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All groups → All products → Cakes → Mosoblkhleb cakes → Love Lake cake (figured) [Voskresensk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Love Lake cake (figured) [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 106.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 104 Jelly	50.0	90.00	45.00	9.62	4.81
3	Chocolate glaze [Skurikhin]	99.1	60.00	59.46	6.41	6.36
4	№061 Cream "New"	78.0	60.00	46.80	6.41	5.00
5	No. 117 Sugar paste for cards	94.0	30.00	28.20	3.21	3.01
	Total	24.3 75.7	1000.00	757.06	106.90	80.93
	Output	24.3 75.7	1000.00	757.06		80.93

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Souffle Lux Recipe No. 1 (for 98m syrup)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 81.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fat "Butao-26"	99.2	190.25	188.73	15.46	15.33
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	8.95	6.62
4	water	—	89.50	—	7.27	—
5	Dry egg white [without enzyme TU Skurikhin]	91.0	8.47	7.71	0.69	0.63
6	Sign up
7	Flavoring	—	2.55	—	0.21	—
	Total	24.0 76.0	1052.57	799.95	85.51	64.99
	Losses 5.0%			39.95		3.25
	Output	24.0 76.0	1000.00	760.00	81.24	61.75
	Losses before baking/boiling, shrinkage 2.49711%	76.0	26.28	19.98	2.14	1.62
	Losses after baking/boiling, shrinkage 2.49711%	76.0	26.28	19.98	2.14	1.62

№061 Cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.41 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	2.95	2.48
3	Vanilla powder	99.85	4.07	4.06	0.026	0.026
4	Cognac	—	0.86	—	0.006	—
5	Wine	—	0.86	—	0.006	—
	Total	22.1 77.9	1022.42	796.74	6.56	5.11
	Losses 2.1%			16.74		0.11
	Output	22.0 78.0	1000.00	780.00	6.41	5.00
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.069	0.054
	Baking/boiling 0.09%		0.94		0.006
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.069	0.054

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 52.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	15.40	12.02
3	Water	—	146.34	—	7.70	—
4	Water (for soaking agar-agar)	—	40.80	—	2.15	—
5	Agar (E406)	85.0	8.16	6.94	0.43	0.37
	Total	23.6 76.4	1073.30	819.67	56.49	43.14
	Losses 2.4%			19.67		1.04
	Output	20.0 80.0	1000.00	800.00	52.63	42.11
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.68	0.52
	Baking/boiling 4.54%		48.12		2.53
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.65	0.52

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 9.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	3.99	3.98
3	Starch syrup	78.0	103.34	80.61	0.99	0.78
4	Agar (E406)	85.0	10.34	8.79	0.10	0.085
5	Essence	—	3.10	—	0.030	—
6	Sign up
7	Food paint	—	1.00	—	0.010	—
	Total	50.0 50.0	1010.08	505.04	9.72	4.86
	Losses 1.0%			5.04		0.049
	Output	50.0 50.0	1000.00	500.00	9.62	4.81
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.049	0.024
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.049	0.024

No. 063 Milk-sugar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	1.22	0.15
	Total	28.6 71.4	1053.30	752.58	3.76	2.69
	Losses 3.0%			22.58		0.081
	Output	27.0 73.0	1000.00	730.00	3.57	2.61
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.056	0.040
	Baking/boiling 2.12%		22.03		0.079
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.055	0.040

No. 117 Sugar paste for cards basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	57.85	—	0.19	—
3	Gelatin	86.0	10.48	9.01	0.034	0.029
	Total	6.0 94.0	1012.16	951.43	3.25	3.05
	Losses 1.2%			11.43		0.037
	Output	6.0 94.0	1000.00	940.00	3.21	3.01
	Losses before baking/boiling, shrinkage 0.60052%	94.0	6.08	5.71	0.019	0.018
	Losses after baking/boiling, shrinkage 0.60052%	94.0	6.08	5.71	0.019	0.018

Consolidated recipe, k=1.012536
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 106.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	37.34	37.29	37.81	37.75
2	water	—	21.89	—	22.16	—
3	Starch syrup	78.0	16.40	12.79	16.60	12.95
4	Fat "Butao-26"	99.2	15.46	15.33	15.65	15.53
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	8.95	6.62	9.06	6.70
6	Sign up	99.1	6.41	6.36	6.49	6.44
7	Powdered sugar	99.85	3.03	3.02	3.06	3.06
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.95	2.48	2.98	2.51
9	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.22	0.15	1.23	0.15
10	Dry egg white [without enzyme TU Skurikhin]	91.0	0.69	0.63	0.70	0.63
11	Sign up	85.0	0.53	0.45	0.54	0.46
12	Citric acid (E330)	98.0	0.33	0.32	0.33	0.33
13	Flavoring	—	0.21	—	0.21	—
14	Gelatin	86.0	0.034	0.029	0.034	0.029
15	Essence	—	0.030	—	0.030	—
16	Sign up	99.85	0.026	0.026	0.026	0.026
17	Food paint	—	0.010	—	0.010	—
18	Cognac	—	0.006	—	0.006	—
19	Wine	—	0.006	—	0.006	—
	Total		115.50	85.48	116.95	86.56
	Total phase loss 5.3%			4.55
	Other losses 1.2%					1.07
	General losses 6.5%					5.63
	Output	75.7	106.90	80.93	106.90	80.93

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Consolidated recipe Love Lake cake (figured) [Voskresensk]

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