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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. 4 → Consolidated recipe

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

Weight 80 g.

recipe No. 4
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 848.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 057 Creamy cream with cocoa powder	86.0	201.00	172.86	170.57	146.69
3	Fruit filling	74.0	184.00	136.16	156.14	115.55
	Total	11.0 89.0	1000.00	890.20	848.60	755.42
	Output	11.0 89.0	1000.00	890.20		755.42

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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 521.89 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	161.39	135.57
3	Granulated sugar	99.85	206.17	205.86	107.60	107.44
4	Melange	27.0	72.16	19.48	37.66	10.17
5	Flour, premium (on the dust)	85.5	41.24	35.26	21.52	18.40
6	Sign up
7	Salt	96.5	2.06	1.99	1.08	1.04
8	Ammonium carbonic (E503(i))	—	0.52	—	0.27	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.27	0.14
	Total	16.2 83.8	1149.41	963.31	599.86	502.74
	Losses 1.9%			18.31		9.55
	Output	5.5 94.5	1000.00	945.00	521.89	493.19
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	5.70	4.78
	Baking/boiling 11.31%		128.80		67.22
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	5.05	4.78

No. 057 Creamy cream with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 170.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	45.18	45.12
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	33.89	25.08
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	8.19	7.78
5	Vanilla powder	99.85	2.32	2.32	0.40	0.40
6	Sign up
	Total	13.4 86.6	1012.25	876.67	172.66	149.53
	Losses 1.9%			16.67		2.84
	Output	14.0 86.0	1000.00	860.00	170.57	146.69
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	1.64	1.42
	Baking/boiling -0.7%		-7.06		-1.20
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	1.65	1.42

Consolidated recipe, k=1.026989
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 848.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	290.51	248.39	298.36	255.09
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	246.11	206.73	252.75	212.31
3	Fruit filling	74.0	156.14	115.55	160.36	118.66
4	Granulated sugar	99.85	107.60	107.44	110.50	110.34
5	Powdered sugar	99.85	45.18	45.12	46.40	46.33
6	Sign up	27.0	37.66	10.17	38.68	10.44
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	33.89	25.08	34.80	25.75
8	Cocoa powder [Skurikhin]	95.0	8.19	7.78	8.41	7.99
9	Essence	—	1.08	—	1.11	—
10	Salt	96.5	1.08	1.04	1.10	1.07
11	Sign up	99.85	0.40	0.40	0.41	0.41
12	Cognac or dessert wine	—	0.28	—	0.29	—
13	Ammonium carbonic (E503(i))	—	0.27	—	0.28	—
14	Baking soda (E500(ii))	50.0	0.27	0.14	0.28	0.14
	Total		928.66	767.82	953.73	788.54
	Total phase loss 1.6%			12.40
	Other losses 2.6%					20.72
	General losses 4.2%					33.12
	Output	89.0	848.60	755.42	848.60	755.42

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	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; whole condensed milk with sugar the weight ratio of fat 8.5%	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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Consolidated recipe: №289 Pastry "Pesochny" with fruit filling and cream (sliced)

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