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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №314 Pastry "Basket" with cream and fruit from compote → recipe number 2 → Consolidated recipe

Consolidated recipe №314 Pastry "Basket" with cream and fruit from compote

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 912.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit from compote	17.0	319.00	54.23	291.09	49.48
3	№067 Cream "Charlotte" chocolate	75.5	243.00	183.46	221.74	167.41
4	No. 115 Apricot marmalade	79.0	71.00	56.09	64.79	51.18
	Total	35.9 64.1	1000.00	640.60	912.50	584.55
	Output	35.9 64.1	1000.00	640.60		584.55

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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 221.74 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	84.78	71.21
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	10.67	10.14
4	Cognac	—	1.52	—	0.34	—
5	Vanilla powder	99.85	1.42	1.42	0.31	0.31
	Total	24.5 75.5	1021.07	771.21	226.41	171.01
	Losses 2.1%			16.21		3.59
	Output	24.5 75.5	1000.00	755.00	221.74	167.41
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	2.38	1.80
	Baking/boiling -0.04%		-0.39		-0.087
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	2.38	1.80

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 334.89 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	103.56	86.99
3	Granulated sugar	99.85	206.17	205.86	69.04	68.94
4	Melange	27.0	72.16	19.48	24.17	6.52
5	Flour, premium (on the dust)	85.5	41.24	35.26	13.81	11.81
6	Sign up
7	Salt	96.5	2.06	1.99	0.69	0.67
8	Ammonium carbonic (E503(i))	—	0.52	—	0.17	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.17	0.087
	Total	16.2 83.8	1149.41	963.31	384.92	322.60
	Losses 1.9%			18.31		6.13
	Output	5.5 94.5	1000.00	945.00	334.89	316.47
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	3.66	3.07
	Baking/boiling 11.31%		128.80		43.13
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	3.24	3.07

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 130.31 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	54.85	6.58
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	14.63	3.95
	Total	38.9 61.1	1164.48	711.21	151.74	92.67
	Losses 3.6%			25.61		3.34
	Output	31.4 68.6	1000.00	685.60	130.31	89.34
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	2.73	1.67
	Baking/boiling 10.92%		124.84		16.27
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	2.43	1.67

No. 115 Apricot marmalade basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 64.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot puree	10.0	501.46	50.15	32.49	3.25
	Total	36.1 63.9	1253.66	801.22	81.22	51.91
	Losses 1.4%			11.22		0.73
	Output	21.0 79.0	1000.00	790.00	64.79	51.18
	Losses before baking/boiling, shrinkage 0.70004%	63.9	8.78	5.61	0.57	0.36
	Baking/boiling 19.1%		237.78		15.41
	Losses after baking/boiling, shrinkage 0.70004%	79.0	7.10	5.61	0.46	0.36

Consolidated recipe, k=1.020853
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 912.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	17.0	291.09	49.48	297.16	50.52
2	Granulated sugar	99.85	200.04	199.74	204.22	203.91
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	188.34	158.21	192.27	161.51
4	Flour, premium	85.5	186.42	159.39	190.31	162.71
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	54.85	6.58	55.99	6.72
6	Sign up	10.0	32.49	3.25	33.17	3.32
7	Melange	27.0	24.17	6.52	24.67	6.66
8	Chicken eggs [chicken egg] [2]	27.0	14.63	3.95	14.93	4.03
9	Cocoa powder [Skurikhin]	95.0	10.67	10.14	10.90	10.35
10	Essence	—	0.69	—	0.71	—
11	Sign up	96.5	0.69	0.67	0.70	0.68
12	Cognac	—	0.34	—	0.34	—
13	Vanilla powder	99.85	0.31	0.31	0.32	0.32
14	Ammonium carbonic (E503(i))	—	0.17	—	0.18	—
15	Baking soda (E500(ii))	50.0	0.17	0.087	0.18	0.089
	Total		1005.07	598.34	1026.03	610.81
	Total phase loss 2.3%			13.79
	Other losses 2.0%					12.48
	General losses 4.3%					26.26
	Output	64.1	912.50	584.55	912.50	584.55

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Recipe on №314 Pastry "Basket" with cream and fruit from compote contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe №314 Pastry "Basket" with cream and fruit from compote

Recipe on №314 Pastry "Basket" with cream and fruit from compote contained in handbooks:

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