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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №295 Pastry "Sand tube" with nut mass → recipe number 1 → Consolidated recipe

Consolidated recipe №295 Pastry "Sand tube" with nut mass

Weight 50 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 76.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream of cream (268, 285, 293, 294, 295 ...)	44.0	363.64	160.00	27.89	12.27
3	Nut filling	88.0	181.82	160.00	13.95	12.27
	Total	25.0 75.0	1000.00	749.55	76.70	57.49
	Output	25.0 75.0	1000.00	749.55		57.49

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Semi-finished product sand recipe (in No. 293, 294, 295, 308, 309)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.86 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	356.64	299.58	12.43	10.44
3	Granulated sugar	99.85	178.31	178.04	6.22	6.21
4	Melange	27.0	47.56	12.84	1.66	0.45
5	Raw egg yolk	46.0	47.56	21.88	1.66	0.76
6	Sign up
7	Salt	96.5	1.91	1.84	0.067	0.064
8	Vanilla powder	99.85	1.91	1.91	0.067	0.066
	Total	16.9 83.1	1158.85	963.30	40.40	33.58
	Losses 1.9%			18.30		0.64
	Output	5.5 94.5	1000.00	945.00	34.86	32.95
	Losses before baking/boiling, shrinkage 0.94971%	83.1	11.01	9.15	0.38	0.32
	Baking/boiling 12.04%		138.16		4.82
	Losses after baking/boiling, shrinkage 0.94971%	94.5	9.68	9.15	0.34	0.32

Cream of cream (268, 285, 293, 294, 295 ...) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	281.75	104.25	7.86	2.91
3	Powdered sugar	99.85	169.05	168.80	4.71	4.71
4	Vanilla powder	99.85	7.04	7.03	0.20	0.20
	Total	56.0 44.0	1020.85	448.98	28.47	12.52
	Losses 2.0%			8.98		0.25
	Output	56.0 44.0	1000.00	440.00	27.89	12.27
	Losses before baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	0.28	0.13
	Baking/boiling 0.04%		0.44		0.012
	Losses after baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	0.28	0.13

Nut filling in cake # 295
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried almond kernel	96.0	361.05	346.61	5.04	4.83
3	Granulated sugar	99.85	240.77	240.41	3.36	3.35
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	120.38	14.45	1.68	0.20
5	Vanilla powder	99.85	10.04	10.02	0.14	0.14
6	Sign up
	Total	16.7 83.3	1098.08	914.77	15.31	12.76
	Losses 3.8%			34.77		0.48
	Output	12.0 88.0	1000.00	880.00	13.95	12.27
	Losses before baking/boiling, shrinkage 1.90045%	83.3	20.87	17.38	0.29	0.24
	Baking/boiling 5.33%		57.46		0.80
	Losses after baking/boiling, shrinkage 1.90045%	88.0	19.76	17.38	0.28	0.24

Consolidated recipe, k=1.020556
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 76.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	18.24	15.59	18.61	15.91
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	17.47	14.67	17.83	14.98
3	Cream 20% fat [Light Cream]	30.0	15.70	4.71	16.03	4.81
4	Granulated sugar	99.85	9.57	9.56	9.77	9.76
5	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	7.86	2.91	8.02	2.97
6	Sign up	96.0	5.04	4.83	5.14	4.93
7	Powdered sugar	99.85	4.71	4.71	4.81	4.80
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.68	0.20	1.71	0.21
9	Melange	27.0	1.66	0.45	1.69	0.46
10	Raw egg yolk	46.0	1.66	0.76	1.69	0.78
11	Sign up	99.85	0.40	0.40	0.41	0.41
12	Essence	—	0.13	—	0.14	—
13	Salt	96.5	0.067	0.064	0.068	0.066
	Total		84.19	58.86	85.92	60.07
	Total phase loss 2.3%			1.37
	Other losses 2.0%					1.21
	General losses 4.3%					2.58
	Output	75.0	76.70	57.49	76.70	57.49

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Recipe on №295 Pastry "Sand tube" with nut mass contained in handbooks:

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

Consolidated recipe №295 Pastry "Sand tube" with nut mass

Recipe on №295 Pastry "Sand tube" with nut mass contained in handbooks:

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