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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 722.8 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	145.28	109.69
3	Fruit filling	74.0	184.00	136.16	133.00	98.42
	Total	13.1 86.9	1000.00	869.09	722.80	628.18
	Output	13.1 86.9	1000.00	869.09		628.18

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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 145.28 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	55.55	46.66
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	6.99	6.64
4	Cognac	—	1.52	—	0.22	—
5	Vanilla powder	99.85	1.42	1.42	0.21	0.21
	Total	24.5 75.5	1021.07	771.21	148.34	112.04
	Losses 2.1%			16.21		2.35
	Output	24.5 75.5	1000.00	755.00	145.28	109.69
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.56	1.18
	Baking/boiling -0.04%		-0.39		-0.057
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.56	1.18

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 444.52 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	137.47	115.47
3	Granulated sugar	99.85	206.17	205.86	91.65	91.51
4	Melange	27.0	72.16	19.48	32.08	8.66
5	Flour, premium (on the dust)	85.5	41.24	35.26	18.33	15.67
6	Sign up
7	Salt	96.5	2.06	1.99	0.92	0.88
8	Ammonium carbonic (E503(i))	—	0.52	—	0.23	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.23	0.12
	Total	16.2 83.8	1149.41	963.31	510.94	428.21
	Losses 1.9%			18.31		8.14
	Output	5.5 94.5	1000.00	945.00	444.52	420.07
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	4.85	4.07
	Baking/boiling 11.31%		128.80		57.26
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	4.31	4.07

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 85.38 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	35.94	4.31
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	9.58	2.59
	Total	38.9 61.1	1164.48	711.21	99.42	60.72
	Losses 3.6%			25.61		2.19
	Output	31.4 68.6	1000.00	685.60	85.38	58.53
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.79	1.09
	Baking/boiling 10.92%		124.84		10.66
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.59	1.09

Consolidated recipe, k=1.023191
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 722.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	247.45	211.57	253.19	216.47
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	193.01	162.13	197.49	165.89
3	Granulated sugar	99.85	145.55	145.33	148.92	148.70
4	Fruit filling	74.0	133.00	98.42	136.08	100.70
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	35.94	4.31	36.77	4.41
6	Sign up	27.0	32.08	8.66	32.82	8.86
7	Chicken eggs [chicken egg] [2]	27.0	9.58	2.59	9.80	2.65
8	Cocoa powder [Skurikhin]	95.0	6.99	6.64	7.16	6.80
9	Essence	—	0.92	—	0.94	—
10	Salt	96.5	0.92	0.88	0.94	0.90
11	Sign up	—	0.23	—	0.24	—
12	Baking soda (E500(ii))	50.0	0.23	0.12	0.24	0.12
13	Cognac	—	0.22	—	0.23	—
14	Vanilla powder	99.85	0.21	0.21	0.21	0.21
	Total		806.32	640.86	825.02	655.72
	Total phase loss 2.0%			12.68
	Other losses 2.3%					14.86
	General losses 4.2%					27.54
	Output	86.9	722.80	628.18	722.80	628.18

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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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