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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → # 317 Pastry "Korzinochka" with cream and fruit filling → recipe number 1 → Consolidated recipe

Consolidated recipe # 317 Pastry "Korzinochka" with cream and fruit filling

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 158.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	318.00	238.50	50.50	37.87
3	Fruit filling	74.0	300.00	222.00	47.64	35.25
4	№002 Fried biscuit crumb	94.0	15.00	14.10	2.38	2.24
	Total	17.9 82.1	1000.00	821.42	158.80	130.44
	Output	17.9 82.1	1000.00	821.42		130.44

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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 50.5 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	21.32	17.91
3	Vanilla powder	99.85	4.10	4.09	0.21	0.21
4	Cognac or dessert wine	—	1.64	—	0.083	—
	Total	25.0 75.0	1022.08	766.09	51.61	38.69
	Losses 2.1%			16.09		0.81
	Output	25.0 75.0	1000.00	750.00	50.50	37.87
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.54	0.41
	Baking/boiling 0.06%		0.62		0.031
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.54	0.41

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 58.28 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	18.02	15.14
3	Granulated sugar	99.85	206.17	205.86	12.02	12.00
4	Melange	27.0	72.16	19.48	4.21	1.14
5	Flour, premium (on the dust)	85.5	41.24	35.26	2.40	2.05
6	Sign up
7	Salt	96.5	2.06	1.99	0.12	0.12
8	Ammonium carbonic (E503(i))	—	0.52	—	0.030	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.030	0.015
	Total	16.2 83.8	1149.41	963.31	66.99	56.14
	Losses 1.9%			18.31		1.07
	Output	5.5 94.5	1000.00	945.00	58.28	55.07
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.64	0.53
	Baking/boiling 11.31%		128.80		7.51
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.56	0.53

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 30 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	12.63	1.52
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	3.37	0.91
	Total	38.9 61.1	1164.48	711.21	34.94	21.34
	Losses 3.6%			25.61		0.77
	Output	31.4 68.6	1000.00	685.60	30.00	20.57
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.63	0.38
	Baking/boiling 10.92%		124.84		3.75
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.56	0.38

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.05	1.05
3	Flour, premium	85.5	356.18	304.53	0.85	0.73
4	Potato starch	80.0	87.95	70.36	0.21	0.17
5	Essence	—	4.40	—	0.010	—
	Total	37.6 62.4	1621.13	1011.83	3.86	2.41
	Losses 7.1%			71.83		0.17
	Output	6.0 94.0	1000.00	940.00	2.38	2.24
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.14	0.086
	Baking/boiling 33.6%		525.38		1.25
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.091	0.086

Consolidated recipe, k=1.02283
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 158.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	47.64	35.25	48.73	36.06
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	39.34	33.05	40.24	33.80
3	Flour, premium	85.5	33.29	28.46	34.05	29.11
4	Granulated sugar	99.85	32.00	31.96	32.73	32.69
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	12.63	1.52	12.92	1.55
6	Sign up	27.0	5.95	1.61	6.09	1.64
7	Chicken eggs [chicken egg] [2]	27.0	3.37	0.91	3.44	0.93
8	Potato starch	80.0	0.21	0.17	0.21	0.17
9	Vanilla powder	99.85	0.21	0.21	0.21	0.21
10	Essence	—	0.13	—	0.13	—
11	Sign up	96.5	0.12	0.12	0.12	0.12
12	Cognac or dessert wine	—	0.083	—	0.085	—
13	Ammonium carbonic (E503(i))	—	0.030	—	0.031	—
14	Baking soda (E500(ii))	50.0	0.030	0.015	0.031	0.016
	Total		175.04	133.26	179.03	136.30
	Total phase loss 2.1%			2.82
	Other losses 2.2%					3.04
	General losses 4.3%					5.86
	Output	82.1	158.80	130.44	158.80	130.44

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Consolidated recipe # 317 Pastry "Korzinochka" with cream and fruit filling

Recipe on # 317 Pastry "Korzinochka" with cream and fruit filling contained in handbooks:

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