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All groups → All products → Cakes → Mosoblkhleb cakes → Seven-flower cake [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Seven-flower 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 696.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Creamy fruit cream	75.4	280.00	211.20	194.94	147.04
3	No. 095 Blotting syrup	50.0	188.00	94.00	130.89	65.44
4	№061 Cream "New"	78.0	66.00	51.48	45.95	35.84
5	Coconut sprinkle	98.0	22.00	21.56	15.32	15.01
	Total	28.9 71.1	1000.00	711.24	696.20	495.17
	Output	28.9 71.1	1000.00	711.24		495.17

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Creamy fruit cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 194.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit cooking	69.0	285.71	197.14	55.70	38.43
	Total	24.6 75.4	1000.00	754.29	194.94	147.04
	Output	24.6 75.4	1000.00	754.29	194.94	147.04

№061 Cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 185.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	459.46	385.95	85.09	71.47
3	Vanilla powder	99.85	4.07	4.06	0.75	0.75
4	Cognac	—	0.86	—	0.16	—
5	Wine	—	0.86	—	0.16	—
	Total	22.1 77.9	1022.42	796.74	189.34	147.55
	Losses 2.1%			16.74		3.10
	Output	22.0 78.0	1000.00	780.00	185.19	144.45
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.99	1.55
	Baking/boiling 0.09%		0.94		0.17
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.99	1.55

No. 001 Biscuit (main) starch free
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 309.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	350.58	299.75	108.37	92.66
3	Granulated sugar	99.85	347.11	346.59	107.30	107.14
4	Essence	—	3.47	—	1.07	—
	Total	37.3 62.7	1279.69	802.54	395.57	248.07
	Losses 6.5%			52.54		16.24
	Output	25.0 75.0	1000.00	750.00	309.11	231.83
	Losses before baking/boiling, shrinkage 3.27326%	62.7	41.89	26.27	12.95	8.12
	Baking/boiling 16.38%		202.78		62.68
	Losses after baking/boiling, shrinkage 3.27326%	75.0	35.03	26.27	10.83	8.12

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 130.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	67.15	67.05
3	Cognac or dessert wine	—	47.95	—	6.28	—
4	Essence of rum	—	1.92	—	0.25	—
	Total	54.6 45.4	1127.32	512.30	147.55	67.05
	Losses 2.4%			12.30		1.61
	Output	50.0 50.0	1000.00	500.00	130.89	65.44
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.77	0.80
	Baking/boiling 9.11%		101.49		13.28
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.61	0.80

No. 063 Milk-sugar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 103.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	35.13	4.22
	Total	28.6 71.4	1053.30	752.58	108.68	77.65
	Losses 3.0%			22.58		2.33
	Output	27.0 73.0	1000.00	730.00	103.18	75.32
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.63	1.17
	Baking/boiling 2.12%		22.03		2.27
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.60	1.17

Consolidated recipe, k=1.02588
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 696.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	248.00	247.62	254.42	254.03
2	Melange	27.0	178.83	48.28	183.46	49.53
3	Flour, premium	85.5	108.37	92.66	111.17	95.05
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	85.09	71.47	87.29	73.32
5	Water	—	73.87	—	75.78	—
6	Sign up	69.0	55.70	38.43	57.14	39.42
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	35.13	4.22	36.04	4.33
8	Coconut sprinkle	98.0	15.32	15.01	15.71	15.40
9	Cognac or dessert wine	—	6.28	—	6.44	—
10	Essence	—	1.07	—	1.10	—
11	Sign up	99.85	0.75	0.75	0.77	0.77
12	Essence of rum	—	0.25	—	0.26	—
13	Cognac	—	0.16	—	0.16	—
14	Wine	—	0.16	—	0.16	—
	Total		808.97	518.45	829.91	531.86
	Total phase loss 4.5%			23.28
	Other losses 2.5%					13.42
	General losses 6.9%					36.70
	Output	71.1	696.20	495.17	696.20	495.17

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Consolidated recipe Seven-flower cake [Noginsk]

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