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

Consolidated recipe: Rainbow cake [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 170.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	256.00	253.70	43.67	43.28
3	Colored vermicelli sprinkle	99.85	22.00	21.97	3.75	3.75
	Total	15.4 84.6	1000.00	846.04	170.60	144.33
	Output	15.4 84.6	1000.00	846.04		144.33

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No. 106 Chocolate soufflé basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 123.17 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	217.34	182.57	26.77	22.49
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	105.80	78.29	13.03	9.64
4	Cocoa powder [Skurikhin]	95.0	64.07	60.87	7.89	7.50
5	Raw egg white	12.0	61.67	7.40	7.60	0.91
6	Sign up
7	Citrus essence	—	2.45	—	0.30	—
	Total	23.0 77.0	1041.63	802.02	128.30	98.79
	Losses 1.5%			12.02		1.48
	Output	21.0 79.0	1000.00	790.00	123.17	97.31
	Losses before baking/boiling, shrinkage 0.74945%	77.0	7.81	6.01	0.96	0.74
	Baking/boiling 2.54%		26.21		3.23
	Losses after baking/boiling, shrinkage 0.74945%	79.0	7.61	6.01	0.94	0.74

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 72.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	21.15	16.50
3	Water	—	146.34	—	10.57	—
4	Water (for soaking agar-agar)	—	40.80	—	2.95	—
5	Agar (E406)	85.0	8.16	6.94	0.59	0.50
	Total	23.6 76.4	1073.30	819.67	77.56	59.23
	Losses 2.4%			19.67		1.42
	Output	20.0 80.0	1000.00	800.00	72.26	57.81
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.93	0.71
	Baking/boiling 4.54%		48.12		3.48
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.89	0.71

Consolidated recipe, k=1.065531
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 170.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	43.67	43.28	46.54	46.12
2	Granulated sugar	99.85	42.30	42.23	45.07	45.00
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	26.77	22.49	28.52	23.96
4	Starch syrup	78.0	21.15	16.50	22.53	17.58
5	Water	—	13.52	—	14.41	—
6	Sign up	74.0	13.03	9.64	13.89	10.28
7	Cocoa powder [Skurikhin]	95.0	7.89	7.50	8.41	7.99
8	Raw egg white	12.0	7.60	0.91	8.09	0.97
9	Colored vermicelli sprinkle	99.85	3.75	3.75	4.00	3.99
10	Agar (E406)	85.0	0.59	0.50	0.63	0.53
11	Sign up	98.0	0.45	0.44	0.48	0.47
12	Citrus essence	—	0.30	—	0.32	—
	Total		181.02	147.24	192.89	156.89
	Total phase loss 2.0%			2.90
	Other losses 6.2%					9.65
	General losses 8.0%					12.55
	Output	84.6	170.60	144.33	170.60	144.33

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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: Rainbow cake [Noginsk]

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