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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 852.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 023 Air96.5 426.00 411.09 363.08 350.37 
Total14.1 85.9 1000.00 858.81 852.30 731.96 
Output14.1 85.9 1000.00 858.81 731.96 
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 489.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85395.48 394.89 193.48 193.19 
3Chicken eggs [chicken egg] [2]27.0 237.29 64.07 116.09 31.34 
4Vanilla powder99.853.95 3.94 1.93 1.93 
5Cognac or dessert wine—  1.98 —   0.97 —   
Total23.1 76.9 1034.18 795.10 505.94 388.98 
Losses 1.9%15.10 7.39 
Output22.0 78.0 1000.00 780.00 489.22 381.59 
Losses before baking/boiling, shrinkage 0.94971%76.9 9.82 7.55 4.80 3.69 
Baking/boiling 1.43%14.68 7.18 
Losses after baking/boiling, shrinkage 0.94971%78.0 9.68 7.55 4.74 3.69 
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 363.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 130.90 15.71 
3Vanilla powder99.857.21 7.20 2.62 2.61 
Total24.0 76.0 1329.19 1010.46 482.60 366.88 
Losses 4.5%45.46 16.51 
Output3.5 96.5 1000.00 965.00 363.08 350.37 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 10.86 8.25 
Baking/boiling 21.22%275.73 100.11 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 8.55 8.25 
Consolidated recipe, k=1.019355
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 852.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85542.56 541.74 553.06 552.23 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 193.48 162.52 197.22 165.67 
3Raw egg white12.0 130.90 15.71 133.44 16.01 
4Chicken eggs [chicken egg] [2]27.0 116.09 31.34 118.33 31.95 
5Vanilla powder99.854.55 4.54 4.64 4.63 
6Sign up—  0.97 —   0.99 —   
Total988.54 755.86 1007.68 770.49 
Total phase loss 3.2%23.89 
Other losses 1.9%14.63 
General losses 5.0%38.52 
Output85.9 852.30 731.96 852.30 731.96 
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