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All groups → All products → Cakes → Sand cakes → Sand cakes with fruit filling and marshmallows → №304 Pastry cake with cranberry jam and marshmallows → recipe number 1 → Consolidated recipe

Consolidated recipe №304 Pastry cake with cranberry jam and marshmallows

Weight 80 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 56.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 114 Zephyr	64.0	270.00	172.80	15.23	9.75
3	Cranberry jam	72.0	230.00	165.60	12.97	9.34
	Total	18.9 81.1	1000.00	810.90	56.40	45.73
	Output	18.9 81.1	1000.00	810.90		45.73

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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 28.2 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	8.72	7.33
3	Granulated sugar	99.85	206.17	205.86	5.81	5.81
4	Melange	27.0	72.16	19.48	2.03	0.55
5	Flour, premium (on the dust)	85.5	41.24	35.26	1.16	0.99
6	Sign up
7	Salt	96.5	2.06	1.99	0.058	0.056
8	Ammonium carbonic (E503(i))	—	0.52	—	0.015	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.015	0.007
	Total	16.2 83.8	1149.41	963.31	32.41	27.17
	Losses 1.9%			18.31		0.52
	Output	5.5 94.5	1000.00	945.00	28.20	26.65
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.31	0.26
	Baking/boiling 11.31%		128.80		3.63
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.27	0.26

No. 114 Zephyr basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	256.11	255.73	3.90	3.89
3	Raw egg white	12.0	256.11	30.73	3.90	0.47
4	water	—	15.40	—	0.23	—
5	Agar (E406)	85.0	3.84	3.26	0.058	0.050
6	Sign up
	Total	36.0 64.0	1044.94	668.76	15.91	10.18
	Losses 4.3%			28.76		0.44
	Output	36.0 64.0	1000.00	640.00	15.23	9.75
	Losses before baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	0.34	0.22
	Losses after baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	0.34	0.22

Consolidated recipe, k=1.023577
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 56.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	15.70	13.42	16.07	13.74
2	Cranberry jam	72.0	12.97	9.34	13.28	9.56
3	Granulated sugar	99.85	9.71	9.70	9.94	9.93
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	8.72	7.33	8.93	7.50
5	Fruit filling	74.0	7.80	5.77	7.98	5.91
6	Sign up	12.0	3.90	0.47	3.99	0.48
7	Melange	27.0	2.03	0.55	2.08	0.56
8	water	—	0.23	—	0.24	—
9	Agar (E406)	85.0	0.058	0.050	0.060	0.051
10	Essence	—	0.058	—	0.060	—
11	Sign up	96.5	0.058	0.056	0.059	0.057
12	Dye	—	0.019	—	0.020	—
13	Ammonium carbonic (E503(i))	—	0.015	—	0.015	—
14	Baking soda (E500(ii))	50.0	0.015	0.007	0.015	0.008
	Total		61.30	46.69	62.74	47.79
	Total phase loss 2.0%			0.95
	Other losses 2.3%					1.10
	General losses 4.3%					2.05
	Output	81.1	56.40	45.73	56.40	45.73

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Recipe on №304 Pastry cake with cranberry jam and marshmallows contained in handbooks:

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

Consolidated recipe №304 Pastry cake with cranberry jam and marshmallows

Recipe on №304 Pastry cake with cranberry jam and marshmallows contained in handbooks:

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