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

Consolidated recipe: Podolsk honey cake [Podolsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 489.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Creamy cream with burnt	78.0	312.43	243.70	153.03	119.36
3	A crumb of whipped honey semi-finished product	95.0	50.00	47.50	24.49	23.27
4	№062 Cream "New" chocolate	78.8	12.50	9.85	6.12	4.83
	Total	10.5 89.5	1000.00	894.86	489.80	438.30
	Output	10.5 89.5	1000.00	894.86		438.30

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Creamy cream with burnt basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 153.03 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	448.30	376.57	68.60	57.63
3	No. P05 Zhzhenka	78.0	24.80	19.34	3.80	2.96
4	Vanilla powder	99.85	3.97	3.96	0.61	0.61
5	Cognac	—	0.84	—	0.13	—
6	Sign up
	Total	22.1 77.9	1022.39	796.74	156.46	121.92
	Losses 2.1%			16.74		2.56
	Output	22.0 78.0	1000.00	780.00	153.03	119.36
	Losses before baking/boiling, shrinkage 1.05036%	77.9	10.74	8.37	1.64	1.28
	Baking/boiling 0.09%		0.92		0.14
	Losses after baking/boiling, shrinkage 1.05036%	78.0	10.73	8.37	1.64	1.28

№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 6.12 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	424.53	356.61	2.60	2.18
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.30	0.28
4	Vanilla powder	99.85	3.76	3.75	0.023	0.023
5	Cognac	—	1.94	—	0.012	—
	Total	21.4 78.6	1024.68	804.92	6.27	4.93
	Losses 2.1%			16.92		0.10
	Output	21.2 78.8	1000.00	788.00	6.12	4.83
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.066	0.052
	Baking/boiling 0.31%		3.18		0.019
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.066	0.052

Butter-whipped honey semi-finished product Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 306.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Margarine	84.0	318.00	267.12	97.36	81.78
3	Melange	27.0	224.00	60.48	68.58	18.52
4	Natural honey	78.0	200.00	156.00	61.23	47.76
5	Granulated sugar	99.85	115.00	114.83	35.21	35.16
	Total	25.0 75.0	1277.00	957.53	390.96	293.15
	Losses 0.79%			7.53		2.30
	Output	5.0 95.0	1000.00	950.00	306.16	290.85
	Losses before baking/boiling, shrinkage 0.39307%	75.0	5.02	3.76	1.54	1.15
	Baking/boiling 21.07%		268.02		82.06
	Losses after baking/boiling, shrinkage 0.39307%	95.0	3.96	3.76	1.21	1.15

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 86.54 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	29.47	3.54
	Total	28.6 71.4	1053.30	752.58	91.15	65.13
	Losses 3.0%			22.58		1.95
	Output	27.0 73.0	1000.00	730.00	86.54	63.17
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.37	0.98
	Baking/boiling 2.12%		22.03		1.91
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.34	0.98

A crumb of whipped honey semi-finished product Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Margarine	84.0	318.00	267.12	7.79	6.54
3	Melange	27.0	224.00	60.48	5.49	1.48
4	Natural honey	78.0	200.00	156.00	4.90	3.82
5	Granulated sugar	99.85	115.00	114.83	2.82	2.81
	Total	25.0 75.0	1277.00	957.53	31.28	23.45
	Losses 0.79%			7.53		0.18
	Output	5.0 95.0	1000.00	950.00	24.49	23.27
	Losses before baking/boiling, shrinkage 0.39307%	75.0	5.02	3.76	0.12	0.092
	Baking/boiling 21.07%		268.02		6.56
	Losses after baking/boiling, shrinkage 0.39307%	95.0	3.96	3.76	0.10	0.092

No. P05 Zhzhenka basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	473.44	—	1.80	—
	Total	37.6 62.4	1262.50	787.88	4.79	2.99
	Losses 1.0%			7.88		0.030
	Output	22.0 78.0	1000.00	780.00	3.80	2.96
	Losses before baking/boiling, shrinkage 0.5%	62.4	6.31	3.94	0.024	0.015
	Baking/boiling 19.99%		251.14		0.95
	Losses after baking/boiling, shrinkage 0.5%	78.0	5.05	3.94	0.019	0.015

Consolidated recipe, k=1.032503
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 489.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	138.87	118.74	143.39	122.60
2	Margarine	84.0	105.15	88.32	108.56	91.19
3	Granulated sugar	99.85	102.70	102.55	106.04	105.88
4	Melange	27.0	74.07	20.00	76.47	20.65
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	71.20	59.81	73.52	61.75
6	Sign up	78.0	66.13	51.58	68.28	53.26
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	29.47	3.54	30.42	3.65
8	Water	—	1.80	—	1.86	—
9	Vanilla powder	99.85	0.63	0.63	0.65	0.65
10	Cocoa powder [Skurikhin]	95.0	0.30	0.28	0.30	0.29
11	Sign up	—	0.14	—	0.14	—
12	Wine	—	0.13	—	0.13	—
	Total		590.58	445.44	609.77	459.92
	Total phase loss 1.6%			7.14
	Other losses 3.1%					14.48
	General losses 4.7%					21.62
	Output	89.5	489.80	438.30	489.80	438.30

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	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: Podolsk honey cake [Podolsk]

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