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

Consolidated recipe: Cake Aquarium [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 287.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jelly marmalade	73.0	250.00	182.50	71.80	52.41
3	Sponge cake with surfactant No. 2	75.0	75.00	56.25	21.54	16.16
4	Chocolate glaze [Skurikhin]	99.1	15.00	14.86	4.31	4.27
	Total	24.5 75.5	1000.00	755.22	287.20	216.90
	Output	24.5 75.5	1000.00	755.22		216.90

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Souffle Lux Recipe No. 2 (for sah-ag. Sir.)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 189.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fat "Butao-26"	99.2	190.25	188.73	36.06	35.77
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	20.88	15.45
4	water	—	55.40	—	10.50	—
5	Dry egg white [without enzyme TU Skurikhin]	91.0	8.47	7.71	1.61	1.46
6	Sign up
7	Flavoring	—	2.55	—	0.48	—
	Total	24.0 76.0	1018.47	774.04	193.05	146.72
	Losses 1.8%			14.04		2.66
	Output	24.0 76.0	1000.00	760.00	189.55	144.06
	Losses before baking/boiling, shrinkage 0.90673%	76.0	9.23	7.02	1.75	1.33
	Losses after baking/boiling, shrinkage 0.90673%	76.0	9.23	7.02	1.75	1.33

Agar syrup Recipe No. 3 (Voskr) for soufflé
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 122.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	35.94	28.03
3	water	—	243.18	—	29.86	—
4	Agar (E406)	85.0	8.16	6.94	1.00	0.85
	Total	27.4 72.6	1129.34	819.67	138.69	100.66
	Losses 7.3%			59.67		7.33
	Output	24.0 76.0	1000.00	760.00	122.80	93.33
	Losses before baking/boiling, shrinkage 3.64004%	72.6	41.11	29.84	5.05	3.66
	Baking/boiling 4.5%		48.97		6.01
	Losses after baking/boiling, shrinkage 3.64004%	76.0	39.26	29.84	4.82	3.66

Jelly marmalade Recipe No. 4 (Sunday)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 71.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	153.23	—	11.00	—
3	Apple puree [GOST]	10.0	109.04	10.90	7.83	0.78
4	Starch syrup	78.0	100.32	78.25	7.20	5.62
5	Citric acid (E330)	98.0	24.60	24.11	1.77	1.73
6	Sign up
7	Essence	—	0.23	—	0.017	—
	Total	27.0 73.0	1025.69	748.75	73.64	53.76
	Losses 2.5%			18.75		1.35
	Output	27.0 73.0	1000.00	730.00	71.80	52.41
	Losses before baking/boiling, shrinkage 1.25213%	73.0	12.84	9.38	0.92	0.67
	Losses after baking/boiling, shrinkage 1.25213%	73.0	12.84	9.38	0.92	0.67

Sponge cake with surfactant No. 2 Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	307.01	262.49	6.61	5.65
3	Granulated sugar	99.85	305.41	304.95	6.58	6.57
4	Fat "Butao-26"	99.2	51.41	51.00	1.11	1.10
5	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	50.57	26.30	1.09	0.57
6	Sign up
	Total	36.3 63.7	1231.39	784.17	26.52	16.89
	Losses 4.4%			34.17		0.74
	Output	25.0 75.0	1000.00	750.00	21.54	16.16
	Losses before baking/boiling, shrinkage 2.17898%	63.7	26.83	17.09	0.58	0.37
	Baking/boiling 15.09%		181.78		3.92
	Losses after baking/boiling, shrinkage 2.17898%	75.0	22.78	17.09	0.49	0.37

Consolidated recipe, k=1.052534
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 287.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	123.41	123.22	129.89	129.69
2	water	—	51.37	—	54.06	—
3	Starch syrup	78.0	43.14	33.65	45.41	35.42
4	Fat "Butao-26"	99.2	37.17	36.87	39.12	38.81
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	20.88	15.45	21.97	16.26
6	Sign up	27.0	11.12	3.00	11.71	3.16
7	Apple puree [GOST]	10.0	7.83	0.78	8.24	0.82
8	Flour, premium	85.5	6.61	5.65	6.96	5.95
9	Chocolate glaze [Skurikhin]	99.1	4.31	4.27	4.53	4.49
10	Citric acid (E330)	98.0	2.49	2.44	2.62	2.56
11	Sign up	85.0	1.88	1.60	1.98	1.69
12	Dry egg white [without enzyme TU Skurikhin]	91.0	1.61	1.46	1.69	1.54
13	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	1.09	0.57	1.15	0.60
14	Flavoring	—	0.48	—	0.51	—
15	Essence	—	0.017	—	0.017	—
16	Sign up	—	0.012	—	0.013	—
	Total		313.41	228.97	329.88	241.00
	Total phase loss 5.3%			12.07
	Other losses 5.0%					12.03
	General losses 10.0%					24.10
	Output	75.5	287.20	216.90	287.20	216.90

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; dry 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	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: Cake Aquarium [Voskresensk]

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