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

Consolidated recipe: Harlequin cake [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 274.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 007 Sponge cake with cocoa powder	76.0	200.00	152.00	54.90	41.72
3	No. 001 Biscuit (main)	75.0	180.00	135.00	49.41	37.06
4	No. 095 Blotting syrup	50.0	180.00	90.00	49.41	24.70
5	No. 054 Creamy fruit cream	73.5	170.00	124.95	46.66	34.30
6	Sign up
	Total	28.3 71.7	1000.00	717.07	274.50	196.84
	Output	28.3 71.7	1000.00	717.07		196.84

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No. 054 Creamy fruit cream on 61m cream
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 46.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	23.43	18.27
	Total	26.5 73.5	1004.02	737.95	46.85	34.44
	Losses 0.4%			2.95		0.14
	Output	26.5 73.5	1000.00	735.00	46.66	34.30
	Losses before baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.094	0.069
	Losses after baking/boiling, shrinkage 0.2%	73.5	2.01	1.48	0.094	0.069

№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 86.56 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	39.77	33.41
3	Vanilla powder	99.85	4.07	4.06	0.35	0.35
4	Cognac	—	0.86	—	0.074	—
5	Wine	—	0.86	—	0.074	—
	Total	22.1 77.9	1022.42	796.74	88.50	68.97
	Losses 2.1%			16.74		1.45
	Output	22.0 78.0	1000.00	780.00	86.56	67.52
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.93	0.72
	Baking/boiling 0.09%		0.94		0.082
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.93	0.72

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 10.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	2.13	2.03
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.45	0.38
4	Vanilla powder	99.85	5.19	5.18	0.057	0.057
	Total	10.8 89.2	1015.94	906.61	11.16	9.95
	Losses 1.5%			13.61		0.15
	Output	10.7 89.3	1000.00	893.00	10.98	9.81
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.084	0.075
	Baking/boiling 0.07%		0.69		0.008
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.084	0.075

No. 007 Sponge cake with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	18.89	18.86
3	Flour, premium	85.5	278.65	238.25	15.30	13.08
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	3.15	2.99
5	Potato starch	80.0	22.93	18.34	1.26	1.01
	Total	36.6 63.4	1276.30	809.37	70.07	44.43
	Losses 6.1%			49.37		2.71
	Output	24.0 76.0	1000.00	760.00	54.90	41.72
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	2.14	1.36
	Baking/boiling 16.56%		204.89		11.25
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	1.78	1.36

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 49.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	17.15	17.12
3	Flour, premium	85.5	281.16	240.39	13.89	11.88
4	Potato starch	80.0	69.42	55.54	3.43	2.74
5	Essence	—	3.47	—	0.17	—
	Total	37.6 62.4	1279.69	798.72	63.23	39.46
	Losses 6.1%			48.72		2.41
	Output	25.0 75.0	1000.00	750.00	49.41	37.06
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.93	1.20
	Baking/boiling 16.78%		208.18		10.29
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.60	1.20

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 49.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	25.35	25.31
3	Cognac or dessert wine	—	47.95	—	2.37	—
4	Essence of rum	—	1.92	—	0.095	—
	Total	54.6 45.4	1127.32	512.30	55.70	25.31
	Losses 2.4%			12.30		0.61
	Output	50.0 50.0	1000.00	500.00	49.41	24.70
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.67	0.30
	Baking/boiling 9.11%		101.49		5.01
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.61	0.30

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 48.23 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	16.42	1.97
	Total	28.6 71.4	1053.30	752.58	50.80	36.30
	Losses 3.0%			22.58		1.09
	Output	27.0 73.0	1000.00	730.00	48.23	35.21
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.76	0.54
	Baking/boiling 2.12%		22.03		1.06
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.75	0.54

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	2.26	—
3	Starch syrup	78.0	119.29	93.05	1.02	0.79
4	Essence	—	2.76	—	0.024	—
	Total	25.0 75.0	1182.37	887.09	10.07	7.55
	Losses 0.8%			7.09		0.060
	Output	12.0 88.0	1000.00	880.00	8.52	7.49
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.040	0.030
	Baking/boiling 14.74%		173.61		1.48
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.034	0.030

Consolidated recipe, k=1.02909
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 274.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	102.54	102.38	105.52	105.36
2	Melange	27.0	60.06	16.22	61.81	16.69
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.22	33.79	41.39	34.77
4	Water	—	30.14	—	31.02	—
5	Flour, premium	85.5	29.19	24.96	30.04	25.68
6	Sign up	69.0	23.43	16.16	24.11	16.63
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	16.42	1.97	16.90	2.03
8	Cocoa powder [Skurikhin]	95.0	5.28	5.02	5.44	5.16
9	Potato starch	80.0	4.69	3.75	4.83	3.86
10	Cognac or dessert wine	—	2.37	—	2.44	—
11	Sign up	78.0	1.02	0.79	1.05	0.82
12	Vanilla powder	99.85	0.41	0.41	0.42	0.42
13	Essence	—	0.19	—	0.20	—
14	Essence of rum	—	0.095	—	0.10	—
15	Cognac	—	0.074	—	0.077	—
16	Sign up	—	0.074	—	0.077	—
	Total		316.21	205.45	325.40	211.42
	Total phase loss 4.2%			8.61
	Other losses 2.8%					5.98
	General losses 6.9%					14.59
	Output	71.7	274.50	196.84	274.50	196.84

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	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	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: Harlequin cake [Noginsk]

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