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All groups → All products → Cakes → Almond and nut cakes → №359 Pastry "Ideal" (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: №359 Pastry "Ideal" (sliced)

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 291.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№031 Almond "Ideal"	96.0	414.00	397.44	120.85	116.01
3	№031а Semi-finished almond crumb "Ideal" №31	96.0	51.00	48.96	14.89	14.29
4	Praline	99.0	31.00	30.69	9.05	8.96
5	Vanilla powder	99.85	7.00	6.99	2.04	2.04
	Total	14.1 85.9	1000.00	859.31	291.90	250.83
	Output	14.1 85.9	1000.00	859.31		250.83

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№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 145.07 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	382.33	321.16	55.47	46.59
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	6.98	6.63
4	Cognac	—	1.52	—	0.22	—
5	Vanilla powder	99.85	1.42	1.42	0.21	0.21
	Total	24.5 75.5	1021.07	771.21	148.13	111.88
	Losses 2.1%			16.21		2.35
	Output	24.5 75.5	1000.00	755.00	145.07	109.53
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.56	1.18
	Baking/boiling -0.04%		-0.39		-0.057
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.56	1.18

№031 Almond "Ideal" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 120.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	440.09	439.43	53.18	53.10
3	Roasted almond kernel	97.5	440.09	429.09	53.18	51.85
4	Flour, premium	85.5	66.02	56.45	7.98	6.82
	Total	37.5 62.5	1606.33	1004.18	194.12	121.35
	Losses 4.4%			44.18		5.34
	Output	4.0 96.0	1000.00	960.00	120.85	116.01
	Losses before baking/boiling, shrinkage 2.19982%	62.5	35.34	22.09	4.27	2.67
	Baking/boiling 34.88%		547.98		66.22
	Losses after baking/boiling, shrinkage 2.19982%	96.0	23.01	22.09	2.78	2.67

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 85.25 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	35.88	4.31
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	9.57	2.58
	Total	38.9 61.1	1164.48	711.21	99.28	60.63
	Losses 3.6%			25.61		2.18
	Output	31.4 68.6	1000.00	685.60	85.25	58.45
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.79	1.09
	Baking/boiling 10.92%		124.84		10.64
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.59	1.09

№031а Semi-finished almond crumb "Ideal" №31 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	444.75	444.08	6.62	6.61
3	Roasted almond kernel	97.5	444.75	433.63	6.62	6.46
4	Flour, premium	85.5	66.72	57.05	0.99	0.85
	Total	37.5 62.5	1623.34	1014.81	24.17	15.11
	Losses 5.4%			54.81		0.82
	Output	4.0 96.0	1000.00	960.00	14.89	14.29
	Losses before baking/boiling, shrinkage 2.7007%	62.5	43.84	27.41	0.65	0.41
	Baking/boiling 34.88%		550.95		8.20
	Losses after baking/boiling, shrinkage 2.7007%	96.0	28.55	27.41	0.43	0.41

Consolidated recipe, k=1.020347
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 291.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	113.63	113.46	115.94	115.77
2	Raw egg white	12.0	89.71	10.76	91.53	10.98
3	Roasted almond kernel	97.5	59.80	58.31	61.02	59.50
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	55.47	46.59	56.59	47.54
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	35.88	4.31	36.61	4.39
6	Sign up	27.0	9.57	2.58	9.76	2.64
7	Praline	99.0	9.05	8.96	9.23	9.14
8	Flour, premium	85.5	8.97	7.67	9.15	7.83
9	Cocoa powder [Skurikhin]	95.0	6.98	6.63	7.13	6.77
10	Vanilla powder	99.85	2.25	2.25	2.30	2.29
11	Sign up	—	0.22	—	0.22	—
	Total		391.53	261.52	399.50	266.84
	Total phase loss 4.1%			10.69
	Other losses 2.0%					5.32
	General losses 6.0%					16.01
	Output	85.9	291.90	250.83	291.90	250.83

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; raw egg white	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 №359 Pastry "Ideal" (sliced) contained in handbooks:

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

Consolidated recipe: №359 Pastry "Ideal" (sliced)

Recipe on №359 Pastry "Ideal" (sliced) contained in handbooks:

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