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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №288 Pastry "Shortbread" with cream (sliced) → recipe No. 6 → Consolidated recipe

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

Weight 75 g.

recipe No. 6
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	318.00	248.04	24.52	19.12
3	Fruit	70.0	30.00	21.00	2.31	1.62
	Total	11.5 88.5	1000.00	885.18	77.10	68.25
	Output	11.5 88.5	1000.00	885.18		68.25

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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 50.27 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	15.55	13.06
3	Granulated sugar	99.85	206.17	205.86	10.36	10.35
4	Melange	27.0	72.16	19.48	3.63	0.98
5	Flour, premium (on the dust)	85.5	41.24	35.26	2.07	1.77
6	Sign up
7	Salt	96.5	2.06	1.99	0.10	0.10
8	Ammonium carbonic (E503(i))	—	0.52	—	0.026	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.026	0.013
	Total	16.2 83.8	1149.41	963.31	57.78	48.42
	Losses 1.9%			18.31		0.92
	Output	5.5 94.5	1000.00	945.00	50.27	47.50
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.55	0.46
	Baking/boiling 11.31%		128.80		6.47
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.49	0.46

№074 Cream "Glace" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	9.70	9.68
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	5.82	1.57
4	Vanilla powder	99.85	3.95	3.94	0.10	0.10
5	Cognac or dessert wine	—	1.98	—	0.049	—
	Total	23.1 76.9	1034.18	795.10	25.36	19.49
	Losses 1.9%			15.10		0.37
	Output	22.0 78.0	1000.00	780.00	24.52	19.12
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	0.24	0.19
	Baking/boiling 1.43%		14.68		0.36
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	0.24	0.19

Consolidated recipe, k=1.02554
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 77.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	27.98	23.93	28.70	24.54
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	25.24	21.20	25.89	21.74
3	Granulated sugar	99.85	20.06	20.03	20.57	20.54
4	Chicken eggs [chicken egg] [2]	27.0	5.82	1.57	5.97	1.61
5	Melange	27.0	3.63	0.98	3.72	1.00
6	Sign up	70.0	2.31	1.62	2.37	1.66
7	Essence	—	0.10	—	0.11	—
8	Salt	96.5	0.10	0.10	0.11	0.10
9	Vanilla powder	99.85	0.10	0.10	0.10	0.10
10	Cognac or dessert wine	—	0.049	—	0.050	—
11	Sign up	—	0.026	—	0.027	—
12	Baking soda (E500(ii))	50.0	0.026	0.013	0.027	0.013
	Total		85.45	69.54	87.63	71.31
	Total phase loss 1.9%			1.29
	Other losses 2.5%					1.78
	General losses 4.3%					3.07
	Output	88.5	77.10	68.25	77.10	68.25

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	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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Recipe on №288 Pastry "Shortbread" with cream (sliced) contained in handbooks:

1986 Collection of recipes for flour confectionery and bakery products for catering

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

Recipe on №288 Pastry "Shortbread" with cream (sliced) contained in handbooks:

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