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All groups → All products → Cakes → Mosoblkhleb cakes → Love Lake cake (figured) [Voskresensk] → Recipe No. 2 → Consolidated recipe

Consolidated recipe: Love Lake cake (figured) [Voskresensk]

Recipe No. 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 482.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	203.33	158.60	98.03	76.46
3	Sponge cake with surfactant	78.0	198.33	154.70	95.61	74.58
4	No. 095 Blotting syrup	50.0	73.33	36.66	35.35	17.68
5	№062 Cream "New" chocolate	78.8	66.67	52.54	32.14	25.33
6	Sign up
7	Chocolate	99.4	21.67	21.54	10.45	10.38
8	No. 117 Sugar paste for cards	94.0	10.00	9.40	4.82	4.53
	Total	25.0 75.0	1000.00	749.90	482.10	361.53
	Output	25.0 75.0	1000.00	749.90		361.53

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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 191.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fat "Butao-26"	99.2	190.25	188.73	36.38	36.09
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	21.06	15.59
4	water	—	89.50	—	17.12	—
5	Dry egg white [without enzyme TU Skurikhin]	91.0	8.47	7.71	1.62	1.47
6	Sign up
7	Flavoring	—	2.55	—	0.49	—
	Total	24.0 76.0	1052.57	799.95	201.29	152.98
	Losses 5.0%			39.95		7.64
	Output	24.0 76.0	1000.00	760.00	191.23	145.34
	Losses before baking/boiling, shrinkage 2.49711%	76.0	26.28	19.98	5.03	3.82
	Losses after baking/boiling, shrinkage 2.49711%	76.0	26.28	19.98	5.03	3.82

№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 98.03 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	45.04	37.83
3	Vanilla powder	99.85	4.07	4.06	0.40	0.40
4	Cognac	—	0.86	—	0.084	—
5	Wine	—	0.86	—	0.084	—
	Total	22.1 77.9	1022.42	796.74	100.22	78.10
	Losses 2.1%			16.74		1.64
	Output	22.0 78.0	1000.00	780.00	98.03	76.46
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.05	0.82
	Baking/boiling 0.09%		0.94		0.092
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.05	0.82

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.14 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	13.65	11.46
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.55	1.47
4	Vanilla powder	99.85	3.76	3.75	0.12	0.12
5	Cognac	—	1.94	—	0.062	—
	Total	21.4 78.6	1024.68	804.92	32.93	25.87
	Losses 2.1%			16.92		0.54
	Output	21.2 78.8	1000.00	788.00	32.14	25.33
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.35	0.27
	Baking/boiling 0.31%		3.18		0.10
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.34	0.27

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 123.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	36.26	28.28
3	Water	—	146.34	—	18.13	—
4	Water (for soaking agar-agar)	—	40.80	—	5.05	—
5	Agar (E406)	85.0	8.16	6.94	1.01	0.86
	Total	23.6 76.4	1073.30	819.67	132.97	101.55
	Losses 2.4%			19.67		2.44
	Output	20.0 80.0	1000.00	800.00	123.89	99.11
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.60	1.22
	Baking/boiling 4.54%		48.12		5.96
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.52	1.22

Sponge cake with surfactant basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 95.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	376.14	321.60	35.96	30.75
3	Granulated sugar	99.85	376.14	375.58	35.96	35.91
4	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	25.38	13.20	2.43	1.26
5	Ammonium carbonic (E503(i))	—	2.89	—	0.28	—
6	Sign up
	Total	32.4 67.6	1229.03	830.68	117.51	79.43
	Losses 6.1%			50.68		4.85
	Output	22.0 78.0	1000.00	780.00	95.61	74.58
	Losses before baking/boiling, shrinkage 3.05065%	67.6	37.49	25.34	3.58	2.42
	Baking/boiling 13.35%		159.05		15.21
	Losses after baking/boiling, shrinkage 3.05065%	78.0	32.49	25.34	3.11	2.42

