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All groups → All products → Cakes → Mosoblkhleb cakes → Carmen cake [Zvenigorod] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Carmen cake [Zvenigorod]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 455.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№062 Cream "New" chocolate	78.8	150.00	118.20	68.26	53.79
3	№014 Sponge cake "Prague"	76.0	120.00	91.20	54.61	41.51
4	No. 107 Chocolate grits	89.3	30.00	26.79	13.65	12.19
	Total	21.1 78.9	1000.00	789.19	455.10	359.16
	Output	21.1 78.9	1000.00	789.19		359.16

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No. 106 Chocolate soufflé basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 318.57 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	217.34	182.57	69.24	58.16
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	105.80	78.29	33.70	24.94
4	Cocoa powder [Skurikhin]	95.0	64.07	60.87	20.41	19.39
5	Raw egg white	12.0	61.67	7.40	19.65	2.36
6	Sign up
7	Citrus essence	—	2.45	—	0.78	—
	Total	23.0 77.0	1041.63	802.02	331.83	255.50
	Losses 1.5%			12.02		3.83
	Output	21.0 79.0	1000.00	790.00	318.57	251.67
	Losses before baking/boiling, shrinkage 0.74945%	77.0	7.81	6.01	2.49	1.91
	Baking/boiling 2.54%		26.21		8.35
	Losses after baking/boiling, shrinkage 0.74945%	79.0	7.61	6.01	2.42	1.91

№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 68.27 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	28.98	24.34
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	3.29	3.13
4	Vanilla powder	99.85	3.76	3.75	0.26	0.26
5	Cognac	—	1.94	—	0.13	—
	Total	21.4 78.6	1024.68	804.92	69.95	54.95
	Losses 2.1%			16.92		1.15
	Output	21.2 78.8	1000.00	788.00	68.26	53.79
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.74	0.58
	Baking/boiling 0.31%		3.18		0.22
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.73	0.58

No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	2.65	2.52
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.56	0.47
4	Vanilla powder	99.85	5.19	5.18	0.071	0.071
	Total	10.8 89.2	1015.94	906.61	13.87	12.38
	Losses 1.5%			13.61		0.19
	Output	10.7 89.3	1000.00	893.00	13.65	12.19
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.10	0.093
	Baking/boiling 0.07%		0.69		0.009
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.10	0.093

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 186.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	54.69	42.66
3	Water	—	146.34	—	27.35	—
4	Water (for soaking agar-agar)	—	40.80	—	7.63	—
5	Agar (E406)	85.0	8.16	6.94	1.53	1.30
	Total	23.6 76.4	1073.30	819.67	200.59	153.19
	Losses 2.4%			19.67		3.68
	Output	20.0 80.0	1000.00	800.00	186.89	149.51
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.41	1.84
	Baking/boiling 4.54%		48.12		8.99
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.30	1.84

№014 Sponge cake "Prague" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	16.92	16.90
3	Flour, premium	85.5	237.60	203.15	12.98	11.09
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	4.28	3.60
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	2.62	2.49
	Total	40.5 59.5	1360.47	809.38	74.30	44.20
	Losses 6.1%			49.38		2.70
	Output	24.0 76.0	1000.00	760.00	54.61	41.51
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	2.27	1.35
	Baking/boiling 21.72%		286.49		15.65
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	1.77	1.35

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 37.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	9.07	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	4.78	3.54
	Total	27.0 73.0	1027.74	750.25	38.32	27.98
	Losses 2.7%			20.25		0.76
	Output	27.0 73.0	1000.00	730.00	37.29	27.22
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.52	0.38
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.52	0.38

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	2.81	—
3	Starch syrup	78.0	119.29	93.05	1.26	0.99
4	Essence	—	2.76	—	0.029	—
	Total	25.0 75.0	1182.37	887.09	12.52	9.39
	Losses 0.8%			7.09		0.075
	Output	12.0 88.0	1000.00	880.00	10.59	9.32
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.050	0.038
	Baking/boiling 14.74%		173.61		1.84
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.043	0.038

Consolidated recipe, k=1.039458
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 455.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	159.21	158.97	165.49	165.24
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	103.06	86.57	107.13	89.99
3	Starch syrup	78.0	55.96	43.65	58.17	45.37
4	Water	—	46.85	—	48.70	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	38.49	28.48	40.00	29.60
6	Sign up	27.0	37.50	10.12	38.98	10.52
7	Cocoa powder [Skurikhin]	95.0	28.98	27.53	30.12	28.61
8	Raw egg white	12.0	19.65	2.36	20.42	2.45
9	Flour, premium	85.5	12.98	11.09	13.49	11.53
10	Agar (E406)	85.0	1.53	1.30	1.59	1.35
11	Sign up	98.0	1.16	1.14	1.21	1.18
12	Citrus essence	—	0.78	—	0.81	—
13	Vanilla powder	99.85	0.33	0.33	0.34	0.34
14	Cognac	—	0.13	—	0.14	—
15	Essence	—	0.029	—	0.030	—
	Total		506.61	371.53	526.60	386.19
	Total phase loss 3.3%			12.37
	Other losses 3.8%					14.66
	General losses 7.0%					27.03
	Output	78.9	455.10	359.16	455.10	359.16

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	chicken eggs; 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: Carmen cake [Zvenigorod]

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