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Все группы → All products → Cakes → Mosoblkhleb cakes → Jelly Cake [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Jelly Cake [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 635.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	66.0	325.0	214.5	206.47	136.27
3	No. 095 Blotting syrup	50.0	200.0	100.0	127.06	63.53
4	No. 104 Jelly	50.0	45.0	22.5	28.59	14.3
5	№085 Protein cream on agar	70.0	20.0	14.0	12.71	8.9
6	Sign up
	Total	33.96 66.04	1000.0	660.4	635.3	419.56
	Output	33.96 66.04	1000.0	660.4		419.56

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List of recipes

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 254.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	88.21	88.08
3	Flour, premium	85.5	281.16	240.39	71.45	61.09
4	Potato starch	80.0	69.42	55.54	17.64	14.11
5	Essence	—	3.47	—	0.88	—
	Total	37.58 62.42	1279.69	798.72	325.2	202.98
	Losses 6.1%			48.72		12.39
	Output	25.0 75.0	1000.0	750.0	254.12	190.59
	Losses before dipping/caking, shrinkage 3.05%	62.42	39.03	24.36	9.92	6.19
	Dribble/Weld 16.8%		208.18		52.9
	Losses after sintering/caking, shrinkage 3.05%	75.0	32.48	24.36	8.25	6.19

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 127.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.3	65.19	65.09
3	Cognac or dessert wine	—	47.95	—	6.09	—
4	Essence of rum	—	1.92	—	0.24	—
	Total	54.56 45.44	1127.32	512.3	143.23	65.09
	Losses 2.4%			12.3		1.56
	Output	50.0 50.0	1000.0	500.0	127.06	63.53
	Losses before dipping/caking, shrinkage 1.2%	45.44	13.53	6.15	1.72	0.78
	Dribble/Weld 9.1%		101.49		12.9
	Losses after sintering/caking, shrinkage 1.2%	50.0	12.3	6.15	1.56	0.78

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 28.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	11.84	11.82
3	Starch syrup	78.0	103.34	80.61	2.95	2.3
4	Agar	85.0	10.34	8.79	0.3	0.26
5	Essence	—	3.1	—	0.089	—
6	Sign up
7	Food paint	—	1.0	—	0.029	—
	Total	50.0 50.0	1010.1	505.05	28.877	14.438
	Losses 1.0%			5.05		0.138
	Output	50.0 50.0	1000.0	500.0	28.59	14.3

№085 Protein cream on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.36	40.12	4.25	0.51
3	Agar	85.0	4.78	4.06	0.061	0.052
4	Vanillin	—	0.93	—	0.012	—
5	Citric acid	98.0	0.2	0.2	0.003	0.003
	Total	29.42 70.58	1009.0	712.11	12.826	9.055
	Losses 1.7%			12.11		0.155
	Output	30.0 70.0	1000.0	700.0	12.71	8.9
	Losses before dipping/caking, shrinkage 0.85%	70.58	8.58	6.06	0.11	0.08
	Dribble/Weld -0.8%		-8.23		-0.1
	Losses after sintering/caking, shrinkage 0.85%	70.0	8.65	6.06	0.11	0.08

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.79	2.79
3	Flour, premium	85.5	356.18	304.53	2.26	1.93
4	Potato starch	80.0	87.95	70.36	0.56	0.45
5	Essence	—	4.4	—	0.028	—
	Total	37.58 62.42	1621.13	1011.83	10.288	6.43
	Losses 7.1%			71.83		0.46
	Output	6.0 94.0	1000.0	940.0	6.35	5.97
	Losses before dipping/caking, shrinkage 3.55%	62.42	57.54	35.92	0.37	0.23
	Dribble/Weld 33.6%		525.38		3.34
	Losses after sintering/caking, shrinkage 3.55%	94.0	38.21	35.92	0.24	0.23

Consolidated recipe, k=1.050159
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 635.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	66.0	206.47	136.27	216.83	143.11
2	Granulated sugar	99.85	176.53	176.27	185.38	185.1
3	Melange	27.0	151.67	40.95	159.28	43.01
4	Water	—	85.32	—	89.6	—
5	Flour, premium	85.5	73.71	63.02	77.41	66.19
6	Sign up	80.0	18.2	14.56	19.11	15.29
7	Cognac or dessert wine	—	6.09	—	6.4	—
8	Raw egg white	12.0	4.25	0.51	4.46	0.54
9	Starch syrup	78.0	2.95	2.3	3.1	2.42
10	Essence	—	1.0	—	1.05	—
11	Sign up	85.0	0.36	0.31	0.38	0.32
12	Essence of rum	—	0.24	—	0.25	—
13	Citric acid	98.0	0.062	0.061	0.065	0.064
14	Food paint	—	0.029	—	0.03	—
15	Vanillin	—	0.012	—	0.013	—
	Total	—	726.893	434.251	763.358	456.044
	Total phase loss 3.39%			14.701
	Other losses 4.78%					21.793
	General losses 8.0%					36.494
	Output	66.04	635.3	419.55	635.3	419.55

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Consolidated recipe: Jelly Cake [Noginsk]

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