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All groups → All products → Cakes → Sand cakes → Sand cakes with fruit filling and marshmallows → №306 Pastry "Lela" (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: №306 Pastry "Lela" (sliced)

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 48.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№109 Zephyr "Special"	66.6	301.00	200.47	14.63	9.74
3	Fruit filling	74.0	222.00	164.28	10.79	7.98
4	№067 Cream "Charlotte" chocolate	75.5	33.00	24.92	1.60	1.21
	Total	19.1 80.9	1000.00	809.24	48.60	39.33
	Output	19.1 80.9	1000.00	809.24		39.33

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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 1.6 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	0.61	0.52
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.077	0.073
4	Cognac	—	1.52	—	0.002	—
5	Vanilla powder	99.85	1.42	1.42	0.002	0.002
	Total	24.5 75.5	1021.07	771.21	1.64	1.24
	Losses 2.1%			16.21		0.026
	Output	24.5 75.5	1000.00	755.00	1.60	1.21
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.017	0.013
	Baking/boiling -0.04%		-0.39		-0.001
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.017	0.013

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 21.58 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	6.67	5.61
3	Granulated sugar	99.85	206.17	205.86	4.45	4.44
4	Melange	27.0	72.16	19.48	1.56	0.42
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.89	0.76
6	Sign up
7	Salt	96.5	2.06	1.99	0.044	0.043
8	Ammonium carbonic (E503(i))	—	0.52	—	0.011	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.011	0.006
	Total	16.2 83.8	1149.41	963.31	24.80	20.79
	Losses 1.9%			18.31		0.40
	Output	5.5 94.5	1000.00	945.00	21.58	20.39
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.24	0.20
	Baking/boiling 11.31%		128.80		2.78
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.21	0.20

№109 Zephyr "Special" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	385.39	285.19	5.64	4.17
3	Raw egg white	12.0	167.86	20.14	2.46	0.29
4	water	—	96.53	—	1.41	—
5	Vanilla essence	—	3.55	—	0.052	—
6	Sign up
7	Citric acid (E330)	98.0	1.78	1.74	0.026	0.026
	Total	33.4 66.6	1044.95	695.93	15.29	10.18
	Losses 4.3%			29.93		0.44
	Output	33.4 66.6	1000.00	666.00	14.63	9.74
	Losses before baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	0.33	0.22
	Losses after baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	0.33	0.22

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 0.94 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	0.40	0.048
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.11	0.029
	Total	38.9 61.1	1164.48	711.21	1.10	0.67
	Losses 3.6%			25.61		0.024
	Output	31.4 68.6	1000.00	685.60	0.94	0.65
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.020	0.012
	Baking/boiling 10.92%		124.84		0.12
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.018	0.012

Consolidated recipe, k=1.028433
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 48.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	16.43	12.16	16.89	12.50
2	Flour, premium	85.5	12.01	10.27	12.35	10.56
3	Granulated sugar	99.85	10.71	10.69	11.01	11.00
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.29	6.12	7.49	6.29
5	Raw egg white	12.0	2.46	0.29	2.53	0.30
6	Sign up	27.0	1.56	0.42	1.60	0.43
7	water	—	1.41	—	1.45	—
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	0.40	0.048	0.41	0.049
9	Chicken eggs [chicken egg] [2]	27.0	0.11	0.029	0.11	0.029
10	Cocoa powder [Skurikhin]	95.0	0.077	0.073	0.079	0.075
11	Sign up	—	0.052	—	0.053	—
12	Essence	—	0.045	—	0.046	—
13	Salt	96.5	0.044	0.043	0.046	0.044
14	Agar (E406)	85.0	0.039	0.033	0.040	0.034
15	Citric acid (E330)	98.0	0.026	0.026	0.027	0.026
16	Sign up	—	0.011	—	0.012	—
17	Baking soda (E500(ii))	50.0	0.011	0.006	0.012	0.006
18	Cognac	—	0.002	—	0.003	—
19	Vanilla powder	99.85	0.002	0.002	0.002	0.002
	Total		52.67	40.21	54.17	41.36
	Total phase loss 2.2%			0.88
	Other losses 2.8%					1.14
	General losses 4.9%					2.03
	Output	80.9	48.60	39.33	48.60	39.33

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; raw egg white	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 №306 Pastry "Lela" (sliced) contained in handbooks:

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

Consolidated recipe: №306 Pastry "Lela" (sliced)

Recipe on №306 Pastry "Lela" (sliced) contained in handbooks:

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