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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №323 Cake "Basket with marshmallows" → recipe number 1 → Consolidated recipe

Consolidated recipe: №323 Cake "Basket with marshmallows"

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 71.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 114 Zephyr	64.0	280.00	179.20	20.13	12.88
3	No. 104 Jelly	50.0	200.00	100.00	14.38	7.19
4	Fruit filling	74.0	133.00	98.42	9.56	7.08
5	Fruit	70.0	20.00	14.00	1.44	1.01
	Total	26.2 73.8	1000.00	738.44	71.90	53.09
	Output	26.2 73.8	1000.00	738.44		53.09

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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 26.39 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	8.16	6.85
3	Granulated sugar	99.85	206.17	205.86	5.44	5.43
4	Melange	27.0	72.16	19.48	1.90	0.51
5	Flour, premium (on the dust)	85.5	41.24	35.26	1.09	0.93
6	Sign up
7	Salt	96.5	2.06	1.99	0.054	0.052
8	Ammonium carbonic (E503(i))	—	0.52	—	0.014	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.014	0.007
	Total	16.2 83.8	1149.41	963.31	30.33	25.42
	Losses 1.9%			18.31		0.48
	Output	5.5 94.5	1000.00	945.00	26.39	24.94
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.29	0.24
	Baking/boiling 11.31%		128.80		3.40
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.26	0.24

No. 114 Zephyr basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	256.11	255.73	5.16	5.15
3	Raw egg white	12.0	256.11	30.73	5.16	0.62
4	water	—	15.40	—	0.31	—
5	Agar (E406)	85.0	3.84	3.26	0.077	0.066
6	Sign up
	Total	36.0 64.0	1044.94	668.76	21.04	13.46
	Losses 4.3%			28.76		0.58
	Output	36.0 64.0	1000.00	640.00	20.13	12.88
	Losses before baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	0.45	0.29
	Losses after baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	0.45	0.29

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	5.96	5.95
3	Starch syrup	78.0	103.34	80.61	1.49	1.16
4	Agar (E406)	85.0	10.34	8.79	0.15	0.13
5	Essence	—	3.10	—	0.045	—
6	Sign up
7	Food paint	—	1.00	—	0.014	—
	Total	50.0 50.0	1010.08	505.04	14.52	7.26
	Losses 1.0%			5.04		0.072
	Output	50.0 50.0	1000.00	500.00	14.38	7.19
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.072	0.036
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.072	0.036

Consolidated recipe, k=1.023071
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 71.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	19.87	14.71	20.33	15.05
2	Granulated sugar	99.85	16.55	16.53	16.94	16.91
3	Flour, premium	85.5	14.69	12.56	15.03	12.85
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	8.16	6.85	8.35	7.01
5	water	—	7.15	—	7.32	—
6	Sign up	12.0	5.16	0.62	5.27	0.63
7	Melange	27.0	1.90	0.51	1.95	0.53
8	Starch syrup	78.0	1.49	1.16	1.52	1.19
9	Fruit	70.0	1.44	1.01	1.47	1.03
10	Agar (E406)	85.0	0.23	0.19	0.23	0.20
11	Sign up	—	0.10	—	0.10	—
12	Salt	96.5	0.054	0.052	0.056	0.054
13	Citric acid (E330)	98.0	0.030	0.029	0.030	0.030
14	Dye	—	0.026	—	0.026	—
15	Food paint	—	0.014	—	0.015	—
16	Sign up	—	0.014	—	0.014	—
17	Baking soda (E500(ii))	50.0	0.014	0.007	0.014	0.007
	Total		76.89	54.23	78.67	55.48
	Total phase loss 2.1%			1.13
	Other losses 2.3%					1.25
	General losses 4.3%					2.39
	Output	73.8	71.90	53.09	71.90	53.09

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; raw egg white	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 №323 Cake "Basket with marshmallows" contained in handbooks:

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

Consolidated recipe: №323 Cake "Basket with marshmallows"

Recipe on №323 Cake "Basket with marshmallows" contained in handbooks:

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