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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 43.1 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	11.85	8.89
3	Souffle Lux	76.0	242.00	183.92	10.43	7.93
4	Gel	41.0	36.40	14.92	1.57	0.64
	Total	55.0 45.0	1000.00	449.75	43.10	19.38
	Output	55.0 45.0	1000.00	449.75		19.38

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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 10.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fat "Butao-26"	99.2	190.25	188.73	1.98	1.97
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	1.15	0.85
4	water	—	55.40	—	0.58	—
5	Dry egg white [without enzyme TU Skurikhin]	91.0	8.47	7.71	0.088	0.080
6	Sign up
7	Flavoring	—	2.55	—	0.027	—
	Total	24.0 76.0	1018.47	774.04	10.62	8.07
	Losses 1.8%			14.04		0.15
	Output	24.0 76.0	1000.00	760.00	10.43	7.93
	Losses before baking/boiling, shrinkage 0.90673%	76.0	9.23	7.02	0.10	0.073
	Losses after baking/boiling, shrinkage 0.90673%	76.0	9.23	7.02	0.10	0.073

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 11.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	307.01	262.49	3.64	3.11
3	Granulated sugar	99.85	305.41	304.95	3.62	3.61
4	Fat "Butao-26"	99.2	51.41	51.00	0.61	0.60
5	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	50.57	26.30	0.60	0.31
6	Sign up
	Total	36.3 63.7	1231.39	784.17	14.60	9.29
	Losses 4.4%			34.17		0.41
	Output	25.0 75.0	1000.00	750.00	11.85	8.89
	Losses before baking/boiling, shrinkage 2.17898%	63.7	26.83	17.09	0.32	0.20
	Baking/boiling 15.09%		181.78		2.15
	Losses after baking/boiling, shrinkage 2.17898%	75.0	22.78	17.09	0.27	0.20

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 6.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	1.98	1.54
3	water	—	243.18	—	1.64	—
4	Agar (E406)	85.0	8.16	6.94	0.055	0.047
	Total	27.4 72.6	1129.34	819.67	7.63	5.54
	Losses 7.3%			59.67		0.40
	Output	24.0 76.0	1000.00	760.00	6.76	5.14
	Losses before baking/boiling, shrinkage 3.64004%	72.6	41.11	29.84	0.28	0.20
	Baking/boiling 4.5%		48.97		0.33
	Losses after baking/boiling, shrinkage 3.64004%	76.0	39.26	29.84	0.27	0.20

Consolidated recipe, k=1.023697
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 43.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	10.0	19.25	1.92	19.70	1.97
2	Granulated sugar	99.85	7.58	7.56	7.75	7.74
3	Melange	27.0	6.12	1.65	6.27	1.69
4	Flour, premium	85.5	3.64	3.11	3.73	3.18
5	Fat "Butao-26"	99.2	2.59	2.57	2.66	2.63
6	Sign up	—	2.22	—	2.27	—
7	Starch syrup	78.0	1.98	1.54	2.02	1.58
8	Gel	41.0	1.57	0.64	1.61	0.66
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.15	0.85	1.18	0.87
10	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	0.60	0.31	0.61	0.32
11	Sign up	91.0	0.088	0.080	0.090	0.082
12	Agar (E406)	85.0	0.055	0.047	0.056	0.048
13	Citric acid (E330)	98.0	0.040	0.039	0.041	0.040
14	Flavoring	—	0.027	—	0.027	—
15	Vanillin	—	0.007	—	0.007	—
	Total		46.91	20.34	48.02	20.82
	Total phase loss 4.7%			0.95
	Other losses 2.3%					0.48
	General losses 6.9%					1.44
	Output	45.0	43.10	19.38	43.10	19.38

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Consolidated recipe Sweet Tooth Cake [Voskresensk]

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