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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 832.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	66.0	325.00	214.50	270.50	178.53
3	No. 095 Blotting syrup	50.0	200.00	100.00	166.46	83.23
4	No. 104 Jelly	50.0	45.00	22.50	37.45	18.73
5	№085 Protein cream on agar	70.0	20.00	14.00	16.65	11.65
6	Sign up
	Total	34.0 66.0	1000.00	660.40	832.30	549.65
	Output	34.0 66.0	1000.00	660.40		549.65

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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 332.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	115.56	115.39
3	Flour, premium	85.5	281.16	240.39	93.60	80.03
4	Potato starch	80.0	69.42	55.54	23.11	18.49
5	Essence	—	3.47	—	1.16	—
	Total	37.6 62.4	1279.69	798.72	426.03	265.91
	Losses 6.1%			48.72		16.22
	Output	25.0 75.0	1000.00	750.00	332.92	249.69
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	12.99	8.11
	Baking/boiling 16.78%		208.18		69.31
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	10.81	8.11

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 166.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	85.41	85.28
3	Cognac or dessert wine	—	47.95	—	7.98	—
4	Essence of rum	—	1.92	—	0.32	—
	Total	54.6 45.4	1127.32	512.30	187.65	85.28
	Losses 2.4%			12.30		2.05
	Output	50.0 50.0	1000.00	500.00	166.46	83.23
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.25	1.02
	Baking/boiling 9.11%		101.49		16.89
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.05	1.02

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 37.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	15.52	15.49
3	Starch syrup	78.0	103.34	80.61	3.87	3.02
4	Agar (E406)	85.0	10.34	8.79	0.39	0.33
5	Essence	—	3.10	—	0.12	—
6	Sign up
7	Food paint	—	1.00	—	0.037	—
	Total	50.0 50.0	1010.08	505.04	37.83	18.92
	Losses 1.0%			5.04		0.19
	Output	50.0 50.0	1000.00	500.00	37.45	18.73
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.19	0.094
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.19	0.094

№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 16.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.36	40.12	5.57	0.67
3	Agar (E406)	85.0	4.78	4.06	0.080	0.068
4	Vanillin	—	0.93	—	0.015	—
5	Citric acid (E330)	98.0	0.20	0.20	0.003	0.003
	Total	29.4 70.6	1009.00	712.11	16.80	11.85
	Losses 1.7%			12.11		0.20
	Output	30.0 70.0	1000.00	700.00	16.65	11.65
	Losses before baking/boiling, shrinkage 0.85023%	70.6	8.58	6.05	0.14	0.10
	Baking/boiling -0.82%		-8.23		-0.14
	Losses after baking/boiling, shrinkage 0.85023%	70.0	8.65	6.05	0.14	0.10

№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 8.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	3.66	3.65
3	Flour, premium	85.5	356.18	304.53	2.96	2.53
4	Potato starch	80.0	87.95	70.36	0.73	0.59
5	Essence	—	4.40	—	0.037	—
	Total	37.6 62.4	1621.13	1011.83	13.49	8.42
	Losses 7.1%			71.83		0.60
	Output	6.0 94.0	1000.00	940.00	8.32	7.82
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.48	0.30
	Baking/boiling 33.6%		525.38		4.37
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.32	0.30

Consolidated recipe, k=1.050166
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 832.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	66.0	270.50	178.53	284.07	187.48
2	Granulated sugar	99.85	231.27	230.93	242.87	242.51
3	Melange	27.0	198.70	53.65	208.67	56.34
4	Water	—	111.77	—	117.38	—
5	Flour, premium	85.5	96.57	82.57	101.41	86.71
6	Sign up	80.0	23.84	19.07	25.04	20.03
7	Cognac or dessert wine	—	7.98	—	8.38	—
8	Raw egg white	12.0	5.57	0.67	5.84	0.70
9	Starch syrup	78.0	3.87	3.02	4.06	3.17
10	Essence	—	1.31	—	1.37	—
11	Sign up	85.0	0.47	0.40	0.49	0.42
12	Essence of rum	—	0.32	—	0.34	—
13	Citric acid (E330)	98.0	0.080	0.079	0.085	0.083
14	Food paint	—	0.037	—	0.039	—
15	Vanillin	—	0.015	—	0.016	—
	Total		952.31	568.91	1000.08	597.45
	Total phase loss 3.4%			19.26
	Other losses 4.8%					28.54
	General losses 8.0%					47.80
	Output	66.0	832.30	549.65	832.30	549.65

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Consolidated recipe Jelly Cake [Noginsk]

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