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All groups → All products → miscellanea → Cake For You → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake For You

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 653.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Roll sponge cake (Sickle)	77.0	130.00	100.10	85.01	65.46
3	№062 Cream "New" chocolate	78.8	120.00	94.56	78.47	61.83
4	Semi-finished product honey	92.0	80.00	73.60	52.31	48.13
5	No. 001 Biscuit (main)	75.0	60.00	45.00	39.23	29.43
6	Sign up
7	Chocolate	99.4	20.00	19.88	13.08	13.00
	Total	40.8 59.2	1000.00	591.74	653.90	386.94
	Output	40.8 59.2	1000.00	591.74		386.94

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№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 78.47 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	33.31	27.98
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	3.78	3.59
4	Vanilla powder	99.85	3.76	3.75	0.30	0.29
5	Cognac	—	1.94	—	0.15	—
	Total	21.4 78.6	1024.68	804.92	80.40	63.16
	Losses 2.1%			16.92		1.33
	Output	21.2 78.8	1000.00	788.00	78.47	61.83
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.84	0.66
	Baking/boiling 0.31%		3.18		0.25
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.84	0.66

№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 19.62 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	9.01	7.57
3	Vanilla powder	99.85	4.07	4.06	0.080	0.080
4	Cognac	—	0.86	—	0.017	—
5	Wine	—	0.86	—	0.017	—
	Total	22.1 77.9	1022.42	796.74	20.06	15.63
	Losses 2.1%			16.74		0.33
	Output	22.0 78.0	1000.00	780.00	19.62	15.30
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.21	0.16
	Baking/boiling 0.09%		0.94		0.018
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.21	0.16

Roll sponge cake (Sickle) Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 85.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	308.64	263.89	26.24	22.43
3	Granulated sugar	99.85	308.64	308.18	26.24	26.20
4	Emulsifier	65.0	42.87	27.87	3.64	2.37
5	Baking soda (E500(ii))	50.0	15.43	7.72	1.31	0.66
6	Sign up
7	Salt	96.5	0.57	0.55	0.048	0.047
8	Vanillin	—	0.18	—	0.015	—
	Total	41.4 58.6	1375.91	806.41	116.96	68.55
	Losses 4.5%			36.41		3.10
	Output	23.0 77.0	1000.00	770.00	85.01	65.46
	Losses before baking/boiling, shrinkage 2.2576%	58.6	31.06	18.21	2.64	1.55
	Baking/boiling 23.88%		321.20		27.30
	Losses after baking/boiling, shrinkage 2.2576%	77.0	23.64	18.21	2.01	1.55

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 53.79 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	18.32	2.20
	Total	28.6 71.4	1053.30	752.58	56.66	40.48
	Losses 3.0%			22.58		1.21
	Output	27.0 73.0	1000.00	730.00	53.79	39.27
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.85	0.61
	Baking/boiling 2.12%		22.03		1.19
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.83	0.61

Semi-finished product honey Recipe No. 3 (Sickle)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 52.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	246.00	245.63	12.87	12.85
3	Margarine	84.0	100.00	84.00	5.23	4.39
4	Chicken eggs [chicken egg] [2]	27.0	95.00	25.65	4.97	1.34
5	Natural honey	78.0	50.00	39.00	2.62	2.04
6	Sign up
7	Starch syrup	78.0	40.00	31.20	2.09	1.63
8	Baking soda (E500(ii))	50.0	7.00	3.50	0.37	0.18
	Total	17.3 82.7	1124.00	930.01	58.80	48.65
	Losses 1.1%			10.01		0.52
	Output	8.0 92.0	1000.00	920.00	52.31	48.13
	Losses before baking/boiling, shrinkage 0.53822%	82.7	6.05	5.01	0.32	0.26
	Baking/boiling 10.06%		112.51		5.89
	Losses after baking/boiling, shrinkage 0.53822%	92.0	5.44	5.01	0.28	0.26

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	13.62	13.60
3	Flour, premium	85.5	281.16	240.39	11.03	9.43
4	Potato starch	80.0	69.42	55.54	2.72	2.18
5	Essence	—	3.47	—	0.14	—
	Total	37.6 62.4	1279.69	798.72	50.21	31.34
	Losses 6.1%			48.72		1.91
	Output	25.0 75.0	1000.00	750.00	39.23	29.43
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.53	0.96
	Baking/boiling 16.78%		208.18		8.17
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.27	0.96

Consolidated recipe, k=1.051289
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 653.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	42.0	366.18	153.80	384.97	161.69
2	Granulated sugar	99.85	91.07	90.93	95.74	95.59
3	Melange	27.0	81.00	21.87	85.16	22.99
4	Flour, premium	85.5	67.92	58.07	71.41	61.05
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	42.33	35.55	44.50	37.38
6	Sign up	12.0	18.32	2.20	19.26	2.31
7	Chocolate	99.4	13.08	13.00	13.75	13.67
8	Margarine	84.0	5.23	4.39	5.50	4.62
9	Chicken eggs [chicken egg] [2]	27.0	4.97	1.34	5.22	1.41
10	Cocoa powder [Skurikhin]	95.0	4.95	4.70	5.20	4.94
11	Sign up	65.0	3.64	2.37	3.83	2.49
12	Potato starch	80.0	2.72	2.18	2.86	2.29
13	Natural honey	78.0	2.62	2.04	2.75	2.14
14	Starch syrup	78.0	2.09	1.63	2.20	1.72
15	Baking soda (E500(ii))	50.0	1.68	0.84	1.76	0.88
16	Sign up	99.85	0.37	0.37	0.39	0.39
17	Cognac	—	0.17	—	0.18	—
18	Essence	—	0.14	—	0.14	—
19	Salt	96.5	0.048	0.047	0.051	0.049
20	Wine	—	0.017	—	0.018	—
21	Sign up	—	0.015	—	0.016	—
	Total		708.56	395.34	744.90	415.62
	Total phase loss 2.1%			8.40
	Other losses 4.9%					20.28
	General losses 6.9%					28.68
	Output	59.2	653.90	386.94	653.90	386.94

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	chicken eggs; melange	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	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 For You

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