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All groups → All products → Cakes → Mosoblkhleb cakes → May Lilac cake [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: May Lilac 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 601.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	197.00	153.66	118.50	92.43
3	Fried sesame	97.5	45.00	43.88	27.07	26.39
	Total	28.6 71.4	1000.00	713.66	601.50	429.26
	Output	28.6 71.4	1000.00	713.66		429.26

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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 455.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	112.08	13.45	51.10	6.13
3	Essence	—	1.73	—	0.79	—
	Total	32.0 68.0	1024.21	696.25	466.98	317.45
	Losses 2.2%			15.35		7.00
	Output	31.9 68.1	1000.00	680.90	455.94	310.45
	Losses before baking/boiling, shrinkage 1.10231%	68.0	11.29	7.67	5.15	3.50
	Baking/boiling 0.16%		1.65		0.75
	Losses after baking/boiling, shrinkage 1.10231%	68.1	11.27	7.67	5.14	3.50

№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 118.5 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	54.44	45.73
3	Vanilla powder	99.85	4.07	4.06	0.48	0.48
4	Cognac	—	0.86	—	0.10	—
5	Wine	—	0.86	—	0.10	—
	Total	22.1 77.9	1022.42	796.74	121.15	94.41
	Losses 2.1%			16.74		1.98
	Output	22.0 78.0	1000.00	780.00	118.50	92.43
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.27	0.99
	Baking/boiling 0.09%		0.94		0.11
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.27	0.99

Agar syrup Recipe No. 1 (Noginsk)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 415.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	406.12	316.77	168.57	131.49
3	water	—	205.51	—	85.31	—
4	Agar (E406)	85.0	20.82	17.70	8.64	7.35
	Total	28.4 71.6	1052.38	753.77	436.83	312.88
	Losses 0.5%			3.77		1.57
	Output	25.0 75.0	1000.00	750.00	415.09	311.31
	Losses before baking/boiling, shrinkage 0.25012%	71.6	2.63	1.89	1.09	0.78
	Baking/boiling 4.5%		47.24		19.61
	Losses after baking/boiling, shrinkage 0.25012%	75.0	2.51	1.89	1.04	0.78

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 66.02 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	22.48	2.70
	Total	28.6 71.4	1053.30	752.58	69.54	49.69
	Losses 3.0%			22.58		1.49
	Output	27.0 73.0	1000.00	730.00	66.02	48.20
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.04	0.75
	Baking/boiling 2.12%		22.03		1.45
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.02	0.75

Consolidated recipe, k=1.057305
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 601.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	221.37	221.03	234.05	233.70
2	Starch syrup	78.0	168.57	131.49	178.23	139.02
3	water	—	85.31	—	90.19	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.44	45.73	57.56	48.35
5	Raw egg white	12.0	51.10	6.13	54.03	6.48
6	Sign up	97.5	27.07	26.39	28.62	27.90
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	22.48	2.70	23.77	2.85
8	Agar (E406)	85.0	8.64	7.35	9.14	7.77
9	Essence	—	0.79	—	0.83	—
10	Vanilla powder	99.85	0.48	0.48	0.51	0.51
11	Sign up	—	0.10	—	0.11	—
12	Wine	—	0.10	—	0.11	—
	Total		640.46	441.30	677.16	466.59
	Total phase loss 2.7%			12.04
	Other losses 5.4%					25.29
	General losses 8.0%					37.33
	Output	71.4	601.50	429.26	601.50	429.26

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: May Lilac cake [Noginsk]

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