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All groups → All products → Cakes → Mosoblkhleb cakes → Sand cake for tea [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Sand cake for tea [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 226.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	66.0	400.00	264.00	90.56	59.77
3	Roasted kernels	97.5	20.00	19.50	4.53	4.41
4	Semi-finished sandy crumb (Noginsk)	95.0	20.00	19.00	4.53	4.30
5	Protein cream on agar (Noginsk)	70.0	10.00	7.00	2.26	1.58
	Total	16.8 83.2	1000.00	832.00	226.40	188.36
	Output	16.8 83.2	1000.00	832.00		188.36

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Semi-finished sandy crumb (Noginsk) Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	5.0 95.0	1000.00	950.00	4.53	4.30
	Output	5.0 95.0	1000.00	950.00	4.53	4.30

Semi-finished product sand Recipe Noginsk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 129.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Margarine	84.0	297.02	249.50	38.33	32.20
3	Granulated sugar	99.85	148.42	148.20	19.15	19.12
4	Melange	27.0	104.92	28.33	13.54	3.66
5	Ammonium carbonic (E503(i))	—	2.54	—	0.33	—
6	Sign up
7	Salt	96.5	0.88	0.85	0.11	0.11
8	Baking soda (E500(ii))	50.0	0.84	0.42	0.11	0.054
	Total	18.6 81.4	1189.81	968.58	153.54	124.99
	Losses 1.9%			18.58		2.40
	Output	5.0 95.0	1000.00	950.00	129.05	122.60
	Losses before baking/boiling, shrinkage 0.95889%	81.4	11.41	9.29	1.47	1.20
	Baking/boiling 14.31%		168.62		21.76
	Losses after baking/boiling, shrinkage 0.95889%	95.0	9.78	9.29	1.26	1.20

Protein cream on agar (Noginsk) Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	349.52	41.94	0.79	0.095
3	Agar (E406)	85.0	5.00	4.25	0.011	0.010
4	Vanilla powder	99.85	4.27	4.26	0.010	0.010
	Total	29.3 70.7	1054.53	745.15	2.39	1.69
	Losses 6.1%			45.15		0.10
	Output	30.0 70.0	1000.00	700.00	2.26	1.58
	Losses before baking/boiling, shrinkage 3.02974%	70.7	31.95	22.58	0.072	0.051
	Baking/boiling -0.95%		-9.67		-0.022
	Losses after baking/boiling, shrinkage 3.02974%	70.0	32.25	22.58	0.073	0.051

Consolidated recipe, k=1.049899
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 226.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	66.0	90.56	59.77	95.08	62.75
2	Flour, premium	85.5	81.70	69.85	85.77	73.34
3	Margarine	84.0	38.33	32.20	40.24	33.80
4	Granulated sugar	99.85	20.73	20.70	21.76	21.73
5	Melange	27.0	13.54	3.66	14.22	3.84
6	Sign up	97.5	4.53	4.41	4.75	4.64
7	Raw egg white	12.0	0.79	0.095	0.83	0.10
8	Ammonium carbonic (E503(i))	—	0.33	—	0.34	—
9	Essence	—	0.27	—	0.29	—
10	Salt	96.5	0.11	0.11	0.12	0.12
11	Sign up	50.0	0.11	0.054	0.11	0.057
12	Agar (E406)	85.0	0.011	0.010	0.012	0.010
13	Vanilla powder	99.85	0.010	0.010	0.010	0.010
	Total		251.02	190.86	263.54	200.39
	Total phase loss 1.3%			2.50
	Other losses 4.8%					9.52
	General losses 6.0%					12.02
	Output	83.2	226.40	188.36	226.40	188.36

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Consolidated recipe Sand cake for tea [Noginsk]

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