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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №289 Pastry "Pesochny" with fruit filling and cream (sliced) → recipe number 2 → Consolidated recipe

Consolidated recipe: №289 Pastry "Pesochny" with fruit filling and cream (sliced)

Weight 80 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 557.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№067 Cream "Charlotte" chocolate	75.5	201.00	151.76	112.06	84.60
3	Fruit filling	74.0	184.00	136.16	102.58	75.91
	Total	13.1 86.9	1000.00	869.09	557.50	484.52
	Output	13.1 86.9	1000.00	869.09		484.52

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№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 112.06 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	382.33	321.16	42.84	35.99
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	5.39	5.12
4	Cognac	—	1.52	—	0.17	—
5	Vanilla powder	99.85	1.42	1.42	0.16	0.16
	Total	24.5 75.5	1021.07	771.21	114.42	86.42
	Losses 2.1%			16.21		1.82
	Output	24.5 75.5	1000.00	755.00	112.06	84.60
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.20	0.91
	Baking/boiling -0.04%		-0.39		-0.044
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.20	0.91

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 342.86 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	106.03	89.07
3	Granulated sugar	99.85	206.17	205.86	70.69	70.58
4	Melange	27.0	72.16	19.48	24.74	6.68
5	Flour, premium (on the dust)	85.5	41.24	35.26	14.14	12.09
6	Sign up
7	Salt	96.5	2.06	1.99	0.71	0.68
8	Ammonium carbonic (E503(i))	—	0.52	—	0.18	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.18	0.089
	Total	16.2 83.8	1149.41	963.31	394.09	330.28
	Losses 1.9%			18.31		6.28
	Output	5.5 94.5	1000.00	945.00	342.86	324.01
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	3.74	3.14
	Baking/boiling 11.31%		128.80		44.16
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	3.32	3.14

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 65.85 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	420.90	50.51	27.72	3.33
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	7.39	2.00
	Total	38.9 61.1	1164.48	711.21	76.68	46.83
	Losses 3.6%			25.61		1.69
	Output	31.4 68.6	1000.00	685.60	65.85	45.15
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.38	0.84
	Baking/boiling 10.92%		124.84		8.22
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.23	0.84

Consolidated recipe, k=1.023191
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 557.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	190.86	163.18	195.28	166.97
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	148.87	125.05	152.33	127.95
3	Granulated sugar	99.85	112.26	112.09	114.87	114.69
4	Fruit filling	74.0	102.58	75.91	104.96	77.67
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	27.72	3.33	28.36	3.40
6	Sign up	27.0	24.74	6.68	25.31	6.83
7	Chicken eggs [chicken egg] [2]	27.0	7.39	2.00	7.56	2.04
8	Cocoa powder [Skurikhin]	95.0	5.39	5.12	5.52	5.24
9	Essence	—	0.71	—	0.73	—
10	Salt	96.5	0.71	0.68	0.72	0.70
11	Sign up	—	0.18	—	0.18	—
12	Baking soda (E500(ii))	50.0	0.18	0.089	0.18	0.091
13	Cognac	—	0.17	—	0.17	—
14	Vanilla powder	99.85	0.16	0.16	0.16	0.16
	Total		621.92	494.30	636.34	505.76
	Total phase loss 2.0%			9.78
	Other losses 2.3%					11.46
	General losses 4.2%					21.24
	Output	86.9	557.50	484.52	557.50	484.52

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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Recipe on №289 Pastry "Pesochny" with fruit filling and cream (sliced) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: №289 Pastry "Pesochny" with fruit filling and cream (sliced)

Recipe on №289 Pastry "Pesochny" with fruit filling and cream (sliced) contained in handbooks:

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