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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 374.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 023 Air	96.5	360.00	347.40	134.75	130.03
3	№061 Cream "New"	78.0	120.00	93.60	44.92	35.03
4	№023а Semi-finished product crumb "Air" №23	96.5	70.00	67.55	26.20	25.28
	Total	14.9 85.1	1000.00	851.45	374.30	318.70
	Output	14.9 85.1	1000.00	851.45		318.70

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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 168.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam, confiture, preserves	72.0	301.22	216.88	50.74	36.53
	Total	23.8 76.2	1004.03	765.07	169.11	128.86
	Losses 0.4%			3.07		0.52
	Output	23.8 76.2	1000.00	762.00	168.44	128.35
	Losses before baking/boiling, shrinkage 0.20069%	76.2	2.02	1.54	0.34	0.26
	Losses after baking/boiling, shrinkage 0.20069%	76.2	2.02	1.54	0.34	0.26

№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 163.29 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	75.03	63.02
3	Vanilla powder	99.85	4.07	4.06	0.66	0.66
4	Cognac	—	0.86	—	0.14	—
5	Wine	—	0.86	—	0.14	—
	Total	22.1 77.9	1022.42	796.74	166.95	130.10
	Losses 2.1%			16.74		2.73
	Output	22.0 78.0	1000.00	780.00	163.29	127.37
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.75	1.37
	Baking/boiling 0.09%		0.94		0.15
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.75	1.37

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 134.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	48.58	5.83
3	Vanilla powder	99.85	7.21	7.20	0.97	0.97
	Total	24.0 76.0	1329.19	1010.46	179.11	136.16
	Losses 4.5%			45.46		6.13
	Output	3.5 96.5	1000.00	965.00	134.75	130.03
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	4.03	3.06
	Baking/boiling 21.22%		275.73		37.15
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	3.17	3.06

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 90.98 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	30.98	3.72
	Total	28.6 71.4	1053.30	752.58	95.83	68.47
	Losses 3.0%			22.58		2.05
	Output	27.0 73.0	1000.00	730.00	90.98	66.42
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.44	1.03
	Baking/boiling 2.12%		22.03		2.00
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.41	1.03

№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 26.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	9.55	1.15
3	Vanilla powder	99.85	7.28	7.27	0.19	0.19
	Total	24.0 76.0	1343.26	1021.15	35.19	26.76
	Losses 5.5%			56.15		1.47
	Output	3.5 96.5	1000.00	965.00	26.20	25.28
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	0.97	0.74
	Baking/boiling 21.22%		277.23		7.26
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	0.76	0.74

Consolidated recipe, k=1.040138
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 374.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	219.86	219.53	228.69	228.34
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	75.03	63.02	78.04	65.55
3	Raw egg white	12.0	58.13	6.98	60.46	7.26
4	Jam, confiture, preserves	72.0	50.74	36.53	52.77	38.00
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	30.98	3.72	32.22	3.87
6	Sign up	99.85	1.83	1.82	1.90	1.90
7	Cognac	—	0.14	—	0.15	—
8	Wine	—	0.14	—	0.15	—
	Total		436.84	331.60	454.37	344.91
	Total phase loss 3.9%			12.90
	Other losses 3.9%					13.31
	General losses 7.6%					26.21
	Output	85.1	374.30	318.70	374.30	318.70

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Consolidated recipe Noginsk cake (figured) [Noginsk]

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