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All groups → All products → Cakes → Airy cakes → No. 356 Pastry "Air" with cream (double) → recipe number 2 → Consolidated recipe

Consolidated recipe No. 356 Pastry "Air" with cream (double)

Weight 65 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 258.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	453.00	389.58	117.24	100.82
	Total	8.3 91.7	1000.00	917.44	258.80	237.43
	Output	8.3 91.7	1000.00	917.44		237.43

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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 141.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	51.04	6.12
3	Vanilla powder	99.85	7.21	7.20	1.02	1.02
	Total	24.0 76.0	1329.19	1010.46	188.16	143.04
	Losses 4.5%			45.46		6.44
	Output	3.5 96.5	1000.00	965.00	141.56	136.61
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	4.23	3.22
	Baking/boiling 21.22%		275.73		39.03
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	3.33	3.22

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 117.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	32.66	32.61
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	24.49	18.12
4	Vanilla powder	99.85	5.15	5.14	0.60	0.60
5	Cognac or dessert wine	—	1.72	—	0.20	—
	Total	13.8 86.2	1016.69	876.65	119.19	102.78
	Losses 1.9%			16.65		1.95
	Output	14.0 86.0	1000.00	860.00	117.24	100.82
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	1.13	0.98
	Baking/boiling -0.26%		-2.65		-0.31
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	1.14	0.98

Consolidated recipe, k=1.016713
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 258.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	136.10	135.90	138.38	138.17
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	61.24	51.44	62.26	52.30
3	Raw egg white	12.0	51.04	6.12	51.89	6.23
4	Powdered sugar	99.85	32.66	32.61	33.20	33.15
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	24.49	18.12	24.90	18.43
6	Sign up	99.85	1.62	1.62	1.65	1.65
7	Cognac or dessert wine	—	0.20	—	0.21	—
	Total		307.36	245.82	312.49	249.93
	Total phase loss 3.4%			8.39
	Other losses 1.6%					4.11
	General losses 5.0%					12.50
	Output	91.7	258.80	237.43	258.80	237.43

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Consolidated recipe No. 356 Pastry "Air" with cream (double)

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