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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №288 Pastry "Shortbread" with cream (sliced) → recipe No. 3 → Consolidated recipe

Consolidated recipe №288 Pastry "Shortbread" with cream (sliced)

Weight 75 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 661.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 057 Creamy cream with cocoa powder	86.0	318.00	273.48	210.45	180.99
3	Fruit	70.0	30.00	21.00	19.85	13.90
	Total	8.9 91.1	1000.00	910.62	661.80	602.65
	Output	8.9 91.1	1000.00	910.62		602.65

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No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 431.49 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	309.25	259.77	133.44	112.09
3	Granulated sugar	99.85	206.17	205.86	88.96	88.83
4	Melange	27.0	72.16	19.48	31.14	8.41
5	Flour, premium (on the dust)	85.5	41.24	35.26	17.79	15.21
6	Sign up
7	Salt	96.5	2.06	1.99	0.89	0.86
8	Ammonium carbonic (E503(i))	—	0.52	—	0.22	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.22	0.11
	Total	16.2 83.8	1149.41	963.31	495.96	415.66
	Losses 1.9%			18.31		7.90
	Output	5.5 94.5	1000.00	945.00	431.49	407.76
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	4.71	3.95
	Baking/boiling 11.31%		128.80		55.58
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	4.18	3.95

No. 057 Creamy cream with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 210.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	55.75	55.67
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	41.81	30.94
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	10.11	9.60
5	Vanilla powder	99.85	2.32	2.32	0.49	0.49
6	Sign up
	Total	13.4 86.6	1012.25	876.67	213.03	184.50
	Losses 1.9%			16.67		3.51
	Output	14.0 86.0	1000.00	860.00	210.45	180.99
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	2.02	1.75
	Baking/boiling -0.7%		-7.06		-1.49
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	2.04	1.75

Consolidated recipe, k=1.025522
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 661.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	240.20	205.37	246.33	210.61
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	237.97	199.89	244.04	204.99
3	Granulated sugar	99.85	88.96	88.83	91.23	91.09
4	Powdered sugar	99.85	55.75	55.67	57.17	57.09
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	41.81	30.94	42.88	31.73
6	Sign up	27.0	31.14	8.41	31.93	8.62
7	Fruit	70.0	19.85	13.90	20.36	14.25
8	Cocoa powder [Skurikhin]	95.0	10.11	9.60	10.36	9.85
9	Essence	—	0.89	—	0.92	—
10	Salt	96.5	0.89	0.86	0.91	0.88
11	Sign up	99.85	0.49	0.49	0.50	0.50
12	Cognac or dessert wine	—	0.35	—	0.36	—
13	Ammonium carbonic (E503(i))	—	0.22	—	0.23	—
14	Baking soda (E500(ii))	50.0	0.22	0.11	0.23	0.12
	Total		728.85	614.05	747.45	629.73
	Total phase loss 1.9%			11.41
	Other losses 2.5%					15.67
	General losses 4.3%					27.08
	Output	91.1	661.80	602.65	661.80	602.65

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Consolidated recipe №288 Pastry "Shortbread" with cream (sliced)

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