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

Consolidated recipe: Festive cake [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 520.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	333.33	250.00	173.50	130.12
3	No. 095 Blotting syrup	50.0	222.22	111.11	115.67	57.83
4	No. 023 Air	96.5	27.78	26.81	14.46	13.95
5	№062 Cream "New" chocolate	78.8	27.78	21.89	14.46	11.39
	Total	28.7 71.3	1000.00	713.14	520.50	371.19
	Output	28.7 71.3	1000.00	713.14		371.19

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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 202.42 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	93.00	78.12
3	Vanilla powder	99.85	4.07	4.06	0.82	0.82
4	Cognac	—	0.86	—	0.17	—
5	Wine	—	0.86	—	0.17	—
	Total	22.1 77.9	1022.42	796.74	206.96	161.27
	Losses 2.1%			16.74		3.39
	Output	22.0 78.0	1000.00	780.00	202.42	157.89
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.17	1.69
	Baking/boiling 0.09%		0.94		0.19
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.17	1.69

№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 14.46 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	6.14	5.16
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.70	0.66
4	Vanilla powder	99.85	3.76	3.75	0.054	0.054
5	Cognac	—	1.94	—	0.028	—
	Total	21.4 78.6	1024.68	804.92	14.82	11.64
	Losses 2.1%			16.92		0.24
	Output	21.2 78.8	1000.00	788.00	14.46	11.39
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.16	0.12
	Baking/boiling 0.31%		3.18		0.046
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.16	0.12

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 173.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	60.22	60.13
3	Flour, premium	85.5	281.16	240.39	48.78	41.71
4	Potato starch	80.0	69.42	55.54	12.04	9.64
5	Essence	—	3.47	—	0.60	—
	Total	37.6 62.4	1279.69	798.72	222.02	138.58
	Losses 6.1%			48.72		8.45
	Output	25.0 75.0	1000.00	750.00	173.50	130.12
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	6.77	4.23
	Baking/boiling 16.78%		208.18		36.12
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	5.64	4.23

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 120.68 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	41.09	4.93
	Total	28.6 71.4	1053.30	752.58	127.11	90.82
	Losses 3.0%			22.58		2.73
	Output	27.0 73.0	1000.00	730.00	120.68	88.10
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.91	1.36
	Baking/boiling 2.12%		22.03		2.66
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.87	1.36

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 115.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	59.34	59.26
3	Cognac or dessert wine	—	47.95	—	5.55	—
4	Essence of rum	—	1.92	—	0.22	—
	Total	54.6 45.4	1127.32	512.30	130.39	59.26
	Losses 2.4%			12.30		1.42
	Output	50.0 50.0	1000.00	500.00	115.67	57.83
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.57	0.71
	Baking/boiling 9.11%		101.49		11.74
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.42	0.71

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 14.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	5.21	0.63
3	Vanilla powder	99.85	7.21	7.20	0.10	0.10
	Total	24.0 76.0	1329.19	1010.46	19.22	14.61
	Losses 4.5%			45.46		0.66
	Output	3.5 96.5	1000.00	965.00	14.46	13.95
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.43	0.33
	Baking/boiling 21.22%		275.73		3.99
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.34	0.33

Consolidated recipe, k=1.027361
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 520.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	219.49	219.16	225.49	225.16
2	Melange	27.0	100.37	27.10	103.12	27.84
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	99.14	83.28	101.85	85.56
4	Water	—	65.28	—	67.07	—
5	Flour, premium	85.5	48.78	41.71	50.12	42.85
6	Sign up	12.0	41.09	4.93	42.22	5.07
7	Potato starch	80.0	12.04	9.64	12.37	9.90
8	Cognac or dessert wine	—	5.55	—	5.70	—
9	Raw egg white	12.0	5.21	0.63	5.36	0.64
10	Vanilla powder	99.85	0.98	0.98	1.01	1.01
11	Sign up	95.0	0.70	0.66	0.72	0.68
12	Essence	—	0.60	—	0.62	—
13	Essence of rum	—	0.22	—	0.23	—
14	Cognac	—	0.20	—	0.21	—
15	Wine	—	0.17	—	0.18	—
	Total		599.84	388.08	616.25	398.70
	Total phase loss 4.4%			16.89
	Other losses 2.7%					10.62
	General losses 6.9%					27.51
	Output	71.3	520.50	371.19	520.50	371.19

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; 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: Festive cake [Yakhroma]

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