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Все группы → 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 870.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№105 Souffle76.0  200.0  152.0  174.06 132.29 
3No. 053 Creamy fruit cream76.2  170.0  129.54 147.95 112.74 
4No. 104 Jelly50.0  100.0  50.0  87.03 43.52 
5№061 Cream "New"78.0  100.0  78.0  87.03 67.88 
6Sign up
Total18.11 81.89 1000.0  818.94 870.3  712.73 
Output18.11 81.89 1000.0  818.94 712.73 

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 147.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Jam, confiture, preserves72.0  301.22 216.88 44.57 32.09 
Total23.8 76.2  1004.03 765.07 148.55 113.19 
Losses 0.4%3.07 0.45 
Output23.8 76.2  1000.0  762.0  147.95 112.74 
№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 191.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 87.76 73.72 
3Vanilla powder99.85 4.07 4.06 0.78 0.78 
4Cognac—  0.86 —  0.16 —  
5Wine—  0.86 —  0.16 —  
Total22.07 77.93 1022.42 796.74 195.29 152.19 
Losses 2.1%16.74 3.2  
Output22.0 78.0  1000.0  780.0  191.01 148.99 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 2.05 1.6  
Dribble/Weld 0.1%0.95 0.18 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 2.05 1.6  
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 174.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 39.38 33.08 
3Whole condensed milk with sugar74.0  110.14 81.5  19.17 14.19 
4Raw egg white12.0  64.25 7.71 11.18 1.34 
5Citric acid98.0  3.8  3.72 0.66 0.65 
6Sign up
Total24.19 75.81 1017.72 771.57 177.13 134.3  
Losses 1.5%11.57 2.01 
Output24.0 76.0  1000.0  760.0  174.06 132.29 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 1.33 1.01 
Dribble/Weld 0.2%2.48 0.43 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 1.32 1.0  
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 348.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 317.92 317.44 110.67 110.5  
3Margarine84.0  317.92 267.05 110.67 92.96 
4Melange27.0  224.18 60.53 78.04 21.07 
Total21.55 78.45 1280.02 1004.12 445.59 349.54 
Losses 5.39%54.12 18.83 
Output5.0 95.0  1000.0  950.0  348.12 330.71 
Losses before dipping/caking, shrinkage 2.695%78.45 34.49 27.06 12.01 9.42 
Dribble/Weld 17.4%217.05 75.56 
Losses after sintering/caking, shrinkage 2.695%95.0  28.48 27.06 9.91 9.41 
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 106.43 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 36.24 4.35 
Total28.55 71.45 1053.3  752.58 112.1  80.1  
Losses 3.0%22.58 2.41 
Output27.0 73.0  1000.0  730.0  106.43 77.69 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.68 1.2  
Dribble/Weld 2.1%22.03 2.34 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.65 1.2  
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 106.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 31.11 24.27 
3Water—  146.34 —  15.56 —  
4Water (for soaking agar-agar)—  40.8  —  4.34 —  
5Agar85.0  8.16 6.94 0.87 0.74 
Total23.63 76.37 1073.3  819.67 114.1  87.14 
Losses 2.4%19.67 2.1  
Output20.0 80.0  1000.0  800.0  106.3  85.04 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 1.37 1.05 
Dribble/Weld 4.5%48.13 5.12 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.31 1.05 
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 87.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 414.25 413.63 36.05 36.0  
3Starch syrup78.0  103.34 80.61 8.99 7.01 
4Agar85.0  10.34 8.79 0.9  0.77 
5Essence—  3.1  —  0.27 —  
6Sign up
7Food paint—  1.0  —  0.087—  
Total50.0 50.0  1010.1  505.05 87.90743.96 
Losses 1.0%5.05 0.44 
Output50.0 50.0  1000.0  500.0  87.03 43.52 
Consolidated recipe, k=1.021601
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 870.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 284.8  284.37 290.95 290.51 
2Flour, premium85.5  146.21 125.01 149.37 127.71 
3Unsalted butter84.0  127.14 106.8  129.89 109.11 
4Margarine84.0  110.67 92.96 113.06 94.97 
5Melange27.0  78.04 21.07 79.73 21.53 
6Sign up—  61.33 —  62.65 —  
7Jam, confiture, preserves72.0  44.57 32.09 45.53 32.78 
8Starch syrup78.0  40.1  31.28 40.97 31.96 
9Fresh whole milk the weight ratio of fat 3.2%12.0  36.24 4.35 37.02 4.44 
10Coconut sprinkle98.0  26.11 25.59 26.67 26.14 
11Sign up74.0  19.17 14.19 19.58 14.49 
12Raw egg white12.0  11.18 1.34 11.42 1.37 
13Agar85.0  1.77 1.5  1.81 1.54 
14Citric acid98.0  0.84 0.82 0.86 0.84 
15Vanilla powder99.85 0.78 0.78 0.8  0.8  
16Sign up—  0.44 —  0.45 —  
17Essence—  0.27 —  0.28 —  
18Cognac—  0.16 —  0.16 —  
19Wine—  0.16 —  0.16 —  
20Food paint—  0.087—  0.089—  
Total—  990.067742.15 1011.449758.19 
Total phase loss 3.97%29.46 
Other losses 2.12%16.04 
General losses 6.0%45.5  
Output81.89 870.3  712.69 870.3  712.69 
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