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All groups → 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 983 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 233.00 181.74 229.04 178.65 
3No. 001 Biscuit (main)75.0 189.00 141.75 185.79 139.34 
4No. 095 Blotting syrup50.0 89.00 44.50 87.49 43.74 
5Cocoa powder [Skurikhin]95.0 33.00 31.35 32.44 30.82 
6Sign up
7№062 Cream "New" chocolate78.8 17.00 13.40 16.71 13.17 
Total28.4 71.6 1000.00 716.06 983.00 703.88 
Output28.4 71.6 1000.00 716.06 703.88 
List of recipes
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 414.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 112.08 13.45 46.49 5.58 
3Essence—  1.73 —   0.72 —   
Total32.0 68.0 1024.21 696.25 424.87 288.82 
Losses 2.2%15.35 6.37 
Output31.9 68.1 1000.00 680.90 414.83 282.46 
Losses before baking/boiling, shrinkage 1.10231%68.0 11.29 7.67 4.68 3.18 
Baking/boiling 0.16%1.65 0.68 
Losses after baking/boiling, shrinkage 1.10231%68.1 11.27 7.67 4.68 3.18 
№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 229.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 105.23 88.40 
3Vanilla powder99.854.07 4.06 0.93 0.93 
4Cognac—  0.86 —   0.20 —   
5Wine—  0.86 —   0.20 —   
Total22.1 77.9 1022.42 796.74 234.17 182.49 
Losses 2.1%16.74 3.84 
Output22.0 78.0 1000.00 780.00 229.04 178.65 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 2.46 1.92 
Baking/boiling 0.09%0.94 0.22 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 2.46 1.92 
№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 16.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 7.09 5.96 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 0.81 0.77 
4Vanilla powder99.853.76 3.75 0.0630.063
5Cognac—  1.94 —   0.032—   
Total21.4 78.6 1024.68 804.92 17.12 13.45 
Losses 2.1%16.92 0.28 
Output21.2 78.8 1000.00 788.00 16.71 13.17 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.18 0.14 
Baking/boiling 0.31%3.18 0.053
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.18 0.14 
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 377.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 406.12 316.77 153.37 119.63 
3water—  205.51 —   77.61 —   
4Agar (E406)85.0 20.82 17.70 7.86 6.68 
Total28.4 71.6 1052.38 753.77 397.44 284.67 
Losses 0.5%3.77 1.42 
Output25.0 75.0 1000.00 750.00 377.66 283.24 
Losses before baking/boiling, shrinkage 0.25012%71.6 2.63 1.89 0.99 0.71 
Baking/boiling 4.5%47.24 17.84 
Losses after baking/boiling, shrinkage 0.25012%75.0 2.51 1.89 0.95 0.71 
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 185.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 64.49 64.39 
3Flour, premium85.5 281.16 240.39 52.24 44.66 
4Potato starch80.0 69.42 55.54 12.90 10.32 
5Essence—  3.47 —   0.64 —   
Total37.6 62.4 1279.69 798.72 237.75 148.39 
Losses 6.1%48.72 9.05 
Output25.0 75.0 1000.00 750.00 185.79 139.34 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 7.25 4.53 
Baking/boiling 16.78%208.18 38.68 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 6.03 4.53 
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 136.74 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 46.56 5.59 
Total28.6 71.4 1053.30 752.58 144.03 102.91 
Losses 3.0%22.58 3.09 
Output27.0 73.0 1000.00 730.00 136.74 99.82 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 2.16 1.54 
Baking/boiling 2.12%22.03 3.01 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 2.12 1.54 
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 87.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 44.89 44.82 
3Cognac or dessert wine—  47.95 —   4.20 —   
4Essence of rum—  1.92 —   0.17 —   
Total54.6 45.4 1127.32 512.30 98.63 44.82 
Losses 2.4%12.30 1.08 
Output50.0 50.0 1000.00 500.00 87.49 43.74 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.18 0.54 
Baking/boiling 9.11%101.49 8.88 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.08 0.54 
№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 16.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 7.35 7.34 
3Flour, premium85.5 356.18 304.53 5.95 5.09 
4Potato starch80.0 87.95 70.36 1.47 1.18 
5Essence—  4.40 —   0.074—   
Total37.6 62.4 1621.13 1011.83 27.09 16.91 
Losses 7.1%71.83 1.20 
Output6.0 94.0 1000.00 940.00 16.71 15.71 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.96 0.60 
Baking/boiling 33.6%525.38 8.78 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.64 0.60 
Consolidated recipe, k=1.04777
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 983 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85372.78 372.22 390.59 390.00 
2Starch syrup78.0 153.37 119.63 160.70 125.35 
3Water—  126.99 —   133.06 —   
4Melange27.0 119.73 32.33 125.45 33.87 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 112.33 94.36 117.69 98.86 
6Sign up85.5 58.19 49.75 60.97 52.13 
7Fresh whole milk the weight ratio of fat 3.2%12.0 46.56 5.59 48.79 5.85 
8Raw egg white12.0 46.49 5.58 48.71 5.85 
9Cocoa powder [Skurikhin]95.0 33.24 31.58 34.83 33.09 
10Potato starch80.0 14.37 11.49 15.05 12.04 
11Sign up85.0 7.86 6.68 8.24 7.00 
12Cognac or dessert wine—  4.20 —   4.40 —   
13Essence—  1.44 —   1.50 —   
14Vanilla powder99.851.00 0.99 1.04 1.04 
15Cognac—  0.23 —   0.24 —   
16Sign up—  0.20 —   0.21 —   
17Essence of rum—  0.17 —   0.18 —   
Total1099.14 730.21 1151.65 765.09 
Total phase loss 3.6%26.33 
Other losses 4.6%34.88 
General losses 8.0%61.21 
Output71.6 983.00 703.88 983.00 703.88 
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