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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 50.1 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	16.70	12.52
3	No. 095 Blotting syrup	50.0	222.22	111.11	11.13	5.57
4	No. 023 Air	96.5	27.78	26.81	1.39	1.34
5	№062 Cream "New" chocolate	78.8	27.78	21.89	1.39	1.10
	Total	28.7 71.3	1000.00	713.14	50.10	35.73
	Output	28.7 71.3	1000.00	713.14		35.73

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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 19.48 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	8.95	7.52
3	Vanilla powder	99.85	4.07	4.06	0.079	0.079
4	Cognac	—	0.86	—	0.017	—
5	Wine	—	0.86	—	0.017	—
	Total	22.1 77.9	1022.42	796.74	19.92	15.52
	Losses 2.1%			16.74		0.33
	Output	22.0 78.0	1000.00	780.00	19.48	15.20
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.21	0.16
	Baking/boiling 0.09%		0.94		0.018
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.21	0.16

№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 1.39 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	0.59	0.50
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.067	0.064
4	Vanilla powder	99.85	3.76	3.75	0.005	0.005
5	Cognac	—	1.94	—	0.003	—
	Total	21.4 78.6	1024.68	804.92	1.43	1.12
	Losses 2.1%			16.92		0.024
	Output	21.2 78.8	1000.00	788.00	1.39	1.10
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.015	0.012
	Baking/boiling 0.31%		3.18		0.004
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.015	0.012

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 16.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	5.80	5.79
3	Flour, premium	85.5	281.16	240.39	4.70	4.01
4	Potato starch	80.0	69.42	55.54	1.16	0.93
5	Essence	—	3.47	—	0.058	—
	Total	37.6 62.4	1279.69	798.72	21.37	13.34
	Losses 6.1%			48.72		0.81
	Output	25.0 75.0	1000.00	750.00	16.70	12.52
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.65	0.41
	Baking/boiling 16.78%		208.18		3.48
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.54	0.41

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 11.62 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	3.96	0.47
	Total	28.6 71.4	1053.30	752.58	12.23	8.74
	Losses 3.0%			22.58		0.26
	Output	27.0 73.0	1000.00	730.00	11.62	8.48
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.18	0.13
	Baking/boiling 2.12%		22.03		0.26
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.18	0.13

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 11.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	5.71	5.70
3	Cognac or dessert wine	—	47.95	—	0.53	—
4	Essence of rum	—	1.92	—	0.021	—
	Total	54.6 45.4	1127.32	512.30	12.55	5.70
	Losses 2.4%			12.30		0.14
	Output	50.0 50.0	1000.00	500.00	11.13	5.57
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.15	0.068
	Baking/boiling 9.11%		101.49		1.13
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.14	0.068

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 1.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	0.50	0.060
3	Vanilla powder	99.85	7.21	7.20	0.010	0.010
	Total	24.0 76.0	1329.19	1010.46	1.85	1.41
	Losses 4.5%			45.46		0.063
	Output	3.5 96.5	1000.00	965.00	1.39	1.34
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.042	0.032
	Baking/boiling 21.22%		275.73		0.38
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.033	0.032

Consolidated recipe, k=1.027361
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 50.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	21.13	21.09	21.70	21.67
2	Melange	27.0	9.66	2.61	9.93	2.68
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	9.54	8.02	9.80	8.24
4	Water	—	6.28	—	6.46	—
5	Flour, premium	85.5	4.70	4.01	4.82	4.12
6	Sign up	12.0	3.96	0.47	4.06	0.49
7	Potato starch	80.0	1.16	0.93	1.19	0.95
8	Cognac or dessert wine	—	0.53	—	0.55	—
9	Raw egg white	12.0	0.50	0.060	0.52	0.062
10	Vanilla powder	99.85	0.095	0.094	0.10	0.10
11	Sign up	95.0	0.067	0.064	0.069	0.066
12	Essence	—	0.058	—	0.060	—
13	Essence of rum	—	0.021	—	0.022	—
14	Cognac	—	0.019	—	0.020	—
15	Wine	—	0.017	—	0.017	—
	Total		57.74	37.35	59.32	38.38
	Total phase loss 4.4%			1.63
	Other losses 2.7%					1.02
	General losses 6.9%					2.65
	Output	71.3	50.10	35.73	50.10	35.73

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Consolidated recipe Festive cake [Yakhroma]

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