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All groups → All products → Cakes → Mosoblkhleb cakes → Cake We wish you happiness (figured) [Pavlovsky Posad] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake We wish you happiness (figured) [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 474.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	225.00	175.50	106.85	83.34
3	Butter-whipped semi-finished product	95.0	175.00	166.25	83.11	78.95
4	No. 104 Jelly	50.0	125.00	62.50	59.36	29.68
	Total	23.5 76.5	1000.00	765.25	474.90	363.42
	Output	23.5 76.5	1000.00	765.25		363.42

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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 225.58 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	51.04	42.87
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	24.85	18.39
4	Raw egg white	12.0	64.25	7.71	14.49	1.74
5	Citric acid (E330)	98.0	3.80	3.72	0.86	0.84
6	Sign up
	Total	24.2 75.8	1017.72	771.57	229.57	174.05
	Losses 1.5%			11.57		2.61
	Output	24.0 76.0	1000.00	760.00	225.58	171.44
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.72	1.31
	Baking/boiling 0.24%		2.47		0.56
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.72	1.31

№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 106.85 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	49.09	41.24
3	Vanilla powder	99.85	4.07	4.06	0.43	0.43
4	Cognac	—	0.86	—	0.092	—
5	Wine	—	0.86	—	0.092	—
	Total	22.1 77.9	1022.42	796.74	109.25	85.13
	Losses 2.1%			16.74		1.79
	Output	22.0 78.0	1000.00	780.00	106.85	83.34
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.15	0.89
	Baking/boiling 0.09%		0.94		0.10
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.15	0.89

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 137.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	40.32	31.45
3	Water	—	146.34	—	20.16	—
4	Water (for soaking agar-agar)	—	40.80	—	5.62	—
5	Agar (E406)	85.0	8.16	6.94	1.12	0.96
	Total	23.6 76.4	1073.30	819.67	147.86	112.92
	Losses 2.4%			19.67		2.71
	Output	20.0 80.0	1000.00	800.00	137.76	110.21
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.77	1.36
	Baking/boiling 4.54%		48.12		6.63
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.69	1.36

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 83.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	26.42	26.38
3	Margarine	84.0	317.92	267.05	26.42	22.19
4	Melange	27.0	224.18	60.53	18.63	5.03
	Total	21.6 78.4	1280.02	1004.12	106.38	83.45
	Losses 5.4%			54.12		4.50
	Output	5.0 95.0	1000.00	950.00	83.11	78.95
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	2.87	2.25
	Baking/boiling 17.43%		217.04		18.04
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	2.37	2.25

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 59.54 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	20.27	2.43
	Total	28.6 71.4	1053.30	752.58	62.71	44.80
	Losses 3.0%			22.58		1.34
	Output	27.0 73.0	1000.00	730.00	59.54	43.46
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.94	0.67
	Baking/boiling 2.12%		22.03		1.31
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.92	0.67

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	24.59	24.55
3	Starch syrup	78.0	103.34	80.61	6.13	4.78
4	Agar (E406)	85.0	10.34	8.79	0.61	0.52
5	Essence	—	3.10	—	0.18	—
6	Sign up
7	Food paint	—	1.00	—	0.059	—
	Total	50.0 50.0	1010.08	505.04	59.96	29.98
	Losses 1.0%			5.04		0.30
	Output	50.0 50.0	1000.00	500.00	59.36	29.68
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.30	0.15
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.30	0.15

Consolidated recipe, k=1.031892
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 474.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	174.09	173.83	179.64	179.37
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	100.14	84.11	103.33	86.80
3	water	—	54.04	—	55.76	—
4	Starch syrup	78.0	46.45	36.23	47.93	37.39
5	Flour, premium	85.5	34.91	29.84	36.02	30.80
6	Sign up	84.0	26.42	22.19	27.26	22.90
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	24.85	18.39	25.64	18.97
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	20.27	2.43	20.92	2.51
9	Melange	27.0	18.63	5.03	19.23	5.19
10	Raw egg white	12.0	14.49	1.74	14.96	1.79
11	Sign up	85.0	1.74	1.48	1.79	1.52
12	Citric acid (E330)	98.0	0.98	0.96	1.01	0.99
13	Citrus essence	—	0.58	—	0.59	—
14	Vanilla powder	99.85	0.43	0.43	0.45	0.45
15	Essence	—	0.18	—	0.19	—
16	Sign up	—	0.092	—	0.095	—
17	Wine	—	0.092	—	0.095	—
18	Food paint	—	0.059	—	0.061	—
	Total		518.43	376.67	534.97	388.68
	Total phase loss 3.5%			13.25
	Other losses 3.1%					12.01
	General losses 6.5%					25.26
	Output	76.5	474.90	363.42	474.90	363.42

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Consolidated recipe Cake We wish you happiness (figured) [Pavlovsky Posad]

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