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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with nut filling → №324 Pastry "Korzinochka" with nut filling and cream → recipe number 1 → Consolidated recipe

Consolidated recipe: №324 Pastry "Korzinochka" with nut filling and cream

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 603.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	347.00	327.92	209.35	197.83
3	Fruit filling	74.0	133.00	98.42	80.24	59.38
4	No. 104 Jelly	50.0	67.00	33.50	40.42	20.21
5	№059 Cream "Charlotte" (main)	75.0	66.00	49.50	39.82	29.86
	Total	15.8 84.2	1000.00	842.16	603.30	508.07
	Output	15.8 84.2	1000.00	842.16		508.07

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№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.82 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	422.23	354.67	16.81	14.12
3	Vanilla powder	99.85	4.10	4.09	0.16	0.16
4	Cognac or dessert wine	—	1.64	—	0.065	—
	Total	25.0 75.0	1022.08	766.09	40.70	30.50
	Losses 2.1%			16.09		0.64
	Output	25.0 75.0	1000.00	750.00	39.82	29.86
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.43	0.32
	Baking/boiling 0.06%		0.62		0.025
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.43	0.32

No. 035 Nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 233.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	214.45	183.35	50.07	42.81
3	Roasted kernels	97.5	214.45	209.09	50.07	48.82
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	171.56	144.11	40.06	33.65
5	Melange	27.0	171.56	46.32	40.06	10.81
6	Sign up
7	Essence	—	0.22	—	0.051	—
	Total	17.3 82.7	1096.07	906.22	255.91	211.58
	Losses 5.1%			46.22		10.79
	Output	14.0 86.0	1000.00	860.00	233.48	200.79
	Losses before baking/boiling, shrinkage 2.55012%	82.7	27.95	23.11	6.53	5.40
	Baking/boiling 3.86%		41.25		9.63
	Losses after baking/boiling, shrinkage 2.55012%	86.0	26.87	23.11	6.27	5.40

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 209.35 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	64.74	54.38
3	Granulated sugar	99.85	206.17	205.86	43.16	43.10
4	Melange	27.0	72.16	19.48	15.11	4.08
5	Flour, premium (on the dust)	85.5	41.24	35.26	8.63	7.38
6	Sign up
7	Salt	96.5	2.06	1.99	0.43	0.42
8	Ammonium carbonic (E503(i))	—	0.52	—	0.11	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.11	0.054
	Total	16.2 83.8	1149.41	963.31	240.62	201.66
	Losses 1.9%			18.31		3.83
	Output	5.5 94.5	1000.00	945.00	209.35	197.83
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.29	1.92
	Baking/boiling 11.31%		128.80		26.96
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.03	1.92

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 40.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	16.74	16.72
3	Starch syrup	78.0	103.34	80.61	4.18	3.26
4	Agar (E406)	85.0	10.34	8.79	0.42	0.36
5	Essence	—	3.10	—	0.13	—
6	Sign up
7	Food paint	—	1.00	—	0.040	—
	Total	50.0 50.0	1010.08	505.04	40.83	20.41
	Losses 1.0%			5.04		0.20
	Output	50.0 50.0	1000.00	500.00	40.42	20.21
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.20	0.10
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.20	0.10

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 23.66 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	420.90	50.51	9.96	1.19
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	2.66	0.72
	Total	38.9 61.1	1164.48	711.21	27.55	16.82
	Losses 3.6%			25.61		0.61
	Output	31.4 68.6	1000.00	685.60	23.66	16.22
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.50	0.30
	Baking/boiling 10.92%		124.84		2.95
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.44	0.30

Consolidated recipe, k=1.012888
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 603.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	166.60	142.45	168.75	144.28
2	Granulated sugar	99.85	149.95	149.72	151.88	151.65
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	121.61	102.15	123.17	103.47
4	Fruit filling	74.0	80.24	59.38	81.27	60.14
5	Melange	27.0	55.16	14.89	55.87	15.09
6	Sign up	97.5	50.07	48.82	50.71	49.45
7	water	—	19.24	—	19.49	—
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	9.96	1.19	10.09	1.21
9	Starch syrup	78.0	4.18	3.26	4.23	3.30
10	Chicken eggs [chicken egg] [2]	27.0	2.66	0.72	2.69	0.73
11	Sign up	99.85	0.67	0.66	0.67	0.67
12	Essence	—	0.61	—	0.62	—
13	Salt	96.5	0.43	0.42	0.44	0.42
14	Agar (E406)	85.0	0.42	0.36	0.42	0.36
15	Ammonium carbonic (E503(i))	—	0.11	—	0.11	—
16	Sign up	50.0	0.11	0.054	0.11	0.055
17	Citric acid (E330)	98.0	0.083	0.082	0.084	0.083
18	Cognac or dessert wine	—	0.065	—	0.066	—
19	Food paint	—	0.040	—	0.041	—
	Total		662.19	524.15	670.72	530.90
	Total phase loss 3.1%			16.07
	Other losses 1.3%					6.76
	General losses 4.3%					22.83
	Output	84.2	603.30	508.07	603.30	508.07

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	chicken eggs; 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	fresh whole milk the weight ratio of fat 3.2%; 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 №324 Pastry "Korzinochka" with nut filling and cream contained in handbooks:

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

Consolidated recipe: №324 Pastry "Korzinochka" with nut filling and cream

Recipe on №324 Pastry "Korzinochka" with nut filling and cream contained in handbooks:

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