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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №292 Pastry "Mushroom" with cream (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: №292 Pastry "Mushroom" with cream (sliced)

Weight 75 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 489 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	226.00	169.50	110.51	82.89
3	Fruit filling	74.0	90.50	66.97	44.25	32.75
4	No. 005 Sponge cake round	84.0	30.00	25.20	14.67	12.32
	Total	12.1 87.9	1000.00	879.23	489.00	429.94
	Output	12.1 87.9	1000.00	879.23		429.94

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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 110.51 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	46.66	39.20
3	Vanilla powder	99.85	4.10	4.09	0.45	0.45
4	Cognac or dessert wine	—	1.64	—	0.18	—
	Total	25.0 75.0	1022.08	766.09	112.95	84.66
	Losses 2.1%			16.09		1.78
	Output	25.0 75.0	1000.00	750.00	110.51	82.89
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.19	0.89
	Baking/boiling 0.06%		0.62		0.069
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.19	0.89

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 319.56 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	98.82	83.01
3	Granulated sugar	99.85	206.17	205.86	65.88	65.79
4	Melange	27.0	72.16	19.48	23.06	6.23
5	Flour, premium (on the dust)	85.5	41.24	35.26	13.18	11.27
6	Sign up
7	Salt	96.5	2.06	1.99	0.66	0.64
8	Ammonium carbonic (E503(i))	—	0.52	—	0.17	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.17	0.083
	Total	16.2 83.8	1149.41	963.31	367.31	307.84
	Losses 1.9%			18.31		5.85
	Output	5.5 94.5	1000.00	945.00	319.56	301.99
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	3.49	2.92
	Baking/boiling 11.31%		128.80		41.16
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	3.10	2.92

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 65.66 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	27.64	3.32
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	7.37	1.99
	Total	38.9 61.1	1164.48	711.21	76.46	46.70
	Losses 3.6%			25.61		1.68
	Output	31.4 68.6	1000.00	685.60	65.66	45.01
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.38	0.84
	Baking/boiling 10.92%		124.84		8.20
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.23	0.84

No. 005 Sponge cake round basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	5.71	4.88
3	Granulated sugar	99.85	341.88	341.37	5.02	5.01
4	Raw egg yolk	46.0	341.88	157.26	5.02	2.31
5	Essence	—	2.28	—	0.033	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	23.32	13.12
	Losses 6.1%			54.57		0.80
	Output	16.0 84.0	1000.00	840.00	14.67	12.32
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	0.71	0.40
	Baking/boiling 33.01%		508.76		7.46
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	0.48	0.40

Consolidated recipe, k=1.025211
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 489 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	183.60	156.98	188.23	160.93
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	145.49	122.21	149.15	125.29
3	Granulated sugar	99.85	112.35	112.18	115.18	115.01
4	Fruit filling	74.0	44.25	32.75	45.37	33.57
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	27.64	3.32	28.33	3.40
6	Sign up	27.0	23.06	6.23	23.64	6.38
7	Raw egg white	12.0	7.52	0.90	7.71	0.93
8	Chicken eggs [chicken egg] [2]	27.0	7.37	1.99	7.56	2.04
9	Raw egg yolk	46.0	5.02	2.31	5.14	2.37
10	Essence	—	0.69	—	0.71	—
11	Sign up	96.5	0.66	0.64	0.67	0.65
12	Vanilla powder	99.85	0.45	0.45	0.46	0.46
13	Cognac or dessert wine	—	0.18	—	0.19	—
14	Ammonium carbonic (E503(i))	—	0.17	—	0.17	—
15	Baking soda (E500(ii))	50.0	0.17	0.083	0.17	0.085
16	Sign up	98.0	0.022	0.022	0.023	0.022
	Total		558.64	440.05	572.72	451.15
	Total phase loss 2.3%			10.11
	Other losses 2.5%					11.09
	General losses 4.7%					21.20
	Output	87.9	489.00	429.94	489.00	429.94

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; raw egg yolk; melange; raw egg white	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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Recipe on №292 Pastry "Mushroom" with cream (sliced) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: №292 Pastry "Mushroom" with cream (sliced)

Recipe on №292 Pastry "Mushroom" with cream (sliced) contained in handbooks:

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