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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Chocolate-biscuit [Ivanteevka] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Chocolate-biscuit [Ivanteevka]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 519.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Prague cream	72.5	340.00	246.50	176.49	127.96
3	Chocolate	99.4	160.00	159.04	83.06	82.56
4	№061 Cream "New"	78.0	100.00	78.00	51.91	40.49
	Total	21.6 78.4	1000.00	783.54	519.10	406.74
	Output	21.6 78.4	1000.00	783.54		406.74

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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 51.91 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	23.85	20.03
3	Vanilla powder	99.85	4.07	4.06	0.21	0.21
4	Cognac	—	0.86	—	0.045	—
5	Wine	—	0.86	—	0.045	—
	Total	22.1 77.9	1022.42	796.74	53.07	41.36
	Losses 2.1%			16.74		0.87
	Output	22.0 78.0	1000.00	780.00	51.91	40.49
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.56	0.43
	Baking/boiling 0.09%		0.94		0.049
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.56	0.43

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 207.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	72.07	71.97
3	Flour, premium	85.5	281.16	240.39	58.38	49.91
4	Potato starch	80.0	69.42	55.54	14.41	11.53
5	Essence	—	3.47	—	0.72	—
	Total	37.6 62.4	1279.69	798.72	265.71	165.85
	Losses 6.1%			48.72		10.12
	Output	25.0 75.0	1000.00	750.00	207.64	155.73
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	8.10	5.06
	Baking/boiling 16.78%		208.18		43.23
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	6.74	5.06

Prague cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 176.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	324.31	239.99	57.24	42.36
3	Raw egg yolk	46.0	55.88	25.70	9.86	4.54
4	Water	—	55.88	—	9.86	—
5	Cocoa powder [Skurikhin]	95.0	25.18	23.92	4.44	4.22
6	Sign up
	Total	25.8 74.2	998.37	740.55	176.21	130.70
	Losses 2.1%			15.55		2.74
	Output	27.5 72.5	1000.00	725.00	176.49	127.96
	Losses before baking/boiling, shrinkage 1.05005%	74.2	10.48	7.78	1.85	1.37
	Baking/boiling -2.31%		-22.84		-4.03
	Losses after baking/boiling, shrinkage 1.05005%	72.5	10.73	7.78	1.89	1.37

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 28.92 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	9.85	1.18
	Total	28.6 71.4	1053.30	752.58	30.46	21.77
	Losses 3.0%			22.58		0.65
	Output	27.0 73.0	1000.00	730.00	28.92	21.11
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.46	0.33
	Baking/boiling 2.12%		22.03		0.64
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.45	0.33

Consolidated recipe, k=1.037427
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 519.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	120.13	32.43	124.62	33.65
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	118.60	99.62	123.04	103.35
3	Granulated sugar	99.85	92.69	92.55	96.16	96.01
4	Chocolate	99.4	83.06	82.56	86.16	85.65
5	Flour, premium	85.5	58.38	49.91	60.57	51.78
6	Sign up	74.0	57.24	42.36	59.38	43.94
7	Potato starch	80.0	14.41	11.53	14.95	11.96
8	Raw egg yolk	46.0	9.86	4.54	10.23	4.71
9	Water	—	9.86	—	10.23	—
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	9.85	1.18	10.22	1.23
11	Sign up	95.0	4.44	4.22	4.61	4.38
12	Essence	—	0.72	—	0.75	—
13	Vanilla powder	99.85	0.21	0.21	0.22	0.22
14	Vanillin	—	0.051	—	0.053	—
15	Cognac	—	0.045	—	0.046	—
16	Sign up	—	0.045	—	0.046	—
	Total		579.59	421.12	601.28	436.88
	Total phase loss 3.4%			14.38
	Other losses 3.6%					15.76
	General losses 6.9%					30.14
	Output	78.4	519.10	406.74	519.10	406.74

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Consolidated recipe Cake Chocolate-biscuit [Ivanteevka]

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