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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 275.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	318.00	248.04	87.70	68.41
3	Fruit	70.0	30.00	21.00	8.27	5.79
	Total	11.5 88.5	1000.00	885.18	275.80	244.13
	Output	11.5 88.5	1000.00	885.18		244.13

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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 179.82 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	55.61	46.71
3	Granulated sugar	99.85	206.17	205.86	37.07	37.02
4	Melange	27.0	72.16	19.48	12.98	3.50
5	Flour, premium (on the dust)	85.5	41.24	35.26	7.42	6.34
6	Sign up
7	Salt	96.5	2.06	1.99	0.37	0.36
8	Ammonium carbonic (E503(i))	—	0.52	—	0.094	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.094	0.047
	Total	16.2 83.8	1149.41	963.31	206.69	173.22
	Losses 1.9%			18.31		3.29
	Output	5.5 94.5	1000.00	945.00	179.82	169.93
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.96	1.65
	Baking/boiling 11.31%		128.80		23.16
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.74	1.65

№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 87.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	34.69	34.63
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	20.81	5.62
4	Vanilla powder	99.85	3.95	3.94	0.35	0.35
5	Cognac or dessert wine	—	1.98	—	0.17	—
	Total	23.1 76.9	1034.18	795.10	90.70	69.73
	Losses 1.9%			15.10		1.32
	Output	22.0 78.0	1000.00	780.00	87.70	68.41
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	0.86	0.66
	Baking/boiling 1.43%		14.68		1.29
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	0.85	0.66

Consolidated recipe, k=1.02554
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 275.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	100.10	85.59	102.66	87.77
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	90.30	75.85	92.60	77.79
3	Granulated sugar	99.85	71.76	71.65	73.59	73.48
4	Chicken eggs [chicken egg] [2]	27.0	20.81	5.62	21.34	5.76
5	Melange	27.0	12.98	3.50	13.31	3.59
6	Sign up	70.0	8.27	5.79	8.49	5.94
7	Essence	—	0.37	—	0.38	—
8	Salt	96.5	0.37	0.36	0.38	0.37
9	Vanilla powder	99.85	0.35	0.35	0.36	0.35
10	Cognac or dessert wine	—	0.17	—	0.18	—
11	Sign up	—	0.094	—	0.10	—
12	Baking soda (E500(ii))	50.0	0.094	0.047	0.10	0.048
	Total		305.66	248.75	313.47	255.10
	Total phase loss 1.9%			4.62
	Other losses 2.5%					6.35
	General losses 4.3%					10.97
	Output	88.5	275.80	244.13	275.80	244.13

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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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