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All groups → All products → Cakes → Mosoblkhleb cakes → Puff-fruit cake [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Puff-fruit 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 286 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 021 Puff92.5 444.00 410.70 126.98 117.46 
3No. 021а Semi-finished puff crumb No. 2192.5 22.00 20.35 6.29 5.82 
Total20.0 80.0 1000.00 799.51 286.00 228.66 
Output20.0 80.0 1000.00 799.51 228.66 
List of recipes
No. 021 Puff basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 126.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 55.69 46.78 
3Melange27.0 33.34 9.00 4.23 1.14 
4Salt96.5 5.26 5.08 0.67 0.64 
5Citric acid (E330)98.0 0.87 0.85 0.11 0.11 
Total16.7 83.3 1135.91 945.81 144.24 120.10 
Losses 2.2%20.81 2.64 
Output7.5 92.5 1000.00 925.00 126.98 117.46 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 1.59 1.32 
Baking/boiling 9.98%112.17 14.24 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 1.43 1.32 
No. 021а Semi-finished puff crumb No. 21 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 443.11 372.21 2.79 2.34 
3Melange27.0 33.68 9.09 0.21 0.057
4Salt96.5 5.32 5.13 0.0330.032
5Citric acid (E330)98.0 0.88 0.86 0.0060.005
Total16.7 83.3 1147.65 955.59 7.22 6.01 
Losses 3.2%30.59 0.19 
Output7.5 92.5 1000.00 925.00 6.29 5.82 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 0.12 0.10 
Baking/boiling 9.98%112.75 0.71 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 0.10 0.10 
Consolidated recipe, k=1.039742
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 286 kg finished product
in kind
in solids
in kind
in solids
1Sign up69.0 152.72 105.38 158.79 109.57 
2Flour, premium85.5 87.72 75.00 91.21 77.98 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 58.48 49.12 60.80 51.08 
4Melange27.0 4.45 1.20 4.62 1.25 
5Salt96.5 0.70 0.68 0.73 0.70 
6Sign up98.0 0.12 0.11 0.12 0.12 
Total304.19 231.49 316.28 240.69 
Total phase loss 1.2%2.83 
Other losses 3.8%9.20 
General losses 5.0%12.03 
Output80.0 286.00 228.66 286.00 228.66 
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