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All groups → All products → Cakes → Airy cakes → No. 353 Pastry "Air" with cream → recipe number 2 → Consolidated recipe

Consolidated recipe: No. 353 Pastry "Air" with cream

Weight 55 g.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 331.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 023 Air96.5 426.00 411.09 141.13 136.19 
Total14.1 85.9 1000.00 858.81 331.30 284.52 
Output14.1 85.9 1000.00 858.81 284.52 
List of recipes
№074 Cream "Glace" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 190.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85395.48 394.89 75.21 75.09 
3Chicken eggs [chicken egg] [2]27.0 237.29 64.07 45.12 12.18 
4Vanilla powder99.853.95 3.94 0.75 0.75 
5Cognac or dessert wine—  1.98 —   0.38 —   
Total23.1 76.9 1034.18 795.10 196.67 151.20 
Losses 1.9%15.10 2.87 
Output22.0 78.0 1000.00 780.00 190.17 148.33 
Losses before baking/boiling, shrinkage 0.94971%76.9 9.82 7.55 1.87 1.44 
Baking/boiling 1.43%14.68 2.79 
Losses after baking/boiling, shrinkage 0.94971%78.0 9.68 7.55 1.84 1.44 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 141.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 50.88 6.11 
3Vanilla powder99.857.21 7.20 1.02 1.02 
Total24.0 76.0 1329.19 1010.46 187.59 142.61 
Losses 4.5%45.46 6.42 
Output3.5 96.5 1000.00 965.00 141.13 136.19 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 4.22 3.21 
Baking/boiling 21.22%275.73 38.92 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 3.32 3.21 
Consolidated recipe, k=1.019355
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 331.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85210.90 210.58 214.98 214.66 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 75.21 63.17 76.66 64.40 
3Raw egg white12.0 50.88 6.11 51.87 6.22 
4Chicken eggs [chicken egg] [2]27.0 45.12 12.18 46.00 12.42 
5Vanilla powder99.851.77 1.77 1.80 1.80 
6Sign up—  0.38 —   0.38 —   
Total384.26 293.81 391.70 299.50 
Total phase loss 3.2%9.29 
Other losses 1.9%5.69 
General losses 5.0%14.97 
Output85.9 331.30 284.52 331.30 284.52 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; raw egg whiteno 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).Yesbutterno 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 No. 353 Pastry "Air" with cream contained in handbooks:

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