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All groups → All products → Cakes → Airy cakes → No. 356 Pastry "Air" with cream (double) → recipe No. 3 → Consolidated recipe

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

Weight 65 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 496.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	453.00	353.34	224.87	175.40
	Total	11.9 88.1	1000.00	881.20	496.40	437.43
	Output	11.9 88.1	1000.00	881.20		437.43

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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 271.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	97.90	11.75
3	Vanilla powder	99.85	7.21	7.20	1.96	1.95
	Total	24.0 76.0	1329.19	1010.46	360.92	274.37
	Losses 4.5%			45.46		12.34
	Output	3.5 96.5	1000.00	965.00	271.53	262.03
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	8.12	6.17
	Baking/boiling 21.22%		275.73		74.87
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	6.40	6.17

№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 224.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	88.93	88.80
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	53.36	14.41
4	Vanilla powder	99.85	3.95	3.94	0.89	0.89
5	Cognac or dessert wine	—	1.98	—	0.45	—
	Total	23.1 76.9	1034.18	795.10	232.56	178.79
	Losses 1.9%			15.10		3.40
	Output	22.0 78.0	1000.00	780.00	224.87	175.40
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	2.21	1.70
	Baking/boiling 1.43%		14.68		3.30
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	2.18	1.70

Consolidated recipe, k=1.016069
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 496.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	349.99	349.47	355.62	355.08
2	Raw egg white	12.0	97.90	11.75	99.47	11.94
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	88.93	74.70	90.36	75.90
4	Chicken eggs [chicken egg] [2]	27.0	53.36	14.41	54.22	14.64
5	Vanilla powder	99.85	2.85	2.84	2.89	2.89
6	Sign up	—	0.45	—	0.45	—
	Total		593.47	453.17	603.01	460.45
	Total phase loss 3.5%			15.74
	Other losses 1.6%					7.28
	General losses 5.0%					23.02
	Output	88.1	496.40	437.43	496.40	437.43

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

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