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All groups → All products → Cakes → Tiny cakes → # 365 Pastry "Potato" sprinkled → recipe number 1 → Consolidated recipe

Consolidated recipe: # 365 Pastry "Potato" sprinkled

Weight 90 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	443.00	332.25	14.18	10.63
3	Powdered sugar	99.85	31.00	30.95	0.99	0.99
4	Cognac	—	24.00	—	0.77	—
5	Cocoa powder [Skurikhin]	95.0	11.00	10.45	0.35	0.33
6	Sign up
	Total	26.0 74.0	1000.00	740.40	32.00	23.69
	Output	26.0 74.0	1000.00	740.40		23.69

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№059 Cream "Charlotte" (main) Recipe No. 2 (reduce losses, for a feast Potato 365)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.18 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	421.81	354.32	5.98	5.02
3	Vanilla powder	99.85	4.10	4.09	0.058	0.058
4	Cognac or dessert wine	—	1.64	—	0.023	—
	Total	25.0 75.0	1021.04	765.31	14.47	10.85
	Losses 2.0%			15.31		0.22
	Output	25.0 75.0	1000.00	750.00	14.18	10.63
	Losses before baking/boiling, shrinkage 1.00031%	75.0	10.21	7.66	0.14	0.11
	Baking/boiling 0.06%		0.62		0.009
	Losses after baking/boiling, shrinkage 1.00031%	75.0	10.21	7.66	0.14	0.11

No. 001a Biscuit semi-finished product crumb No. 1 Recipe number 3 (for feast Potato 365)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.00	346.48	5.43	5.42
3	Flour, premium	85.5	281.06	240.31	4.40	3.76
4	Potato starch	80.0	69.39	55.51	1.09	0.87
5	Essence	—	3.47	—	0.054	—
	Total	37.6 62.4	1280.25	798.72	20.03	12.50
	Losses 6.1%			48.72		0.76
	Output	25.0 75.0	1000.00	750.00	15.65	11.74
	Losses before baking/boiling, shrinkage 3.0497%	62.4	39.04	24.36	0.61	0.38
	Baking/boiling 16.82%		208.73		3.27
	Losses after baking/boiling, shrinkage 3.0497%	75.0	32.48	24.36	0.51	0.38

No. 060 Charlotte syrup Recipe No. 3 (reduce losses, for a feast Potato 365)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole milk	12.0	418.25	50.19	3.52	0.42
3	Chicken eggs [chicken egg] [2]	27.0	111.52	30.11	0.94	0.25
	Total	38.9 61.1	1157.21	706.80	9.74	5.95
	Losses 3.0%			21.20		0.18
	Output	31.4 68.6	1000.00	685.60	8.41	5.77
	Losses before baking/boiling, shrinkage 1.49966%	61.1	17.35	10.60	0.15	0.089
	Baking/boiling 10.91%		124.40		1.05
	Losses after baking/boiling, shrinkage 1.49966%	68.6	15.46	10.60	0.13	0.089

Consolidated recipe, k=1.000433
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 32 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	10.71	10.69	10.71	10.70
2	Melange	27.0	9.07	2.45	9.07	2.45
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	5.98	5.02	5.98	5.03
4	Flour, premium	85.5	4.40	3.76	4.40	3.76
5	Whole milk	12.0	3.52	0.42	3.52	0.42
6	Sign up	80.0	1.09	0.87	1.09	0.87
7	Powdered sugar	99.85	0.99	0.99	0.99	0.99
8	Chicken eggs [chicken egg] [2]	27.0	0.94	0.25	0.94	0.25
9	Cognac	—	0.77	—	0.77	—
10	Cocoa powder [Skurikhin]	95.0	0.35	0.33	0.35	0.33
11	Sign up	—	0.064	—	0.064	—
12	Vanilla powder	99.85	0.058	0.058	0.058	0.058
13	Essence	—	0.054	—	0.054	—
14	Cognac or dessert wine	—	0.023	—	0.023	—
	Total		38.01	24.85	38.02	24.86
	Total phase loss 4.7%			1.16
	Other losses 0.04%					0.011
	General losses 4.7%					1.17
	Output	74.0	32.00	23.69	32.00	23.69

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; melange	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	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 # 365 Pastry "Potato" sprinkled contained in handbooks:

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

Consolidated recipe: # 365 Pastry "Potato" sprinkled

Recipe on # 365 Pastry "Potato" sprinkled contained in handbooks:

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