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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 605.5 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	108.99	40.33
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	81.00	9.72	49.05	5.89
4	Powdered sugar	99.85	80.00	79.88	48.44	48.37
5	A crumb of semi-finished honey	92.0	42.00	38.64	25.43	23.40
6	Sign up
7	№061 Cream "New"	78.0	22.00	17.16	13.32	10.39
8	Gelatin	86.0	4.10	3.53	2.48	2.13
9	Vanillin	—	0.90	—	0.54	—
	Total	25.4 74.6	1000.00	745.73	605.50	451.54
	Output	25.4 74.6	1000.00	745.73		451.54

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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 25.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	8.0 92.0	1000.00	920.00	25.43	23.40
	Output	8.0 92.0	1000.00	920.00	25.43	23.40

№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 13.32 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	6.12	5.14
3	Vanilla powder	99.85	4.07	4.06	0.054	0.054
4	Cognac	—	0.86	—	0.011	—
5	Wine	—	0.86	—	0.011	—
	Total	22.1 77.9	1022.42	796.74	13.62	10.61
	Losses 2.1%			16.74		0.22
	Output	22.0 78.0	1000.00	780.00	13.32	10.39
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.14	0.11
	Baking/boiling 0.09%		0.94		0.013
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.14	0.11

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 364.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	246.00	245.63	89.67	89.54
3	Margarine	84.0	100.00	84.00	36.45	30.62
4	Chicken eggs [chicken egg] [2]	27.0	95.00	25.65	34.63	9.35
5	Natural honey	78.0	50.00	39.00	18.23	14.22
6	Sign up
7	Starch syrup	78.0	40.00	31.20	14.58	11.37
8	Baking soda (E500(ii))	50.0	7.00	3.50	2.55	1.28
	Total	17.3 82.7	1124.00	930.01	409.71	339.00
	Losses 1.1%			10.01		3.65
	Output	8.0 92.0	1000.00	920.00	364.51	335.35
	Losses before baking/boiling, shrinkage 0.53822%	82.7	6.05	5.01	2.21	1.82
	Baking/boiling 10.06%		112.51		41.01
	Losses after baking/boiling, shrinkage 0.53822%	92.0	5.44	5.01	1.98	1.82

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 18.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	9.32	9.31
3	Cognac or dessert wine	—	47.95	—	0.87	—
4	Essence of rum	—	1.92	—	0.035	—
	Total	54.6 45.4	1127.32	512.30	20.48	9.31
	Losses 2.4%			12.30		0.22
	Output	50.0 50.0	1000.00	500.00	18.16	9.08
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.25	0.11
	Baking/boiling 9.11%		101.49		1.84
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.22	0.11

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 7.42 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	2.53	0.30
	Total	28.6 71.4	1053.30	752.58	7.82	5.59
	Losses 3.0%			22.58		0.17
	Output	27.0 73.0	1000.00	730.00	7.42	5.42
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.12	0.084
	Baking/boiling 2.12%		22.03		0.16
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.11	0.084

Consolidated recipe, k=1.037326
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 605.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	213.60	182.63	221.58	189.45
2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	108.99	40.33	113.06	41.83
3	Granulated sugar	99.85	104.28	104.12	108.17	108.01
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	51.57	6.19	53.50	6.42
5	Powdered sugar	99.85	48.44	48.37	50.25	50.17
6	Sign up	84.0	36.45	30.62	37.81	31.76
7	Chicken eggs [chicken egg] [2]	27.0	34.63	9.35	35.92	9.70
8	Natural honey	78.0	18.23	14.22	18.91	14.75
9	Starch syrup	78.0	14.58	11.37	15.12	11.80
10	Water	—	10.25	—	10.63	—
11	Sign up	84.0	6.12	5.14	6.35	5.33
12	Baking soda (E500(ii))	50.0	2.55	1.28	2.65	1.32
13	Gelatin	86.0	2.48	2.13	2.58	2.21
14	Cognac or dessert wine	—	0.87	—	0.90	—
15	Vanillin	—	0.54	—	0.57	—
16	Sign up	99.85	0.054	0.054	0.056	0.056
17	Essence of rum	—	0.035	—	0.036	—
18	Cognac	—	0.011	—	0.012	—
19	Wine	—	0.011	—	0.012	—
	Total		653.71	455.80	678.11	472.81
	Total phase loss 0.94%			4.26
	Other losses 3.6%					17.01
	General losses 4.5%					21.28
	Output	74.6	605.50	451.54	605.50	451.54

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Consolidated recipe Cake Ryzhik [Serpukhov]

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