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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Joy [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Joy [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 303.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 114 Zephyr	64.0	286.00	183.04	86.89	55.61
3	Raw glaze (in №68, 122, 197)	87.0	43.00	37.41	13.06	11.37
4	No. 104 Jelly	50.0	29.00	14.50	8.81	4.41
5	No. 107 Chocolate grits	89.3	14.00	12.50	4.25	3.80
	Total	25.0 75.0	1000.00	749.85	303.80	227.81
	Output	25.0 75.0	1000.00	749.85		227.81

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No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	0.83	0.79
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.17	0.15
4	Vanilla powder	99.85	5.19	5.18	0.022	0.022
	Total	10.8 89.2	1015.94	906.61	4.32	3.86
	Losses 1.5%			13.61		0.058
	Output	10.7 89.3	1000.00	893.00	4.25	3.80
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.032	0.029
	Baking/boiling 0.07%		0.69		0.003
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.032	0.029

Biscuit (Noginsk) Recipe No. 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 190.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	369.86	316.23	70.56	60.33
3	Granulated sugar	99.85	369.86	369.31	70.56	70.46
4	Essence	—	2.05	—	0.39	—
	Total	37.3 62.7	1358.18	851.97	259.12	162.54
	Losses 6.1%			51.97		9.91
	Output	20.0 80.0	1000.00	800.00	190.79	152.63
	Losses before baking/boiling, shrinkage 3.04978%	62.7	41.42	25.98	7.90	4.96
	Baking/boiling 21.59%		284.28		54.24
	Losses after baking/boiling, shrinkage 3.04978%	80.0	32.48	25.98	6.20	4.96

No. 114 Zephyr basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 86.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	256.11	255.73	22.25	22.22
3	Raw egg white	12.0	256.11	30.73	22.25	2.67
4	water	—	15.40	—	1.34	—
5	Agar (E406)	85.0	3.84	3.26	0.33	0.28
6	Sign up
	Total	36.0 64.0	1044.94	668.76	90.79	58.11
	Losses 4.3%			28.76		2.50
	Output	36.0 64.0	1000.00	640.00	86.89	55.61
	Losses before baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	1.95	1.25
	Losses after baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	1.95	1.25

Raw glaze (in №68, 122, 197) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	168.99	20.28	2.21	0.26
3	Citric acid (E330)	98.0	0.10	0.10	0.001	0.001
	Total	14.5 85.5	1035.06	885.05	13.52	11.56
	Losses 1.7%			15.05		0.20
	Output	13.0 87.0	1000.00	870.00	13.06	11.37
	Losses before baking/boiling, shrinkage 0.85011%	85.5	8.80	7.52	0.11	0.10
	Baking/boiling 1.72%		17.61		0.23
	Losses after baking/boiling, shrinkage 0.85011%	87.0	8.65	7.52	0.11	0.10

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	3.65	3.64
3	Starch syrup	78.0	103.34	80.61	0.91	0.71
4	Agar (E406)	85.0	10.34	8.79	0.091	0.077
5	Essence	—	3.10	—	0.027	—
6	Sign up
7	Food paint	—	1.00	—	0.009	—
	Total	50.0 50.0	1010.08	505.04	8.90	4.45
	Losses 1.0%			5.04		0.044
	Output	50.0 50.0	1000.00	500.00	8.81	4.41
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.044	0.022
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.044	0.022

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	0.87	—
3	Starch syrup	78.0	119.29	93.05	0.39	0.31
4	Essence	—	2.76	—	0.009	—
	Total	25.0 75.0	1182.37	887.09	3.90	2.93
	Losses 0.8%			7.09		0.023
	Output	12.0 88.0	1000.00	880.00	3.30	2.90
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.016	0.012
	Baking/boiling 14.74%		173.61		0.57
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.013	0.012

Consolidated recipe, k=1.029407
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 303.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	117.60	31.75	121.06	32.69
2	Granulated sugar	99.85	99.09	98.94	102.00	101.85
3	Flour, premium	85.5	70.56	60.33	72.64	62.11
4	Fruit filling	74.0	44.50	32.93	45.81	33.90
5	Raw egg white	12.0	24.46	2.94	25.18	3.02
6	Sign up	99.85	11.31	11.30	11.65	11.63
7	water	—	6.41	—	6.59	—
8	Starch syrup	78.0	1.30	1.02	1.34	1.05
9	Cocoa powder [Skurikhin]	95.0	0.83	0.79	0.85	0.81
10	Essence	—	0.43	—	0.44	—
11	Sign up	85.0	0.42	0.36	0.44	0.37
12	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.17	0.15	0.18	0.15
13	Dye	—	0.11	—	0.11	—
14	Vanilla powder	99.85	0.022	0.022	0.023	0.023
15	Citric acid (E330)	98.0	0.019	0.019	0.020	0.020
16	Sign up	—	0.009	—	0.009	—
	Total		377.26	240.54	388.35	247.61
	Total phase loss 5.3%			12.74
	Other losses 2.9%					7.07
	General losses 8.0%					19.81
	Output	75.0	303.80	227.81	303.80	227.81

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; 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	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: Cake Joy [Noginsk]

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