.0	887.89	734.53	652.18
	Output	11.21 88.79	1000.0	887.89		652.18

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№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 110.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	424.53	356.61	46.77	39.29
3	Cocoa powder	95.0	48.22	45.81	5.31	5.04
4	Vanilla powder	99.85	3.76	3.75	0.41	0.41
5	Cognac	—	1.94	—	0.21	—
	Total	21.45 78.55	1024.68	804.92	112.88	88.67
	Losses 2.1%			16.92		1.85
	Output	21.2 78.8	1000.0	788.0	110.18	86.82
	Losses before dipping/caking, shrinkage 1.05%	78.55	10.77	8.46	1.19	0.93
	Dribble/Weld 0.3%		3.17		0.35
	Losses after sintering/caking, shrinkage 1.05%	78.8	10.74	8.46	1.18	0.93

№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 29.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	459.46	385.95	13.5	11.34
3	Vanilla powder	99.85	4.07	4.06	0.12	0.12
4	Cognac	—	0.86	—	0.025	—
5	Wine	—	0.86	—	0.025	—
	Total	22.07 77.93	1022.42	796.74	30.04	23.41
	Losses 2.1%			16.74		0.49
	Output	22.0 78.0	1000.0	780.0	29.38	22.92
	Losses before dipping/caking, shrinkage 1.05%	77.93	10.74	8.37	0.32	0.25
	Dribble/Weld 0.1%		0.95		0.03
	Losses after sintering/caking, shrinkage 1.05%	78.0	10.73	8.37	0.32	0.25

No. 017 Sand with nuts 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 418.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	268.19	225.28	112.28	94.32
3	Granulated sugar	99.85	178.79	178.52	74.85	74.74
4	Roasted cashew kernels	97.5	89.39	87.16	37.42	36.48
5	Melange	27.0	62.58	16.9	26.2	7.07
6	Sign up
7	Flour, premium (on the dust)	85.5	35.76	30.57	14.97	12.8
8	Essence	—	1.78	—	0.75	—
9	Salt	96.5	1.78	1.72	0.75	0.72
10	Ammonium carbonate	—	0.45	—	0.19	—
11	Sign up
	Total	14.59 85.41	1139.79	973.51	477.2	407.565
	Losses 1.9%			18.51		7.735
	Output	4.5 95.5	1000.0	955.0	418.67	399.83
	Losses before dipping/caking, shrinkage 0.95%	85.41	10.84	9.26	4.54	3.88
	Dribble/Weld 10.6%		119.26		49.93
	Losses after sintering/caking, shrinkage 0.95%	95.5	9.69	9.25	4.06	3.88

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 76.55 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	26.07	3.13
	Total	28.55 71.45	1053.3	752.58	80.63	57.61
	Losses 3.0%			22.58		1.73
	Output	27.0 73.0	1000.0	730.0	76.55	55.88
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	1.21	0.86
	Dribble/Weld 2.1%		22.03		1.69
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	1.18	0.86

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 66.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.5	—	16.63	—
3	Starch syrup	78.0	113.18	88.28	7.48	5.83
4	Cocoa powder	95.0	47.23	44.87	3.12	2.96
5	Essence	—	2.62	—	0.17	—
6	Sign up
	Total	24.12 75.88	1171.4	888.89	77.44	58.76
	Losses 1.0%			8.89		0.58
	Output	12.0 88.0	1000.0	880.0	66.11	58.18
	Losses before dipping/caking, shrinkage 0.5%	75.88	5.86	4.45	0.39	0.3
	Dribble/Weld 13.8%		160.49		10.61
	Losses after sintering/caking, shrinkage 0.5%	88.0	5.05	4.44	0.33	0.29

No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	270.95	227.6	1.99	1.67
3	Granulated sugar	99.85	180.63	180.36	1.33	1.33
4	Roasted cashew kernels	97.5	90.31	88.05	0.66	0.64
5	Melange	27.0	63.22	17.07	0.46	0.12
6	Sign up
7	Flour, premium (on the dust)	85.5	36.13	30.89	0.27	0.23
8	Essence	—	1.8	—	0.013	—
9	Salt	96.5	1.8	1.74	0.013	0.013
10	Ammonium carbonate	—	0.45	—	0.003	—
11	Sign up
	Total	14.59 85.41	1151.51	983.52	8.462	7.225
	Losses 2.9%			28.52		0.205
	Output	4.5 95.5	1000.0	955.0	7.35	7.02
	Losses before dipping/caking, shrinkage 1.45%	85.41	16.7	14.26	0.12	0.1
	Dribble/Weld 10.6%		119.88		0.88
	Losses after sintering/caking, shrinkage 1.45%	95.5	14.93	14.26	0.11	0.11

Consolidated recipe, k=1.053731
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 734.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	205.7	175.87	216.75	185.32
2	Granulated sugar	99.85	180.62	180.35	190.32	190.03
3	Unsalted butter	84.0	174.54	146.61	183.92	154.49
4	Fruit cooking	69.0	80.8	55.75	85.14	58.75
5	Roasted cashew kernels	97.5	38.08	37.13	40.13	39.13
6	Sign up	95.0	31.29	29.73	32.97	31.32
7	Melange	27.0	26.66	7.2	28.09	7.58
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	26.07	3.13	27.47	3.3
9	Water	—	16.63	—	17.52	—
10	Roasted kernels	97.5	14.69	14.32	15.48	15.09
11	Sign up	78.0	7.48	5.83	7.88	6.15
12	Colored vermicelli sprinkle	99.85	7.35	7.34	7.74	7.73
13	Essence	—	0.93	—	0.98	—
14	Salt	96.5	0.76	0.73	0.8	0.77
15	Vanilla powder	99.85	0.69	0.69	0.73	0.73
16	Sign up	—	0.24	—	0.25	—
17	Ammonium carbonate	—	0.19	—	0.2	—
18	Baking soda	50.0	0.19	0.095	0.2	0.1
19	Wine	—	0.025	—	0.026	—
	Total	—	812.935	664.775	856.596	700.49
	Total phase loss 1.9%			12.615
	Other losses 5.1%					35.715
	General losses 6.9%					48.33
	Output	88.79	734.5	652.16	734.5	652.16

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Consolidated recipe: Cake Russian field [Kashira]

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