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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 108.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 114 Zephyr	64.0	286.00	183.04	30.92	19.79
3	Raw glaze (in №68, 122, 197)	87.0	43.00	37.41	4.65	4.04
4	No. 104 Jelly	50.0	29.00	14.50	3.13	1.57
5	No. 107 Chocolate grits	89.3	14.00	12.50	1.51	1.35
	Total	25.0 75.0	1000.00	749.85	108.10	81.06
	Output	25.0 75.0	1000.00	749.85		81.06

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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 1.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	0.29	0.28
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.062	0.052
4	Vanilla powder	99.85	5.19	5.18	0.008	0.008
	Total	10.8 89.2	1015.94	906.61	1.54	1.37
	Losses 1.5%			13.61		0.021
	Output	10.7 89.3	1000.00	893.00	1.51	1.35
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.012	0.010
	Baking/boiling 0.07%		0.69		0.001
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.012	0.010

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 67.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	369.86	316.23	25.11	21.47
3	Granulated sugar	99.85	369.86	369.31	25.11	25.07
4	Essence	—	2.05	—	0.14	—
	Total	37.3 62.7	1358.18	851.97	92.20	57.84
	Losses 6.1%			51.97		3.53
	Output	20.0 80.0	1000.00	800.00	67.89	54.31
	Losses before baking/boiling, shrinkage 3.04978%	62.7	41.42	25.98	2.81	1.76
	Baking/boiling 21.59%		284.28		19.30
	Losses after baking/boiling, shrinkage 3.04978%	80.0	32.48	25.98	2.20	1.76

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 30.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	256.11	255.73	7.92	7.91
3	Raw egg white	12.0	256.11	30.73	7.92	0.95
4	water	—	15.40	—	0.48	—
5	Agar (E406)	85.0	3.84	3.26	0.12	0.10
6	Sign up
	Total	36.0 64.0	1044.94	668.76	32.31	20.68
	Losses 4.3%			28.76		0.89
	Output	36.0 64.0	1000.00	640.00	30.92	19.79
	Losses before baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	0.69	0.44
	Losses after baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	0.69	0.44

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 4.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	168.99	20.28	0.79	0.094
3	Citric acid (E330)	98.0	0.10	0.10	0.00	0.00
	Total	14.5 85.5	1035.06	885.05	4.81	4.11
	Losses 1.7%			15.05		0.070
	Output	13.0 87.0	1000.00	870.00	4.65	4.04
	Losses before baking/boiling, shrinkage 0.85011%	85.5	8.80	7.52	0.041	0.035
	Baking/boiling 1.72%		17.61		0.082
	Losses after baking/boiling, shrinkage 0.85011%	87.0	8.65	7.52	0.040	0.035

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 3.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	1.30	1.30
3	Starch syrup	78.0	103.34	80.61	0.32	0.25
4	Agar (E406)	85.0	10.34	8.79	0.032	0.028
5	Essence	—	3.10	—	0.010	—
6	Sign up
7	Food paint	—	1.00	—	0.003	—
	Total	50.0 50.0	1010.08	505.04	3.17	1.58
	Losses 1.0%			5.04		0.016
	Output	50.0 50.0	1000.00	500.00	3.13	1.57
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.016	0.008
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.016	0.008

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	0.31	—
3	Starch syrup	78.0	119.29	93.05	0.14	0.11
4	Essence	—	2.76	—	0.003	—
	Total	25.0 75.0	1182.37	887.09	1.39	1.04
	Losses 0.8%			7.09		0.008
	Output	12.0 88.0	1000.00	880.00	1.17	1.03
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.006	0.004
	Baking/boiling 14.74%		173.61		0.20
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.005	0.004

Consolidated recipe, k=1.029407
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 108.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	41.85	11.30	43.08	11.63
2	Granulated sugar	99.85	35.26	35.21	36.30	36.24
3	Flour, premium	85.5	25.11	21.47	25.85	22.10
4	Fruit filling	74.0	15.84	11.72	16.30	12.06
5	Raw egg white	12.0	8.70	1.04	8.96	1.08
6	Sign up	99.85	4.03	4.02	4.14	4.14
7	water	—	2.28	—	2.35	—
8	Starch syrup	78.0	0.46	0.36	0.48	0.37
9	Cocoa powder [Skurikhin]	95.0	0.29	0.28	0.30	0.29
10	Essence	—	0.15	—	0.16	—
11	Sign up	85.0	0.15	0.13	0.16	0.13
12	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.062	0.052	0.064	0.054
13	Dye	—	0.039	—	0.040	—
14	Vanilla powder	99.85	0.008	0.008	0.008	0.008
15	Citric acid (E330)	98.0	0.007	0.007	0.007	0.007
16	Sign up	—	0.003	—	0.003	—
	Total		134.24	85.59	138.19	88.11
	Total phase loss 5.3%			4.53
	Other losses 2.9%					2.52
	General losses 8.0%					7.05
	Output	75.0	108.10	81.06	108.10	81.06

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Consolidated recipe Cake Joy [Noginsk]

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