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

Consolidated recipe: Layered 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 108.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 350.00 259.00 37.90 28.05 
3No. 021а Semi-finished puff crumb No. 2192.5 50.00 46.25 5.42 5.01 
4Powdered sugar99.8515.00 14.98 1.62 1.62 
Total13.9 86.1 1000.00 861.35 108.30 93.28 
Output13.9 86.1 1000.00 861.35 93.28 
List of recipes
No. 021 Puff basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 63.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 27.79 23.34 
3Melange27.0 33.34 9.00 2.11 0.57 
4Salt96.5 5.26 5.08 0.33 0.32 
5Citric acid (E330)98.0 0.87 0.85 0.0550.054
Total16.7 83.3 1135.91 945.81 71.97 59.92 
Losses 2.2%20.81 1.32 
Output7.5 92.5 1000.00 925.00 63.36 58.60 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 0.79 0.66 
Baking/boiling 9.98%112.17 7.11 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 0.71 0.66 
No. 021а Semi-finished puff crumb No. 21 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 443.11 372.21 2.40 2.02 
3Melange27.0 33.68 9.09 0.18 0.049
4Salt96.5 5.32 5.13 0.0290.028
5Citric acid (E330)98.0 0.88 0.86 0.0050.005
Total16.7 83.3 1147.65 955.59 6.21 5.17 
Losses 3.2%30.59 0.17 
Output7.5 92.5 1000.00 925.00 5.42 5.01 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 0.10 0.083
Baking/boiling 9.98%112.75 0.61 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 0.0900.083
Consolidated recipe, k=1.036149
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 108.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 45.28 38.71 46.91 40.11 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 37.90 28.05 39.28 29.06 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 30.19 25.36 31.28 26.27 
4Melange27.0 2.29 0.62 2.38 0.64 
5Powdered sugar99.851.62 1.62 1.68 1.68 
6Sign up96.5 0.36 0.35 0.38 0.36 
7Citric acid (E330)98.0 0.0600.0590.0620.061
Total117.71 94.77 121.97 98.19 
Total phase loss 1.6%1.48 
Other losses 3.5%3.43 
General losses 5.0%4.91 
Output86.1 108.30 93.28 108.30 93.28 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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