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

Consolidated recipe: Cake Apricotin [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 102.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	270.00	210.60	27.76	21.65
3	# 099 Lipstick	88.0	206.00	181.28	21.18	18.64
4	Candied fruit	83.0	25.00	20.75	2.57	2.13
5	Liquor	40.0	25.00	10.00	2.57	1.03
6	Sign up
7	№062 Cream "New" chocolate	78.8	9.00	7.09	0.93	0.73
8	№002 Fried biscuit crumb	94.0	6.00	5.64	0.62	0.58
	Total	13.1 86.9	1000.00	869.39	102.80	89.37
	Output	13.1 86.9	1000.00	869.39		89.37

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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 27.76 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	12.75	10.71
3	Vanilla powder	99.85	4.07	4.06	0.11	0.11
4	Cognac	—	0.86	—	0.024	—
5	Wine	—	0.86	—	0.024	—
	Total	22.1 77.9	1022.42	796.74	28.38	22.11
	Losses 2.1%			16.74		0.46
	Output	22.0 78.0	1000.00	780.00	27.76	21.65
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.30	0.23
	Baking/boiling 0.09%		0.94		0.026
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.30	0.23

№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 0.93 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	424.53	356.61	0.39	0.33
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.045	0.042
4	Vanilla powder	99.85	3.76	3.75	0.003	0.003
5	Cognac	—	1.94	—	0.002	—
	Total	21.4 78.6	1024.68	804.92	0.95	0.74
	Losses 2.1%			16.92		0.016
	Output	21.2 78.8	1000.00	788.00	0.93	0.73
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.010	0.008
	Baking/boiling 0.31%		3.18		0.003
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.010	0.008

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 46.26 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	309.25	259.77	14.31	12.02
3	Granulated sugar	99.85	206.17	205.86	9.54	9.52
4	Melange	27.0	72.16	19.48	3.34	0.90
5	Flour, premium (on the dust)	85.5	41.24	35.26	1.91	1.63
6	Sign up
7	Salt	96.5	2.06	1.99	0.10	0.092
8	Ammonium carbonic (E503(i))	—	0.52	—	0.024	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.024	0.012
	Total	16.2 83.8	1149.41	963.31	53.17	44.56
	Losses 1.9%			18.31		0.85
	Output	5.5 94.5	1000.00	945.00	46.26	43.72
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.51	0.42
	Baking/boiling 11.31%		128.80		5.96
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.45	0.42

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	5.61	—
3	Starch syrup	78.0	119.29	93.05	2.53	1.97
4	Essence	—	2.76	—	0.058	—
	Total	25.0 75.0	1182.37	887.09	25.04	18.79
	Losses 0.8%			7.09		0.15
	Output	12.0 88.0	1000.00	880.00	21.18	18.64
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.10	0.075
	Baking/boiling 14.74%		173.61		3.68
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.085	0.075

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 15.97 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	5.44	0.65
	Total	28.6 71.4	1053.30	752.58	16.82	12.02
	Losses 3.0%			22.58		0.36
	Output	27.0 73.0	1000.00	730.00	15.97	11.66
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.25	0.18
	Baking/boiling 2.12%		22.03		0.35
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.25	0.18

№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 0.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.27	0.27
3	Flour, premium	85.5	356.18	304.53	0.22	0.19
4	Potato starch	80.0	87.95	70.36	0.054	0.043
5	Essence	—	4.40	—	0.003	—
	Total	37.6 62.4	1621.13	1011.83	1.00	0.62
	Losses 7.1%			71.83		0.044
	Output	6.0 94.0	1000.00	940.00	0.62	0.58
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.035	0.022
	Baking/boiling 33.6%		525.38		0.32
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.024	0.022

Consolidated recipe, k=1.027673
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 102.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	38.03	37.98	39.09	39.03
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	27.45	23.06	28.21	23.70
3	Flour, premium	85.5	25.97	22.21	26.69	22.82
4	Water	—	5.61	—	5.77	—
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	5.44	0.65	5.59	0.67
6	Sign up	27.0	3.79	1.02	3.90	1.05
7	Candied fruit	83.0	2.57	2.13	2.64	2.19
8	Liquor	40.0	2.57	1.03	2.64	1.06
9	Starch syrup	78.0	2.53	1.97	2.60	2.02
10	Roasted kernels	97.5	0.93	0.90	0.95	0.93
11	Sign up	—	0.16	—	0.16	—
12	Vanilla powder	99.85	0.12	0.12	0.12	0.12
13	Salt	96.5	0.10	0.092	0.10	0.095
14	Potato starch	80.0	0.054	0.043	0.056	0.045
15	Cocoa powder [Skurikhin]	95.0	0.045	0.042	0.046	0.044
16	Sign up	—	0.026	—	0.026	—
17	Ammonium carbonic (E503(i))	—	0.024	—	0.025	—
18	Baking soda (E500(ii))	50.0	0.024	0.012	0.025	0.012
19	Wine	—	0.024	—	0.025	—
	Total		115.45	91.26	118.65	93.78
	Total phase loss 2.1%			1.88
	Other losses 2.7%					2.53
	General losses 4.7%					4.41
	Output	86.9	102.80	89.37	102.80	89.37

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: Cake Apricotin [Yakhroma]

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