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All groups → 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 412.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	66.0	325.00	214.50	133.93	88.40
3	No. 095 Blotting syrup	50.0	200.00	100.00	82.42	41.21
4	No. 104 Jelly	50.0	45.00	22.50	18.54	9.27
5	№085 Protein cream on agar	70.0	20.00	14.00	8.24	5.77
6	Sign up
	Total	34.0 66.0	1000.00	660.40	412.10	272.15
	Output	34.0 66.0	1000.00	660.40		272.15

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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 164.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	57.22	57.13
3	Flour, premium	85.5	281.16	240.39	46.35	39.63
4	Potato starch	80.0	69.42	55.54	11.44	9.15
5	Essence	—	3.47	—	0.57	—
	Total	37.6 62.4	1279.69	798.72	210.94	131.66
	Losses 6.1%			48.72		8.03
	Output	25.0 75.0	1000.00	750.00	164.84	123.63
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	6.43	4.02
	Baking/boiling 16.78%		208.18		34.32
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	5.35	4.02

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 82.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	42.29	42.22
3	Cognac or dessert wine	—	47.95	—	3.95	—
4	Essence of rum	—	1.92	—	0.16	—
	Total	54.6 45.4	1127.32	512.30	92.91	42.22
	Losses 2.4%			12.30		1.01
	Output	50.0 50.0	1000.00	500.00	82.42	41.21
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.12	0.51
	Baking/boiling 9.11%		101.49		8.36
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.01	0.51

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 18.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	7.68	7.67
3	Starch syrup	78.0	103.34	80.61	1.92	1.49
4	Agar (E406)	85.0	10.34	8.79	0.19	0.16
5	Essence	—	3.10	—	0.057	—
6	Sign up
7	Food paint	—	1.00	—	0.019	—
	Total	50.0 50.0	1010.08	505.04	18.73	9.37
	Losses 1.0%			5.04		0.093
	Output	50.0 50.0	1000.00	500.00	18.54	9.27
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.093	0.047
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.093	0.047

№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 8.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.36	40.12	2.76	0.33
3	Agar (E406)	85.0	4.78	4.06	0.039	0.033
4	Vanillin	—	0.93	—	0.008	—
5	Citric acid (E330)	98.0	0.20	0.20	0.002	0.002
	Total	29.4 70.6	1009.00	712.11	8.32	5.87
	Losses 1.7%			12.11		0.10
	Output	30.0 70.0	1000.00	700.00	8.24	5.77
	Losses before baking/boiling, shrinkage 0.85023%	70.6	8.58	6.05	0.071	0.050
	Baking/boiling -0.82%		-8.23		-0.068
	Losses after baking/boiling, shrinkage 0.85023%	70.0	8.65	6.05	0.071	0.050

№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 4.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.81	1.81
3	Flour, premium	85.5	356.18	304.53	1.47	1.25
4	Potato starch	80.0	87.95	70.36	0.36	0.29
5	Essence	—	4.40	—	0.018	—
	Total	37.6 62.4	1621.13	1011.83	6.68	4.17
	Losses 7.1%			71.83		0.30
	Output	6.0 94.0	1000.00	940.00	4.12	3.87
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.24	0.15
	Baking/boiling 33.6%		525.38		2.17
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.16	0.15

Consolidated recipe, k=1.050166
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 412.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	66.0	133.93	88.40	140.65	92.83
2	Granulated sugar	99.85	114.51	114.34	120.26	120.07
3	Melange	27.0	98.39	26.56	103.32	27.90
4	Water	—	55.34	—	58.12	—
5	Flour, premium	85.5	47.81	40.88	50.21	42.93
6	Sign up	80.0	11.81	9.44	12.40	9.92
7	Cognac or dessert wine	—	3.95	—	4.15	—
8	Raw egg white	12.0	2.76	0.33	2.89	0.35
9	Starch syrup	78.0	1.92	1.49	2.01	1.57
10	Essence	—	0.65	—	0.68	—
11	Sign up	85.0	0.23	0.20	0.24	0.21
12	Essence of rum	—	0.16	—	0.17	—
13	Citric acid (E330)	98.0	0.040	0.039	0.042	0.041
14	Food paint	—	0.019	—	0.019	—
15	Vanillin	—	0.008	—	0.008	—
	Total		471.52	281.68	495.17	295.82
	Total phase loss 3.4%			9.53
	Other losses 4.8%					14.13
	General losses 8.0%					23.67
	Output	66.0	412.10	272.15	412.10	272.15

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange; raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	no data		no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: Jelly Cake [Noginsk]

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