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All groups → All products → Cakes → Sand cakes → Sand cakes with fruit filling and marshmallows → №302 Pastry "Sand ring Hercules" → recipe number 2 → Consolidated recipe

Consolidated recipe: №302 Pastry "Sand ring Hercules"

Weight 80 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 732.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	312.00	294.84	228.57	216.00
3	Fruit filling	74.0	225.00	166.50	164.84	121.98
4	№067 Cream "Charlotte" chocolate	75.5	87.00	65.68	63.74	48.12
5	Powdered sugar	99.85	13.00	12.98	9.52	9.51
	Total	11.5 88.5	1000.00	884.86	732.60	648.25
	Output	11.5 88.5	1000.00	884.86		648.25

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№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 63.74 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	382.33	321.16	24.37	20.47
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	3.07	2.91
4	Cognac	—	1.52	—	0.10	—
5	Vanilla powder	99.85	1.42	1.42	0.091	0.090
	Total	24.5 75.5	1021.07	771.21	65.08	49.15
	Losses 2.1%			16.21		1.03
	Output	24.5 75.5	1000.00	755.00	63.74	48.12
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.68	0.52
	Baking/boiling -0.04%		-0.39		-0.025
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.68	0.52

No. 019 Sand rings with walnut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 265.93 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	256.59	215.54	68.24	57.32
3	Granulated sugar	99.85	171.07	170.81	45.49	45.43
4	Roasted kernels	97.5	171.07	166.79	45.49	44.36
5	Melange	27.0	59.87	16.16	15.92	4.30
6	Sign up
7	Chicken eggs [chicken egg] [2]	27.0	8.56	2.31	2.28	0.61
8	Essence	—	1.71	—	0.45	—
9	Salt	96.5	1.71	1.65	0.45	0.44
10	Ammonium carbonic (E503(i))	—	0.43	—	0.11	—
11	Sign up
	Total	14.6 85.4	1133.33	968.40	301.39	257.53
	Losses 1.9%			18.40		4.89
	Output	5.0 95.0	1000.00	950.00	265.93	252.64
	Losses before baking/boiling, shrinkage 0.94999%	85.4	10.77	9.20	2.86	2.45
	Baking/boiling 10.06%		112.88		30.02
	Losses after baking/boiling, shrinkage 0.94999%	95.0	9.68	9.20	2.58	2.45

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 228.57 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	70.69	59.38
3	Granulated sugar	99.85	206.17	205.86	47.12	47.05
4	Melange	27.0	72.16	19.48	16.49	4.45
5	Flour, premium (on the dust)	85.5	41.24	35.26	9.43	8.06
6	Sign up
7	Salt	96.5	2.06	1.99	0.47	0.45
8	Ammonium carbonic (E503(i))	—	0.52	—	0.12	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.12	0.059
	Total	16.2 83.8	1149.41	963.31	262.72	220.18
	Losses 1.9%			18.31		4.18
	Output	5.5 94.5	1000.00	945.00	228.57	216.00
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.50	2.09
	Baking/boiling 11.31%		128.80		29.44
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.21	2.09

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 37.46 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	15.76	1.89
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	4.20	1.14
	Total	38.9 61.1	1164.48	711.21	43.62	26.64
	Losses 3.6%			25.61		0.96
	Output	31.4 68.6	1000.00	685.60	37.46	25.68
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.79	0.48
	Baking/boiling 10.92%		124.84		4.68
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.70	0.48

Consolidated recipe, k=1.027388
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 732.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	250.07	213.81	256.92	219.66
2	Fruit filling	74.0	164.84	121.98	169.35	125.32
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	163.29	137.16	167.76	140.92
4	Granulated sugar	99.85	116.26	116.09	119.45	119.27
5	Roasted kernels	97.5	45.49	44.36	46.74	45.57
6	Sign up	27.0	32.42	8.75	33.30	8.99
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	15.76	1.89	16.20	1.94
8	Powdered sugar	99.85	9.52	9.51	9.78	9.77
9	Chicken eggs [chicken egg] [2]	27.0	6.48	1.75	6.66	1.80
10	Cocoa powder [Skurikhin]	95.0	3.07	2.91	3.15	2.99
11	Sign up	—	0.93	—	0.95	—
12	Salt	96.5	0.93	0.89	0.95	0.92
13	Ammonium carbonic (E503(i))	—	0.23	—	0.24	—
14	Baking soda (E500(ii))	50.0	0.23	0.12	0.24	0.12
15	Cognac	—	0.10	—	0.10	—
16	Sign up	99.85	0.091	0.090	0.093	0.093
	Total		809.71	659.31	831.89	677.37
	Total phase loss 1.7%			11.07
	Other losses 2.7%					18.06
	General losses 4.3%					29.13
	Output	88.5	732.60	648.25	732.60	648.25

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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Recipe on №302 Pastry "Sand ring Hercules" contained in handbooks:

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

Consolidated recipe: №302 Pastry "Sand ring Hercules"

Recipe on №302 Pastry "Sand ring Hercules" contained in handbooks:

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