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All groups → All products → Cakes → Mosoblkhleb cakes → Cake From the bottom of my heart [Podolsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake From the bottom of my heart [Podolsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 605.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№105 Souffle76.0 200.00 152.00 121.14 92.07 
3No. 053 Creamy fruit cream76.2 170.00 129.54 102.97 78.46 
4No. 104 Jelly50.0 100.00 50.00 60.57 30.28 
5№061 Cream "New"78.0 100.00 78.00 60.57 47.24 
6Sign up
Total18.1 81.9 1000.00 818.94 605.70 496.03 
Output18.1 81.9 1000.00 818.94 496.03 
List of recipes
No. 053 Creamy fruit cream on 61m cream with J. candy var.
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Jam, confiture, preserves72.0 301.22 216.88 31.02 22.33 
Total23.8 76.2 1004.03 765.07 103.38 78.78 
Losses 0.4%3.07 0.32 
Output23.8 76.2 1000.00 762.00 102.97 78.46 
Losses before baking/boiling, shrinkage 0.20069%76.2 2.02 1.54 0.21 0.16 
Losses after baking/boiling, shrinkage 0.20069%76.2 2.02 1.54 0.21 0.16 
№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 132.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 61.08 51.31 
3Vanilla powder99.854.07 4.06 0.54 0.54 
4Cognac—  0.86 —   0.11 —   
5Wine—  0.86 —   0.11 —   
Total22.1 77.9 1022.42 796.74 135.92 105.92 
Losses 2.1%16.74 2.23 
Output22.0 78.0 1000.00 780.00 132.94 103.69 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.43 1.11 
Baking/boiling 0.09%0.94 0.13 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.43 1.11 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 121.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 27.41 23.02 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 13.34 9.87 
4Raw egg white12.0 64.25 7.71 7.78 0.93 
5Citric acid (E330)98.0 3.80 3.72 0.46 0.45 
6Sign up
Total24.2 75.8 1017.72 771.57 123.29 93.47 
Losses 1.5%11.57 1.40 
Output24.0 76.0 1000.00 760.00 121.14 92.07 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 0.92 0.70 
Baking/boiling 0.24%2.47 0.30 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 0.92 0.70 
Butter-whipped semi-finished product basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 242.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85317.92 317.44 77.03 76.91 
3Margarine84.0 317.92 267.05 77.03 64.70 
4Melange27.0 224.18 60.53 54.31 14.66 
Total21.6 78.4 1280.02 1004.12 310.12 243.28 
Losses 5.4%54.12 13.11 
Output5.0 95.0 1000.00 950.00 242.28 230.17 
Losses before baking/boiling, shrinkage 2.69511%78.4 34.50 27.06 8.36 6.56 
Baking/boiling 17.43%217.04 52.58 
Losses after baking/boiling, shrinkage 2.69511%95.0 28.49 27.06 6.90 6.56 
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 74.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 25.22 3.03 
Total28.6 71.4 1053.30 752.58 78.02 55.74 
Losses 3.0%22.58 1.67 
Output27.0 73.0 1000.00 730.00 74.07 54.07 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.17 0.84 
Baking/boiling 2.12%22.03 1.63 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.15 0.84 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 73.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 21.65 16.89 
3Water—  146.34 —   10.83 —   
4Water (for soaking agar-agar)—  40.80 —   3.02 —   
5Agar (E406)85.0 8.16 6.94 0.60 0.51 
Total23.6 76.4 1073.30 819.67 79.40 60.64 
Losses 2.4%19.67 1.46 
Output20.0 80.0 1000.00 800.00 73.98 59.19 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 0.95 0.73 
Baking/boiling 4.54%48.12 3.56 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 0.91 0.73 
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 60.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 25.09 25.05 
3Starch syrup78.0 103.34 80.61 6.26 4.88 
4Agar (E406)85.0 10.34 8.79 0.63 0.53 
5Essence—  3.10 —   0.19 —   
6Sign up
7Food paint—  1.00 —   0.061—   
Total50.0 50.0 1010.08 505.04 61.18 30.59 
Losses 1.0%5.04 0.31 
Output50.0 50.0 1000.00 500.00 60.57 30.28 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.31 0.15 
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.31 0.15 
Consolidated recipe, k=1.021627
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 605.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85198.22 197.92 202.50 202.20 
2Flour, premium85.5 101.76 87.00 103.96 88.88 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 88.49 74.33 90.40 75.94 
4Margarine84.0 77.03 64.70 78.69 66.10 
5Melange27.0 54.31 14.66 55.49 14.98 
6Sign up—  42.68 —   43.60 —   
7Jam, confiture, preserves72.0 31.02 22.33 31.69 22.81 
8Starch syrup78.0 27.91 21.77 28.51 22.24 
9Fresh whole milk the weight ratio of fat 3.2%12.0 25.22 3.03 25.77 3.09 
10Coconut sprinkle98.0 18.17 17.81 18.56 18.19 
11Sign up74.0 13.34 9.87 13.63 10.09 
12Raw egg white12.0 7.78 0.93 7.95 0.95 
13Agar (E406)85.0 1.23 1.05 1.26 1.07 
14Citric acid (E330)98.0 0.59 0.57 0.60 0.59 
15Vanilla powder99.850.54 0.54 0.55 0.55 
16Sign up—  0.31 —   0.32 —   
17Essence—  0.19 —   0.19 —   
18Cognac—  0.11 —   0.12 —   
19Wine—  0.11 —   0.12 —   
20Food paint—  0.061—   0.062—   
Total689.07 516.52 703.97 527.69 
Total phase loss 4.0%20.49 
Other losses 2.1%11.17 
General losses 6.0%31.66 
Output81.9 605.70 496.03 605.70 496.03 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelange; raw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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