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 72.17 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	24.58	2.95
	Total	28.6 71.4	1053.30	752.58	76.02	54.32
	Losses 3.0%			22.58		1.63
	Output	27.0 73.0	1000.00	730.00	72.17	52.69
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.14	0.81
	Baking/boiling 2.12%		22.03		1.59
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.12	0.81

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 35.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	18.14	18.11
3	Cognac or dessert wine	—	47.95	—	1.70	—
4	Essence of rum	—	1.92	—	0.068	—
	Total	54.6 45.4	1127.32	512.30	39.85	18.11
	Losses 2.4%			12.30		0.43
	Output	50.0 50.0	1000.00	500.00	35.35	17.68
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.48	0.22
	Baking/boiling 9.11%		101.49		3.59
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.43	0.22

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 14.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	5.99	5.98
3	Starch syrup	78.0	103.34	80.61	1.49	1.17
4	Agar (E406)	85.0	10.34	8.79	0.15	0.13
5	Essence	—	3.10	—	0.045	—
6	Sign up
7	Food paint	—	1.00	—	0.014	—
	Total	50.0 50.0	1010.08	505.04	14.61	7.30
	Losses 1.0%			5.04		0.073
	Output	50.0 50.0	1000.00	500.00	14.46	7.23
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.073	0.036
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.073	0.036

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 4.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	57.85	—	0.28	—
3	Gelatin	86.0	10.48	9.01	0.051	0.043
	Total	6.0 94.0	1012.16	951.43	4.88	4.59
	Losses 1.2%			11.43		0.055
	Output	6.0 94.0	1000.00	940.00	4.82	4.53
	Losses before baking/boiling, shrinkage 0.60052%	94.0	6.08	5.71	0.029	0.028
	Losses after baking/boiling, shrinkage 0.60052%	94.0	6.08	5.71	0.029	0.028

Consolidated recipe, k=1.015314
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 482.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	184.06	183.78	186.88	186.60
2	water	—	67.42	—	68.45	—
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	58.68	49.29	59.58	50.05
4	Melange	27.0	42.61	11.50	43.26	11.68
5	Starch syrup	78.0	37.75	29.45	38.33	29.90
6	Sign up	99.2	36.38	36.09	36.94	36.64
7	Flour, premium	85.5	35.96	30.75	36.52	31.22
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	24.58	2.95	24.95	2.99
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	21.06	15.59	21.39	15.82
10	Chocolate	99.4	10.45	10.38	10.61	10.54
11	Sign up	99.85	4.55	4.54	4.62	4.61
12	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	2.43	1.26	2.46	1.28
13	Cognac or dessert wine	—	1.70	—	1.72	—
14	Dry egg white [without enzyme TU Skurikhin]	91.0	1.62	1.47	1.64	1.50
15	Cocoa powder [Skurikhin]	95.0	1.55	1.47	1.57	1.49
16	Sign up	85.0	1.16	0.99	1.18	1.00
17	Citric acid (E330)	98.0	0.76	0.74	0.77	0.75
18	Vanilla powder	99.85	0.52	0.52	0.53	0.53
19	Flavoring	—	0.49	—	0.50	—
20	Essence	—	0.32	—	0.33	—
21	Sign up	—	0.28	—	0.28	—
22	Cognac	—	0.15	—	0.15	—
23	Wine	—	0.084	—	0.086	—
24	Essence of rum	—	0.068	—	0.069	—
25	Gelatin	86.0	0.051	0.043	0.051	0.044
26	Sign up	—	0.014	—	0.015	—
	Total		534.68	380.83	542.86	386.66
	Total phase loss 5.1%			19.30
	Other losses 1.5%					5.83
	General losses 6.5%					25.13
	Output	75.0	482.10	361.53	482.10	361.53

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	fresh whole milk the weight ratio of fat 3.2%; 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: Love Lake cake (figured) [Voskresensk]

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