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All groups → 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 237.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	311.00	233.25	73.96	55.47
3	No. 095 Blotting syrup	50.0	160.00	80.00	38.05	19.02
4	№062 Cream "New" chocolate	78.8	119.00	93.77	28.30	22.30
	Total	27.3 72.7	1000.00	726.82	237.80	172.84
	Output	27.3 72.7	1000.00	726.82		172.84

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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 97.5 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	44.80	37.63
3	Vanilla powder	99.85	4.07	4.06	0.40	0.40
4	Cognac	—	0.86	—	0.084	—
5	Wine	—	0.86	—	0.084	—
	Total	22.1 77.9	1022.42	796.74	99.68	77.68
	Losses 2.1%			16.74		1.63
	Output	22.0 78.0	1000.00	780.00	97.50	76.05
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.05	0.82
	Baking/boiling 0.09%		0.94		0.092
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.05	0.82

№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 28.3 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	12.01	10.09
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.36	1.30
4	Vanilla powder	99.85	3.76	3.75	0.11	0.11
5	Cognac	—	1.94	—	0.055	—
	Total	21.4 78.6	1024.68	804.92	29.00	22.78
	Losses 2.1%			16.92		0.48
	Output	21.2 78.8	1000.00	788.00	28.30	22.30
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.30	0.24
	Baking/boiling 0.31%		3.18		0.090
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.30	0.24

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 73.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	350.58	299.75	25.93	22.17
3	Granulated sugar	99.85	347.11	346.59	25.67	25.63
4	Essence	—	3.47	—	0.26	—
	Total	37.3 62.7	1279.69	802.54	94.64	59.35
	Losses 6.5%			52.54		3.89
	Output	25.0 75.0	1000.00	750.00	73.96	55.47
	Losses before baking/boiling, shrinkage 3.27326%	62.7	41.89	26.27	3.10	1.94
	Baking/boiling 16.38%		202.78		15.00
	Losses after baking/boiling, shrinkage 3.27326%	75.0	35.03	26.27	2.59	1.94

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 69.78 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	23.76	2.85
	Total	28.6 71.4	1053.30	752.58	73.50	52.52
	Losses 3.0%			22.58		1.58
	Output	27.0 73.0	1000.00	730.00	69.78	50.94
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.10	0.79
	Baking/boiling 2.12%		22.03		1.54
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.08	0.79

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 38.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	19.52	19.49
3	Cognac or dessert wine	—	47.95	—	1.82	—
4	Essence of rum	—	1.92	—	0.073	—
	Total	54.6 45.4	1127.32	512.30	42.89	19.49
	Losses 2.4%			12.30		0.47
	Output	50.0 50.0	1000.00	500.00	38.05	19.02
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.51	0.23
	Baking/boiling 9.11%		101.49		3.86
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.47	0.23

Consolidated recipe, k=1.026367
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 237.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	94.93	94.79	97.43	97.29
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	56.81	47.72	58.31	48.98
3	Melange	27.0	42.79	11.55	43.91	11.86
4	Flour, premium	85.5	25.93	22.17	26.61	22.75
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	23.76	2.85	24.39	2.93
6	Sign up	—	21.47	—	22.04	—
7	Cognac or dessert wine	—	1.82	—	1.87	—
8	Cocoa powder [Skurikhin]	95.0	1.36	1.30	1.40	1.33
9	Vanilla powder	99.85	0.50	0.50	0.52	0.52
10	Essence	—	0.26	—	0.26	—
11	Sign up	—	0.14	—	0.14	—
12	Wine	—	0.084	—	0.086	—
13	Essence of rum	—	0.073	—	0.075	—
	Total		269.93	180.88	277.05	185.65
	Total phase loss 4.4%			8.04
	Other losses 2.6%					4.77
	General losses 6.9%					12.81
	Output	72.7	237.80	172.84	237.80	172.84

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Consolidated recipe Cake Waiting (fig) [Yegoryevsk]

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