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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Coffee aroma [Pavlovsky Posad] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Coffee aroma [Pavlovsky Posad]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 592.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 097 Coffee syrup for soaking	50.0	210.00	105.00	124.47	62.23
3	No. 001 Biscuit (main)	75.0	190.00	142.50	112.61	84.46
4	No. 007 Sponge cake with cocoa powder	76.0	190.00	144.40	112.61	85.59
5	Cream New finishing chocolate	80.1	70.00	56.07	41.49	33.23
6	Sign up
	Total	26.7 73.3	1000.00	732.61	592.70	434.22
	Output	26.7 73.3	1000.00	732.61		434.22

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No. 049 Creamy coffee cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 189.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	202.18	201.88	38.35	38.29
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	202.18	149.61	38.35	28.38
4	No. 071 Coffee syrup	68.0	101.09	68.74	19.17	13.04
5	Vanilla powder	99.85	5.05	5.04	0.96	0.96
6	Sign up
	Total	16.6 83.4	1019.31	849.84	193.33	161.18
	Losses 1.9%			16.14		3.06
	Output	16.6 83.4	1000.00	833.70	189.66	158.12
	Losses before baking/boiling, shrinkage 0.94977%	83.4	9.68	8.07	1.84	1.53
	Baking/boiling -0.01%		-0.053		-0.010
	Losses after baking/boiling, shrinkage 0.94977%	83.4	9.68	8.07	1.84	1.53

Cream New finishing chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 41.49 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	404.23	339.55	16.77	14.09
3	Cocoa powder [Skurikhin]	95.0	125.49	119.22	5.21	4.95
4	Vanilla powder	99.85	1.53	1.53	0.063	0.063
	Total	19.9 80.1	1021.44	818.14	42.38	33.94
	Losses 2.1%			17.14		0.71
	Output	19.9 80.1	1000.00	801.00	41.49	33.23
	Losses before baking/boiling, shrinkage 1.04721%	80.1	10.70	8.57	0.44	0.36
	Baking/boiling 0.0%		0.047		0.002
	Losses after baking/boiling, shrinkage 1.04721%	80.1	10.70	8.57	0.44	0.36

No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	2.30	2.19
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.48	0.41
4	Vanilla powder	99.85	5.19	5.18	0.062	0.061
	Total	10.8 89.2	1015.94	906.61	12.04	10.75
	Losses 1.5%			13.61		0.16
	Output	10.7 89.3	1000.00	893.00	11.85	10.59
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.090	0.081
	Baking/boiling 0.07%		0.69		0.008
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.090	0.081

No. 097 Coffee syrup for soaking basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 124.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	481.41	—	59.92	—
3	Cognac or dessert wine	—	28.47	—	3.54	—
4	Natural roasted coffee	96.0	13.16	12.63	1.64	1.57
5	Essence of rum	—	1.14	—	0.14	—
	Total	50.0 50.0	1024.59	512.29	127.53	63.76
	Losses 2.4%			12.29		1.53
	Output	50.0 50.0	1000.00	500.00	124.47	62.23
	Losses before baking/boiling, shrinkage 1.1998%	50.0	12.29	6.15	1.53	0.77
	Losses after baking/boiling, shrinkage 1.1998%	50.0	12.29	6.15	1.53	0.77

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 112.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	39.09	39.03
3	Flour, premium	85.5	281.16	240.39	31.66	27.07
4	Potato starch	80.0	69.42	55.54	7.82	6.25
5	Essence	—	3.47	—	0.39	—
	Total	37.6 62.4	1279.69	798.72	144.11	89.95
	Losses 6.1%			48.72		5.49
	Output	25.0 75.0	1000.00	750.00	112.61	84.46
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	4.40	2.74
	Baking/boiling 16.78%		208.18		23.44
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	3.66	2.74

No. 007 Sponge cake with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 112.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	38.74	38.68
3	Flour, premium	85.5	278.65	238.25	31.38	26.83
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	6.46	6.13
5	Potato starch	80.0	22.93	18.34	2.58	2.07
	Total	36.6 63.4	1276.30	809.37	143.73	91.15
	Losses 6.1%			49.37		5.56
	Output	24.0 76.0	1000.00	760.00	112.61	85.59
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	4.38	2.78
	Baking/boiling 16.56%		204.89		23.07
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	3.66	2.78

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 20.34 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	6.93	0.83
	Total	28.6 71.4	1053.30	752.58	21.42	15.31
	Losses 3.0%			22.58		0.46
	Output	27.0 73.0	1000.00	730.00	20.34	14.85
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.32	0.23
	Baking/boiling 2.12%		22.03		0.45
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.31	0.23

No. 071 Coffee syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	325.14	—	6.23	—
3	Natural roasted coffee	96.0	43.72	41.97	0.84	0.80
	Total	32.0 68.0	1024.60	696.73	19.64	13.36
	Losses 2.4%			16.73		0.32
	Output	32.0 68.0	1000.00	680.00	19.17	13.04
	Losses before baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.24	0.16
	Losses after baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.24	0.16

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	2.44	—
3	Starch syrup	78.0	119.29	93.05	1.10	0.86
4	Essence	—	2.76	—	0.025	—
	Total	25.0 75.0	1182.37	887.09	10.87	8.15
	Losses 0.8%			7.09		0.065
	Output	12.0 88.0	1000.00	880.00	9.19	8.09
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.043	0.033
	Baking/boiling 14.74%		173.61		1.60
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.037	0.033

Consolidated recipe, k=1.032831
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 592.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	174.49	174.23	180.22	179.95
2	Melange	27.0	129.72	35.02	133.98	36.17
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	113.12	95.02	116.83	98.14
4	water	—	68.59	—	70.84	—
5	Flour, premium	85.5	63.04	53.90	65.11	55.67
6	Sign up	99.85	38.35	38.29	39.61	39.55
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	38.35	28.38	39.61	29.31
8	Cocoa powder [Skurikhin]	95.0	13.97	13.27	14.43	13.70
9	Potato starch	80.0	10.40	8.32	10.74	8.59
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	6.93	0.83	7.15	0.86
11	Sign up	—	4.18	—	4.32	—
12	Natural roasted coffee	96.0	2.48	2.38	2.56	2.46
13	Starch syrup	78.0	1.10	0.86	1.13	0.88
14	Vanilla powder	99.85	1.08	1.08	1.12	1.12
15	Essence	—	0.42	—	0.43	—
16	Sign up	—	0.14	—	0.15	—
	Total		666.34	451.58	688.22	466.40
	Total phase loss 3.8%			17.36
	Other losses 3.2%					14.83
	General losses 6.9%					32.18
	Output	73.3	592.70	434.22	592.70	434.22

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: Cake Coffee aroma [Pavlovsky Posad]

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