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All groups → All products → Cakes → Combined cakes → No. 370 Pastry "Varshavskoe" (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 370 Pastry "Varshavskoe" (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 708.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	363.00	343.04	257.22	243.07
3	Fruit filling	74.0	225.00	166.50	159.44	117.98
4	Starch syrup	78.0	25.00	19.50	17.72	13.82
	Total	13.8 86.2	1000.00	861.86	708.60	610.71
	Output	13.8 86.2	1000.00	861.86		610.71

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№030 Walnut for "Varshavskoe" cake basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 274.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Walnut kernel (raw)	94.0	267.90	251.83	73.47	69.06
3	Raw egg white	12.0	221.02	26.52	60.61	7.27
4	Flour, premium	85.5	80.37	68.72	22.04	18.84
5	Essence	—	0.54	—	0.15	—
	Total	20.2 79.8	1105.62	882.05	303.19	241.88
	Losses 2.5%			22.05		6.05
	Output	14.0 86.0	1000.00	860.00	274.23	235.84
	Losses before baking/boiling, shrinkage 1.24999%	79.8	13.82	11.03	3.79	3.02
	Baking/boiling 7.23%		78.98		21.66
	Losses after baking/boiling, shrinkage 1.24999%	86.0	12.82	11.03	3.52	3.02

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 257.22 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	309.25	259.77	79.55	66.82
3	Granulated sugar	99.85	206.17	205.86	53.03	52.95
4	Melange	27.0	72.16	19.48	18.56	5.01
5	Flour, premium (on the dust)	85.5	41.24	35.26	10.61	9.07
6	Sign up
7	Salt	96.5	2.06	1.99	0.53	0.51
8	Ammonium carbonic (E503(i))	—	0.52	—	0.13	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.13	0.067
	Total	16.2 83.8	1149.41	963.31	295.65	247.78
	Losses 1.9%			18.31		4.71
	Output	5.5 94.5	1000.00	945.00	257.22	243.07
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.81	2.35
	Baking/boiling 11.31%		128.80		33.13
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.49	2.35

Consolidated recipe, k=1.026847
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 708.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	199.96	199.66	205.33	205.02
2	Flour, premium	85.5	165.22	141.27	169.66	145.06
3	Fruit filling	74.0	159.44	117.98	163.72	121.15
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	79.55	66.82	81.68	68.61
5	Walnut kernel (raw)	94.0	73.47	69.06	75.44	70.91
6	Sign up	12.0	60.61	7.27	62.24	7.47
7	Melange	27.0	18.56	5.01	19.06	5.15
8	Starch syrup	78.0	17.72	13.82	18.19	14.19
9	Essence	—	0.68	—	0.70	—
10	Salt	96.5	0.53	0.51	0.54	0.53
11	Sign up	—	0.13	—	0.14	—
12	Baking soda (E500(ii))	50.0	0.13	0.067	0.14	0.069
	Total		776.00	621.47	796.83	638.15
	Total phase loss 1.7%			10.76
	Other losses 2.6%					16.68
	General losses 4.3%					27.44
	Output	86.2	708.60	610.71	708.60	610.71

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	melange; 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	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 No. 370 Pastry "Varshavskoe" (sliced) contained in handbooks:

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

Consolidated recipe: No. 370 Pastry "Varshavskoe" (sliced)

Recipe on No. 370 Pastry "Varshavskoe" (sliced) contained in handbooks:

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