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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №312 Pastry "Basket" with protein cream → recipe No. 3 → Consolidated recipe

Consolidated recipe: №312 Pastry "Basket" with protein cream

Weight 75 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 301.9 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	68.53	47.97
3	Fruit filling	74.0	206.00	152.44	62.19	46.02
4	№074 Cream "Glace"	78.0	148.00	115.44	44.68	34.85
5	Fruit	70.0	44.00	30.80	13.28	9.30
6	Sign up
	Total	18.8 81.2	1000.00	812.38	301.90	245.26
	Output	18.8 81.2	1000.00	812.38		245.26

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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 110.8 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	34.26	28.78
3	Granulated sugar	99.85	206.17	205.86	22.84	22.81
4	Melange	27.0	72.16	19.48	8.00	2.16
5	Flour, premium (on the dust)	85.5	41.24	35.26	4.57	3.91
6	Sign up
7	Salt	96.5	2.06	1.99	0.23	0.22
8	Ammonium carbonic (E503(i))	—	0.52	—	0.058	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.058	0.029
	Total	16.2 83.8	1149.41	963.31	127.35	106.73
	Losses 1.9%			18.31		2.03
	Output	5.5 94.5	1000.00	945.00	110.80	104.70
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.21	1.01
	Baking/boiling 11.31%		128.80		14.27
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.07	1.01

№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 68.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	22.26	2.67
3	Vanilla powder	99.85	24.37	24.33	1.67	1.67
4	water	—	18.29	—	1.25	—
	Total	30.0 70.0	1017.31	712.11	69.72	48.80
	Losses 1.7%			12.11		0.83
	Output	30.0 70.0	1000.00	700.00	68.53	47.97
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.59	0.42
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.59	0.42

№074 Cream "Glace" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 44.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	17.67	17.64
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	10.60	2.86
4	Vanilla powder	99.85	3.95	3.94	0.18	0.18
5	Cognac or dessert wine	—	1.98	—	0.088	—
	Total	23.1 76.9	1034.18	795.10	46.21	35.53
	Losses 1.9%			15.10		0.67
	Output	22.0 78.0	1000.00	780.00	44.68	34.85
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	0.44	0.34
	Baking/boiling 1.43%		14.68		0.66
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	0.43	0.34

Consolidated recipe, k=1.030092
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 301.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	85.04	84.92	87.60	87.47
2	Fruit filling	74.0	62.19	46.02	64.06	47.41
3	Flour, premium	85.5	61.68	52.73	63.53	54.32
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	51.93	43.63	53.50	44.94
5	Raw egg white	12.0	22.26	2.67	22.93	2.75
6	Sign up	70.0	13.28	9.30	13.68	9.58
7	Chicken eggs [chicken egg] [2]	27.0	10.60	2.86	10.92	2.95
8	Melange	27.0	8.00	2.16	8.24	2.22
9	Powdered sugar	99.85	2.42	2.41	2.49	2.48
10	Vanilla powder	99.85	1.85	1.84	1.90	1.90
11	Sign up	—	1.25	—	1.29	—
12	Essence	—	0.23	—	0.24	—
13	Salt	96.5	0.23	0.22	0.24	0.23
14	Cognac or dessert wine	—	0.088	—	0.091	—
15	Ammonium carbonic (E503(i))	—	0.058	—	0.059	—
16	Sign up	50.0	0.058	0.029	0.059	0.030
	Total		321.17	248.79	330.83	256.28
	Total phase loss 1.4%			3.53
	Other losses 2.9%					7.49
	General losses 4.3%					11.02
	Output	81.2	301.90	245.26	301.90	245.26

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	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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Consolidated recipe: №312 Pastry "Basket" with protein cream

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