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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Fruit log with jam [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Fruit log with jam [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 110.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam, confiture, preserves	72.0	280.00	201.60	30.83	22.20
3	Jam	66.0	150.00	99.00	16.52	10.90
4	Fruit from compote	17.0	75.00	12.75	8.26	1.40
5	No. 095 Blotting syrup	50.0	70.00	35.00	7.71	3.85
6	Sign up
7	№002 Fried biscuit crumb	94.0	9.00	8.46	0.99	0.93
8	Citric acid (E330)	98.0	1.00	0.98	0.11	0.11
	Total	34.2 65.8	1000.00	657.79	110.10	72.42
	Output	34.2 65.8	1000.00	657.79		72.42

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№003 Biscuit basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	384.41	328.67	15.66	13.39
3	Granulated sugar	99.85	346.00	345.48	14.10	14.07
4	Citrus essence	—	2.98	—	0.12	—
	Total	33.1 66.9	1194.74	798.72	48.67	32.54
	Losses 6.1%			48.72		1.98
	Output	25.0 75.0	1000.00	750.00	40.74	30.55
	Losses before baking/boiling, shrinkage 3.04965%	66.9	36.44	24.36	1.48	0.99
	Baking/boiling 10.86%		125.83		5.13
	Losses after baking/boiling, shrinkage 3.04965%	75.0	32.48	24.36	1.32	0.99

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 7.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	3.95	3.95
3	Cognac or dessert wine	—	47.95	—	0.37	—
4	Essence of rum	—	1.92	—	0.015	—
	Total	54.6 45.4	1127.32	512.30	8.69	3.95
	Losses 2.4%			12.30		0.095
	Output	50.0 50.0	1000.00	500.00	7.71	3.85
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.10	0.047
	Baking/boiling 9.11%		101.49		0.78
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.095	0.047

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 4.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	2.05	2.05
3	Starch syrup	78.0	103.34	80.61	0.51	0.40
4	Agar (E406)	85.0	10.34	8.79	0.051	0.044
5	Essence	—	3.10	—	0.015	—
6	Sign up
7	Food paint	—	1.00	—	0.005	—
	Total	50.0 50.0	1010.08	505.04	5.00	2.50
	Losses 1.0%			5.04		0.025
	Output	50.0 50.0	1000.00	500.00	4.95	2.48
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.025	0.012
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.025	0.012

№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 0.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.44	0.44
3	Flour, premium	85.5	356.18	304.53	0.35	0.30
4	Potato starch	80.0	87.95	70.36	0.087	0.070
5	Essence	—	4.40	—	0.004	—
	Total	37.6 62.4	1621.13	1011.83	1.61	1.00
	Losses 7.1%			71.83		0.071
	Output	6.0 94.0	1000.00	940.00	0.99	0.93
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.057	0.036
	Baking/boiling 33.6%		525.38		0.52
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.038	0.036

Consolidated recipe, k=1.055258
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 110.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	30.83	22.20	32.53	23.42
2	Granulated sugar	99.85	20.54	20.51	21.67	21.64
3	Melange	27.0	19.52	5.27	20.60	5.56
4	Jam	66.0	16.52	10.90	17.43	11.50
5	Flour, premium	85.5	16.01	13.69	16.90	14.45
6	Sign up	17.0	8.26	1.40	8.71	1.48
7	Water	—	6.71	—	7.08	—
8	Starch syrup	78.0	0.51	0.40	0.54	0.42
9	Cognac or dessert wine	—	0.37	—	0.39	—
10	Citrus essence	—	0.12	—	0.13	—
11	Sign up	98.0	0.12	0.12	0.13	0.12
12	Potato starch	80.0	0.087	0.070	0.092	0.074
13	Agar (E406)	85.0	0.051	0.044	0.054	0.046
14	Essence	—	0.020	—	0.021	—
15	Essence of rum	—	0.015	—	0.016	—
16	Sign up	—	0.005	—	0.005	—
	Total		119.68	74.60	126.29	78.72
	Total phase loss 2.9%			2.18
	Other losses 5.2%					4.12
	General losses 8.0%					6.30
	Output	65.8	110.10	72.42	110.10	72.42

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	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: Cake Fruit log with jam [Noginsk]

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