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All groups → All products → Cakes → Mosoblkhleb cakes → Cake basket with lemon (fig) [Voskresensk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake basket with lemon (fig) [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 527.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	280.00	210.00	147.78	110.84
3	No. 024 Air	96.5	130.00	125.45	68.61	66.21
4	No. 095 Blotting syrup	50.0	130.00	65.00	68.61	34.31
5	No. 001a Biscuit semi-finished product crumb No. 1	75.0	25.00	18.75	13.20	9.90
6	Sign up
	Total	24.1 75.9	1000.00	758.60	527.80	400.39
	Output	24.1 75.9	1000.00	758.60		400.39

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№061 Cream "New" with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 222.73 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	102.34	85.96
3	Vanilla powder	99.85	4.07	4.06	0.91	0.91
4	Cognac	—	0.86	—	0.19	—
5	Wine	—	0.86	—	0.19	—
	Total	22.1 77.9	1022.42	796.74	227.73	177.46
	Losses 2.1%			16.74		3.73
	Output	22.0 78.0	1000.00	780.00	222.73	173.73
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.39	1.86
	Baking/boiling 0.09%		0.94		0.21
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.39	1.86

№062 Cream "New" chocolate with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.86 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	2.91	2.45
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.33	0.31
4	Vanilla powder	99.85	3.76	3.75	0.026	0.026
5	Cognac	—	1.94	—	0.013	—
	Total	21.4 78.6	1024.68	804.92	7.03	5.52
	Losses 2.1%			16.92		0.12
	Output	21.2 78.8	1000.00	788.00	6.86	5.41
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.074	0.058
	Baking/boiling 0.31%		3.18		0.022
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.074	0.058

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 147.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	51.30	51.22
3	Flour, premium	85.5	281.16	240.39	41.55	35.53
4	Potato starch	80.0	69.42	55.54	10.26	8.21
5	Essence	—	3.47	—	0.51	—
	Total	37.6 62.4	1279.69	798.72	189.12	118.04
	Losses 6.1%			48.72		7.20
	Output	25.0 75.0	1000.00	750.00	147.78	110.84
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.77	3.60
	Baking/boiling 16.78%		208.18		30.77
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.80	3.60

No. 063 Milk-sugar syrup on condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 127.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	31.09	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	16.39	12.13
	Total	27.0 73.0	1027.74	750.25	131.39	95.92
	Losses 2.7%			20.25		2.59
	Output	27.0 73.0	1000.00	730.00	127.85	93.33
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	1.77	1.29
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	1.77	1.29

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 68.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	32.45	3.89
3	Citric acid (E330)	98.0	4.73	4.64	0.32	0.32
4	Vanilla powder	99.85	4.73	4.72	0.32	0.32
	Total	29.2 70.8	1428.14	1010.48	97.99	69.33
	Losses 4.5%			45.48		3.12
	Output	3.5 96.5	1000.00	965.00	68.61	66.21
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	2.21	1.56
	Baking/boiling 26.68%		372.44		25.55
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	1.62	1.56

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 68.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	35.20	35.15
3	Cognac or dessert wine	—	47.95	—	3.29	—
4	Essence of rum	—	1.92	—	0.13	—
	Total	54.6 45.4	1127.32	512.30	77.35	35.15
	Losses 2.4%			12.30		0.84
	Output	50.0 50.0	1000.00	500.00	68.61	34.31
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.93	0.42
	Baking/boiling 9.11%		101.49		6.96
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.84	0.42

No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.73	350.20	4.63	4.62
3	Flour, premium	85.5	284.09	242.90	3.75	3.21
4	Potato starch	80.0	70.15	56.12	0.93	0.74
5	Essence	—	3.51	—	0.046	—
	Total	37.6 62.4	1294.03	807.32	17.07	10.65
	Losses 7.1%			57.32		0.76
	Output	25.0 75.0	1000.00	750.00	13.20	9.90
	Losses before baking/boiling, shrinkage 3.54998%	62.4	45.94	28.66	0.61	0.38
	Baking/boiling 16.82%		209.88		2.77
	Losses after baking/boiling, shrinkage 3.54998%	75.0	38.21	28.66	0.50	0.38

Consolidated recipe, k=1.027031
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 527.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	239.94	239.58	246.42	246.05
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	105.25	88.41	108.09	90.80
3	Melange	27.0	93.22	25.17	95.74	25.85
4	Water	—	69.81	—	71.70	—
5	Flour, premium	85.5	45.30	38.73	46.52	39.78
6	Sign up	12.0	32.45	3.89	33.32	4.00
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	16.39	12.13	16.83	12.46
8	Potato starch	80.0	11.18	8.95	11.49	9.19
9	Cognac or dessert wine	—	3.29	—	3.38	—
10	Vanilla powder	99.85	1.26	1.25	1.29	1.29
11	Sign up	—	0.56	—	0.57	—
12	Cocoa powder [Skurikhin]	95.0	0.33	0.31	0.34	0.32
13	Citric acid (E330)	98.0	0.32	0.32	0.33	0.33
14	Cognac	—	0.20	—	0.21	—
15	Wine	—	0.19	—	0.20	—
16	Sign up	—	0.13	—	0.14	—
	Total		619.84	418.75	636.59	430.07
	Total phase loss 4.4%			18.36
	Other losses 2.6%					11.32
	General losses 6.9%					29.67
	Output	75.9	527.80	400.39	527.80	400.39

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	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 basket with lemon (fig) [Voskresensk]

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