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All groups → All products → Cakes → Sand cakes → Sand cakes with fruit filling and marshmallows → №303 Pastry "Sand" with citrus addition (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe №303 Pastry "Sand" with citrus addition (sliced)

Weight 55 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 605.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Citrus brew	69.0	271.00	186.99	164.04	113.19
3	Powdered sugar	99.85	18.00	17.97	10.90	10.88
4	Citrus essence	—	2.00	—	1.21	—
	Total	12.5 87.5	1000.00	874.97	605.30	529.62
	Output	12.5 87.5	1000.00	874.97		529.62

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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 429.16 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	132.72	111.48
3	Granulated sugar	99.85	206.17	205.86	88.48	88.35
4	Melange	27.0	72.16	19.48	30.97	8.36
5	Flour, premium (on the dust)	85.5	41.24	35.26	17.70	15.13
6	Sign up
7	Salt	96.5	2.06	1.99	0.88	0.85
8	Ammonium carbonic (E503(i))	—	0.52	—	0.22	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.22	0.11
	Total	16.2 83.8	1149.41	963.31	493.28	413.41
	Losses 1.9%			18.31		7.86
	Output	5.5 94.5	1000.00	945.00	429.16	405.55
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	4.69	3.93
	Baking/boiling 11.31%		128.80		55.28
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	4.16	3.93

Consolidated recipe, k=1.035066
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 605.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	238.89	204.26	247.27	211.42
2	Citrus brew	69.0	164.04	113.19	169.79	117.15
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	132.72	111.48	137.37	115.39
4	Granulated sugar	99.85	88.48	88.35	91.58	91.44
5	Melange	27.0	30.97	8.36	32.05	8.65
6	Sign up	99.85	10.90	10.88	11.28	11.26
7	Citrus essence	—	1.21	—	1.25	—
8	Essence	—	0.89	—	0.92	—
9	Salt	96.5	0.88	0.85	0.92	0.88
10	Ammonium carbonic (E503(i))	—	0.22	—	0.23	—
11	Sign up	50.0	0.22	0.11	0.23	0.12
	Total		669.42	537.47	692.89	556.32
	Total phase loss 1.5%			7.86
	Other losses 3.4%					18.85
	General losses 4.8%					26.70
	Output	87.5	605.30	529.62	605.30	529.62

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Recipe on №303 Pastry "Sand" with citrus addition (sliced) contained in handbooks:

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

Consolidated recipe №303 Pastry "Sand" with citrus addition (sliced)

Recipe on №303 Pastry "Sand" with citrus addition (sliced) contained in handbooks:

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