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All groups → All products → Cakes → Mosoblkhleb cakes → Noginsk cake (figured) [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Noginsk cake (figured) [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 762.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 023 Air	96.5	360.00	347.40	274.57	264.96
3	№061 Cream "New"	78.0	120.00	93.60	91.52	71.39
4	№023а Semi-finished product crumb "Air" №23	96.5	70.00	67.55	53.39	51.52
	Total	14.9 85.1	1000.00	851.45	762.70	649.40
	Output	14.9 85.1	1000.00	851.45		649.40

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No. 053 Creamy fruit cream on 61m cream with J. candy var.
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 343.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam, confiture, preserves	72.0	301.22	216.88	103.38	74.44
	Total	23.8 76.2	1004.03	765.07	344.60	262.58
	Losses 0.4%			3.07		1.05
	Output	23.8 76.2	1000.00	762.00	343.22	261.53
	Losses before baking/boiling, shrinkage 0.20069%	76.2	2.02	1.54	0.69	0.53
	Losses after baking/boiling, shrinkage 0.20069%	76.2	2.02	1.54	0.69	0.53

№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 332.74 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	152.88	128.42
3	Vanilla powder	99.85	4.07	4.06	1.35	1.35
4	Cognac	—	0.86	—	0.29	—
5	Wine	—	0.86	—	0.29	—
	Total	22.1 77.9	1022.42	796.74	340.20	265.11
	Losses 2.1%			16.74		5.57
	Output	22.0 78.0	1000.00	780.00	332.74	259.54
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	3.57	2.79
	Baking/boiling 0.09%		0.94		0.31
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	3.57	2.79

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 274.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	98.99	11.88
3	Vanilla powder	99.85	7.21	7.20	1.98	1.98
	Total	24.0 76.0	1329.19	1010.46	364.96	277.44
	Losses 4.5%			45.46		12.48
	Output	3.5 96.5	1000.00	965.00	274.57	264.96
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	8.21	6.24
	Baking/boiling 21.22%		275.73		75.71
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	6.47	6.24

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 185.39 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	63.13	7.58
	Total	28.6 71.4	1053.30	752.58	195.27	139.52
	Losses 3.0%			22.58		4.19
	Output	27.0 73.0	1000.00	730.00	185.39	135.34
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.93	2.09
	Baking/boiling 2.12%		22.03		4.08
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.87	2.09

№023а Semi-finished product crumb "Air" №23 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 53.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	19.45	2.33
3	Vanilla powder	99.85	7.28	7.27	0.39	0.39
	Total	24.0 76.0	1343.26	1021.15	71.72	54.52
	Losses 5.5%			56.15		3.00
	Output	3.5 96.5	1000.00	965.00	53.39	51.52
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	1.97	1.50
	Baking/boiling 21.22%		277.23		14.80
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	1.55	1.50

Consolidated recipe, k=1.040138
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 762.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	448.00	447.33	465.99	465.29
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	152.88	128.42	159.02	133.57
3	Raw egg white	12.0	118.45	14.21	123.20	14.78
4	Jam, confiture, preserves	72.0	103.38	74.44	107.53	77.42
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	63.13	7.58	65.66	7.88
6	Sign up	99.85	3.72	3.72	3.87	3.87
7	Cognac	—	0.29	—	0.30	—
8	Wine	—	0.29	—	0.30	—
	Total		890.14	675.69	925.87	702.81
	Total phase loss 3.9%			26.29
	Other losses 3.9%					27.12
	General losses 7.6%					53.41
	Output	85.1	762.70	649.40	762.70	649.40

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	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	fresh whole milk the weight ratio of fat 3.2%; butter	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: Noginsk cake (figured) [Noginsk]

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