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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 108.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh fruits	20.0	333.00	66.60	36.00	7.20
3	№059 Cream "Charlotte" (main)	75.0	232.00	174.00	25.08	18.81
4	No. 115 Apricot marmalade	79.0	68.00	53.72	7.35	5.81
	Total	35.9 64.1	1000.00	641.14	108.10	69.31
	Output	35.9 64.1	1000.00	641.14		69.31

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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 25.08 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	10.59	8.89
3	Vanilla powder	99.85	4.10	4.09	0.10	0.10
4	Cognac or dessert wine	—	1.64	—	0.041	—
	Total	25.0 75.0	1022.08	766.09	25.63	19.21
	Losses 2.1%			16.09		0.40
	Output	25.0 75.0	1000.00	750.00	25.08	18.81
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.27	0.20
	Baking/boiling 0.06%		0.62		0.016
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.27	0.20

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 39.67 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	12.27	10.31
3	Granulated sugar	99.85	206.17	205.86	8.18	8.17
4	Melange	27.0	72.16	19.48	2.86	0.77
5	Flour, premium (on the dust)	85.5	41.24	35.26	1.64	1.40
6	Sign up
7	Salt	96.5	2.06	1.99	0.082	0.079
8	Ammonium carbonic (E503(i))	—	0.52	—	0.021	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.021	0.010
	Total	16.2 83.8	1149.41	963.31	45.60	38.22
	Losses 1.9%			18.31		0.73
	Output	5.5 94.5	1000.00	945.00	39.67	37.49
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.43	0.36
	Baking/boiling 11.31%		128.80		5.11
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.38	0.36

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 14.9 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	6.27	0.75
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	1.67	0.45
	Total	38.9 61.1	1164.48	711.21	17.35	10.60
	Losses 3.6%			25.61		0.38
	Output	31.4 68.6	1000.00	685.60	14.90	10.22
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.31	0.19
	Baking/boiling 10.92%		124.84		1.86
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.28	0.19

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 7.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot puree	10.0	501.46	50.15	3.69	0.37
	Total	36.1 63.9	1253.66	801.22	9.22	5.89
	Losses 1.4%			11.22		0.082
	Output	21.0 79.0	1000.00	790.00	7.35	5.81
	Losses before baking/boiling, shrinkage 0.70004%	63.9	8.78	5.61	0.065	0.041
	Baking/boiling 19.1%		237.78		1.75
	Losses after baking/boiling, shrinkage 0.70004%	79.0	7.10	5.61	0.052	0.041

Consolidated recipe, k=1.021444
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 108.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	20.0	36.00	7.20	36.77	7.35
2	Granulated sugar	99.85	23.12	23.08	23.61	23.58
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	22.86	19.20	23.35	19.61
4	Flour, premium	85.5	22.08	18.88	22.56	19.29
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	6.27	0.75	6.41	0.77
6	Sign up	10.0	3.69	0.37	3.77	0.38
7	Melange	27.0	2.86	0.77	2.92	0.79
8	Chicken eggs [chicken egg] [2]	27.0	1.67	0.45	1.71	0.46
9	Vanilla powder	99.85	0.10	0.10	0.11	0.10
10	Essence	—	0.082	—	0.084	—
11	Sign up	96.5	0.082	0.079	0.083	0.081
12	Cognac or dessert wine	—	0.041	—	0.042	—
13	Ammonium carbonic (E503(i))	—	0.021	—	0.021	—
14	Baking soda (E500(ii))	50.0	0.021	0.010	0.021	0.011
	Total		118.90	70.90	121.45	72.42
	Total phase loss 2.2%			1.59
	Other losses 2.1%					1.52
	General losses 4.3%					3.11
	Output	64.1	108.10	69.31	108.10	69.31

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Recipe on №315 Pastry "Korzinochka" with cream and fresh fruit contained in handbooks:

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

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

Recipe on №315 Pastry "Korzinochka" with cream and fresh fruit contained in handbooks:

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