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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 147.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	460.00	340.40	67.99	50.31
3	# 099 Lipstick	88.0	40.00	35.20	5.91	5.20
	Total	15.2 84.8	1000.00	848.10	147.80	125.35
	Output	15.2 84.8	1000.00	848.10		125.35

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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 73.9 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	22.85	19.20
3	Granulated sugar	99.85	206.17	205.86	15.24	15.21
4	Melange	27.0	72.16	19.48	5.33	1.44
5	Flour, premium (on the dust)	85.5	41.24	35.26	3.05	2.61
6	Sign up
7	Salt	96.5	2.06	1.99	0.15	0.15
8	Ammonium carbonic (E503(i))	—	0.52	—	0.038	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.038	0.019
	Total	16.2 83.8	1149.41	963.31	84.94	71.19
	Losses 1.9%			18.31		1.35
	Output	5.5 94.5	1000.00	945.00	73.90	69.84
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.81	0.68
	Baking/boiling 11.31%		128.80		9.52
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.72	0.68

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	1.57	—
3	Starch syrup	78.0	119.29	93.05	0.71	0.55
4	Essence	—	2.76	—	0.016	—
	Total	25.0 75.0	1182.37	887.09	6.99	5.24
	Losses 0.8%			7.09		0.042
	Output	12.0 88.0	1000.00	880.00	5.91	5.20
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.028	0.021
	Baking/boiling 14.74%		173.61		1.03
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.024	0.021

Consolidated recipe, k=1.033433
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 147.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	67.99	50.31	70.26	51.99
2	Flour, premium	85.5	41.14	35.17	42.51	36.35
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	22.85	19.20	23.62	19.84
4	Granulated sugar	99.85	19.94	19.91	20.60	20.57
5	Melange	27.0	5.33	1.44	5.51	1.49
6	Sign up	—	1.57	—	1.62	—
7	Starch syrup	78.0	0.71	0.55	0.73	0.57
8	Essence	—	0.17	—	0.17	—
9	Salt	96.5	0.15	0.15	0.16	0.15
10	Ammonium carbonic (E503(i))	—	0.038	—	0.040	—
11	Sign up	50.0	0.038	0.019	0.040	0.020
	Total		159.92	126.74	165.27	130.98
	Total phase loss 1.1%			1.39
	Other losses 3.2%					4.24
	General losses 4.3%					5.63
	Output	84.8	147.80	125.35	147.80	125.35

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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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