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

Consolidated recipe Malvina cake [Mytischi]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 656.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	200.00	150.00	131.34	98.50
3	№061 Cream "New"	78.0	70.00	54.60	45.97	35.86
4	Flavoring	—	30.00	—	19.70	—
	Total	26.3 73.7	1000.00	736.60	656.70	483.73
	Output	26.3 73.7	1000.00	736.60		483.73

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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 459.69 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	104.01	87.37
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	50.63	37.47
4	Raw egg white	12.0	64.25	7.71	29.54	3.54
5	Citric acid (E330)	98.0	3.80	3.72	1.75	1.71
6	Sign up
	Total	24.2 75.8	1017.72	771.57	467.84	354.68
	Losses 1.5%			11.57		5.32
	Output	24.0 76.0	1000.00	760.00	459.69	349.36
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	3.51	2.66
	Baking/boiling 0.24%		2.47		1.14
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	3.50	2.66

№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 45.97 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	21.12	17.74
3	Vanilla powder	99.85	4.07	4.06	0.19	0.19
4	Cognac	—	0.86	—	0.040	—
5	Wine	—	0.86	—	0.040	—
	Total	22.1 77.9	1022.42	796.74	47.00	36.63
	Losses 2.1%			16.74		0.77
	Output	22.0 78.0	1000.00	780.00	45.97	35.86
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.49	0.38
	Baking/boiling 0.09%		0.94		0.043
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.49	0.38

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 280.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	82.16	64.09
3	Water	—	146.34	—	41.08	—
4	Water (for soaking agar-agar)	—	40.80	—	11.45	—
5	Agar (E406)	85.0	8.16	6.94	2.29	1.95
	Total	23.6 76.4	1073.30	819.67	301.32	230.11
	Losses 2.4%			19.67		5.52
	Output	20.0 80.0	1000.00	800.00	280.74	224.59
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	3.62	2.76
	Baking/boiling 4.54%		48.12		13.51
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	3.45	2.76

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 131.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	45.59	45.52
3	Flour, premium	85.5	281.16	240.39	36.93	31.57
4	Potato starch	80.0	69.42	55.54	9.12	7.29
5	Essence	—	3.47	—	0.46	—
	Total	37.6 62.4	1279.69	798.72	168.07	104.90
	Losses 6.1%			48.72		6.40
	Output	25.0 75.0	1000.00	750.00	131.34	98.50
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.13	3.20
	Baking/boiling 16.78%		208.18		27.34
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.27	3.20

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 25.61 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	8.72	1.05
	Total	28.6 71.4	1053.30	752.58	26.98	19.28
	Losses 3.0%			22.58		0.58
	Output	27.0 73.0	1000.00	730.00	25.61	18.70
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.40	0.29
	Baking/boiling 2.12%		22.03		0.56
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.40	0.29

Consolidated recipe, k=1.035475
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 656.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	228.17	227.83	236.27	235.91
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	125.13	105.11	129.57	108.84
3	Starch syrup	78.0	82.16	64.09	85.08	66.36
4	Melange	27.0	75.98	20.52	78.68	21.24
5	Water	—	52.54	—	54.40	—
6	Sign up	74.0	50.63	37.47	52.43	38.80
7	Flour, premium	85.5	36.93	31.57	38.24	32.69
8	Raw egg white	12.0	29.54	3.54	30.58	3.67
9	Flavoring	—	19.70	—	20.40	—
10	Potato starch	80.0	9.12	7.29	9.44	7.55
11	Sign up	12.0	8.72	1.05	9.03	1.08
12	Agar (E406)	85.0	2.29	1.95	2.37	2.02
13	Citric acid (E330)	98.0	1.75	1.71	1.81	1.77
14	Citrus essence	—	1.17	—	1.21	—
15	Essence	—	0.46	—	0.47	—
16	Sign up	99.85	0.19	0.19	0.19	0.19
17	Cognac	—	0.040	—	0.041	—
18	Wine	—	0.040	—	0.041	—
	Total		724.55	502.31	750.26	520.13
	Total phase loss 3.7%			18.59
	Other losses 3.4%					17.82
	General losses 7.0%					36.41
	Output	73.7	656.70	483.73	656.70	483.73

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Consolidated recipe Malvina cake [Mytischi]

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