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

Consolidated recipe Cake Tenderness [Ivanteevka]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 31.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter-whipped semi-finished product	95.0	450.00	427.50	14.31	13.59
3	№083 Protein cream on agar	70.0	40.00	28.00	1.27	0.89
4	Coconut sprinkle	98.0	30.00	29.40	0.95	0.93
5	№023а Semi-finished product crumb "Air" №23	96.5	20.00	19.30	0.64	0.61
	Total	14.6 85.4	1000.00	853.80	31.80	27.15
	Output	14.6 85.4	1000.00	853.80		27.15

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.63 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	226.27	190.07	3.31	2.78
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	1.61	1.19
4	Raw egg white	12.0	64.25	7.71	0.94	0.11
5	Citric acid (E330)	98.0	3.80	3.72	0.056	0.054
6	Sign up
	Total	24.2 75.8	1017.72	771.57	14.89	11.29
	Losses 1.5%			11.57		0.17
	Output	24.0 76.0	1000.00	760.00	14.63	11.12
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.11	0.085
	Baking/boiling 0.24%		2.47		0.036
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.11	0.085

Butter-whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	4.55	4.54
3	Margarine	84.0	317.92	267.05	4.55	3.82
4	Melange	27.0	224.18	60.53	3.21	0.87
	Total	21.6 78.4	1280.02	1004.12	18.32	14.37
	Losses 5.4%			54.12		0.77
	Output	5.0 95.0	1000.00	950.00	14.31	13.59
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	0.49	0.39
	Baking/boiling 17.43%		217.04		3.11
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	0.41	0.39

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	2.61	2.04
3	Water	—	146.34	—	1.31	—
4	Water (for soaking agar-agar)	—	40.80	—	0.36	—
5	Agar (E406)	85.0	8.16	6.94	0.073	0.062
	Total	23.6 76.4	1073.30	819.67	9.59	7.32
	Losses 2.4%			19.67		0.18
	Output	20.0 80.0	1000.00	800.00	8.93	7.15
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.12	0.088
	Baking/boiling 4.54%		48.12		0.43
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.11	0.088

№083 Protein cream on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.46	40.14	0.43	0.051
3	Agar (E406)	85.0	4.78	4.06	0.006	0.005
	Total	29.4 70.6	1008.16	712.11	1.28	0.91
	Losses 1.7%			12.11		0.015
	Output	30.0 70.0	1000.00	700.00	1.27	0.89
	Losses before baking/boiling, shrinkage 0.85062%	70.6	8.58	6.06	0.011	0.008
	Baking/boiling -0.91%		-9.07		-0.012
	Losses after baking/boiling, shrinkage 0.85062%	70.0	8.65	6.06	0.011	0.008

№023а Semi-finished product crumb "Air" №23 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	0.23	0.028
3	Vanilla powder	99.85	7.28	7.27	0.005	0.005
	Total	24.0 76.0	1343.26	1021.15	0.85	0.65
	Losses 5.5%			56.15		0.036
	Output	3.5 96.5	1000.00	965.00	0.64	0.61
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	0.023	0.018
	Baking/boiling 21.22%		277.23		0.18
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	0.018	0.018

Consolidated recipe, k=1.037516
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 31.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	11.25	11.23	11.67	11.65
2	Flour, premium	85.5	6.01	5.14	6.24	5.33
3	Margarine	84.0	4.55	3.82	4.72	3.96
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	3.31	2.78	3.43	2.88
5	Melange	27.0	3.21	0.87	3.33	0.90
6	Sign up	78.0	2.61	2.04	2.71	2.12
7	Water	—	1.67	—	1.73	—
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.61	1.19	1.67	1.24
9	Raw egg white	12.0	1.60	0.19	1.66	0.20
10	Coconut sprinkle	98.0	0.95	0.93	0.99	0.97
11	Sign up	85.0	0.079	0.067	0.082	0.070
12	Citric acid (E330)	98.0	0.056	0.054	0.058	0.057
13	Citrus essence	—	0.037	—	0.039	—
14	Vanilla powder	99.85	0.005	0.005	0.005	0.005
	Total		36.95	28.32	38.34	29.38
	Total phase loss 4.1%			1.17
	Other losses 3.6%					1.06
	General losses 7.6%					2.23
	Output	85.4	31.80	27.15	31.80	27.15

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Consolidated recipe Cake Tenderness [Ivanteevka]

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