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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №308 Pastry "Basket" with cream of cream and jam → recipe number 1 → Consolidated recipe

Consolidated recipe №308 Pastry "Basket" with cream of cream and jam

Weight 50 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 331.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Semi-finished product sand	94.5	380.00	359.10	126.05	119.11
3	Jam	72.0	100.00	72.00	33.17	23.88
4	Chocolate glaze [Skurikhin]	99.1	80.00	79.28	26.54	26.30
	Total	29.6 70.4	1000.00	703.98	331.70	233.51
	Output	29.6 70.4	1000.00	703.98		233.51

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Cream of cream (268, 285, 293, 294, 295 ...) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 145.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	281.75	104.25	41.12	15.21
3	Powdered sugar	99.85	169.05	168.80	24.67	24.64
4	Vanilla powder	99.85	7.04	7.03	1.03	1.03
	Total	56.0 44.0	1020.85	448.98	148.99	65.53
	Losses 2.0%			8.98		1.31
	Output	56.0 44.0	1000.00	440.00	145.95	64.22
	Losses before baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	1.49	0.66
	Baking/boiling 0.04%		0.44		0.065
	Losses after baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	1.49	0.66

Semi-finished product sand recipe (in No. 293, 294, 295, 308, 309)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 126.05 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	356.64	299.58	44.95	37.76
3	Granulated sugar	99.85	178.31	178.04	22.48	22.44
4	Melange	27.0	47.56	12.84	5.99	1.62
5	Raw egg yolk	46.0	47.56	21.88	5.99	2.76
6	Sign up
7	Salt	96.5	1.91	1.84	0.24	0.23
8	Vanilla powder	99.85	1.91	1.91	0.24	0.24
	Total	16.9 83.1	1158.85	963.30	146.07	121.42
	Losses 1.9%			18.30		2.31
	Output	5.5 94.5	1000.00	945.00	126.05	119.11
	Losses before baking/boiling, shrinkage 0.94971%	83.1	11.01	9.15	1.39	1.15
	Baking/boiling 12.04%		138.16		17.41
	Losses after baking/boiling, shrinkage 0.94971%	94.5	9.68	9.15	1.22	1.15

Consolidated recipe, k=1.028996
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 331.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	30.0	82.17	24.65	84.55	25.37
2	Flour, premium	85.5	65.93	56.37	67.84	58.00
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	44.95	37.76	46.26	38.86
4	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	41.12	15.21	42.31	15.66
5	Jam	72.0	33.17	23.88	34.13	24.57
6	Sign up	99.1	26.54	26.30	27.31	27.06
7	Powdered sugar	99.85	24.67	24.64	25.39	25.35
8	Granulated sugar	99.85	22.48	22.44	23.13	23.09
9	Melange	27.0	5.99	1.62	6.17	1.67
10	Raw egg yolk	46.0	5.99	2.76	6.17	2.84
11	Sign up	99.85	1.27	1.27	1.30	1.30
12	Essence	—	0.24	—	0.25	—
13	Salt	96.5	0.24	0.23	0.25	0.24
	Total		354.77	237.13	365.05	244.00
	Total phase loss 1.5%			3.62
	Other losses 2.8%					6.88
	General losses 4.3%					10.49
	Output	70.4	331.70	233.51	331.70	233.51

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Consolidated recipe №308 Pastry "Basket" with cream of cream and jam

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