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All groups → All products → Cakes → Mosoblkhleb cakes → Forest edge cake (figured) [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Forest edge cake (figured) [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 324.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	187.50	140.62	60.79	45.59
3	№061 Cream "New"	78.0	153.57	119.78	49.79	38.83
4	№062 Cream "New" chocolate	78.8	71.43	56.29	23.16	18.25
5	No. 024 Air	96.5	26.79	25.85	8.69	8.38
6	Sign up
	Total	22.9 77.1	1000.00	770.67	324.20	249.85
	Output	22.9 77.1	1000.00	770.67		249.85

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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 178.31 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	40.35	33.89
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	19.64	14.53
4	Raw egg white	12.0	64.25	7.71	11.46	1.37
5	Citric acid (E330)	98.0	3.80	3.72	0.68	0.66
6	Sign up
	Total	24.2 75.8	1017.72	771.57	181.47	137.58
	Losses 1.5%			11.57		2.06
	Output	24.0 76.0	1000.00	760.00	178.31	135.52
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.36	1.03
	Baking/boiling 0.24%		2.47		0.44
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.36	1.03

№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 49.79 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	22.88	19.22
3	Vanilla powder	99.85	4.07	4.06	0.20	0.20
4	Cognac	—	0.86	—	0.043	—
5	Wine	—	0.86	—	0.043	—
	Total	22.1 77.9	1022.42	796.74	50.90	39.67
	Losses 2.1%			16.74		0.83
	Output	22.0 78.0	1000.00	780.00	49.79	38.83
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.53	0.42
	Baking/boiling 0.09%		0.94		0.047
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.53	0.42

№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 23.16 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	9.83	8.26
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.12	1.06
4	Vanilla powder	99.85	3.76	3.75	0.087	0.087
5	Cognac	—	1.94	—	0.045	—
	Total	21.4 78.6	1024.68	804.92	23.73	18.64
	Losses 2.1%			16.92		0.39
	Output	21.2 78.8	1000.00	788.00	23.16	18.25
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.25	0.20
	Baking/boiling 0.31%		3.18		0.074
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.25	0.20

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 108.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	31.87	24.86
3	Water	—	146.34	—	15.94	—
4	Water (for soaking agar-agar)	—	40.80	—	4.44	—
5	Agar (E406)	85.0	8.16	6.94	0.89	0.76
	Total	23.6 76.4	1073.30	819.67	116.88	89.26
	Losses 2.4%			19.67		2.14
	Output	20.0 80.0	1000.00	800.00	108.90	87.12
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.40	1.07
	Baking/boiling 4.54%		48.12		5.24
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.34	1.07

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 60.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	21.10	21.07
3	Flour, premium	85.5	281.16	240.39	17.09	14.61
4	Potato starch	80.0	69.42	55.54	4.22	3.38
5	Essence	—	3.47	—	0.21	—
	Total	37.6 62.4	1279.69	798.72	77.79	48.55
	Losses 6.1%			48.72		2.96
	Output	25.0 75.0	1000.00	750.00	60.79	45.59
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.37	1.48
	Baking/boiling 16.78%		208.18		12.65
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.97	1.48

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 40.39 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	13.75	1.65
	Total	28.6 71.4	1053.30	752.58	42.54	30.40
	Losses 3.0%			22.58		0.91
	Output	27.0 73.0	1000.00	730.00	40.39	29.48
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.64	0.46
	Baking/boiling 2.12%		22.03		0.89
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.62	0.46

No. 024 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	4.11	0.49
3	Citric acid (E330)	98.0	4.73	4.64	0.041	0.040
4	Vanilla powder	99.85	4.73	4.72	0.041	0.041
	Total	29.2 70.8	1428.14	1010.48	12.40	8.78
	Losses 4.5%			45.48		0.39
	Output	3.5 96.5	1000.00	965.00	8.69	8.38
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	0.28	0.20
	Baking/boiling 26.68%		372.44		3.23
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	0.20	0.20

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 3.47 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	1.07	0.90
3	Granulated sugar	99.85	206.17	205.86	0.72	0.71
4	Melange	27.0	72.16	19.48	0.25	0.068
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.14	0.12
6	Sign up
7	Salt	96.5	2.06	1.99	0.007	0.007
8	Ammonium carbonic (E503(i))	—	0.52	—	0.002	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.002	0.001
	Total	16.2 83.8	1149.41	963.31	3.99	3.34
	Losses 1.9%			18.31		0.064
	Output	5.5 94.5	1000.00	945.00	3.47	3.28
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.038	0.032
	Baking/boiling 11.31%		128.80		0.45
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.034	0.032

Consolidated recipe, k=1.046079
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 324.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	122.56	122.38	128.21	128.02
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	74.13	62.27	77.54	65.14
3	Melange	27.0	35.42	9.56	37.05	10.00
4	Starch syrup	78.0	31.87	24.86	33.34	26.00
5	Water	—	20.38	—	21.32	—
6	Sign up	74.0	19.64	14.53	20.54	15.20
7	Flour, premium	85.5	19.02	16.27	19.90	17.01
8	Raw egg white	12.0	15.56	1.87	16.28	1.95
9	Fresh whole milk the weight ratio of fat 3.2%	12.0	13.75	1.65	14.39	1.73
10	Potato starch	80.0	4.22	3.38	4.41	3.53
11	Sign up	95.0	1.12	1.06	1.17	1.11
12	Agar (E406)	85.0	0.89	0.76	0.93	0.79
13	Citric acid (E330)	98.0	0.72	0.70	0.75	0.74
14	Citrus essence	—	0.45	—	0.48	—
15	Vanilla powder	99.85	0.33	0.33	0.35	0.35
16	Sign up	—	0.22	—	0.23	—
17	Cognac	—	0.088	—	0.092	—
18	Wine	—	0.043	—	0.045	—
19	Salt	96.5	0.007	0.007	0.007	0.007
20	Ammonium carbonic (E503(i))	—	0.002	—	0.002	—
21	Sign up	50.0	0.002	0.001	0.002	0.001
	Total		360.42	259.61	377.03	271.58
	Total phase loss 3.8%			9.76
	Other losses 4.4%					11.96
	General losses 8.0%					21.73
	Output	77.1	324.20	249.85	324.20	249.85

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: Forest edge cake (figured) [Noginsk]

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