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

Consolidated recipe Moonlight Sonata 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 35.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	200.00	189.00	7.18	6.79
3	Chocolate glaze [Skurikhin]	99.1	122.00	120.90	4.38	4.34
4	№061 Cream "New"	78.0	45.00	35.10	1.62	1.26
5	No. 117 Sugar paste for cards	94.0	33.00	31.02	1.18	1.11
6	Sign up
7	№087 Protein cream (custard)	70.0	8.00	5.60	0.29	0.20
	Total	21.1 78.9	1000.00	788.60	35.90	28.31
	Output	21.1 78.9	1000.00	788.60		28.31

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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 20.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	112.08	13.45	2.33	0.28
3	Essence	—	1.73	—	0.036	—
	Total	32.0 68.0	1024.21	696.25	21.29	14.47
	Losses 2.2%			15.35		0.32
	Output	31.9 68.1	1000.00	680.90	20.79	14.15
	Losses before baking/boiling, shrinkage 1.10231%	68.0	11.29	7.67	0.23	0.16
	Baking/boiling 0.16%		1.65		0.034
	Losses after baking/boiling, shrinkage 1.10231%	68.1	11.27	7.67	0.23	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 1.62 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	0.74	0.62
3	Vanilla powder	99.85	4.07	4.06	0.007	0.007
4	Cognac	—	0.86	—	0.001	—
5	Wine	—	0.86	—	0.001	—
	Total	22.1 77.9	1022.42	796.74	1.65	1.29
	Losses 2.1%			16.74		0.027
	Output	22.0 78.0	1000.00	780.00	1.62	1.26
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.017	0.014
	Baking/boiling 0.09%		0.94		0.002
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.017	0.014

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 18.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	406.12	316.77	7.69	5.99
3	water	—	205.51	—	3.89	—
4	Agar (E406)	85.0	20.82	17.70	0.39	0.33
	Total	28.4 71.6	1052.38	753.77	19.91	14.26
	Losses 0.5%			3.77		0.071
	Output	25.0 75.0	1000.00	750.00	18.92	14.19
	Losses before baking/boiling, shrinkage 0.25012%	71.6	2.63	1.89	0.050	0.036
	Baking/boiling 4.5%		47.24		0.89
	Losses after baking/boiling, shrinkage 0.25012%	75.0	2.51	1.89	0.048	0.036

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.18 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	309.25	259.77	2.22	1.87
3	Granulated sugar	99.85	206.17	205.86	1.48	1.48
4	Melange	27.0	72.16	19.48	0.52	0.14
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.30	0.25
6	Sign up
7	Salt	96.5	2.06	1.99	0.015	0.014
8	Ammonium carbonic (E503(i))	—	0.52	—	0.004	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.004	0.002
	Total	16.2 83.8	1149.41	963.31	8.25	6.92
	Losses 1.9%			18.31		0.13
	Output	5.5 94.5	1000.00	945.00	7.18	6.79
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.078	0.066
	Baking/boiling 11.31%		128.80		0.92
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.070	0.066

No. 117 Sugar paste for cards basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	57.85	—	0.069	—
3	Gelatin	86.0	10.48	9.01	0.012	0.011
	Total	6.0 94.0	1012.16	951.43	1.20	1.13
	Losses 1.2%			11.43		0.014
	Output	6.0 94.0	1000.00	940.00	1.18	1.11
	Losses before baking/boiling, shrinkage 0.60052%	94.0	6.08	5.71	0.007	0.007
	Losses after baking/boiling, shrinkage 0.60052%	94.0	6.08	5.71	0.007	0.007

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 0.9 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	0.31	0.037
	Total	28.6 71.4	1053.30	752.58	0.95	0.68
	Losses 3.0%			22.58		0.020
	Output	27.0 73.0	1000.00	730.00	0.90	0.66
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.014	0.010
	Baking/boiling 2.12%		22.03		0.020
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.014	0.010

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	0.093	0.011
3	Vanilla powder	99.85	24.37	24.33	0.007	0.007
4	water	—	18.29	—	0.005	—
	Total	30.0 70.0	1017.31	712.11	0.29	0.20
	Losses 1.7%			12.11		0.003
	Output	30.0 70.0	1000.00	700.00	0.29	0.20
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.002	0.002
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.002	0.002

Consolidated recipe, k=1.064905
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 35.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	10.26	10.24	10.92	10.90
2	Starch syrup	78.0	7.69	5.99	8.18	6.38
3	Chocolate glaze [Skurikhin]	99.1	4.38	4.34	4.66	4.62
4	Flour, premium	85.5	4.00	3.42	4.26	3.64
5	water	—	3.96	—	4.22	—
6	Sign up	84.0	2.96	2.49	3.15	2.65
7	Raw egg white	12.0	2.42	0.29	2.58	0.31
8	Powdered sugar	99.85	1.12	1.12	1.19	1.19
9	Melange	27.0	0.52	0.14	0.55	0.15
10	Coconut sprinkle	98.0	0.47	0.46	0.50	0.49
11	Sign up	85.0	0.39	0.33	0.42	0.36
12	Fresh whole milk the weight ratio of fat 3.2%	12.0	0.31	0.037	0.33	0.039
13	Essence	—	0.051	—	0.054	—
14	Salt	96.5	0.015	0.014	0.016	0.015
15	Vanilla powder	99.85	0.014	0.014	0.014	0.014
16	Sign up	86.0	0.012	0.011	0.013	0.011
17	Ammonium carbonic (E503(i))	—	0.004	—	0.004	—
18	Baking soda (E500(ii))	50.0	0.004	0.002	0.004	0.002
19	Cognac	—	0.001	—	0.001	—
20	Wine	—	0.001	—	0.001	—
	Total		38.57	28.90	41.07	30.77
	Total phase loss 2.0%			0.59
	Other losses 6.1%					1.88
	General losses 8.0%					2.46
	Output	78.9	35.90	28.31	35.90	28.31

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Consolidated recipe Moonlight Sonata cake [Noginsk]

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