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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 67.5 kg finished product		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Roll sponge cake (Sickle)	77.0	130.00	100.10	8.78	6.76	9.23
3	№062 Cream "New" chocolate	78.8	120.00	94.56	8.10	6.38	8.52
4	Semi-finished product honey	92.0	80.00	73.60	5.40	4.97	5.68
5	No. 001 Biscuit (main)	75.0	60.00	45.00	4.05	3.04	4.26
6	Sign up
7	Chocolate	99.4	20.00	19.88	1.35	1.34	1.42
	Total	40.8 59.2	1000.00	591.74	67.50	39.94	70.96
	Output	40.8 59.2	1000.00	591.74		39.94	67.50

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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 8.1 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	424.53	356.61	3.44	2.89	3.62
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.39	0.37	0.41
4	Vanilla powder	99.85	3.76	3.75	0.030	0.030	0.032
5	Cognac	—	1.94	—	0.016	—	0.017
	Total	21.4 78.6	1024.68	804.92	8.30	6.52	8.73
	Losses 2.1%			16.92		0.14
	Output	21.2 78.8	1000.00	788.00	8.10	6.38	8.52
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.087	0.069	—
	Baking/boiling 0.31%		3.18		0.026		—
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.087	0.069	—

№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 2.03 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	459.46	385.95	0.93	0.78	0.98
3	Vanilla powder	99.85	4.07	4.06	0.008	0.008	0.009
4	Cognac	—	0.86	—	0.002	—	0.002
5	Wine	—	0.86	—	0.002	—	0.002
	Total	22.1 77.9	1022.42	796.74	2.07	1.61	2.18
	Losses 2.1%			16.74		0.034
	Output	22.0 78.0	1000.00	780.00	2.02	1.58	2.13
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.022	0.017	—
	Baking/boiling 0.09%		0.94		0.002		—
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.022	0.017	—

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 8.78 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Flour, premium	85.5	308.64	263.89	2.71	2.32	2.85
3	Granulated sugar	99.85	308.64	308.18	2.71	2.70	2.85
4	Emulsifier	65.0	42.87	27.87	0.38	0.24	0.40
5	Baking soda (E500(ii))	50.0	15.43	7.72	0.14	0.068	0.14
6	Sign up
7	Salt	96.5	0.57	0.55	0.005	0.005	0.005
8	Vanillin	—	0.18	—	0.002	—	0.002
	Total	41.4 58.6	1375.91	806.41	12.07	7.08	12.69
	Losses 4.5%			36.41		0.32
	Output	23.0 77.0	1000.00	770.00	8.78	6.76	9.23
	Losses before baking/boiling, shrinkage 2.2576%	58.6	31.06	18.21	0.27	0.16	—
	Baking/boiling 23.88%		321.20		2.82		—
	Losses after baking/boiling, shrinkage 2.2576%	77.0	23.64	18.21	0.21	0.16	—

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 5.55 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	1.89	0.23	1.99
	Total	28.6 71.4	1053.30	752.58	5.85	4.18	6.15
	Losses 3.0%			22.58		0.13
	Output	27.0 73.0	1000.00	730.00	5.55	4.05	5.84
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.088	0.063	—
	Baking/boiling 2.12%		22.03		0.12		—
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.086	0.063	—

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 5.4 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Granulated sugar	99.85	246.00	245.63	1.33	1.33	1.40
3	Margarine	84.0	100.00	84.00	0.54	0.45	0.57
4	Chicken eggs [chicken egg] [2]	27.0	95.00	25.65	0.51	0.14	0.54
5	Natural honey	78.0	50.00	39.00	0.27	0.21	0.28
6	Sign up
7	Starch syrup	78.0	40.00	31.20	0.22	0.17	0.23
8	Baking soda (E500(ii))	50.0	7.00	3.50	0.038	0.019	0.040
	Total	17.3 82.7	1124.00	930.01	6.07	5.02	6.38
	Losses 1.1%			10.01		0.054
	Output	8.0 92.0	1000.00	920.00	5.40	4.97	5.68
	Losses before baking/boiling, shrinkage 0.53822%	82.7	6.05	5.01	0.033	0.027	—
	Baking/boiling 10.06%		112.51		0.61		—
	Losses after baking/boiling, shrinkage 0.53822%	92.0	5.44	5.01	0.029	0.027	—

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 4.05 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	1.41	1.40	1.48
3	Flour, premium	85.5	281.16	240.39	1.14	0.97	1.20
4	Potato starch	80.0	69.42	55.54	0.28	0.22	0.30
5	Essence	—	3.47	—	0.014	—	0.015
	Total	37.6 62.4	1279.69	798.72	5.18	3.23	5.45
	Losses 6.1%			48.72		0.20
	Output	25.0 75.0	1000.00	750.00	4.05	3.04	4.26
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.16	0.10	—
	Baking/boiling 16.78%		208.18		0.84		—
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.13	0.10	—

Consolidated recipe, k=1.051289
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 67.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	42.0	37.80	15.88	39.74	16.69
2	Granulated sugar	99.85	9.40	9.39	9.88	9.87
3	Melange	27.0	8.36	2.26	8.79	2.37
4	Flour, premium	85.5	7.01	5.99	7.37	6.30
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	4.37	3.67	4.59	3.86
6	Sign up	12.0	1.89	0.23	1.99	0.24
7	Chocolate	99.4	1.35	1.34	1.42	1.41
8	Margarine	84.0	0.54	0.45	0.57	0.48
9	Chicken eggs [chicken egg] [2]	27.0	0.51	0.14	0.54	0.15
10	Cocoa powder [Skurikhin]	95.0	0.51	0.49	0.54	0.51
11	Sign up	65.0	0.38	0.24	0.40	0.26
12	Potato starch	80.0	0.28	0.22	0.30	0.24
13	Natural honey	78.0	0.27	0.21	0.28	0.22
14	Starch syrup	78.0	0.22	0.17	0.23	0.18
15	Baking soda (E500(ii))	50.0	0.17	0.087	0.18	0.091
16	Sign up	99.85	0.039	0.039	0.041	0.041
17	Cognac	—	0.017	—	0.018	—
18	Essence	—	0.014	—	0.015	—
19	Salt	96.5	0.005	0.005	0.005	0.005
20	Wine	—	0.002	—	0.002	—
21	Sign up	—	0.002	—	0.002	—
	Total		73.14	40.81	76.89	42.90
	Total phase loss 2.1%			0.87
	Other losses 4.9%					2.09
	General losses 6.9%					2.96
	Output	59.2	67.50	39.94	67.50	39.94

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Consolidated recipe Cake For You

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