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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 490.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Charlotte raspberry cream (in # 320)	71.8	253.40	182.04	124.19	89.22
3	Raspberry jam	72.0	246.60	177.55	120.86	87.02
4	Charlotte cream (in # 015, 133, 310, 320, 321)	71.8	120.00	86.16	58.81	42.23
5	Roasted kernels	97.5	13.30	12.97	6.52	6.36
	Total	19.5 80.5	1000.00	805.25	490.10	394.65
	Output	19.5 80.5	1000.00	805.25		394.65

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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 124.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raspberry jam	72.0	198.43	142.87	24.64	17.74
	Total	28.2 71.8	1001.01	719.12	124.32	89.31
	Losses 0.1%			0.73		0.090
	Output	28.2 71.8	1000.00	718.40	124.19	89.22
	Losses before baking/boiling, shrinkage 0.05045%	71.8	0.50	0.36	0.063	0.045
	Losses after baking/boiling, shrinkage 0.05045%	71.8	0.50	0.36	0.063	0.045

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 158.49 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	428.15	359.65	67.86	57.00
3	Vanilla powder	99.85	4.15	4.14	0.66	0.66
4	Wine	—	1.66	—	0.26	—
	Total	28.3 71.7	1022.51	733.40	162.05	116.23
	Losses 2.1%			15.40		2.44
	Output	28.2 71.8	1000.00	718.00	158.49	113.79
	Losses before baking/boiling, shrinkage 1.04985%	71.7	10.73	7.70	1.70	1.22
	Baking/boiling 0.1%		1.05		0.17
	Losses after baking/boiling, shrinkage 1.04985%	71.8	10.72	7.70	1.70	1.22

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 179.72 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	332.53	279.33	59.76	50.20
3	Granulated sugar	99.85	155.87	155.64	28.01	27.97
4	Melange	27.0	72.75	19.64	13.07	3.53
5	Essence	—	2.08	—	0.37	—
6	Sign up
7	Ammonium carbonic (E503(i))	—	0.52	—	0.093	—
8	Baking soda (E500(ii))	50.0	0.52	0.26	0.093	0.047
	Total	16.9 83.1	1158.67	963.30	208.24	173.12
	Losses 1.9%			18.30		3.29
	Output	5.5 94.5	1000.00	945.00	179.72	169.84
	Losses before baking/boiling, shrinkage 0.9501%	83.1	11.01	9.15	1.98	1.64
	Baking/boiling 12.02%		137.98		24.80
	Losses after baking/boiling, shrinkage 0.9501%	94.5	9.69	9.15	1.74	1.64

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 93.28 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	481.50	57.78	44.91	5.39
3	Chicken eggs [chicken egg] [2]	27.0	128.40	34.67	11.98	3.23
	Total	44.3 55.7	1169.74	651.45	109.11	60.76
	Losses 3.6%			23.45		2.19
	Output	37.2 62.8	1000.00	628.00	93.28	58.58
	Losses before baking/boiling, shrinkage 1.7997%	55.7	21.05	11.72	1.96	1.09
	Baking/boiling 11.32%		130.02		12.13
	Losses after baking/boiling, shrinkage 1.7997%	62.8	18.67	11.72	1.74	1.09

Consolidated recipe, k=1.010426
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 490.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	145.50	104.76	147.02	105.85
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	127.62	107.20	128.95	108.32
3	Flour, premium	85.5	106.45	91.02	107.56	91.97
4	Granulated sugar	99.85	80.23	80.11	81.07	80.95
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	44.91	5.39	45.38	5.45
6	Sign up	27.0	13.07	3.53	13.21	3.57
7	Chicken eggs [chicken egg] [2]	27.0	11.98	3.23	12.10	3.27
8	Roasted kernels	97.5	6.52	6.36	6.59	6.42
9	Vanilla powder	99.85	0.66	0.66	0.66	0.66
10	Essence	—	0.37	—	0.38	—
11	Sign up	96.5	0.37	0.36	0.38	0.36
12	Wine	—	0.26	—	0.27	—
13	Ammonium carbonic (E503(i))	—	0.093	—	0.094	—
14	Baking soda (E500(ii))	50.0	0.093	0.047	0.094	0.047
	Total		538.14	402.66	543.75	406.86
	Total phase loss 2.0%			8.01
	Other losses 1.0%					4.20
	General losses 3.0%					12.21
	Output	80.5	490.10	394.65	490.10	394.65

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Recipe on №320 Pastry "Tartlet" with raspberry jam contained in handbooks:

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

Consolidated recipe №320 Pastry "Tartlet" with raspberry jam

Recipe on №320 Pastry "Tartlet" with raspberry jam contained in handbooks:

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