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

Consolidated recipe: Autumn Cake [Wedge]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 006 Sponge cake for roll	80.0	306.67	245.34	34.72	27.77
3	№061 Cream "New"	78.0	276.67	215.80	31.32	24.43
4	Roasted kernels	97.5	66.67	65.00	7.55	7.36
5	№062 Cream "New" chocolate	78.8	13.33	10.50	1.51	1.19
6	Sign up
	Total	40.4 59.6	1000.00	595.71	113.20	67.43
	Output	40.4 59.6	1000.00	595.71		67.43

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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 31.32 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	14.39	12.09
3	Vanilla powder	99.85	4.07	4.06	0.13	0.13
4	Cognac	—	0.86	—	0.027	—
5	Wine	—	0.86	—	0.027	—
	Total	22.1 77.9	1022.42	796.74	32.02	24.95
	Losses 2.1%			16.74		0.52
	Output	22.0 78.0	1000.00	780.00	31.32	24.43
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.34	0.26
	Baking/boiling 0.09%		0.94		0.030
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.34	0.26

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.51 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	424.53	356.61	0.64	0.54
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.073	0.069
4	Vanilla powder	99.85	3.76	3.75	0.006	0.006
5	Cognac	—	1.94	—	0.003	—
	Total	21.4 78.6	1024.68	804.92	1.55	1.21
	Losses 2.1%			16.92		0.026
	Output	21.2 78.8	1000.00	788.00	1.51	1.19
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.016	0.013
	Baking/boiling 0.31%		3.18		0.005
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.016	0.013

No. 006 Sponge cake for roll basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	369.86	369.31	12.84	12.82
3	Wheat flour 1s	85.5	369.86	316.23	12.84	10.98
4	Essence	—	2.05	—	0.071	—
	Total	37.3 62.7	1358.18	851.97	47.15	29.58
	Losses 6.1%			51.97		1.80
	Output	20.0 80.0	1000.00	800.00	34.72	27.77
	Losses before baking/boiling, shrinkage 3.04978%	62.7	41.42	25.98	1.44	0.90
	Baking/boiling 21.59%		284.28		9.87
	Losses after baking/boiling, shrinkage 3.04978%	80.0	32.48	25.98	1.13	0.90

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 18.27 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	6.22	0.75
	Total	28.6 71.4	1053.30	752.58	19.25	13.75
	Losses 3.0%			22.58		0.41
	Output	27.0 73.0	1000.00	730.00	18.27	13.34
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.29	0.21
	Baking/boiling 2.12%		22.03		0.40
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.28	0.21

Consolidated recipe, k=1.045256
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 113.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	17.0	37.73	6.41	39.44	6.70
2	Granulated sugar	99.85	25.87	25.83	27.04	27.00
3	Melange	27.0	21.40	5.78	22.37	6.04
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	15.03	12.63	15.71	13.20
5	Wheat flour 1s	85.5	12.84	10.98	13.42	11.47
6	Sign up	97.5	7.55	7.36	7.89	7.69
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	6.22	0.75	6.50	0.78
8	Jam	72.0	0.38	0.27	0.39	0.28
9	Vanilla powder	99.85	0.13	0.13	0.14	0.14
10	Cocoa powder [Skurikhin]	95.0	0.073	0.069	0.076	0.072
11	Sign up	—	0.071	—	0.074	—
12	Cognac	—	0.030	—	0.031	—
13	Wine	—	0.027	—	0.028	—
	Total		127.35	70.20	133.11	73.38
	Total phase loss 3.9%			2.77
	Other losses 4.3%					3.18
	General losses 8.1%					5.94
	Output	59.6	113.20	67.43	113.20	67.43

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		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	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: Autumn Cake [Wedge]

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