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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №312 Pastry "Basket" with protein cream → recipe number 2 → Consolidated recipe

Consolidated recipe №312 Pastry "Basket" with protein cream

Weight 75 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 207.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№087 Protein cream (custard)	70.0	227.00	158.90	47.15	33.00
3	Fruit filling	74.0	206.00	152.44	42.79	31.66
4	No. 046 Creamy cream (basic)	86.0	148.00	127.28	30.74	26.44
5	Fruit	70.0	44.00	30.80	9.14	6.40
6	Sign up
	Total	17.6 82.4	1000.00	824.22	207.70	171.19
	Output	17.6 82.4	1000.00	824.22		171.19

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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 76.23 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	23.57	19.80
3	Granulated sugar	99.85	206.17	205.86	15.72	15.69
4	Melange	27.0	72.16	19.48	5.50	1.49
5	Flour, premium (on the dust)	85.5	41.24	35.26	3.14	2.69
6	Sign up
7	Salt	96.5	2.06	1.99	0.16	0.15
8	Ammonium carbonic (E503(i))	—	0.52	—	0.040	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.040	0.020
	Total	16.2 83.8	1149.41	963.31	87.61	73.43
	Losses 1.9%			18.31		1.40
	Output	5.5 94.5	1000.00	945.00	76.23	72.03
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.83	0.70
	Baking/boiling 11.31%		128.80		9.82
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.74	0.70

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	15.32	1.84
3	Vanilla powder	99.85	24.37	24.33	1.15	1.15
4	water	—	18.29	—	0.86	—
	Total	30.0 70.0	1017.31	712.11	47.96	33.57
	Losses 1.7%			12.11		0.57
	Output	30.0 70.0	1000.00	700.00	47.15	33.00
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.41	0.29
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.41	0.29

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 30.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	8.56	8.55
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	6.42	4.75
4	Vanilla powder	99.85	5.15	5.14	0.16	0.16
5	Cognac or dessert wine	—	1.72	—	0.053	—
	Total	13.8 86.2	1016.69	876.65	31.25	26.95
	Losses 1.9%			16.65		0.51
	Output	14.0 86.0	1000.00	860.00	30.74	26.44
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.30	0.26
	Baking/boiling -0.26%		-2.65		-0.081
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.30	0.26

Consolidated recipe, k=1.03002
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 207.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	46.35	46.28	47.74	47.67
2	Fruit filling	74.0	42.79	31.66	44.07	32.61
3	Flour, premium	85.5	42.43	36.28	43.71	37.37
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	39.63	33.29	40.82	34.29
5	Raw egg white	12.0	15.32	1.84	15.78	1.89
6	Sign up	99.85	10.22	10.21	10.53	10.52
7	Fruit	70.0	9.14	6.40	9.41	6.59
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.42	4.75	6.61	4.90
9	Melange	27.0	5.50	1.49	5.67	1.53
10	Vanilla powder	99.85	1.31	1.31	1.35	1.34
11	Sign up	—	0.86	—	0.89	—
12	Essence	—	0.16	—	0.16	—
13	Salt	96.5	0.16	0.15	0.16	0.16
14	Cognac or dessert wine	—	0.053	—	0.054	—
15	Ammonium carbonic (E503(i))	—	0.040	—	0.041	—
16	Sign up	50.0	0.040	0.020	0.041	0.020
	Total		220.42	173.67	227.03	178.88
	Total phase loss 1.4%			2.48
	Other losses 2.9%					5.21
	General losses 4.3%					7.69
	Output	82.4	207.70	171.19	207.70	171.19

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Consolidated recipe №312 Pastry "Basket" with protein cream

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