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Все группы → All products → Cakes → Mosoblkhleb cakes → Slavyansky cake [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Slavyansky 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 752.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	388.0	302.64	291.85	227.64
3	Halva	96.0	100.0	96.0	75.22	72.21
4	№002 Fried biscuit crumb	94.0	25.0	23.5	18.81	17.68
5	Powdered sugar	99.85	12.0	11.98	9.03	9.02
	Total	18.59 81.41	1000.0	814.12	752.21	612.39
	Output	18.59 81.41	1000.0	814.12		612.39

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№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 291.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	459.46	385.95	134.09	112.64
3	Vanilla powder	99.85	4.07	4.06	1.19	1.19
4	Cognac	—	0.86	—	0.25	—
5	Wine	—	0.86	—	0.25	—
	Total	22.07 77.93	1022.42	796.74	298.39	232.54
	Losses 2.1%			16.74		4.9
	Output	22.0 78.0	1000.0	780.0	291.85	227.64
	Losses before dipping/caking, shrinkage 1.05%	77.93	10.74	8.37	3.13	2.44
	Dribble/Weld 0.1%		0.95		0.28
	Losses after sintering/caking, shrinkage 1.05%	78.0	10.73	8.37	3.13	2.44

No. 006 Sponge cake for roll basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 357.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	369.86	369.31	132.15	131.95
3	Wheat flour 1s	85.5	369.86	316.23	132.15	112.99
4	Essence	—	2.05	—	0.73	—
	Total	37.27 62.73	1358.18	851.97	485.27	304.4
	Losses 6.1%			51.97		18.56
	Output	20.0 80.0	1000.0	800.0	357.3	285.84
	Losses before dipping/caking, shrinkage 3.05%	62.73	41.42	25.98	14.8	9.28
	Dribble/Weld 21.6%		284.28		101.57
	Losses after sintering/caking, shrinkage 3.05%	80.0	32.48	25.98	11.61	9.29

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 162.61 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	55.37	6.64
	Total	28.55 71.45	1053.3	752.58	171.28	122.38
	Losses 3.0%			22.58		3.67
	Output	27.0 73.0	1000.0	730.0	162.61	118.71
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	2.57	1.84
	Dribble/Weld 2.1%		22.03		3.58
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	2.52	1.84

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	8.27	8.26
3	Flour, premium	85.5	356.18	304.53	6.7	5.73
4	Potato starch	80.0	87.95	70.36	1.65	1.32
5	Essence	—	4.4	—	0.083	—
	Total	37.58 62.42	1621.13	1011.83	30.493	19.03
	Losses 7.1%			71.83		1.35
	Output	6.0 94.0	1000.0	940.0	18.81	17.68
	Losses before dipping/caking, shrinkage 3.55%	62.42	57.54	35.92	1.08	0.67
	Dribble/Weld 33.6%		525.38		9.88
	Losses after sintering/caking, shrinkage 3.55%	94.0	38.21	35.92	0.72	0.68

Consolidated recipe, k=1.026331
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 752.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	256.33	255.95	263.08	262.69
2	Melange	27.0	234.03	63.19	240.19	64.85
3	Unsalted butter	84.0	134.09	112.64	137.62	115.6
4	Wheat flour 1s	85.5	132.15	112.99	135.63	115.96
5	Halva	96.0	75.22	72.21	77.2	74.11
6	Sign up	12.0	55.37	6.64	56.83	6.82
7	Powdered sugar	99.85	9.03	9.02	9.27	9.26
8	Flour, premium	85.5	6.7	5.73	6.88	5.88
9	Potato starch	80.0	1.65	1.32	1.69	1.35
10	Vanilla powder	99.85	1.19	1.19	1.22	1.22
11	Sign up	—	0.81	—	0.83	—
12	Cognac	—	0.25	—	0.26	—
13	Wine	—	0.25	—	0.26	—
	Total	—	907.07	640.88	930.96	657.74
	Total phase loss 4.45%			28.51
	Other losses 2.56%					16.86
	General losses 6.9%					45.37
	Output	81.41	752.2	612.37	752.2	612.37

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Consolidated recipe: Slavyansky cake [Noginsk]

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