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Все группы → All products → Cakes → Mosoblkhleb cakes → Cake Bird's milk-Lux [Voskresensk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Bird's milk-Lux [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 267.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze	99.1	180.0	178.38	48.19	47.76
3	Sponge cake with surfactant No. 2	75.0	160.0	120.0	42.83	32.12
	Total	20.0 80.0	1000.0	799.98	267.7	214.16
	Output	20.0 80.0	1000.0	799.98		214.16

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Souffle Lux Recipe No. 1 (for 98m syrup)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 176.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fat "Butao-26"	99.2	190.25	188.73	33.61	33.34
3	Whole condensed milk with sugar	74.0	110.14	81.5	19.46	14.4
4	water	—	89.5	—	15.81	—
5	Dry egg white	91.0	8.47	7.71	1.5	1.37
6	Sign up
7	Flavoring	—	2.55	—	0.45	—
	Total	24.0 76.0	1052.57	799.95	185.96	141.34
	Losses 4.99%			39.95		7.06
	Output	24.0 76.0	1000.0	760.0	176.68	134.28

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 114.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	33.5	26.13
3	Water	—	146.34	—	16.75	—
4	Water (for soaking agar-agar)	—	40.8	—	4.67	—
5	Agar	85.0	8.16	6.94	0.93	0.79
	Total	23.63 76.37	1073.3	819.67	122.85	93.82
	Losses 2.4%			19.67		2.25
	Output	20.0 80.0	1000.0	800.0	114.46	91.57
	Losses before dipping/caking, shrinkage 1.2%	76.37	12.88	9.84	1.47	1.12
	Dribble/Weld 4.5%		48.13		5.51
	Losses after sintering/caking, shrinkage 1.2%	80.0	12.29	9.83	1.41	1.13

Sponge cake with surfactant No. 2 Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	307.01	262.49	13.15	11.24
3	Granulated sugar	99.85	305.41	304.95	13.08	13.06
4	Fat "Butao-26"	99.2	51.41	51.0	2.2	2.18
5	Surfactant (churning paste)	52.0	50.57	26.3	2.17	1.13
6	Sign up
	Total	36.32 63.68	1231.39	784.17	52.744	33.58
	Losses 4.36%			34.17		1.46
	Output	25.0 75.0	1000.0	750.0	42.83	32.12
	Losses before dipping/caking, shrinkage 2.18%	63.68	26.83	17.09	1.15	0.73
	Dribble/Weld 15.1%		181.78		7.79
	Losses after sintering/caking, shrinkage 2.18%	75.0	22.78	17.09	0.98	0.74

Consolidated recipe, k=1.022684
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 267.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	80.08	79.96	81.9	81.78
2	Chocolate glaze	99.1	48.19	47.76	49.28	48.84
3	water	—	37.23	—	38.07	—
4	Fat "Butao-26"	99.2	35.81	35.52	36.62	36.33
5	Starch syrup	78.0	33.5	26.13	34.26	26.72
6	Sign up	27.0	22.12	5.97	22.62	6.11
7	Whole condensed milk with sugar	74.0	19.46	14.4	19.9	14.73
8	Flour, premium	85.5	13.15	11.24	13.45	11.5
9	Surfactant (churning paste)	52.0	2.17	1.13	2.22	1.15
10	Dry egg white	91.0	1.5	1.37	1.53	1.39
11	Sign up	85.0	0.93	0.79	0.95	0.81
12	Citric acid	98.0	0.67	0.66	0.69	0.68
13	Flavoring	—	0.45	—	0.46	—
14	Vanillin	—	0.024	—	0.025	—
	Total	—	295.284	224.93	301.975	230.04
	Total phase loss 4.79%			10.77
	Other losses 2.22%					5.11
	General losses 6.9%					15.88
	Output	80.0	267.7	214.16	267.7	214.16

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Consolidated recipe: Cake Bird's milk-Lux [Voskresensk]

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