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All groups → All products → Cakes → Tiny cakes → №368 Pastry "Bukovinsky nut" → recipe number 1 → Consolidated recipe

Consolidated recipe: №368 Pastry "Bukovinsky nut"

Weight 0.5 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 59.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 270.00 202.50 16.12 12.09 
3Chocolate glaze [Skurikhin]99.1 201.00 199.19 12.00 11.89 
4№059 Cream "Charlotte" (main)75.0 134.00 100.50 8.00 6.00 
5Cocoa powder [Skurikhin]95.0 14.00 13.30 0.84 0.79 
6Sign up
7Essence—  2.00 —   0.12 —   
Total11.3 88.7 1000.00 886.91 59.70 52.95 
Output11.3 88.7 1000.00 886.91 52.95 
List of recipes
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 3.38 2.84 
3Vanilla powder99.854.10 4.09 0.0330.033
4Cognac or dessert wine—  1.64 —   0.013—   
Total25.0 75.0 1022.08 766.09 8.18 6.13 
Losses 2.1%16.09 0.13 
Output25.0 75.0 1000.00 750.00 8.00 6.00 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.0860.064
Baking/boiling 0.06%0.62 0.005
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.0860.064
Grill (at # 368) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 22.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Walnut kernel (raw)94.0 242.49 227.94 5.44 5.12 
Total1.6 98.4 1004.59 988.90 22.55 22.20 
Losses 0.9%8.90 0.20 
Output2.0 98.0 1000.00 980.00 22.45 22.00 
Losses before baking/boiling, shrinkage 0.44987%98.4 4.52 4.45 0.10 0.10 
Baking/boiling -0.45%-4.47 -0.10 
Losses after baking/boiling, shrinkage 0.44987%98.0 4.54 4.45 0.10 0.10 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 5.60 5.59 
3Flour, premium85.5 281.16 240.39 4.53 3.87 
4Potato starch80.0 69.42 55.54 1.12 0.90 
5Essence—  3.47 —   0.056—   
Total37.6 62.4 1279.69 798.72 20.63 12.87 
Losses 6.1%48.72 0.79 
Output25.0 75.0 1000.00 750.00 16.12 12.09 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 0.63 0.39 
Baking/boiling 16.78%208.18 3.36 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 0.52 0.39 
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 4.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 2.00 0.24 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 0.53 0.14 
Total38.9 61.1 1164.48 711.21 5.53 3.38 
Losses 3.6%25.61 0.12 
Output31.4 68.6 1000.00 685.60 4.75 3.26 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.10 0.061
Baking/boiling 10.92%124.84 0.59 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.0890.061
Consolidated recipe, k=1.051883
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 59.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8525.70 25.66 27.04 27.00 
2Chocolate glaze [Skurikhin]99.1 12.00 11.89 12.62 12.51 
3Melange27.0 9.33 2.52 9.81 2.65 
4Walnut kernel (raw)94.0 5.44 5.12 5.73 5.38 
5Flour, premium85.5 4.53 3.87 4.77 4.08 
6Sign up84.0 3.38 2.84 3.55 2.98 
7Fresh whole milk the weight ratio of fat 3.2%12.0 2.00 0.24 2.10 0.25 
8Potato starch80.0 1.12 0.90 1.18 0.94 
9Cocoa powder [Skurikhin]95.0 0.84 0.79 0.88 0.84 
10Chicken eggs [chicken egg] [2]27.0 0.53 0.14 0.56 0.15 
11Sign up98.0 0.18 0.18 0.19 0.18 
12Essence—  0.18 —   0.18 —   
13Vanilla powder99.850.0330.0330.0340.034
14Cognac or dessert wine—  0.013—   0.014—   
Total65.27 54.18 68.66 57.00 
Total phase loss 2.3%1.24 
Other losses 4.9%2.81 
General losses 7.1%4.05 
Output88.7 59.70 52.95 59.70 52.95 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №368 Pastry "Bukovinsky nut" contained in handbooks:

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