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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №289 Pastry "Pesochny" with fruit filling and cream (sliced) → recipe No. 3 → Consolidated recipe

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

Weight 80 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 130.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	201.00	172.86	26.31	22.63
3	Fruit filling	74.0	184.00	136.16	24.09	17.82
	Total	11.0 89.0	1000.00	890.20	130.90	116.53
	Output	11.0 89.0	1000.00	890.20		116.53

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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 80.5 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	24.90	20.91
3	Granulated sugar	99.85	206.17	205.86	16.60	16.57
4	Melange	27.0	72.16	19.48	5.81	1.57
5	Flour, premium (on the dust)	85.5	41.24	35.26	3.32	2.84
6	Sign up
7	Salt	96.5	2.06	1.99	0.17	0.16
8	Ammonium carbonic (E503(i))	—	0.52	—	0.042	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.042	0.021
	Total	16.2 83.8	1149.41	963.31	92.53	77.55
	Losses 1.9%			18.31		1.47
	Output	5.5 94.5	1000.00	945.00	80.50	76.08
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.88	0.74
	Baking/boiling 11.31%		128.80		10.37
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.78	0.74

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 26.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	7.33	7.32
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	5.50	4.07
4	Vanilla powder	99.85	5.15	5.14	0.14	0.14
5	Cognac or dessert wine	—	1.72	—	0.045	—
	Total	13.8 86.2	1016.69	876.65	26.75	23.07
	Losses 1.9%			16.65		0.44
	Output	14.0 86.0	1000.00	860.00	26.31	22.63
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.25	0.22
	Baking/boiling -0.26%		-2.65		-0.070
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.25	0.22

Consolidated recipe, k=1.026992
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 130.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	44.81	38.32	46.02	39.35
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	38.64	32.46	39.68	33.33
3	Fruit filling	74.0	24.09	17.82	24.74	18.30
4	Granulated sugar	99.85	16.60	16.57	17.05	17.02
5	Powdered sugar	99.85	7.33	7.32	7.53	7.52
6	Sign up	27.0	5.81	1.57	5.97	1.61
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	5.50	4.07	5.65	4.18
8	Essence	—	0.17	—	0.17	—
9	Salt	96.5	0.17	0.16	0.17	0.16
10	Vanilla powder	99.85	0.14	0.14	0.14	0.14
11	Sign up	—	0.045	—	0.046	—
12	Ammonium carbonic (E503(i))	—	0.042	—	0.043	—
13	Baking soda (E500(ii))	50.0	0.042	0.021	0.043	0.022
	Total		143.37	118.44	147.24	121.64
	Total phase loss 1.6%			1.91
	Other losses 2.6%					3.20
	General losses 4.2%					5.11
	Output	89.0	130.90	116.53	130.90	116.53

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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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