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All groups → All products → Cakes → Mosoblkhleb cakes → Lemon cake [Serpukhov] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Lemon cake [Serpukhov]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	350.00	262.50	10.12	7.59
3	No. 095 Blotting syrup	50.0	180.00	90.00	5.20	2.60
4	Fruit	10.0	50.00	5.00	1.44	0.14
5	№061 Cream "New"	78.0	50.00	39.00	1.44	1.13
6	Sign up
	Total	33.5 66.5	1000.00	664.67	28.90	19.21
	Output	33.5 66.5	1000.00	664.67		19.21

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Cream 61 with lemon Recipe No. 1 (Sickle Wedge)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh lemons	10.0	90.19	9.02	0.94	0.094
	Total	28.1 71.9	1002.02	720.25	10.43	7.49
	Losses 0.2%			1.45		0.015
	Output	28.1 71.9	1000.00	718.79	10.40	7.48
	Losses before baking/boiling, shrinkage 0.1008%	71.9	1.01	0.73	0.011	0.008
	Losses after baking/boiling, shrinkage 0.1008%	71.9	1.01	0.73	0.011	0.008

№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 10.93 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	5.02	4.22
3	Vanilla powder	99.85	4.07	4.06	0.044	0.044
4	Cognac	—	0.86	—	0.009	—
5	Wine	—	0.86	—	0.009	—
	Total	22.1 77.9	1022.42	796.74	11.18	8.71
	Losses 2.1%			16.74		0.18
	Output	22.0 78.0	1000.00	780.00	10.93	8.53
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.12	0.092
	Baking/boiling 0.09%		0.94		0.010
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.12	0.092

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	3.51	3.51
3	Flour, premium	85.5	281.16	240.39	2.84	2.43
4	Potato starch	80.0	69.42	55.54	0.70	0.56
5	Essence	—	3.47	—	0.035	—
	Total	37.6 62.4	1279.69	798.72	12.94	8.08
	Losses 6.1%			48.72		0.49
	Output	25.0 75.0	1000.00	750.00	10.12	7.59
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.39	0.25
	Baking/boiling 16.78%		208.18		2.11
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.33	0.25

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 6.09 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	2.07	0.25
	Total	28.6 71.4	1053.30	752.58	6.42	4.58
	Losses 3.0%			22.58		0.14
	Output	27.0 73.0	1000.00	730.00	6.09	4.45
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.10	0.069
	Baking/boiling 2.12%		22.03		0.13
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.094	0.069

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 5.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	2.67	2.66
3	Cognac or dessert wine	—	47.95	—	0.25	—
4	Essence of rum	—	1.92	—	0.010	—
	Total	54.6 45.4	1127.32	512.30	5.86	2.66
	Losses 2.4%			12.30		0.064
	Output	50.0 50.0	1000.00	500.00	5.20	2.60
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.070	0.032
	Baking/boiling 9.11%		101.49		0.53
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.064	0.032

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.13	0.13
3	Flour, premium	85.5	356.18	304.53	0.10	0.088
4	Potato starch	80.0	87.95	70.36	0.025	0.020
5	Essence	—	4.40	—	0.001	—
	Total	37.6 62.4	1621.13	1011.83	0.47	0.29
	Losses 7.1%			71.83		0.021
	Output	6.0 94.0	1000.00	940.00	0.29	0.27
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.017	0.010
	Baking/boiling 33.6%		525.38		0.15
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.011	0.010

Consolidated recipe, k=1.025365
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 28.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	10.65	10.63	10.92	10.90
2	Melange	27.0	6.06	1.64	6.22	1.68
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	5.02	4.22	5.15	4.33
4	Flour, premium	85.5	2.95	2.52	3.02	2.58
5	Water	—	2.94	—	3.01	—
6	Sign up	12.0	2.07	0.25	2.13	0.26
7	Fruit	10.0	1.44	0.14	1.48	0.15
8	Fresh lemons	10.0	0.94	0.094	0.96	0.10
9	Potato starch	80.0	0.73	0.58	0.75	0.60
10	Cognac or dessert wine	—	0.25	—	0.26	—
11	Sign up	99.85	0.044	0.044	0.046	0.046
12	Essence	—	0.036	—	0.037	—
13	Essence of rum	—	0.010	—	0.010	—
14	Cognac	—	0.009	—	0.010	—
15	Wine	—	0.009	—	0.010	—
	Total		33.16	20.12	34.00	20.63
	Total phase loss 4.5%			0.91
	Other losses 2.5%					0.51
	General losses 6.9%					1.42
	Output	66.5	28.90	19.21	28.90	19.21

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	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: Lemon cake [Serpukhov]

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