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All groups → All products → Cakes → Sand cakes → Sand cakes with fruit filling and marshmallows → №302 Pastry "Sand ring Hercules" → recipe No. 3 → Consolidated recipe

Consolidated recipe: №302 Pastry "Sand ring Hercules"

Weight 80 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 784.4 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	244.73	231.27
3	Fruit filling	74.0	225.00	166.50	176.49	130.60
4	No. 046 Creamy cream (basic)	86.0	87.00	74.82	68.24	58.69
5	Powdered sugar	99.85	13.00	12.98	10.20	10.18
	Total	10.6 89.4	1000.00	893.99	784.40	701.25
	Output	10.6 89.4	1000.00	893.99		701.25

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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 284.74 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	256.59	215.54	73.06	61.37
3	Granulated sugar	99.85	171.07	170.81	48.71	48.64
4	Roasted kernels	97.5	171.07	166.79	48.71	47.49
5	Melange	27.0	59.87	16.16	17.05	4.60
6	Sign up
7	Chicken eggs [chicken egg] [2]	27.0	8.56	2.31	2.44	0.66
8	Essence	—	1.71	—	0.49	—
9	Salt	96.5	1.71	1.65	0.49	0.47
10	Ammonium carbonic (E503(i))	—	0.43	—	0.12	—
11	Sign up
	Total	14.6 85.4	1133.33	968.40	322.70	275.74
	Losses 1.9%			18.40		5.24
	Output	5.0 95.0	1000.00	950.00	284.74	270.50
	Losses before baking/boiling, shrinkage 0.94999%	85.4	10.77	9.20	3.07	2.62
	Baking/boiling 10.06%		112.88		32.14
	Losses after baking/boiling, shrinkage 0.94999%	95.0	9.68	9.20	2.76	2.62

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 244.73 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	75.68	63.57
3	Granulated sugar	99.85	206.17	205.86	50.46	50.38
4	Melange	27.0	72.16	19.48	17.66	4.77
5	Flour, premium (on the dust)	85.5	41.24	35.26	10.09	8.63
6	Sign up
7	Salt	96.5	2.06	1.99	0.50	0.49
8	Ammonium carbonic (E503(i))	—	0.52	—	0.13	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.13	0.064
	Total	16.2 83.8	1149.41	963.31	281.30	235.75
	Losses 1.9%			18.31		4.48
	Output	5.5 94.5	1000.00	945.00	244.73	231.27
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.67	2.24
	Baking/boiling 11.31%		128.80		31.52
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.37	2.24

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 68.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	19.01	18.98
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	14.26	10.55
4	Vanilla powder	99.85	5.15	5.14	0.35	0.35
5	Cognac or dessert wine	—	1.72	—	0.12	—
	Total	13.8 86.2	1016.69	876.65	69.38	59.83
	Losses 1.9%			16.65		1.14
	Output	14.0 86.0	1000.00	860.00	68.24	58.69
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.66	0.57
	Baking/boiling -0.26%		-2.65		-0.18
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.66	0.57

Consolidated recipe, k=1.029003
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 784.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	267.75	228.93	275.52	235.57
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	184.39	154.89	189.74	159.38
3	Fruit filling	74.0	176.49	130.60	181.61	134.39
4	Granulated sugar	99.85	99.17	99.02	102.04	101.89
5	Roasted kernels	97.5	48.71	47.49	50.12	48.87
6	Sign up	27.0	34.71	9.37	35.71	9.64
7	Powdered sugar	99.85	29.21	29.16	30.05	30.01
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	14.26	10.55	14.67	10.86
9	Chicken eggs [chicken egg] [2]	27.0	2.44	0.66	2.51	0.68
10	Essence	—	0.99	—	1.02	—
11	Sign up	96.5	0.99	0.96	1.02	0.98
12	Vanilla powder	99.85	0.35	0.35	0.36	0.36
13	Ammonium carbonic (E503(i))	—	0.25	—	0.26	—
14	Baking soda (E500(ii))	50.0	0.25	0.12	0.26	0.13
15	Cognac or dessert wine	—	0.12	—	0.12	—
	Total		860.07	712.10	885.01	732.75
	Total phase loss 1.5%			10.86
	Other losses 2.8%					20.65
	General losses 4.3%					31.51
	Output	89.4	784.40	701.25	784.40	701.25

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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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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