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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Ryzhik [Serpukhov] → Recipe No. 2 → Consolidated recipe

Consolidated recipe: Cake Ryzhik [Serpukhov]

Recipe No. 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 968.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	180.00	66.60	174.26	64.48
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	81.00	9.72	78.42	9.41
4	Powdered sugar	99.85	80.00	79.88	77.45	77.33
5	A crumb of semi-finished honey	92.0	42.00	38.64	40.66	37.41
6	Sign up
7	№061 Cream "New"	78.0	22.00	17.16	21.30	16.61
8	Gelatin	86.0	4.10	3.53	3.97	3.41
9	Vanillin	—	0.90	—	0.87	—
	Total	25.4 74.6	1000.00	745.73	968.10	721.94
	Output	25.4 74.6	1000.00	745.73		721.94

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A crumb of semi-finished honey Recipe No. 3 (Sickle)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	8.0 92.0	1000.00	920.00	40.66	37.41
	Output	8.0 92.0	1000.00	920.00	40.66	37.41

№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 21.3 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	9.79	8.22
3	Vanilla powder	99.85	4.07	4.06	0.087	0.087
4	Cognac	—	0.86	—	0.018	—
5	Wine	—	0.86	—	0.018	—
	Total	22.1 77.9	1022.42	796.74	21.78	16.97
	Losses 2.1%			16.74		0.36
	Output	22.0 78.0	1000.00	780.00	21.30	16.61
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.23	0.18
	Baking/boiling 0.09%		0.94		0.020
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.23	0.18

Semi-finished product honey Recipe No. 3 (Sickle)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 582.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	246.00	245.63	143.37	143.15
3	Margarine	84.0	100.00	84.00	58.28	48.95
4	Chicken eggs [chicken egg] [2]	27.0	95.00	25.65	55.37	14.95
5	Natural honey	78.0	50.00	39.00	29.14	22.73
6	Sign up
7	Starch syrup	78.0	40.00	31.20	23.31	18.18
8	Baking soda (E500(ii))	50.0	7.00	3.50	4.08	2.04
	Total	17.3 82.7	1124.00	930.01	655.06	542.01
	Losses 1.1%			10.01		5.83
	Output	8.0 92.0	1000.00	920.00	582.80	536.17
	Losses before baking/boiling, shrinkage 0.53822%	82.7	6.05	5.01	3.53	2.92
	Baking/boiling 10.06%		112.51		65.57
	Losses after baking/boiling, shrinkage 0.53822%	92.0	5.44	5.01	3.17	2.92

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 29.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	14.90	14.88
3	Cognac or dessert wine	—	47.95	—	1.39	—
4	Essence of rum	—	1.92	—	0.056	—
	Total	54.6 45.4	1127.32	512.30	32.74	14.88
	Losses 2.4%			12.30		0.36
	Output	50.0 50.0	1000.00	500.00	29.04	14.52
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.39	0.18
	Baking/boiling 9.11%		101.49		2.95
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.36	0.18

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 11.87 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	4.04	0.48
	Total	28.6 71.4	1053.30	752.58	12.50	8.93
	Losses 3.0%			22.58		0.27
	Output	27.0 73.0	1000.00	730.00	11.87	8.66
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.19	0.13
	Baking/boiling 2.12%		22.03		0.26
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.18	0.13

Consolidated recipe, k=1.037326
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 968.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	341.52	292.00	354.27	302.90
2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	174.26	64.48	180.76	66.88
3	Granulated sugar	99.85	166.73	166.48	172.95	172.69
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	82.46	9.89	85.53	10.26
5	Powdered sugar	99.85	77.45	77.33	80.34	80.22
6	Sign up	84.0	58.28	48.95	60.45	50.78
7	Chicken eggs [chicken egg] [2]	27.0	55.37	14.95	57.43	15.51
8	Natural honey	78.0	29.14	22.73	30.23	23.58
9	Starch syrup	78.0	23.31	18.18	24.18	18.86
10	Water	—	16.39	—	17.00	—
11	Sign up	84.0	9.79	8.22	10.15	8.53
12	Baking soda (E500(ii))	50.0	4.08	2.04	4.23	2.12
13	Gelatin	86.0	3.97	3.41	4.12	3.54
14	Cognac or dessert wine	—	1.39	—	1.44	—
15	Vanillin	—	0.87	—	0.90	—
16	Sign up	99.85	0.087	0.087	0.090	0.090
17	Essence of rum	—	0.056	—	0.058	—
18	Cognac	—	0.018	—	0.019	—
19	Wine	—	0.018	—	0.019	—
	Total		1045.17	728.75	1084.19	755.96
	Total phase loss 0.94%			6.82
	Other losses 3.6%					27.20
	General losses 4.5%					34.02
	Output	74.6	968.10	721.94	968.10	721.94

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	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; sour cream	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: Cake Ryzhik [Serpukhov]

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