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

Consolidated recipe Cake Bride [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 458 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 283.00 220.74 129.61 101.10 
3No. 001 Biscuit (main)75.0 112.00 84.00 51.30 38.47 
4No. 023 Air96.5 35.00 33.78 16.03 15.47 
Total22.8 77.2 1000.00 771.72 458.00 353.45 
Output22.8 77.2 1000.00 771.72 353.45 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 261.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 59.07 49.62 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 28.75 21.28 
4Raw egg white12.0 64.25 7.71 16.77 2.01 
5Citric acid (E330)98.0 3.80 3.72 0.99 0.97 
6Sign up
Total24.2 75.8 1017.72 771.57 265.69 201.43 
Losses 1.5%11.57 3.02 
Output24.0 76.0 1000.00 760.00 261.06 198.41 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.99 1.51 
Baking/boiling 0.24%2.47 0.65 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.99 1.51 
№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 129.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 59.55 50.02 
3Vanilla powder99.854.07 4.06 0.53 0.53 
4Cognac—  0.86 —   0.11 —   
5Wine—  0.86 —   0.11 —   
Total22.1 77.9 1022.42 796.74 132.52 103.27 
Losses 2.1%16.74 2.17 
Output22.0 78.0 1000.00 780.00 129.61 101.10 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.39 1.09 
Baking/boiling 0.09%0.94 0.12 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.39 1.09 
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 159.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 46.66 36.39 
3Water—  146.34 —   23.33 —   
4Water (for soaking agar-agar)—  40.80 —   6.50 —   
5Agar (E406)85.0 8.16 6.94 1.30 1.11 
Total23.6 76.4 1073.30 819.67 171.12 130.68 
Losses 2.4%19.67 3.14 
Output20.0 80.0 1000.00 800.00 159.43 127.55 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 2.05 1.57 
Baking/boiling 4.54%48.12 7.67 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.96 1.57 
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 72.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 24.59 2.95 
Total28.6 71.4 1053.30 752.58 76.07 54.35 
Losses 3.0%22.58 1.63 
Output27.0 73.0 1000.00 730.00 72.22 52.72 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.14 0.82 
Baking/boiling 2.12%22.03 1.59 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.12 0.82 
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 51.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 17.81 17.78 
3Flour, premium85.5 281.16 240.39 14.42 12.33 
4Potato starch80.0 69.42 55.54 3.56 2.85 
5Essence—  3.47 —   0.18 —   
Total37.6 62.4 1279.69 798.72 65.64 40.97 
Losses 6.1%48.72 2.50 
Output25.0 75.0 1000.00 750.00 51.30 38.47 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 2.00 1.25 
Baking/boiling 16.78%208.18 10.68 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.67 1.25 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 5.78 0.69 
3Vanilla powder99.857.21 7.20 0.12 0.12 
Total24.0 76.0 1329.19 1010.46 21.31 16.20 
Losses 4.5%45.46 0.73 
Output3.5 96.5 1000.00 965.00 16.03 15.47 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.48 0.36 
Baking/boiling 21.22%275.73 4.42 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.38 0.36 
Consolidated recipe, k=1.049002
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 458 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85178.01 177.75 186.74 186.46 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 118.62 99.64 124.44 104.53 
3Starch syrup78.0 46.66 36.39 48.95 38.18 
4Water—  29.84 —   31.30 —   
5Melange27.0 29.68 8.01 31.13 8.41 
6Sign up74.0 28.75 21.28 30.16 22.32 
7Fresh whole milk the weight ratio of fat 3.2%12.0 24.59 2.95 25.80 3.10 
8Raw egg white12.0 22.55 2.71 23.66 2.84 
9Flour, premium85.5 14.42 12.33 15.13 12.94 
10Potato starch80.0 3.56 2.85 3.74 2.99 
11Sign up85.0 1.30 1.11 1.36 1.16 
12Citric acid (E330)98.0 0.99 0.97 1.04 1.02 
13Citrus essence—  0.67 —   0.70 —   
14Vanilla powder99.850.64 0.64 0.67 0.67 
15Essence—  0.18 —   0.19 —   
16Sign up—  0.11 —   0.12 —   
17Wine—  0.11 —   0.12 —   
Total500.69 366.63 525.23 384.60 
Total phase loss 3.6%13.19 
Other losses 4.7%17.97 
General losses 8.1%31.15 
Output77.2 458.00 353.45 458.00 353.45 
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