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Все группы → All products → Cakes → Mosoblkhleb cakes → Cake Lilac fog [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Lilac fog [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 426.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	233.0	181.74	99.33	77.48
3	No. 001 Biscuit (main)	75.0	189.0	141.75	80.57	60.43
4	No. 095 Blotting syrup	50.0	89.0	44.5	37.94	18.97
5	Cocoa powder	95.0	33.0	31.35	14.07	13.37
6	Sign up
7	№062 Cream "New" chocolate	78.8	17.0	13.4	7.25	5.71
	Total	28.39 71.61	1000.0	716.06	426.31	305.27
	Output	28.39 71.61	1000.0	716.06		305.27

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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 179.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	112.08	13.45	20.16	2.42
3	Essence	—	1.73	—	0.31	—
	Total	32.02 67.98	1024.21	696.25	184.25	125.26
	Losses 2.2%			15.35		2.77
	Output	31.91 68.09	1000.0	680.9	179.9	122.49
	Losses before dipping/caking, shrinkage 1.1%	67.98	11.29	7.67	2.03	1.38
	Dribble/Weld 0.2%		1.65		0.3
	Losses after sintering/caking, shrinkage 1.1%	68.09	11.27	7.67	2.03	1.38

№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 99.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	459.46	385.95	45.64	38.34
3	Vanilla powder	99.85	4.07	4.06	0.4	0.4
4	Cognac	—	0.86	—	0.085	—
5	Wine	—	0.86	—	0.085	—
	Total	22.07 77.93	1022.42	796.74	101.55	79.14
	Losses 2.1%			16.74		1.66
	Output	22.0 78.0	1000.0	780.0	99.33	77.48
	Losses before dipping/caking, shrinkage 1.05%	77.93	10.74	8.37	1.07	0.83
	Dribble/Weld 0.1%		0.95		0.09
	Losses after sintering/caking, shrinkage 1.05%	78.0	10.73	8.37	1.07	0.83

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	424.53	356.61	3.08	2.59
3	Cocoa powder	95.0	48.22	45.81	0.35	0.33
4	Vanilla powder	99.85	3.76	3.75	0.027	0.027
5	Cognac	—	1.94	—	0.014	—
	Total	21.45 78.55	1024.68	804.92	7.431	5.837
	Losses 2.1%			16.92		0.127
	Output	21.2 78.8	1000.0	788.0	7.25	5.71
	Losses before dipping/caking, shrinkage 1.05%	78.55	10.77	8.46	0.08	0.06
	Dribble/Weld 0.3%		3.17		0.02
	Losses after sintering/caking, shrinkage 1.05%	78.8	10.74	8.46	0.08	0.06

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 163.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	406.12	316.77	66.51	51.88
3	water	—	205.44	—	33.65	—
4	Agar	85.0	20.82	17.7	3.41	2.9
	Total	28.37 71.63	1052.31	753.77	172.35	123.46
	Losses 0.5%			3.77		0.62
	Output	25.0 75.0	1000.0	750.0	163.78	122.84
	Losses before dipping/caking, shrinkage 0.25%	71.63	2.63	1.88	0.43	0.31
	Dribble/Weld 4.5%		47.17		7.73
	Losses after sintering/caking, shrinkage 0.25%	75.0	2.51	1.88	0.41	0.31

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 80.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	27.97	27.93
3	Flour, premium	85.5	281.16	240.39	22.65	19.37
4	Potato starch	80.0	69.42	55.54	5.59	4.47
5	Essence	—	3.47	—	0.28	—
	Total	37.58 62.42	1279.69	798.72	103.1	64.35
	Losses 6.1%			48.72		3.92
	Output	25.0 75.0	1000.0	750.0	80.57	60.43
	Losses before dipping/caking, shrinkage 3.05%	62.42	39.03	24.36	3.14	1.96
	Dribble/Weld 16.8%		208.18		16.77
	Losses after sintering/caking, shrinkage 3.05%	75.0	32.48	24.36	2.62	1.97

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 59.3 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	20.19	2.42
	Total	28.55 71.45	1053.3	752.58	62.46	44.63
	Losses 3.0%			22.58		1.34
	Output	27.0 73.0	1000.0	730.0	59.3	43.29
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	0.94	0.67
	Dribble/Weld 2.1%		22.03		1.31
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	0.92	0.67

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 37.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.3	19.47	19.44
3	Cognac or dessert wine	—	47.95	—	1.82	—
4	Essence of rum	—	1.92	—	0.073	—
	Total	54.56 45.44	1127.32	512.3	42.773	19.44
	Losses 2.4%			12.3		0.47
	Output	50.0 50.0	1000.0	500.0	37.94	18.97
	Losses before dipping/caking, shrinkage 1.2%	45.44	13.53	6.15	0.51	0.23
	Dribble/Weld 9.1%		101.49		3.85
	Losses after sintering/caking, shrinkage 1.2%	50.0	12.3	6.15	0.47	0.24

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	3.19	3.19
3	Flour, premium	85.5	356.18	304.53	2.58	2.21
4	Potato starch	80.0	87.95	70.36	0.64	0.51
5	Essence	—	4.4	—	0.032	—
	Total	37.58 62.42	1621.13	1011.83	11.752	7.34
	Losses 7.1%			71.83		0.52
	Output	6.0 94.0	1000.0	940.0	7.25	6.82
	Losses before dipping/caking, shrinkage 3.55%	62.42	57.54	35.92	0.42	0.26
	Dribble/Weld 33.6%		525.38		3.81
	Losses after sintering/caking, shrinkage 3.55%	94.0	38.21	35.92	0.28	0.26

Consolidated recipe, k=1.047793
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 426.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	161.68	161.44	169.41	169.16
2	Starch syrup	78.0	66.51	51.88	69.69	54.36
3	Water	—	55.06	—	57.69	—
4	Melange	27.0	51.92	14.02	54.4	14.69
5	Unsalted butter	84.0	48.72	40.92	51.05	42.88
6	Sign up	85.5	25.23	21.57	26.44	22.61
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	20.19	2.42	21.15	2.54
8	Raw egg white	12.0	20.16	2.42	21.12	2.53
9	Cocoa powder	95.0	14.42	13.7	15.11	14.35
10	Potato starch	80.0	6.23	4.98	6.53	5.22
11	Sign up	85.0	3.41	2.9	3.57	3.03
12	Cognac or dessert wine	—	1.82	—	1.91	—
13	Essence	—	0.62	—	0.65	—
14	Vanilla powder	99.85	0.43	0.43	0.45	0.45
15	Cognac	—	0.099	—	0.1	—
16	Sign up	—	0.085	—	0.089	—
17	Essence of rum	—	0.073	—	0.076	—
	Total	—	476.657	316.68	499.435	331.82
	Total phase loss 3.6%			11.41
	Other losses 4.56%					15.14
	General losses 8.0%					26.55
	Output	71.61	426.3	305.27	426.3	305.27

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Consolidated recipe: Cake Lilac fog [Noginsk]

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