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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №315 Pastry "Korzinochka" with cream and fresh fruit → recipe number 1 → Consolidated recipe

Consolidated recipe: №315 Pastry "Korzinochka" with cream and fresh fruit

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 434.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fresh fruits20.0 333.00 66.60 144.56 28.91 
3№059 Cream "Charlotte" (main)75.0 232.00 174.00 100.71 75.53 
4No. 115 Apricot marmalade79.0 68.00 53.72 29.52 23.32 
Total35.9 64.1 1000.00 641.14 434.10 278.32 
Output35.9 64.1 1000.00 641.14 278.32 
List of recipes
№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 100.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 42.52 35.72 
3Vanilla powder99.854.10 4.09 0.41 0.41 
4Cognac or dessert wine—  1.64 —   0.17 —   
Total25.0 75.0 1022.08 766.09 102.93 77.15 
Losses 2.1%16.09 1.62 
Output25.0 75.0 1000.00 750.00 100.71 75.53 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.08 0.81 
Baking/boiling 0.06%0.62 0.063
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.08 0.81 
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 159.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 49.27 41.39 
3Granulated sugar99.85206.17 205.86 32.85 32.80 
4Melange27.0 72.16 19.48 11.50 3.10 
5Flour, premium (on the dust)85.5 41.24 35.26 6.57 5.62 
6Sign up
7Salt96.5 2.06 1.99 0.33 0.32 
8Ammonium carbonic (E503(i))—  0.52 —   0.083—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0830.041
Total16.2 83.8 1149.41 963.31 183.12 153.47 
Losses 1.9%18.31 2.92 
Output5.5 94.5 1000.00 945.00 159.31 150.55 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 1.74 1.46 
Baking/boiling 11.31%128.80 20.52 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 1.54 1.46 
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 59.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 25.18 3.02 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 6.72 1.81 
Total38.9 61.1 1164.48 711.21 69.67 42.55 
Losses 3.6%25.61 1.53 
Output31.4 68.6 1000.00 685.60 59.83 41.02 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.25 0.77 
Baking/boiling 10.92%124.84 7.47 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.12 0.77 
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 29.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 501.46 50.15 14.80 1.48 
Total36.1 63.9 1253.66 801.22 37.01 23.65 
Losses 1.4%11.22 0.33 
Output21.0 79.0 1000.00 790.00 29.52 23.32 
Losses before baking/boiling, shrinkage 0.70004%63.9 8.78 5.61 0.26 0.17 
Baking/boiling 19.1%237.78 7.02 
Losses after baking/boiling, shrinkage 0.70004%79.0 7.10 5.61 0.21 0.17 
Consolidated recipe, k=1.021444
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 434.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up20.0 144.56 28.91 147.66 29.53 
2Granulated sugar99.8592.83 92.69 94.82 94.67 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 91.79 77.10 93.76 78.76 
4Flour, premium85.5 88.68 75.82 90.59 77.45 
5Fresh whole milk the weight ratio of fat 3.2%12.0 25.18 3.02 25.72 3.09 
6Sign up10.0 14.80 1.48 15.12 1.51 
7Melange27.0 11.50 3.10 11.74 3.17 
8Chicken eggs [chicken egg] [2]27.0 6.72 1.81 6.86 1.85 
9Vanilla powder99.850.41 0.41 0.42 0.42 
10Essence—  0.33 —   0.34 —   
11Sign up96.5 0.33 0.32 0.34 0.32 
12Cognac or dessert wine—  0.17 —   0.17 —   
13Ammonium carbonic (E503(i))—  0.083—   0.085—   
14Baking soda (E500(ii))50.0 0.0830.0410.0850.042
Total477.46 284.72 487.69 290.82 
Total phase loss 2.2%6.40 
Other losses 2.1%6.11 
General losses 4.3%12.51 
Output64.1 434.10 278.32 434.10 278.32 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №315 Pastry "Korzinochka" with cream and fresh fruit contained in handbooks:

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