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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 534.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam, confiture, preserves	72.0	280.00	201.60	149.60	107.71
3	Jam	66.0	150.00	99.00	80.14	52.90
4	Fruit from compote	17.0	75.00	12.75	40.07	6.81
5	No. 095 Blotting syrup	50.0	70.00	35.00	37.40	18.70
6	Sign up
7	№002 Fried biscuit crumb	94.0	9.00	8.46	4.81	4.52
8	Citric acid (E330)	98.0	1.00	0.98	0.53	0.52
	Total	34.2 65.8	1000.00	657.79	534.30	351.46
	Output	34.2 65.8	1000.00	657.79		351.46

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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 197.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	384.41	328.67	75.99	64.98
3	Granulated sugar	99.85	346.00	345.48	68.40	68.30
4	Citrus essence	—	2.98	—	0.59	—
	Total	33.1 66.9	1194.74	798.72	236.19	157.90
	Losses 6.1%			48.72		9.63
	Output	25.0 75.0	1000.00	750.00	197.69	148.27
	Losses before baking/boiling, shrinkage 3.04965%	66.9	36.44	24.36	7.20	4.82
	Baking/boiling 10.86%		125.83		24.87
	Losses after baking/boiling, shrinkage 3.04965%	75.0	32.48	24.36	6.42	4.82

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 37.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	19.19	19.16
3	Cognac or dessert wine	—	47.95	—	1.79	—
4	Essence of rum	—	1.92	—	0.072	—
	Total	54.6 45.4	1127.32	512.30	42.16	19.16
	Losses 2.4%			12.30		0.46
	Output	50.0 50.0	1000.00	500.00	37.40	18.70
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.51	0.23
	Baking/boiling 9.11%		101.49		3.80
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.46	0.23

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 24.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	9.96	9.95
3	Starch syrup	78.0	103.34	80.61	2.48	1.94
4	Agar (E406)	85.0	10.34	8.79	0.25	0.21
5	Essence	—	3.10	—	0.075	—
6	Sign up
7	Food paint	—	1.00	—	0.024	—
	Total	50.0 50.0	1010.08	505.04	24.29	12.14
	Losses 1.0%			5.04		0.12
	Output	50.0 50.0	1000.00	500.00	24.04	12.02
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.12	0.061
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.12	0.061

№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 4.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.11	2.11
3	Flour, premium	85.5	356.18	304.53	1.71	1.46
4	Potato starch	80.0	87.95	70.36	0.42	0.34
5	Essence	—	4.40	—	0.021	—
	Total	37.6 62.4	1621.13	1011.83	7.80	4.87
	Losses 7.1%			71.83		0.35
	Output	6.0 94.0	1000.00	940.00	4.81	4.52
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.28	0.17
	Baking/boiling 33.6%		525.38		2.53
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.18	0.17

Consolidated recipe, k=1.055258
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 534.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	149.60	107.71	157.87	113.67
2	Granulated sugar	99.85	99.66	99.52	105.17	105.01
3	Melange	27.0	94.73	25.58	99.96	26.99
4	Jam	66.0	80.14	52.90	84.57	55.82
5	Flour, premium	85.5	77.71	66.44	82.00	70.11
6	Sign up	17.0	40.07	6.81	42.29	7.19
7	Water	—	32.55	—	34.35	—
8	Starch syrup	78.0	2.48	1.94	2.62	2.05
9	Cognac or dessert wine	—	1.79	—	1.89	—
10	Citrus essence	—	0.59	—	0.62	—
11	Sign up	98.0	0.58	0.57	0.62	0.60
12	Potato starch	80.0	0.42	0.34	0.45	0.36
13	Agar (E406)	85.0	0.25	0.21	0.26	0.22
14	Essence	—	0.10	—	0.10	—
15	Essence of rum	—	0.072	—	0.076	—
16	Sign up	—	0.024	—	0.025	—
	Total		580.79	362.01	612.88	382.02
	Total phase loss 2.9%			10.56
	Other losses 5.2%					20.00
	General losses 8.0%					30.56
	Output	65.8	534.30	351.46	534.30	351.46

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Consolidated recipe Cake Fruit log with jam [Noginsk]

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