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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Orange [Serpukhov] → Recipe No. 2 → Consolidated recipe

Consolidated recipe: Cake Orange [Serpukhov]

Recipe No. 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 130.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	200.00	150.00	26.14	19.60
3	No. 095 Blotting syrup	50.0	120.00	60.00	15.68	7.84
4	№061 Cream "New"	78.0	100.00	78.00	13.07	10.19
5	Jelly (Serpukhov)	50.0	70.00	35.00	9.15	4.57
6	Sign up
	Total	28.7 71.3	1000.00	712.60	130.70	93.14
	Output	28.7 71.3	1000.00	712.60		93.14

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 65.35 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	226.27	190.07	14.79	12.42
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	7.20	5.33
4	Raw egg white	12.0	64.25	7.71	4.20	0.50
5	Citric acid (E330)	98.0	3.80	3.72	0.25	0.24
6	Sign up
	Total	24.2 75.8	1017.72	771.57	66.51	50.42
	Losses 1.5%			11.57		0.76
	Output	24.0 76.0	1000.00	760.00	65.35	49.67
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.50	0.38
	Baking/boiling 0.24%		2.47		0.16
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.50	0.38

№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 13.07 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	6.01	5.04
3	Vanilla powder	99.85	4.07	4.06	0.053	0.053
4	Cognac	—	0.86	—	0.011	—
5	Wine	—	0.86	—	0.011	—
	Total	22.1 77.9	1022.42	796.74	13.36	10.41
	Losses 2.1%			16.74		0.22
	Output	22.0 78.0	1000.00	780.00	13.07	10.19
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.14	0.11
	Baking/boiling 0.09%		0.94		0.012
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.14	0.11

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 39.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	11.68	9.11
3	Water	—	146.34	—	5.84	—
4	Water (for soaking agar-agar)	—	40.80	—	1.63	—
5	Agar (E406)	85.0	8.16	6.94	0.33	0.28
	Total	23.6 76.4	1073.30	819.67	42.84	32.71
	Losses 2.4%			19.67		0.79
	Output	20.0 80.0	1000.00	800.00	39.91	31.93
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.51	0.39
	Baking/boiling 4.54%		48.12		1.92
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.49	0.39

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 26.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	9.07	9.06
3	Flour, premium	85.5	281.16	240.39	7.35	6.28
4	Potato starch	80.0	69.42	55.54	1.81	1.45
5	Essence	—	3.47	—	0.091	—
	Total	37.6 62.4	1279.69	798.72	33.45	20.88
	Losses 6.1%			48.72		1.27
	Output	25.0 75.0	1000.00	750.00	26.14	19.60
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.02	0.64
	Baking/boiling 16.78%		208.18		5.44
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.85	0.64

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 15.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	8.05	8.03
3	Cognac or dessert wine	—	47.95	—	0.75	—
4	Essence of rum	—	1.92	—	0.030	—
	Total	54.6 45.4	1127.32	512.30	17.68	8.03
	Losses 2.4%			12.30		0.19
	Output	50.0 50.0	1000.00	500.00	15.68	7.84
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.21	0.10
	Baking/boiling 9.11%		101.49		1.59
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.19	0.10

Jelly (Serpukhov) Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	3.79	3.78
3	Starch syrup	78.0	103.34	80.61	0.95	0.74
4	Agar (E406)	85.0	10.34	8.79	0.095	0.080
5	Essence	—	3.10	—	0.028	—
6	Sign up
7	Dye	—	1.00	—	0.009	—
	Total	50.0 50.0	1010.08	505.04	9.24	4.62
	Losses 1.0%			5.04		0.046
	Output	50.0 50.0	1000.00	500.00	9.15	4.57
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.046	0.023
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.046	0.023

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 7.28 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	2.48	0.30
	Total	28.6 71.4	1053.30	752.58	7.67	5.48
	Losses 3.0%			22.58		0.16
	Output	27.0 73.0	1000.00	730.00	7.28	5.32
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.12	0.082
	Baking/boiling 2.12%		22.03		0.16
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.11	0.082

Consolidated recipe, k=1.048269
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 130.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	49.46	49.39	51.85	51.77
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.79	17.47	21.80	18.31
3	Water	—	20.68	—	21.67	—
4	Melange	27.0	15.12	4.08	15.85	4.28
5	Starch syrup	78.0	12.63	9.85	13.23	10.32
6	Sign up	85.5	7.35	6.28	7.70	6.59
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	7.20	5.33	7.55	5.58
8	Raw egg white	12.0	4.20	0.50	4.40	0.53
9	Fresh whole milk the weight ratio of fat 3.2%	12.0	2.48	0.30	2.60	0.31
10	Potato starch	80.0	1.81	1.45	1.90	1.52
11	Sign up	96.0	1.31	1.25	1.37	1.32
12	Cognac or dessert wine	—	0.75	—	0.79	—
13	Agar (E406)	85.0	0.42	0.36	0.44	0.37
14	Citric acid (E330)	98.0	0.27	0.26	0.28	0.27
15	Citrus essence	—	0.17	—	0.17	—
16	Sign up	—	0.12	—	0.12	—
17	Vanilla powder	99.85	0.053	0.053	0.056	0.056
18	Essence of rum	—	0.030	—	0.032	—
19	Cognac	—	0.011	—	0.012	—
20	Wine	—	0.011	—	0.012	—
21	Sign up	—	0.009	—	0.010	—
	Total		144.86	96.57	151.86	101.24
	Total phase loss 3.6%			3.44
	Other losses 4.6%					4.66
	General losses 8.0%					8.10
	Output	71.3	130.70	93.14	130.70	93.14

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; 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: Cake Orange [Serpukhov]

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