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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №318 Pastry "Tartlet" with fruit filling and lipstick → recipe number 1 → Consolidated recipe

Consolidated recipe: №318 Pastry "Tartlet" with fruit filling and lipstick

Weight 60 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 620.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	460.00	340.40	285.43	211.22
3	# 099 Lipstick	88.0	40.00	35.20	24.82	21.84
	Total	15.2 84.8	1000.00	848.10	620.50	526.25
	Output	15.2 84.8	1000.00	848.10		526.25

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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 310.25 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	95.94	80.59
3	Granulated sugar	99.85	206.17	205.86	63.96	63.87
4	Melange	27.0	72.16	19.48	22.39	6.04
5	Flour, premium (on the dust)	85.5	41.24	35.26	12.79	10.94
6	Sign up
7	Salt	96.5	2.06	1.99	0.64	0.62
8	Ammonium carbonic (E503(i))	—	0.52	—	0.16	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.16	0.081
	Total	16.2 83.8	1149.41	963.31	356.60	298.87
	Losses 1.9%			18.31		5.68
	Output	5.5 94.5	1000.00	945.00	310.25	293.19
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	3.39	2.84
	Baking/boiling 11.31%		128.80		39.96
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	3.01	2.84

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	6.58	—
3	Starch syrup	78.0	119.29	93.05	2.96	2.31
4	Essence	—	2.76	—	0.068	—
	Total	25.0 75.0	1182.37	887.09	29.35	22.02
	Losses 0.8%			7.09		0.18
	Output	12.0 88.0	1000.00	880.00	24.82	21.84
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.12	0.088
	Baking/boiling 14.74%		173.61		4.31
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.10	0.088

Consolidated recipe, k=1.033433
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 620.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	285.43	211.22	294.97	218.28
2	Flour, premium	85.5	172.70	147.66	178.48	152.60
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	95.94	80.59	99.15	83.29
4	Granulated sugar	99.85	83.70	83.58	86.50	86.37
5	Melange	27.0	22.39	6.04	23.14	6.25
6	Sign up	—	6.58	—	6.80	—
7	Starch syrup	78.0	2.96	2.31	3.06	2.39
8	Essence	—	0.71	—	0.73	—
9	Salt	96.5	0.64	0.62	0.66	0.64
10	Ammonium carbonic (E503(i))	—	0.16	—	0.17	—
11	Sign up	50.0	0.16	0.081	0.17	0.083
	Total		671.38	532.10	693.83	549.89
	Total phase loss 1.1%			5.86
	Other losses 3.2%					17.79
	General losses 4.3%					23.65
	Output	84.8	620.50	526.25	620.50	526.25

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	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 №318 Pastry "Tartlet" with fruit filling and lipstick contained in handbooks:

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

Consolidated recipe: №318 Pastry "Tartlet" with fruit filling and lipstick

Recipe on №318 Pastry "Tartlet" with fruit filling and lipstick contained in handbooks:

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