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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 No. 3 → Consolidated recipe

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

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 617.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh fruits	20.0	333.00	66.60	205.56	41.11
3	№074 Cream "Glace"	78.0	232.00	180.96	143.21	111.71
4	No. 115 Apricot marmalade	79.0	68.00	53.72	41.98	33.16
	Total	35.2 64.8	1000.00	648.10	617.30	400.07
	Output	35.2 64.8	1000.00	648.10		400.07

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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 226.55 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	70.06	58.85
3	Granulated sugar	99.85	206.17	205.86	46.71	46.64
4	Melange	27.0	72.16	19.48	16.35	4.41
5	Flour, premium (on the dust)	85.5	41.24	35.26	9.34	7.99
6	Sign up
7	Salt	96.5	2.06	1.99	0.47	0.45
8	Ammonium carbonic (E503(i))	—	0.52	—	0.12	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.12	0.059
	Total	16.2 83.8	1149.41	963.31	260.40	218.24
	Losses 1.9%			18.31		4.15
	Output	5.5 94.5	1000.00	945.00	226.55	214.09
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.47	2.07
	Baking/boiling 11.31%		128.80		29.18
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.19	2.07

№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 143.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	56.64	56.55
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	33.98	9.18
4	Vanilla powder	99.85	3.95	3.94	0.57	0.56
5	Cognac or dessert wine	—	1.98	—	0.28	—
	Total	23.1 76.9	1034.18	795.10	148.11	113.87
	Losses 1.9%			15.10		2.16
	Output	22.0 78.0	1000.00	780.00	143.21	111.71
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	1.41	1.08
	Baking/boiling 1.43%		14.68		2.10
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	1.39	1.08

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 41.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot puree	10.0	501.46	50.15	21.05	2.10
	Total	36.1 63.9	1253.66	801.22	52.62	33.63
	Losses 1.4%			11.22		0.47
	Output	21.0 79.0	1000.00	790.00	41.98	33.16
	Losses before baking/boiling, shrinkage 0.70004%	63.9	8.78	5.61	0.37	0.24
	Baking/boiling 19.1%		237.78		9.98
	Losses after baking/boiling, shrinkage 0.70004%	79.0	7.10	5.61	0.30	0.24

Consolidated recipe, k=1.027516
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 617.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	20.0	205.56	41.11	211.22	42.24
2	Granulated sugar	99.85	134.92	134.72	138.63	138.42
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	126.70	106.43	130.18	109.36
4	Flour, premium	85.5	126.11	107.82	129.58	110.79
5	Chicken eggs [chicken egg] [2]	27.0	33.98	9.18	34.92	9.43
6	Sign up	10.0	21.05	2.10	21.63	2.16
7	Melange	27.0	16.35	4.41	16.80	4.54
8	Vanilla powder	99.85	0.57	0.56	0.58	0.58
9	Essence	—	0.47	—	0.48	—
10	Salt	96.5	0.47	0.45	0.48	0.46
11	Sign up	—	0.28	—	0.29	—
12	Ammonium carbonic (E503(i))	—	0.12	—	0.12	—
13	Baking soda (E500(ii))	50.0	0.12	0.059	0.12	0.061
	Total		666.69	406.85	685.04	418.04
	Total phase loss 1.7%			6.78
	Other losses 2.7%					11.19
	General losses 4.3%					17.98
	Output	64.8	617.30	400.07	617.30	400.07

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	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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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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