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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Ryzhik [Serpukhov] → Recipe No. 3 → Consolidated recipe

Consolidated recipe Cake Ryzhik [Serpukhov]

Recipe No. 3
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 249 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Creamy cream (Serpukhov)71.0 375.00 266.25 93.38 66.30 
3A crumb of semi-finished honey92.0 65.00 59.80 16.18 14.89 
Total15.9 84.1 1000.00 841.25 249.00 209.47 
Output15.9 84.1 1000.00 841.25 209.47 
List of recipes
A crumb of semi-finished honey Recipe number 1 (Any)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total8.0 92.0 1000.00 920.00 16.18 14.89 
Output8.0 92.0 1000.00 920.00 16.18 14.89 
Semi-finished product honey Recipe number 1 (Serp, Lyubertsy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 155.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85246.00 245.63 38.28 38.23 
3Margarine84.0 100.00 84.00 15.56 13.07 
4Chicken eggs [chicken egg] [2]27.0 95.00 25.65 14.78 3.99 
5Natural honey78.0 50.00 39.00 7.78 6.07 
6Sign up
7Starch syrup78.0 40.00 31.20 6.22 4.86 
8Baking soda (E500(ii))50.0 7.00 3.50 1.09 0.54 
Total17.3 82.7 1124.00 930.01 174.92 144.73 
Losses 1.1%10.01 1.56 
Output8.0 92.0 1000.00 920.00 155.62 143.18 
Losses before baking/boiling, shrinkage 0.53822%82.7 6.05 5.01 0.94 0.78 
Baking/boiling 10.06%112.51 17.51 
Losses after baking/boiling, shrinkage 0.53822%92.0 5.44 5.01 0.85 0.78 
Creamy cream (Serpukhov) Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 93.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 257.32 30.88 24.03 2.88 
3Granulated sugar99.85257.32 256.93 24.03 23.99 
4Potato starch80.0 36.78 29.42 3.43 2.75 
5Cognac or dessert wine—  29.40 —   2.75 —   
Total30.6 69.4 1169.14 811.43 109.17 75.77 
Losses 12.5%101.43 9.47 
Output29.0 71.0 1000.00 710.00 93.38 66.30 
Losses before baking/boiling, shrinkage 6.24982%69.4 73.07 50.71 6.82 4.74 
Baking/boiling 2.25%24.64 2.30 
Losses after baking/boiling, shrinkage 6.24982%71.0 71.43 50.71 6.67 4.74 
Consolidated recipe, k=1.021488
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 249 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 91.20 77.97 93.16 79.65 
2Granulated sugar99.8562.31 62.22 63.65 63.55 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 54.93 46.14 56.11 47.14 
4Fresh whole milk the weight ratio of fat 3.2%12.0 24.03 2.88 24.54 2.95 
5Margarine84.0 15.56 13.07 15.90 13.35 
6Sign up27.0 14.78 3.99 15.10 4.08 
7Natural honey78.0 7.78 6.07 7.95 6.20 
8Starch syrup78.0 6.22 4.86 6.36 4.96 
9Potato starch80.0 3.43 2.75 3.51 2.81 
10Cognac or dessert wine—  2.75 —   2.80 —   
11Sign up50.0 1.09 0.54 1.11 0.56 
Total284.09 220.50 290.20 225.24 
Total phase loss 5.0%11.03 
Other losses 2.1%4.74 
General losses 7.0%15.77 
Output84.1 249.00 209.47 249.00 209.47 
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