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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 463.2 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	69.48	54.75
3	№014 Sponge cake "Prague"	76.0	120.00	91.20	55.58	42.24
4	No. 107 Chocolate grits	89.3	30.00	26.79	13.90	12.41
	Total	21.1 78.9	1000.00	789.19	463.20	365.55
	Output	21.1 78.9	1000.00	789.19		365.55

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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 324.24 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	70.47	59.20
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	105.80	78.29	34.30	25.39
4	Cocoa powder [Skurikhin]	95.0	64.07	60.87	20.77	19.74
5	Raw egg white	12.0	61.67	7.40	20.00	2.40
6	Sign up
7	Citrus essence	—	2.45	—	0.79	—
	Total	23.0 77.0	1041.63	802.02	337.74	260.05
	Losses 1.5%			12.02		3.90
	Output	21.0 79.0	1000.00	790.00	324.24	256.15
	Losses before baking/boiling, shrinkage 0.74945%	77.0	7.81	6.01	2.53	1.95
	Baking/boiling 2.54%		26.21		8.50
	Losses after baking/boiling, shrinkage 0.74945%	79.0	7.61	6.01	2.47	1.95

№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 69.48 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	29.50	24.78
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	3.35	3.18
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	71.19	55.93
	Losses 2.1%			16.92		1.18
	Output	21.2 78.8	1000.00	788.00	69.48	54.75
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.75	0.59
	Baking/boiling 0.31%		3.18		0.22
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.75	0.59

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 13.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	2.70	2.57
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.57	0.48
4	Vanilla powder	99.85	5.19	5.18	0.072	0.072
	Total	10.8 89.2	1015.94	906.61	14.12	12.60
	Losses 1.5%			13.61		0.19
	Output	10.7 89.3	1000.00	893.00	13.90	12.41
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.11	0.095
	Baking/boiling 0.07%		0.69		0.010
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.11	0.095

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 190.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	55.67	43.42
3	Water	—	146.34	—	27.84	—
4	Water (for soaking agar-agar)	—	40.80	—	7.76	—
5	Agar (E406)	85.0	8.16	6.94	1.55	1.32
	Total	23.6 76.4	1073.30	819.67	204.16	155.91
	Losses 2.4%			19.67		3.74
	Output	20.0 80.0	1000.00	800.00	190.22	152.17
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.45	1.87
	Baking/boiling 4.54%		48.12		9.15
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.34	1.87

№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 55.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	17.22	17.20
3	Flour, premium	85.5	237.60	203.15	13.21	11.29
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	4.36	3.66
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	2.67	2.53
	Total	40.5 59.5	1360.47	809.38	75.62	44.99
	Losses 6.1%			49.38		2.74
	Output	24.0 76.0	1000.00	760.00	55.58	42.24
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	2.31	1.37
	Baking/boiling 21.72%		286.49		15.92
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	1.81	1.37

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 37.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	9.23	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	4.87	3.60
	Total	27.0 73.0	1027.74	750.25	39.00	28.47
	Losses 2.7%			20.25		0.77
	Output	27.0 73.0	1000.00	730.00	37.95	27.70
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.53	0.38
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.53	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 10.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	2.86	—
3	Starch syrup	78.0	119.29	93.05	1.29	1.00
4	Essence	—	2.76	—	0.030	—
	Total	25.0 75.0	1182.37	887.09	12.74	9.56
	Losses 0.8%			7.09		0.076
	Output	12.0 88.0	1000.00	880.00	10.78	9.48
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.051	0.038
	Baking/boiling 14.74%		173.61		1.87
	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 463.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	162.04	161.80	168.44	168.18
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	104.89	88.11	109.03	91.59
3	Starch syrup	78.0	56.95	44.42	59.20	46.18
4	Water	—	47.68	—	49.56	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	39.17	28.99	40.72	30.13
6	Sign up	27.0	38.17	10.30	39.67	10.71
7	Cocoa powder [Skurikhin]	95.0	29.49	28.02	30.66	29.12
8	Raw egg white	12.0	20.00	2.40	20.78	2.49
9	Flour, premium	85.5	13.21	11.29	13.73	11.74
10	Agar (E406)	85.0	1.55	1.32	1.61	1.37
11	Sign up	98.0	1.18	1.16	1.23	1.21
12	Citrus essence	—	0.79	—	0.83	—
13	Vanilla powder	99.85	0.33	0.33	0.35	0.35
14	Cognac	—	0.13	—	0.14	—
15	Essence	—	0.030	—	0.031	—
	Total		515.63	378.15	535.98	393.07
	Total phase loss 3.3%			12.59
	Other losses 3.8%					14.92
	General losses 7.0%					27.51
	Output	78.9	463.20	365.55	463.20	365.55

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Consolidated recipe Carmen cake [Zvenigorod]

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