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Все группы → All products → Cakes → Mosoblkhleb cakes → Cake Waiting (fig) [Yegoryevsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Waiting (fig) [Yegoryevsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 470 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	311.0	233.25	146.17	109.63
3	No. 095 Blotting syrup	50.0	160.0	80.0	75.2	37.6
4	№062 Cream "New" chocolate	78.8	119.0	93.77	55.93	44.07
	Total	27.32 72.68	1000.0	726.82	470.0	341.61
	Output	27.32 72.68	1000.0	726.82		341.61

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№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 192.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	459.46	385.95	88.54	74.37
3	Vanilla powder	99.85	4.07	4.06	0.78	0.78
4	Cognac	—	0.86	—	0.17	—
5	Wine	—	0.86	—	0.17	—
	Total	22.07 77.93	1022.42	796.74	197.03	153.53
	Losses 2.1%			16.74		3.22
	Output	22.0 78.0	1000.0	780.0	192.7	150.31
	Losses before dipping/caking, shrinkage 1.05%	77.93	10.74	8.37	2.07	1.61
	Dribble/Weld 0.1%		0.95		0.18
	Losses after sintering/caking, shrinkage 1.05%	78.0	10.73	8.37	2.07	1.61

№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 55.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	424.53	356.61	23.74	19.94
3	Cocoa powder	95.0	48.22	45.81	2.7	2.57
4	Vanilla powder	99.85	3.76	3.75	0.21	0.21
5	Cognac	—	1.94	—	0.11	—
	Total	21.45 78.55	1024.68	804.92	57.31	45.02
	Losses 2.1%			16.92		0.95
	Output	21.2 78.8	1000.0	788.0	55.93	44.07
	Losses before dipping/caking, shrinkage 1.05%	78.55	10.77	8.46	0.6	0.47
	Dribble/Weld 0.3%		3.17		0.18
	Losses after sintering/caking, shrinkage 1.05%	78.8	10.74	8.46	0.6	0.47

No. 001 Biscuit (main) starch free
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 146.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	350.58	299.75	51.24	43.81
3	Granulated sugar	99.85	347.11	346.59	50.74	50.66
4	Essence	—	3.47	—	0.51	—
	Total	37.29 62.71	1279.69	802.54	187.05	117.3
	Losses 6.55%			52.54		7.67
	Output	25.0 75.0	1000.0	750.0	146.17	109.63
	Losses before dipping/caking, shrinkage 3.275%	62.71	41.89	26.27	6.12	3.84
	Dribble/Weld 16.4%		202.77		29.64
	Losses after sintering/caking, shrinkage 3.275%	75.0	35.03	26.27	5.12	3.84

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 137.92 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	46.96	5.64
	Total	28.55 71.45	1053.3	752.58	145.27	103.8
	Losses 3.0%			22.58		3.12
	Output	27.0 73.0	1000.0	730.0	137.92	100.68
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	2.18	1.56
	Dribble/Weld 2.1%		22.03		3.04
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	2.13	1.55

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 75.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.3	38.58	38.52
3	Cognac or dessert wine	—	47.95	—	3.61	—
4	Essence of rum	—	1.92	—	0.14	—
	Total	54.56 45.44	1127.32	512.3	84.77	38.52
	Losses 2.4%			12.3		0.92
	Output	50.0 50.0	1000.0	500.0	75.2	37.6
	Losses before dipping/caking, shrinkage 1.2%	45.44	13.53	6.15	1.02	0.46
	Dribble/Weld 9.1%		101.49		7.63
	Losses after sintering/caking, shrinkage 1.2%	50.0	12.3	6.15	0.92	0.46

Consolidated recipe, k=1.026313
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 470 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	187.63	187.35	192.57	192.28
2	Unsalted butter	84.0	112.28	94.32	115.23	96.79
3	Melange	27.0	84.56	22.83	86.79	23.43
4	Flour, premium	85.5	51.24	43.81	52.59	44.96
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	46.96	5.64	48.2	5.78
6	Sign up	—	42.44	—	43.56	—
7	Cognac or dessert wine	—	3.61	—	3.7	—
8	Cocoa powder	95.0	2.7	2.57	2.77	2.63
9	Vanilla powder	99.85	0.99	0.99	1.02	1.02
10	Essence	—	0.51	—	0.52	—
11	Sign up	—	0.28	—	0.29	—
12	Wine	—	0.17	—	0.17	—
13	Essence of rum	—	0.14	—	0.14	—
	Total	—	533.51	357.51	547.55	366.89
	Total phase loss 4.45%			15.91
	Other losses 2.56%					9.38
	General losses 6.9%					25.29
	Output	72.68	470.0	341.6	470.0	341.6

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Consolidated recipe: Cake Waiting (fig) [Yegoryevsk]

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