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All groups → All products → Cakes → Mosoblkhleb cakes → Spider web cake [Serpukhov] curly → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Spider web cake [Serpukhov] curly

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 718 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 023 Air	96.5	294.00	283.71	211.09	203.70
3	Roasted kernels	97.5	120.00	117.00	86.16	84.01
4	№061 Cream "New"	78.0	74.00	57.72	53.13	41.44
5	№023а Semi-finished product crumb "Air" №23	96.5	56.00	54.04	40.21	38.80
6	Sign up
	Total	14.4 85.6	1000.00	855.99	718.00	614.60
	Output	14.4 85.6	1000.00	855.99		614.60

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№056 Creamy fruit cream on 61m cream syrup with crg mol
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 298.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	149.94	116.96
	Total	25.0 75.0	1004.02	753.02	299.89	224.92
	Losses 0.4%			3.02		0.90
	Output	25.0 75.0	1000.00	750.00	298.69	224.02
	Losses before baking/boiling, shrinkage 0.2002%	75.0	2.01	1.51	0.60	0.45
	Losses after baking/boiling, shrinkage 0.2002%	75.0	2.01	1.51	0.60	0.45

№061 Cream "New" with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 203.08 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	459.46	385.95	93.31	78.38
3	Vanilla powder	99.85	4.07	4.06	0.83	0.83
4	Cognac	—	0.86	—	0.17	—
5	Wine	—	0.86	—	0.17	—
	Total	22.1 77.9	1022.42	796.74	207.63	161.80
	Losses 2.1%			16.74		3.40
	Output	22.0 78.0	1000.00	780.00	203.08	158.40
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.18	1.70
	Baking/boiling 0.09%		0.94		0.19
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.18	1.70

№062 Cream "New" chocolate with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.72 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	12.19	10.24
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.38	1.32
4	Vanilla powder	99.85	3.76	3.75	0.11	0.11
5	Cognac	—	1.94	—	0.056	—
	Total	21.4 78.6	1024.68	804.92	29.43	23.12
	Losses 2.1%			16.92		0.49
	Output	21.2 78.8	1000.00	788.00	28.72	22.63
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.31	0.24
	Baking/boiling 0.31%		3.18		0.091
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.31	0.24

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 211.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	76.11	9.13
3	Vanilla powder	99.85	7.21	7.20	1.52	1.52
	Total	24.0 76.0	1329.19	1010.46	280.58	213.30
	Losses 4.5%			45.46		9.60
	Output	3.5 96.5	1000.00	965.00	211.09	203.70
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	6.31	4.80
	Baking/boiling 21.22%		275.73		58.21
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	4.97	4.80

No. 063 Milk-sugar syrup on condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 128.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	31.33	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	16.52	12.22
	Total	27.0 73.0	1027.74	750.25	132.41	96.66
	Losses 2.7%			20.25		2.61
	Output	27.0 73.0	1000.00	730.00	128.84	94.05
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	1.79	1.30
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	1.79	1.30

№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 40.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	14.65	1.76
3	Vanilla powder	99.85	7.28	7.27	0.29	0.29
	Total	24.0 76.0	1343.26	1021.15	54.01	41.06
	Losses 5.5%			56.15		2.26
	Output	3.5 96.5	1000.00	965.00	40.21	38.80
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	1.49	1.13
	Baking/boiling 21.22%		277.23		11.15
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	1.17	1.13

Consolidated recipe, k=1.047116
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 718 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	326.58	326.09	341.97	341.46
2	Jam	72.0	149.94	107.96	157.01	113.05
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	105.50	88.62	110.47	92.79
4	Raw egg white	12.0	90.76	10.89	95.03	11.40
5	Roasted kernels	97.5	86.16	84.01	90.22	87.96
6	Sign up	—	31.33	—	32.81	—
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	16.52	12.22	17.30	12.80
8	Vanilla powder	99.85	2.75	2.75	2.88	2.87
9	Cocoa powder [Skurikhin]	95.0	1.38	1.32	1.45	1.38
10	Cognac	—	0.23	—	0.24	—
11	Sign up	—	0.17	—	0.18	—
	Total		811.33	633.85	849.55	663.72
	Total phase loss 3.0%			19.25
	Other losses 4.5%					29.86
	General losses 7.4%					49.11
	Output	85.6	718.00	614.60	718.00	614.60

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	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; whole condensed milk with sugar the weight ratio of fat 8.5%	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: Spider web cake [Serpukhov] curly

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