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All groups → All products → Cakes → Mosoblkhleb cakes → Mimosa cake [Kashira] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Mimosa cake [Kashira]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 956.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	New finishing cream	78.3	95.00	74.38	90.84	71.13
3	Chocolate glaze [Skurikhin]	99.1	25.00	24.78	23.90	23.69
	Total	23.2 76.8	1000.00	767.96	956.20	734.32
	Output	23.2 76.8	1000.00	767.96		734.32

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 841.46 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	226.27	190.07	190.40	159.93
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	92.68	68.58
4	Raw egg white	12.0	64.25	7.71	54.06	6.49
5	Citric acid (E330)	98.0	3.80	3.72	3.20	3.13
6	Sign up
	Total	24.2 75.8	1017.72	771.57	856.37	649.24
	Losses 1.5%			11.57		9.74
	Output	24.0 76.0	1000.00	760.00	841.46	639.51
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	6.42	4.87
	Baking/boiling 0.24%		2.47		2.08
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	6.41	4.87

New finishing cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 90.84 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	491.11	412.53	44.61	37.47
3	Vanilla powder	99.85	4.10	4.09	0.37	0.37
4	Cognac	—	1.62	—	0.15	—
	Total	21.7 78.3	1021.45	799.60	92.79	72.63
	Losses 2.1%			16.60		1.51
	Output	21.7 78.3	1000.00	783.00	90.84	71.13
	Losses before baking/boiling, shrinkage 1.03795%	78.3	10.60	8.30	0.96	0.75
	Baking/boiling 0.02%		0.25		0.023
	Losses after baking/boiling, shrinkage 1.03795%	78.3	10.60	8.30	0.96	0.75

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 513.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	150.39	117.31
3	Water	—	146.34	—	75.20	—
4	Water (for soaking agar-agar)	—	40.80	—	20.97	—
5	Agar (E406)	85.0	8.16	6.94	4.19	3.56
	Total	23.6 76.4	1073.30	819.67	551.55	421.22
	Losses 2.4%			19.67		10.11
	Output	20.0 80.0	1000.00	800.00	513.89	411.11
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	6.62	5.05
	Baking/boiling 4.54%		48.12		24.73
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	6.32	5.05

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 47.66 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	16.23	1.95
	Total	28.6 71.4	1053.30	752.58	50.20	35.87
	Losses 3.0%			22.58		1.08
	Output	27.0 73.0	1000.00	730.00	47.66	34.79
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.75	0.54
	Baking/boiling 2.12%		22.03		1.05
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.74	0.54

Consolidated recipe, k=1.050172
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 956.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	334.77	334.26	351.56	351.03
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	235.01	197.41	246.80	207.31
3	Starch syrup	78.0	150.39	117.31	157.94	123.19
4	Water	—	96.17	—	100.99	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	92.68	68.58	97.33	72.02
6	Sign up	12.0	54.06	6.49	56.78	6.81
7	Chocolate glaze [Skurikhin]	99.1	23.90	23.69	25.10	24.88
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	16.23	1.95	17.04	2.04
9	Agar (E406)	85.0	4.19	3.56	4.40	3.74
10	Citric acid (E330)	98.0	3.20	3.13	3.36	3.29
11	Sign up	—	2.15	—	2.25	—
12	Vanilla powder	99.85	0.37	0.37	0.39	0.39
13	Cognac	—	0.15	—	0.15	—
	Total		1013.27	756.75	1064.10	794.72
	Total phase loss 3.0%			22.43
	Other losses 4.8%					37.97
	General losses 7.6%					60.40
	Output	76.8	956.20	734.32	956.20	734.32

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Consolidated recipe Mimosa cake [Kashira]

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