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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 583.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 350.00 262.50 204.26 153.20 
3No. 095 Blotting syrup50.0 180.00 90.00 105.05 52.52 
4Fruit10.0 50.00 5.00 29.18 2.92 
5№061 Cream "New"78.0 50.00 39.00 29.18 22.76 
6Sign up
Total33.5 66.5 1000.00 664.67 583.60 387.90 
Output33.5 66.5 1000.00 664.67 387.90 
List of recipes
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 210.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh lemons10.0 90.19 9.02 18.95 1.89 
Total28.1 71.9 1002.02 720.25 210.52 151.32 
Losses 0.2%1.45 0.31 
Output28.1 71.9 1000.00 718.79 210.10 151.02 
Losses before baking/boiling, shrinkage 0.1008%71.9 1.01 0.73 0.21 0.15 
Losses after baking/boiling, shrinkage 0.1008%71.9 1.01 0.73 0.21 0.15 
№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 220.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 101.43 85.20 
3Vanilla powder99.854.07 4.06 0.90 0.90 
4Cognac—  0.86 —   0.19 —   
5Wine—  0.86 —   0.19 —   
Total22.1 77.9 1022.42 796.74 225.70 175.88 
Losses 2.1%16.74 3.70 
Output22.0 78.0 1000.00 780.00 220.75 172.19 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 2.37 1.85 
Baking/boiling 0.09%0.94 0.21 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 2.37 1.85 
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 204.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 70.90 70.79 
3Flour, premium85.5 281.16 240.39 57.43 49.10 
4Potato starch80.0 69.42 55.54 14.18 11.34 
5Essence—  3.47 —   0.71 —   
Total37.6 62.4 1279.69 798.72 261.39 163.15 
Losses 6.1%48.72 9.95 
Output25.0 75.0 1000.00 750.00 204.26 153.20 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 7.97 4.98 
Baking/boiling 16.78%208.18 42.52 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 6.63 4.98 
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 123 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 41.88 5.03 
Total28.6 71.4 1053.30 752.58 129.55 92.56 
Losses 3.0%22.58 2.78 
Output27.0 73.0 1000.00 730.00 123.00 89.79 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.94 1.39 
Baking/boiling 2.12%22.03 2.71 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.90 1.39 
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 105.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 53.90 53.82 
3Cognac or dessert wine—  47.95 —   5.04 —   
4Essence of rum—  1.92 —   0.20 —   
Total54.6 45.4 1127.32 512.30 118.42 53.82 
Losses 2.4%12.30 1.29 
Output50.0 50.0 1000.00 500.00 105.05 52.52 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.42 0.65 
Baking/boiling 9.11%101.49 10.66 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.29 0.65 
№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 5.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.57 2.56 
3Flour, premium85.5 356.18 304.53 2.08 1.78 
4Potato starch80.0 87.95 70.36 0.51 0.41 
5Essence—  4.40 —   0.026—   
Total37.6 62.4 1621.13 1011.83 9.46 5.91 
Losses 7.1%71.83 0.42 
Output6.0 94.0 1000.00 940.00 5.84 5.49 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.34 0.21 
Baking/boiling 33.6%525.38 3.07 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.22 0.21 
Consolidated recipe, k=1.025365
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 583.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85215.03 214.71 220.49 220.16 
2Melange27.0 122.45 33.06 125.55 33.90 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 101.43 85.20 104.00 87.36 
4Flour, premium85.5 59.51 50.88 61.02 52.17 
5Water—  59.29 —   60.79 —   
6Sign up12.0 41.88 5.03 42.94 5.15 
7Fruit10.0 29.18 2.92 29.92 2.99 
8Fresh lemons10.0 18.95 1.89 19.43 1.94 
9Potato starch80.0 14.69 11.75 15.07 12.05 
10Cognac or dessert wine—  5.04 —   5.16 —   
11Sign up99.850.90 0.90 0.92 0.92 
12Essence—  0.73 —   0.75 —   
13Essence of rum—  0.20 —   0.21 —   
14Cognac—  0.19 —   0.19 —   
15Wine—  0.19 —   0.19 —   
Total669.66 406.34 686.64 416.65 
Total phase loss 4.5%18.44 
Other losses 2.5%10.31 
General losses 6.9%28.75 
Output66.5 583.60 387.90 583.60 387.90 
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