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Все группы → 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 490.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 114 Zephyr	64.0	286.0	183.04	140.4	89.86
3	Raw glaze (in №68, 122, 197)	87.0	43.0	37.41	21.11	18.37
4	No. 104 Jelly	50.0	29.0	14.5	14.24	7.12
5	No. 107 Chocolate grits	89.3	14.0	12.5	6.87	6.13
	Total	25.01 74.99	1000.0	749.85	490.91	368.11
	Output	25.01 74.99	1000.0	749.85		368.11

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List of recipes

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 6.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder	95.0	194.35	184.63	1.34	1.27
3	Unsalted butter	84.0	40.89	34.35	0.28	0.24
4	Vanilla powder	99.85	5.19	5.18	0.036	0.036
	Total	10.76 89.24	1015.94	906.61	6.986	6.236
	Losses 1.5%			13.61		0.106
	Output	10.7 89.3	1000.0	893.0	6.87	6.13
	Losses before dipping/caking, shrinkage 0.75%	89.24	7.63	6.81	0.05	0.04
	Dribble/Weld 0.1%		0.69		—
	Losses after sintering/caking, shrinkage 0.75%	89.3	7.62	6.8	0.05	0.04

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 308.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	369.86	316.23	114.02	97.49
3	Granulated sugar	99.85	369.86	369.31	114.02	113.85
4	Essence	—	2.05	—	0.63	—
	Total	37.27 62.73	1358.18	851.97	418.7	262.65
	Losses 6.1%			51.97		16.02
	Output	20.0 80.0	1000.0	800.0	308.29	246.63
	Losses before dipping/caking, shrinkage 3.05%	62.73	41.42	25.98	12.77	8.01
	Dribble/Weld 21.6%		284.28		87.64
	Losses after sintering/caking, shrinkage 3.05%	80.0	32.48	25.98	10.01	8.01

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 140.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	256.11	255.73	35.96	35.91
3	Raw egg white	12.0	256.11	30.73	35.96	4.32
4	water	—	15.4	—	2.16	—
5	Agar	85.0	3.84	3.26	0.54	0.46
6	Sign up
	Total	36.0 64.0	1044.94	668.76	146.71	93.9
	Losses 4.3%			28.76		4.04
	Output	36.0 64.0	1000.0	640.0	140.4	89.86

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 21.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	168.99	20.28	3.57	0.43
3	Citric acid	98.0	0.1	0.098	0.002	0.002
	Total	14.49 85.51	1035.06	885.048	21.852	18.682
	Losses 1.7%			15.048		0.312
	Output	13.0 87.0	1000.0	870.0	21.11	18.37
	Losses before dipping/caking, shrinkage 0.85%	85.51	8.8	7.52	0.19	0.16
	Dribble/Weld 1.7%		17.61		0.37
	Losses after sintering/caking, shrinkage 0.85%	87.0	8.65	7.53	0.18	0.16

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 14.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	5.9	5.89
3	Starch syrup	78.0	103.34	80.61	1.47	1.15
4	Agar	85.0	10.34	8.79	0.15	0.13
5	Essence	—	3.1	—	0.044	—
6	Sign up
7	Food paint	—	1.0	—	0.014	—
	Total	50.0 50.0	1010.1	505.05	14.387	7.198
	Losses 1.0%			5.05		0.078
	Output	50.0 50.0	1000.0	500.0	14.24	7.12

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	1.41	—
3	Starch syrup	78.0	119.29	93.05	0.64	0.5
4	Essence	—	2.76	—	0.015	—
	Total	24.97 75.03	1182.37	887.1	6.305	4.73
	Losses 0.8%			7.1		0.04
	Output	12.0 88.0	1000.0	880.0	5.33	4.69
	Losses before dipping/caking, shrinkage 0.4%	75.03	4.73	3.55	0.03	0.02
	Dribble/Weld 14.7%		173.61		0.93
	Losses after sintering/caking, shrinkage 0.4%	88.0	4.03	3.55	0.02	0.02

Consolidated recipe, k=1.029445
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 490.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	190.03	51.31	195.63	52.82
2	Granulated sugar	99.85	160.12	159.88	164.83	164.58
3	Flour, premium	85.5	114.02	97.49	117.38	100.36
4	Fruit filling	74.0	71.91	53.21	74.03	54.78
5	Raw egg white	12.0	39.53	4.74	40.69	4.88
6	Sign up	99.85	18.28	18.25	18.82	18.79
7	water	—	10.35	—	10.65	—
8	Starch syrup	78.0	2.11	1.65	2.17	1.69
9	Cocoa powder	95.0	1.34	1.27	1.38	1.31
10	Agar	85.0	0.69	0.59	0.71	0.6
11	Sign up	—	0.69	—	0.71	—
12	Unsalted butter	84.0	0.28	0.24	0.29	0.24
13	Dye	—	0.18	—	0.19	—
14	Vanilla powder	99.85	0.036	0.036	0.037	0.037
15	Citric acid	98.0	0.031	0.03	0.032	0.031
16	Sign up	—	0.014	—	0.014	—
	Total	—	609.611	388.696	627.563	400.118
	Total phase loss 5.29%			20.566
	Other losses 2.85%					11.422
	General losses 8.0%					31.988
	Output	74.99	490.9	368.13	490.9	368.13

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Consolidated recipe: Cake Joy [Noginsk]

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