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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → No. 291 Pastry "Shortbread" with protein cream (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe No. 291 Pastry "Shortbread" with protein cream (sliced)

Weight 70 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 436.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№087 Protein cream (custard)	70.0	174.00	121.80	75.93	53.15
3	Fruit filling	74.0	119.00	88.06	51.93	38.43
4	Powdered sugar	99.85	13.50	13.48	5.89	5.88
	Total	12.1 87.9	1000.00	878.70	436.40	383.46
	Output	12.1 87.9	1000.00	878.70		383.46

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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 302.64 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	93.59	78.62
3	Granulated sugar	99.85	206.17	205.86	62.40	62.30
4	Melange	27.0	72.16	19.48	21.84	5.90
5	Flour, premium (on the dust)	85.5	41.24	35.26	12.48	10.67
6	Sign up
7	Salt	96.5	2.06	1.99	0.62	0.60
8	Ammonium carbonic (E503(i))	—	0.52	—	0.16	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.16	0.079
	Total	16.2 83.8	1149.41	963.31	347.86	291.54
	Losses 1.9%			18.31		5.54
	Output	5.5 94.5	1000.00	945.00	302.64	286.00
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	3.31	2.77
	Baking/boiling 11.31%		128.80		38.98
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.93	2.77

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 75.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	24.67	2.96
3	Vanilla powder	99.85	24.37	24.33	1.85	1.85
4	water	—	18.29	—	1.39	—
	Total	30.0 70.0	1017.31	712.11	77.25	54.07
	Losses 1.7%			12.11		0.92
	Output	30.0 70.0	1000.00	700.00	75.93	53.15
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.66	0.46
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.66	0.46

Consolidated recipe, k=1.033017
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 436.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	168.47	144.04	174.03	148.80
2	Granulated sugar	99.85	111.74	111.57	115.42	115.25
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	93.59	78.62	96.68	81.21
4	Fruit filling	74.0	51.93	38.43	53.65	39.70
5	Raw egg white	12.0	24.67	2.96	25.48	3.06
6	Sign up	27.0	21.84	5.90	22.56	6.09
7	Powdered sugar	99.85	5.89	5.88	6.09	6.08
8	Vanilla powder	99.85	1.85	1.85	1.91	1.91
9	water	—	1.39	—	1.43	—
10	Essence	—	0.63	—	0.65	—
11	Sign up	96.5	0.62	0.60	0.64	0.62
12	Ammonium carbonic (E503(i))	—	0.16	—	0.16	—
13	Baking soda (E500(ii))	50.0	0.16	0.079	0.16	0.081
	Total		482.93	389.92	498.88	402.80
	Total phase loss 1.7%			6.46
	Other losses 3.2%					12.87
	General losses 4.8%					19.33
	Output	87.9	436.40	383.46	436.40	383.46

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Consolidated recipe No. 291 Pastry "Shortbread" with protein cream (sliced)

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