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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №313 Pastry "Amateur basket" → recipe number 1 → Consolidated recipe

Consolidated recipe: №313 Pastry "Amateur basket"

Weight 75 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 62.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	342.70	257.02	21.45	16.09
3	No. 001a Biscuit semi-finished product crumb No. 1	75.0	240.00	180.00	15.02	11.27
4	Fruit	70.0	45.00	31.50	2.82	1.97
5	Cognac	—	5.00	—	0.31	—
6	Sign up
	Total	18.5 81.5	1000.00	815.34	62.60	51.04
	Output	18.5 81.5	1000.00	815.34		51.04

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№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.45 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	422.23	354.67	9.06	7.61
3	Vanilla powder	99.85	4.10	4.09	0.088	0.088
4	Cognac or dessert wine	—	1.64	—	0.035	—
	Total	25.0 75.0	1022.08	766.09	21.93	16.43
	Losses 2.1%			16.09		0.35
	Output	25.0 75.0	1000.00	750.00	21.45	16.09
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.23	0.17
	Baking/boiling 0.06%		0.62		0.013
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.23	0.17

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 22.97 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	7.10	5.97
3	Granulated sugar	99.85	206.17	205.86	4.74	4.73
4	Melange	27.0	72.16	19.48	1.66	0.45
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.95	0.81
6	Sign up
7	Salt	96.5	2.06	1.99	0.047	0.046
8	Ammonium carbonic (E503(i))	—	0.52	—	0.012	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.012	0.006
	Total	16.2 83.8	1149.41	963.31	26.41	22.13
	Losses 1.9%			18.31		0.42
	Output	5.5 94.5	1000.00	945.00	22.97	21.71
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.25	0.21
	Baking/boiling 11.31%		128.80		2.96
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.22	0.21

No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.73	350.20	5.27	5.26
3	Flour, premium	85.5	284.09	242.90	4.27	3.65
4	Potato starch	80.0	70.15	56.12	1.05	0.84
5	Essence	—	3.51	—	0.053	—
	Total	37.6 62.4	1294.03	807.32	19.44	12.13
	Losses 7.1%			57.32		0.86
	Output	25.0 75.0	1000.00	750.00	15.02	11.27
	Losses before baking/boiling, shrinkage 3.54998%	62.4	45.94	28.66	0.69	0.43
	Baking/boiling 16.82%		209.88		3.15
	Losses after baking/boiling, shrinkage 3.54998%	75.0	38.21	28.66	0.57	0.43

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 12.75 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	5.36	0.64
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	1.43	0.39
	Total	38.9 61.1	1164.48	711.21	14.84	9.06
	Losses 3.6%			25.61		0.33
	Output	31.4 68.6	1000.00	685.60	12.75	8.74
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.27	0.16
	Baking/boiling 10.92%		124.84		1.59
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.24	0.16

Consolidated recipe, k=1.006418
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 62.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	18.05	18.03	18.17	18.14
2	Flour, premium	85.5	17.06	14.58	17.17	14.68
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.16	13.58	16.27	13.66
4	Melange	27.0	10.46	2.82	10.52	2.84
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	5.36	0.64	5.40	0.65
6	Sign up	70.0	2.82	1.97	2.84	1.98
7	Chicken eggs [chicken egg] [2]	27.0	1.43	0.39	1.44	0.39
8	Potato starch	80.0	1.05	0.84	1.06	0.85
9	Cognac	—	0.31	—	0.32	—
10	Essence	—	0.10	—	0.10	—
11	Sign up	99.85	0.088	0.088	0.089	0.088
12	Salt	96.5	0.047	0.046	0.048	0.046
13	Cognac or dessert wine	—	0.035	—	0.035	—
14	Essence of rum	—	0.019	—	0.019	—
15	Ammonium carbonic (E503(i))	—	0.012	—	0.012	—
16	Sign up	50.0	0.012	0.006	0.012	0.006
	Total		73.02	52.99	73.49	53.33
	Total phase loss 3.7%			1.95
	Other losses 0.64%					0.34
	General losses 4.3%					2.29
	Output	81.5	62.60	51.04	62.60	51.04

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	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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Consolidated recipe: №313 Pastry "Amateur basket"

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