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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → No. 290 Pastry "Pesochny", glazed with lipstick, with cream (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 290 Pastry "Pesochny", glazed with lipstick, with cream (sliced)

Weight 80 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 427.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	219.00	192.72	93.67	82.43
3	№059 Cream "Charlotte" (main)	75.0	127.00	95.25	54.32	40.74
4	Fruit filling	74.0	86.00	63.64	36.78	27.22
	Total	11.2 88.8	1000.00	888.37	427.70	379.96
	Output	11.2 88.8	1000.00	888.37		379.96

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№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.32 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	422.23	354.67	22.93	19.27
3	Vanilla powder	99.85	4.10	4.09	0.22	0.22
4	Cognac or dessert wine	—	1.64	—	0.089	—
	Total	25.0 75.0	1022.08	766.09	55.52	41.61
	Losses 2.1%			16.09		0.87
	Output	25.0 75.0	1000.00	750.00	54.32	40.74
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.58	0.44
	Baking/boiling 0.06%		0.62		0.034
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.58	0.44

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 242.93 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	75.13	63.11
3	Granulated sugar	99.85	206.17	205.86	50.09	50.01
4	Melange	27.0	72.16	19.48	17.53	4.73
5	Flour, premium (on the dust)	85.5	41.24	35.26	10.02	8.57
6	Sign up
7	Salt	96.5	2.06	1.99	0.50	0.48
8	Ammonium carbonic (E503(i))	—	0.52	—	0.13	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.13	0.063
	Total	16.2 83.8	1149.41	963.31	279.23	234.02
	Losses 1.9%			18.31		4.45
	Output	5.5 94.5	1000.00	945.00	242.93	229.57
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.65	2.22
	Baking/boiling 11.31%		128.80		31.29
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.35	2.22

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 93.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	24.83	—
3	Starch syrup	78.0	119.29	93.05	11.17	8.72
4	Essence	—	2.76	—	0.26	—
	Total	25.0 75.0	1182.37	887.09	110.75	83.09
	Losses 0.8%			7.09		0.66
	Output	12.0 88.0	1000.00	880.00	93.67	82.43
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.44	0.33
	Baking/boiling 14.74%		173.61		16.26
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.38	0.33

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 32.27 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	13.58	1.63
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	3.62	0.98
	Total	38.9 61.1	1164.48	711.21	37.58	22.95
	Losses 3.6%			25.61		0.83
	Output	31.4 68.6	1000.00	685.60	32.27	22.12
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.68	0.41
	Baking/boiling 10.92%		124.84		4.03
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.60	0.41

Consolidated recipe, k=1.028678
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 427.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	144.95	144.73	149.10	148.88
2	Flour, premium	85.5	135.23	115.62	139.11	118.94
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	98.06	82.37	100.87	84.73
4	Fruit filling	74.0	36.78	27.22	37.84	28.00
5	Water	—	24.83	—	25.54	—
6	Sign up	27.0	17.53	4.73	18.03	4.87
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	13.58	1.63	13.97	1.68
8	Starch syrup	78.0	11.17	8.72	11.49	8.97
9	Chicken eggs [chicken egg] [2]	27.0	3.62	0.98	3.73	1.01
10	Essence	—	0.76	—	0.78	—
11	Sign up	96.5	0.50	0.48	0.51	0.50
12	Vanilla powder	99.85	0.22	0.22	0.23	0.23
13	Ammonium carbonic (E503(i))	—	0.13	—	0.13	—
14	Baking soda (E500(ii))	50.0	0.13	0.063	0.13	0.065
15	Cognac or dessert wine	—	0.089	—	0.092	—
	Total		487.59	386.77	501.57	397.86
	Total phase loss 1.8%			6.81
	Other losses 2.8%					11.09
	General losses 4.5%					17.90
	Output	88.8	427.70	379.96	427.70	379.96

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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Consolidated recipe: No. 290 Pastry "Pesochny", glazed with lipstick, with cream (sliced)

Recipe on No. 290 Pastry "Pesochny", glazed with lipstick, with cream (sliced) contained in handbooks:

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