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All groups → All products → Cakes → Mosoblkhleb cakes → Bird's milk cake [Yakhroma] → on muffin-sbivn. semifinished with drain.kr → Consolidated recipe

Consolidated recipe Bird's milk cake [Yakhroma]

on muffin-sbivn. semifinished with drain.kr
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 298.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter-whipped semi-finished product	95.0	130.18	123.67	38.81	36.87
3	№061 Cream "New"	78.0	115.38	90.00	34.39	26.83
4	Chocolate	99.4	78.10	77.63	23.28	23.14
5	№062 Cream "New" chocolate	78.8	38.46	30.31	11.46	9.03
	Total	19.4 80.6	1000.00	806.39	298.10	240.39
	Output	19.4 80.6	1000.00	806.39		240.39

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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 190.15 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	43.03	36.14
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	20.94	15.50
4	Raw egg white	12.0	64.25	7.71	12.22	1.47
5	Citric acid (E330)	98.0	3.80	3.72	0.72	0.71
6	Sign up
	Total	24.2 75.8	1017.72	771.57	193.52	146.72
	Losses 1.5%			11.57		2.20
	Output	24.0 76.0	1000.00	760.00	190.15	144.52
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.45	1.10
	Baking/boiling 0.24%		2.47		0.47
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.45	1.10

№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 34.39 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	15.80	13.27
3	Vanilla powder	99.85	4.07	4.06	0.14	0.14
4	Cognac	—	0.86	—	0.030	—
5	Wine	—	0.86	—	0.030	—
	Total	22.1 77.9	1022.42	796.74	35.17	27.40
	Losses 2.1%			16.74		0.58
	Output	22.0 78.0	1000.00	780.00	34.39	26.83
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.37	0.29
	Baking/boiling 0.09%		0.94		0.032
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.37	0.29

№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 11.46 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	4.87	4.09
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.55	0.53
4	Vanilla powder	99.85	3.76	3.75	0.043	0.043
5	Cognac	—	1.94	—	0.022	—
	Total	21.4 78.6	1024.68	804.92	11.75	9.23
	Losses 2.1%			16.92		0.19
	Output	21.2 78.8	1000.00	788.00	11.46	9.03
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.12	0.10
	Baking/boiling 0.31%		3.18		0.036
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.12	0.10

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 116.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	33.99	26.51
3	Water	—	146.34	—	16.99	—
4	Water (for soaking agar-agar)	—	40.80	—	4.74	—
5	Agar (E406)	85.0	8.16	6.94	0.95	0.81
	Total	23.6 76.4	1073.30	819.67	124.64	95.19
	Losses 2.4%			19.67		2.28
	Output	20.0 80.0	1000.00	800.00	116.13	92.90
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.50	1.14
	Baking/boiling 4.54%		48.12		5.59
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.43	1.14

Butter-whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	12.34	12.32
3	Margarine	84.0	317.92	267.05	12.34	10.36
4	Melange	27.0	224.18	60.53	8.70	2.35
	Total	21.6 78.4	1280.02	1004.12	49.67	38.97
	Losses 5.4%			54.12		2.10
	Output	5.0 95.0	1000.00	950.00	38.81	36.87
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	1.34	1.05
	Baking/boiling 17.43%		217.04		8.42
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	1.11	1.05

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 25.43 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	8.66	1.04
	Total	28.6 71.4	1053.30	752.58	26.78	19.14
	Losses 3.0%			22.58		0.57
	Output	27.0 73.0	1000.00	730.00	25.43	18.56
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.40	0.29
	Baking/boiling 2.12%		22.03		0.56
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.39	0.29

Consolidated recipe, k=1.035366
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 298.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	98.44	98.29	101.92	101.76
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	63.70	53.50	65.95	55.40
3	Starch syrup	78.0	33.99	26.51	35.19	27.45
4	Chocolate	99.4	23.28	23.14	24.10	23.96
5	Water	—	21.73	—	22.50	—
6	Sign up	74.0	20.94	15.50	21.68	16.05
7	Flour, premium	85.5	16.30	13.94	16.88	14.43
8	Margarine	84.0	12.34	10.36	12.77	10.73
9	Raw egg white	12.0	12.22	1.47	12.65	1.52
10	Melange	27.0	8.70	2.35	9.01	2.43
11	Sign up	12.0	8.66	1.04	8.96	1.08
12	Agar (E406)	85.0	0.95	0.81	0.98	0.83
13	Citric acid (E330)	98.0	0.72	0.71	0.75	0.73
14	Cocoa powder [Skurikhin]	95.0	0.55	0.53	0.57	0.54
15	Citrus essence	—	0.48	—	0.50	—
16	Sign up	99.85	0.18	0.18	0.19	0.19
17	Cognac	—	0.052	—	0.054	—
18	Wine	—	0.030	—	0.031	—
	Total		323.26	248.32	334.69	257.10
	Total phase loss 3.2%			7.93
	Other losses 3.4%					8.78
	General losses 6.5%					16.71
	Output	80.6	298.10	240.39	298.10	240.39

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Consolidated recipe Bird's milk cake [Yakhroma]

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