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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 363.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№109 Zephyr "Special"	66.6	301.00	200.47	109.47	72.91
3	Fruit filling	74.0	222.00	164.28	80.74	59.75
4	№067 Cream "Charlotte" chocolate	75.5	33.00	24.92	12.00	9.06
	Total	19.1 80.9	1000.00	809.24	363.70	294.32
	Output	19.1 80.9	1000.00	809.24		294.32

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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 12 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	4.59	3.85
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.58	0.55
4	Cognac	—	1.52	—	0.018	—
5	Vanilla powder	99.85	1.42	1.42	0.017	0.017
	Total	24.5 75.5	1021.07	771.21	12.25	9.26
	Losses 2.1%			16.21		0.19
	Output	24.5 75.5	1000.00	755.00	12.00	9.06
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.13	0.10
	Baking/boiling -0.04%		-0.39		-0.005
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.13	0.10

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 161.48 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	49.94	41.95
3	Granulated sugar	99.85	206.17	205.86	33.29	33.24
4	Melange	27.0	72.16	19.48	11.65	3.15
5	Flour, premium (on the dust)	85.5	41.24	35.26	6.66	5.69
6	Sign up
7	Salt	96.5	2.06	1.99	0.33	0.32
8	Ammonium carbonic (E503(i))	—	0.52	—	0.084	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.084	0.042
	Total	16.2 83.8	1149.41	963.31	185.61	155.56
	Losses 1.9%			18.31		2.96
	Output	5.5 94.5	1000.00	945.00	161.48	152.60
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.76	1.48
	Baking/boiling 11.31%		128.80		20.80
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.56	1.48

№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 109.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	385.39	285.19	42.19	31.22
3	Raw egg white	12.0	167.86	20.14	18.38	2.21
4	water	—	96.53	—	10.57	—
5	Vanilla essence	—	3.55	—	0.39	—
6	Sign up
7	Citric acid (E330)	98.0	1.78	1.74	0.19	0.19
	Total	33.4 66.6	1044.95	695.93	114.39	76.19
	Losses 4.3%			29.93		3.28
	Output	33.4 66.6	1000.00	666.00	109.47	72.91
	Losses before baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	2.46	1.64
	Losses after baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	2.46	1.64

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 7.05 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	2.97	0.36
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.79	0.21
	Total	38.9 61.1	1164.48	711.21	8.21	5.02
	Losses 3.6%			25.61		0.18
	Output	31.4 68.6	1000.00	685.60	7.05	4.84
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.15	0.090
	Baking/boiling 10.92%		124.84		0.88
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.13	0.090

Consolidated recipe, k=1.028433
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 363.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	122.93	90.97	126.43	93.56
2	Flour, premium	85.5	89.89	76.86	92.45	79.04
3	Granulated sugar	99.85	80.13	80.01	82.41	82.29
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.53	45.80	56.08	47.11
5	Raw egg white	12.0	18.38	2.21	18.90	2.27
6	Sign up	27.0	11.65	3.15	11.98	3.24
7	water	—	10.57	—	10.87	—
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	2.97	0.36	3.05	0.37
9	Chicken eggs [chicken egg] [2]	27.0	0.79	0.21	0.81	0.22
10	Cocoa powder [Skurikhin]	95.0	0.58	0.55	0.59	0.56
11	Sign up	—	0.39	—	0.40	—
12	Essence	—	0.33	—	0.34	—
13	Salt	96.5	0.33	0.32	0.34	0.33
14	Agar (E406)	85.0	0.29	0.25	0.30	0.26
15	Citric acid (E330)	98.0	0.19	0.19	0.20	0.20
16	Sign up	—	0.084	—	0.086	—
17	Baking soda (E500(ii))	50.0	0.084	0.042	0.086	0.043
18	Cognac	—	0.018	—	0.019	—
19	Vanilla powder	99.85	0.017	0.017	0.018	0.018
	Total		394.16	300.93	405.37	309.49
	Total phase loss 2.2%			6.61
	Other losses 2.8%					8.56
	General losses 4.9%					15.16
	Output	80.9	363.70	294.32	363.70	294.32

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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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