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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 440.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 200.00 150.00 88.08 66.06 
3No. 095 Blotting syrup50.0 120.00 60.00 52.85 26.42 
4№061 Cream "New"78.0 100.00 78.00 44.04 34.35 
5Jelly (Serpukhov)50.0 70.00 35.00 30.83 15.41 
6Sign up
Total28.7 71.3 1000.00 712.60 440.40 313.83 
Output28.7 71.3 1000.00 712.60 313.83 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 220.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 49.82 41.85 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 24.25 17.95 
4Raw egg white12.0 64.25 7.71 14.15 1.70 
5Citric acid (E330)98.0 3.80 3.72 0.84 0.82 
6Sign up
Total24.2 75.8 1017.72 771.57 224.10 169.90 
Losses 1.5%11.57 2.55 
Output24.0 76.0 1000.00 760.00 220.20 167.35 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.68 1.27 
Baking/boiling 0.24%2.47 0.54 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.68 1.27 
№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 44.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 20.23 17.00 
3Vanilla powder99.854.07 4.06 0.18 0.18 
4Cognac—  0.86 —   0.038—   
5Wine—  0.86 —   0.038—   
Total22.1 77.9 1022.42 796.74 45.03 35.09 
Losses 2.1%16.74 0.74 
Output22.0 78.0 1000.00 780.00 44.04 34.35 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.47 0.37 
Baking/boiling 0.09%0.94 0.042
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.47 0.37 
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 134.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 39.36 30.70 
3Water—  146.34 —   19.68 —   
4Water (for soaking agar-agar)—  40.80 —   5.49 —   
5Agar (E406)85.0 8.16 6.94 1.10 0.93 
Total23.6 76.4 1073.30 819.67 144.34 110.23 
Losses 2.4%19.67 2.65 
Output20.0 80.0 1000.00 800.00 134.48 107.58 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.73 1.32 
Baking/boiling 4.54%48.12 6.47 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.65 1.32 
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 88.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 30.57 30.53 
3Flour, premium85.5 281.16 240.39 24.76 21.17 
4Potato starch80.0 69.42 55.54 6.11 4.89 
5Essence—  3.47 —   0.31 —   
Total37.6 62.4 1279.69 798.72 112.72 70.35 
Losses 6.1%48.72 4.29 
Output25.0 75.0 1000.00 750.00 88.08 66.06 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.44 2.15 
Baking/boiling 16.78%208.18 18.34 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.86 2.15 
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 52.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 27.11 27.07 
3Cognac or dessert wine—  47.95 —   2.53 —   
4Essence of rum—  1.92 —   0.10 —   
Total54.6 45.4 1127.32 512.30 59.58 27.07 
Losses 2.4%12.30 0.65 
Output50.0 50.0 1000.00 500.00 52.85 26.42 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.72 0.33 
Baking/boiling 9.11%101.49 5.36 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.65 0.33 
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 30.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 12.77 12.75 
3Starch syrup78.0 103.34 80.61 3.19 2.48 
4Agar (E406)85.0 10.34 8.79 0.32 0.27 
5Essence—  3.10 —   0.10 —   
6Sign up
7Dye—  1.00 —   0.031—   
Total50.0 50.0 1010.08 505.04 31.14 15.57 
Losses 1.0%5.04 0.16 
Output50.0 50.0 1000.00 500.00 30.83 15.41 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.16 0.078
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.16 0.078
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 24.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 8.36 1.00 
Total28.6 71.4 1053.30 752.58 25.85 18.47 
Losses 3.0%22.58 0.55 
Output27.0 73.0 1000.00 730.00 24.54 17.91 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.39 0.28 
Baking/boiling 2.12%22.03 0.54 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.38 0.28 
Consolidated recipe, k=1.048269
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 440.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85166.66 166.41 174.71 174.45 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 70.06 58.85 73.44 61.69 
3Water—  69.67 —   73.03 —   
4Melange27.0 50.96 13.76 53.42 14.42 
5Starch syrup78.0 42.54 33.18 44.60 34.78 
6Sign up85.5 24.76 21.17 25.96 22.20 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 24.25 17.95 25.42 18.81 
8Raw egg white12.0 14.15 1.70 14.83 1.78 
9Fresh whole milk the weight ratio of fat 3.2%12.0 8.36 1.00 8.76 1.05 
10Potato starch80.0 6.11 4.89 6.41 5.13 
11Sign up96.0 4.40 4.23 4.62 4.43 
12Cognac or dessert wine—  2.53 —   2.66 —   
13Agar (E406)85.0 1.42 1.20 1.48 1.26 
14Citric acid (E330)98.0 0.90 0.88 0.94 0.92 
15Citrus essence—  0.56 —   0.59 —   
16Sign up—  0.40 —   0.42 —   
17Vanilla powder99.850.18 0.18 0.19 0.19 
18Essence of rum—  0.10 —   0.11 —   
19Cognac—  0.038—   0.040—   
20Wine—  0.038—   0.040—   
21Sign up—  0.031—   0.032—   
Total488.13 325.41 511.69 341.12 
Total phase loss 3.6%11.58 
Other losses 4.6%15.71 
General losses 8.0%27.29 
Output71.3 440.40 313.83 440.40 313.83 
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