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All groups → All products → Cakes → Mosoblkhleb cakes → Carnival cake [Yegoryevsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Carnival cake [Yegoryevsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 227.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	340.00	265.20	77.32	60.31
3	No. 095 Blotting syrup	50.0	200.00	100.00	45.48	22.74
4	Sugar topping "Rainbow"	97.0	50.00	48.50	11.37	11.03
5	Cherry red	74.0	30.00	22.20	6.82	5.05
	Total	27.5 72.5	1000.00	724.70	227.40	164.80
	Output	27.5 72.5	1000.00	724.70		164.80

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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 77.32 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	35.52	29.84
3	Vanilla powder	99.85	4.07	4.06	0.31	0.31
4	Cognac	—	0.86	—	0.066	—
5	Wine	—	0.86	—	0.066	—
	Total	22.1 77.9	1022.42	796.74	79.05	61.60
	Losses 2.1%			16.74		1.29
	Output	22.0 78.0	1000.00	780.00	77.32	60.31
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.83	0.65
	Baking/boiling 0.09%		0.94		0.073
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.83	0.65

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 86.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	29.73	29.68
3	Flour, premium	85.5	278.65	238.25	24.08	20.59
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	4.95	4.71
5	Potato starch	80.0	22.93	18.34	1.98	1.59
	Total	36.6 63.4	1276.30	809.37	110.29	69.94
	Losses 6.1%			49.37		4.27
	Output	24.0 76.0	1000.00	760.00	86.41	65.67
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	3.36	2.13
	Baking/boiling 16.56%		204.89		17.70
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	2.81	2.13

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 45.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	23.33	23.30
3	Cognac or dessert wine	—	47.95	—	2.18	—
4	Essence of rum	—	1.92	—	0.087	—
	Total	54.6 45.4	1127.32	512.30	51.27	23.30
	Losses 2.4%			12.30		0.56
	Output	50.0 50.0	1000.00	500.00	45.48	22.74
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.62	0.28
	Baking/boiling 9.11%		101.49		4.62
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.56	0.28

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 43.08 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	14.67	1.76
	Total	28.6 71.4	1053.30	752.58	45.37	32.42
	Losses 3.0%			22.58		0.97
	Output	27.0 73.0	1000.00	730.00	43.08	31.45
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.68	0.49
	Baking/boiling 2.12%		22.03		0.95
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.67	0.49

Consolidated recipe, k=1.029789
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 227.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	83.77	83.64	86.26	86.13
2	Melange	27.0	49.55	13.38	51.02	13.78
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	35.52	29.84	36.58	30.73
4	Water	—	25.67	—	26.43	—
5	Flour, premium	85.5	24.08	20.59	24.80	21.20
6	Sign up	12.0	14.67	1.76	15.11	1.81
7	Sugar topping "Rainbow"	97.0	11.37	11.03	11.71	11.36
8	Cherry red	74.0	6.82	5.05	7.03	5.20
9	Cocoa powder [Skurikhin]	95.0	4.95	4.71	5.10	4.85
10	Cognac or dessert wine	—	2.18	—	2.25	—
11	Sign up	80.0	1.98	1.59	2.04	1.63
12	Vanilla powder	99.85	0.31	0.31	0.32	0.32
13	Essence of rum	—	0.087	—	0.090	—
14	Cognac	—	0.066	—	0.068	—
15	Wine	—	0.066	—	0.068	—
	Total		261.10	171.89	268.87	177.01
	Total phase loss 4.1%			7.09
	Other losses 2.9%					5.12
	General losses 6.9%					12.21
	Output	72.5	227.40	164.80	227.40	164.80

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Consolidated recipe Carnival cake [Yegoryevsk]

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