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

Consolidated recipe: Sweet Tooth Cake [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 651.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Sponge cake with surfactant No. 2	75.0	275.00	206.25	179.08	134.31
3	Souffle Lux	76.0	242.00	183.92	157.59	119.77
4	Gel	41.0	36.40	14.92	23.70	9.72
	Total	55.0 45.0	1000.00	449.75	651.20	292.88
	Output	55.0 45.0	1000.00	449.75		292.88

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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 157.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fat "Butao-26"	99.2	190.25	188.73	29.98	29.74
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	17.36	12.84
4	water	—	55.40	—	8.73	—
5	Dry egg white [without enzyme TU Skurikhin]	91.0	8.47	7.71	1.33	1.21
6	Sign up
7	Flavoring	—	2.55	—	0.40	—
	Total	24.0 76.0	1018.47	774.04	160.50	121.98
	Losses 1.8%			14.04		2.21
	Output	24.0 76.0	1000.00	760.00	157.59	119.77
	Losses before baking/boiling, shrinkage 0.90673%	76.0	9.23	7.02	1.46	1.11
	Losses after baking/boiling, shrinkage 0.90673%	76.0	9.23	7.02	1.46	1.11

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 179.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	307.01	262.49	54.98	47.01
3	Granulated sugar	99.85	305.41	304.95	54.69	54.61
4	Fat "Butao-26"	99.2	51.41	51.00	9.21	9.13
5	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	50.57	26.30	9.06	4.71
6	Sign up
	Total	36.3 63.7	1231.39	784.17	220.52	140.43
	Losses 4.4%			34.17		6.12
	Output	25.0 75.0	1000.00	750.00	179.08	134.31
	Losses before baking/boiling, shrinkage 2.17898%	63.7	26.83	17.09	4.81	3.06
	Baking/boiling 15.09%		181.78		32.55
	Losses after baking/boiling, shrinkage 2.17898%	75.0	22.78	17.09	4.08	3.06

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 102.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	29.88	23.31
3	water	—	243.18	—	24.83	—
4	Agar (E406)	85.0	8.16	6.94	0.83	0.71
	Total	27.4 72.6	1129.34	819.67	115.30	83.69
	Losses 7.3%			59.67		6.09
	Output	24.0 76.0	1000.00	760.00	102.10	77.59
	Losses before baking/boiling, shrinkage 3.64004%	72.6	41.11	29.84	4.20	3.05
	Baking/boiling 4.5%		48.97		5.00
	Losses after baking/boiling, shrinkage 3.64004%	76.0	39.26	29.84	4.01	3.05

Consolidated recipe, k=1.023697
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 651.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	10.0	290.83	29.08	297.72	29.77
2	Granulated sugar	99.85	114.45	114.28	117.17	116.99
3	Melange	27.0	92.48	24.97	94.67	25.56
4	Flour, premium	85.5	54.98	47.01	56.28	48.12
5	Fat "Butao-26"	99.2	39.19	38.87	40.12	39.80
6	Sign up	—	33.56	—	34.35	—
7	Starch syrup	78.0	29.88	23.31	30.59	23.86
8	Gel	41.0	23.70	9.72	24.27	9.95
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	17.36	12.84	17.77	13.15
10	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	9.06	4.71	9.27	4.82
11	Sign up	91.0	1.33	1.21	1.37	1.24
12	Agar (E406)	85.0	0.83	0.71	0.85	0.72
13	Citric acid (E330)	98.0	0.60	0.59	0.61	0.60
14	Flavoring	—	0.40	—	0.41	—
15	Vanillin	—	0.10	—	0.10	—
	Total		708.75	307.30	725.55	314.59
	Total phase loss 4.7%			14.42
	Other losses 2.3%					7.28
	General losses 6.9%					21.71
	Output	45.0	651.20	292.88	651.20	292.88

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: Sweet Tooth Cake [Voskresensk]

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