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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №320 Pastry "Tartlet" with raspberry jam → recipe number 1 → Consolidated recipe

Consolidated recipe: №320 Pastry "Tartlet" with raspberry jam

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 620 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Charlotte raspberry cream (in # 320)71.8 253.40 182.04 157.11 112.87 
3Raspberry jam72.0 246.60 177.55 152.89 110.08 
4Charlotte cream (in # 015, 133, 310, 320, 321)71.8 120.00 86.16 74.40 53.42 
5Roasted kernels97.5 13.30 12.97 8.25 8.04 
Total19.5 80.5 1000.00 805.25 620.00 499.26 
Output19.5 80.5 1000.00 805.25 499.26 
List of recipes
Charlotte raspberry cream (in # 320) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 157.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raspberry jam72.0 198.43 142.87 31.17 22.45 
Total28.2 71.8 1001.01 719.12 157.27 112.98 
Losses 0.1%0.73 0.11 
Output28.2 71.8 1000.00 718.40 157.11 112.87 
Losses before baking/boiling, shrinkage 0.05045%71.8 0.50 0.36 0.0790.057
Losses after baking/boiling, shrinkage 0.05045%71.8 0.50 0.36 0.0790.057
Charlotte cream (in # 015, 133, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 200.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 428.15 359.65 85.84 72.11 
3Vanilla powder99.854.15 4.14 0.83 0.83 
4Wine—  1.66 —   0.33 —   
Total28.3 71.7 1022.51 733.40 205.00 147.04 
Losses 2.1%15.40 3.09 
Output28.2 71.8 1000.00 718.00 200.49 143.95 
Losses before baking/boiling, shrinkage 1.04985%71.7 10.73 7.70 2.15 1.54 
Baking/boiling 0.1%1.05 0.21 
Losses after baking/boiling, shrinkage 1.04985%71.8 10.72 7.70 2.15 1.54 
Semi-finished product sand recipe (in No. 132, 133, 146, 150, 310, 320, 321)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 227.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 332.53 279.33 75.60 63.51 
3Granulated sugar99.85155.87 155.64 35.44 35.38 
4Melange27.0 72.75 19.64 16.54 4.47 
5Essence—  2.08 —   0.47 —   
6Sign up
7Ammonium carbonic (E503(i))—  0.52 —   0.12 —   
8Baking soda (E500(ii))50.0 0.52 0.26 0.12 0.059
Total16.9 83.1 1158.67 963.30 263.43 219.01 
Losses 1.9%18.30 4.16 
Output5.5 94.5 1000.00 945.00 227.35 214.85 
Losses before baking/boiling, shrinkage 0.9501%83.1 11.01 9.15 2.50 2.08 
Baking/boiling 12.02%137.98 31.37 
Losses after baking/boiling, shrinkage 0.9501%94.5 9.69 9.15 2.20 2.08 
Charlotte syrup (in # 015, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 118 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 481.50 57.78 56.82 6.82 
3Chicken eggs [chicken egg] [2]27.0 128.40 34.67 15.15 4.09 
Total44.3 55.7 1169.74 651.45 138.03 76.87 
Losses 3.6%23.45 2.77 
Output37.2 62.8 1000.00 628.00 118.00 74.10 
Losses before baking/boiling, shrinkage 1.7997%55.7 21.05 11.72 2.48 1.38 
Baking/boiling 11.32%130.02 15.34 
Losses after baking/boiling, shrinkage 1.7997%62.8 18.67 11.72 2.20 1.38 
Consolidated recipe, k=1.010426
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 620 kg finished product
in kind
in solids
in kind
in solids
1Sign up72.0 184.07 132.53 185.99 133.91 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 161.44 135.61 163.13 137.03 
3Flour, premium85.5 134.67 115.14 136.07 116.34 
4Granulated sugar99.85101.50 101.35 102.56 102.40 
5Fresh whole milk the weight ratio of fat 3.2%12.0 56.82 6.82 57.41 6.89 
6Sign up27.0 16.54 4.47 16.71 4.51 
7Chicken eggs [chicken egg] [2]27.0 15.15 4.09 15.31 4.13 
8Roasted kernels97.5 8.25 8.04 8.33 8.12 
9Vanilla powder99.850.83 0.83 0.84 0.84 
10Essence—  0.47 —   0.48 —   
11Sign up96.5 0.47 0.46 0.48 0.46 
12Wine—  0.33 —   0.34 —   
13Ammonium carbonic (E503(i))—  0.12 —   0.12 —   
14Baking soda (E500(ii))50.0 0.12 0.0590.12 0.060
Total680.78 509.39 687.87 514.70 
Total phase loss 2.0%10.13 
Other losses 1.0%5.31 
General losses 3.0%15.44 
Output80.5 620.00 499.26 620.00 499.26 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №320 Pastry "Tartlet" with raspberry jam contained in handbooks:

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