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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 179.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh fruits	20.0	333.00	66.60	59.84	11.97
3	№074 Cream "Glace"	78.0	232.00	180.96	41.69	32.52
4	No. 115 Apricot marmalade	79.0	68.00	53.72	12.22	9.65
	Total	35.2 64.8	1000.00	648.10	179.70	116.46
	Output	35.2 64.8	1000.00	648.10		116.46

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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 65.95 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	20.40	17.13
3	Granulated sugar	99.85	206.17	205.86	13.60	13.58
4	Melange	27.0	72.16	19.48	4.76	1.28
5	Flour, premium (on the dust)	85.5	41.24	35.26	2.72	2.33
6	Sign up
7	Salt	96.5	2.06	1.99	0.14	0.13
8	Ammonium carbonic (E503(i))	—	0.52	—	0.034	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.034	0.017
	Total	16.2 83.8	1149.41	963.31	75.80	63.53
	Losses 1.9%			18.31		1.21
	Output	5.5 94.5	1000.00	945.00	65.95	62.32
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.72	0.60
	Baking/boiling 11.31%		128.80		8.49
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.64	0.60

№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 41.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	16.49	16.46
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	9.89	2.67
4	Vanilla powder	99.85	3.95	3.94	0.16	0.16
5	Cognac or dessert wine	—	1.98	—	0.083	—
	Total	23.1 76.9	1034.18	795.10	43.12	33.15
	Losses 1.9%			15.10		0.63
	Output	22.0 78.0	1000.00	780.00	41.69	32.52
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	0.41	0.31
	Baking/boiling 1.43%		14.68		0.61
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	0.40	0.31

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 12.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot puree	10.0	501.46	50.15	6.13	0.61
	Total	36.1 63.9	1253.66	801.22	15.32	9.79
	Losses 1.4%			11.22		0.14
	Output	21.0 79.0	1000.00	790.00	12.22	9.65
	Losses before baking/boiling, shrinkage 0.70004%	63.9	8.78	5.61	0.11	0.069
	Baking/boiling 19.1%		237.78		2.91
	Losses after baking/boiling, shrinkage 0.70004%	79.0	7.10	5.61	0.087	0.069

Consolidated recipe, k=1.027516
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 179.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	20.0	59.84	11.97	61.49	12.30
2	Granulated sugar	99.85	39.28	39.22	40.36	40.30
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	36.88	30.98	37.90	31.83
4	Flour, premium	85.5	36.71	31.39	37.72	32.25
5	Chicken eggs [chicken egg] [2]	27.0	9.89	2.67	10.16	2.74
6	Sign up	10.0	6.13	0.61	6.30	0.63
7	Melange	27.0	4.76	1.28	4.89	1.32
8	Vanilla powder	99.85	0.16	0.16	0.17	0.17
9	Essence	—	0.14	—	0.14	—
10	Salt	96.5	0.14	0.13	0.14	0.13
11	Sign up	—	0.083	—	0.085	—
12	Ammonium carbonic (E503(i))	—	0.034	—	0.035	—
13	Baking soda (E500(ii))	50.0	0.034	0.017	0.035	0.018
	Total		194.08	118.44	199.42	121.70
	Total phase loss 1.7%			1.97
	Other losses 2.7%					3.26
	General losses 4.3%					5.23
	Output	64.8	179.70	116.46	179.70	116.46

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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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