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

Consolidated recipe: Pushinka cake [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 638.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№087 Protein cream (custard)	70.0	300.00	210.00	191.67	134.17
3	Coconut sprinkle	98.0	83.00	81.34	53.03	51.97
4	No. 104 Jelly	50.0	17.00	8.50	10.86	5.43
5	№023а Semi-finished product crumb "Air" №23	96.5	17.00	16.40	10.86	10.48
6	Sign up
	Total	12.1 87.9	1000.00	878.64	638.90	561.36
	Output	12.1 87.9	1000.00	878.64		561.36

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List of recipes

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 367.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	132.45	15.89
3	Vanilla powder	99.85	7.21	7.20	2.65	2.64
	Total	24.0 76.0	1329.19	1010.46	488.30	371.21
	Losses 4.5%			45.46		16.70
	Output	3.5 96.5	1000.00	965.00	367.37	354.51
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	10.98	8.35
	Baking/boiling 21.22%		275.73		101.30
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	8.65	8.35

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 191.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	62.27	7.47
3	Vanilla powder	99.85	24.37	24.33	4.67	4.66
4	water	—	18.29	—	3.50	—
	Total	30.0 70.0	1017.31	712.11	194.99	136.49
	Losses 1.7%			12.11		2.32
	Output	30.0 70.0	1000.00	700.00	191.67	134.17
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	1.66	1.16
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	1.66	1.16

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 10.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	4.50	4.49
3	Starch syrup	78.0	103.34	80.61	1.12	0.88
4	Agar (E406)	85.0	10.34	8.79	0.11	0.10
5	Essence	—	3.10	—	0.034	—
6	Sign up
7	Food paint	—	1.00	—	0.011	—
	Total	50.0 50.0	1010.08	505.04	10.97	5.49
	Losses 1.0%			5.04		0.055
	Output	50.0 50.0	1000.00	500.00	10.86	5.43
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.055	0.027
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.055	0.027

№023а Semi-finished product crumb "Air" №23 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	3.96	0.47
3	Vanilla powder	99.85	7.28	7.27	0.079	0.079
	Total	24.0 76.0	1343.26	1021.15	14.59	11.09
	Losses 5.5%			56.15		0.61
	Output	3.5 96.5	1000.00	965.00	10.86	10.48
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	0.40	0.30
	Baking/boiling 21.22%		277.23		3.01
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	0.32	0.30

№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 5.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.25	2.24
3	Flour, premium	85.5	356.18	304.53	1.82	1.56
4	Potato starch	80.0	87.95	70.36	0.45	0.36
5	Essence	—	4.40	—	0.022	—
	Total	37.6 62.4	1621.13	1011.83	8.29	5.17
	Losses 7.1%			71.83		0.37
	Output	6.0 94.0	1000.00	940.00	5.11	4.80
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.29	0.18
	Baking/boiling 33.6%		525.38		2.69
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.20	0.18

Consolidated recipe, k=1.044921
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 638.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	495.04	494.30	517.28	516.50
2	Raw egg white	12.0	198.68	23.84	207.60	24.91
3	Coconut sprinkle	98.0	53.03	51.97	55.41	54.30
4	water	—	8.67	—	9.06	—
5	Vanilla powder	99.85	7.40	7.39	7.73	7.72
6	Sign up	27.0	3.75	1.01	3.91	1.06
7	Flour, premium	85.5	1.82	1.56	1.90	1.63
8	Starch syrup	78.0	1.12	0.88	1.17	0.91
9	Potato starch	80.0	0.45	0.36	0.47	0.38
10	Agar (E406)	85.0	0.11	0.10	0.12	0.10
11	Sign up	—	0.056	—	0.059	—
12	Citric acid (E330)	98.0	0.022	0.022	0.023	0.023
13	Food paint	—	0.011	—	0.011	—
	Total		770.16	581.42	804.76	607.54
	Total phase loss 3.4%			20.05
	Other losses 4.3%					26.12
	General losses 7.6%					46.17
	Output	87.9	638.90	561.36	638.90	561.36

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).	no data		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: Pushinka cake [Noginsk]

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