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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Bird whipped milk [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Bird whipped milk [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 885.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	230.00	227.93	203.57	201.74
3	Butter-whipped semi-finished product	95.0	200.00	190.00	177.02	168.17
	Total	14.9 85.1	1000.00	851.13	885.10	753.34
	Output	14.9 85.1	1000.00	851.13		753.34

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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 504.51 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	114.15	95.89
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	55.57	41.12
4	Raw egg white	12.0	64.25	7.71	32.41	3.89
5	Citric acid (E330)	98.0	3.80	3.72	1.92	1.88
6	Sign up
	Total	24.2 75.8	1017.72	771.57	513.45	389.26
	Losses 1.5%			11.57		5.84
	Output	24.0 76.0	1000.00	760.00	504.51	383.43
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	3.85	2.92
	Baking/boiling 0.24%		2.47		1.25
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	3.84	2.92

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 308.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	90.17	70.33
3	Water	—	146.34	—	45.09	—
4	Water (for soaking agar-agar)	—	40.80	—	12.57	—
5	Agar (E406)	85.0	8.16	6.94	2.51	2.14
	Total	23.6 76.4	1073.30	819.67	330.69	252.55
	Losses 2.4%			19.67		6.06
	Output	20.0 80.0	1000.00	800.00	308.11	246.49
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	3.97	3.03
	Baking/boiling 4.54%		48.12		14.83
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	3.79	3.03

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 177.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	56.28	56.19
3	Margarine	84.0	317.92	267.05	56.28	47.27
4	Melange	27.0	224.18	60.53	39.68	10.71
	Total	21.6 78.4	1280.02	1004.12	226.59	177.75
	Losses 5.4%			54.12		9.58
	Output	5.0 95.0	1000.00	950.00	177.02	168.17
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	6.11	4.79
	Baking/boiling 17.43%		217.04		38.42
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	5.04	4.79

Consolidated recipe, k=1.056822
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 885.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	236.63	236.27	250.07	249.70
2	Chocolate glaze [Skurikhin]	99.1	203.57	201.74	215.14	213.20
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	114.15	95.89	120.64	101.34
4	Starch syrup	78.0	90.17	70.33	95.29	74.33
5	Flour, premium	85.5	74.35	63.57	78.57	67.18
6	Sign up	—	57.66	—	60.94	—
7	Margarine	84.0	56.28	47.27	59.48	49.96
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	55.57	41.12	58.72	43.46
9	Melange	27.0	39.68	10.71	41.94	11.32
10	Raw egg white	12.0	32.41	3.89	34.26	4.11
11	Sign up	85.0	2.51	2.14	2.66	2.26
12	Citric acid (E330)	98.0	1.92	1.88	2.03	1.99
13	Citrus essence	—	1.29	—	1.36	—
	Total		966.19	774.82	1021.09	818.84
	Total phase loss 2.8%			21.48
	Other losses 5.4%					44.03
	General losses 8.0%					65.51
	Output	85.1	885.10	753.34	885.10	753.34

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Consolidated recipe Cake Bird whipped milk [Noginsk]

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