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All groups → All products → Cakes → Combined cakes → No. 371 Pastry "Krakowskoe" (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe No. 371 Pastry "Krakowskoe" (sliced)

Weight 70 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 177.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	450.00	425.25	79.70	75.31
	Total	5.5 94.5	1000.00	945.00	177.10	167.36
	Output	5.5 94.5	1000.00	945.00		167.36

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No. 028 Almond for "Krakowski" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 97.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	298.27	290.81	29.05	28.33
3	Raw egg white	12.0	259.43	31.13	25.27	3.03
4	Flour, premium	85.5	144.13	123.23	14.04	12.00
	Total	20.5 79.5	1253.27	995.79	122.07	96.99
	Losses 5.1%			50.79		4.95
	Output	5.5 94.5	1000.00	945.00	97.40	92.05
	Losses before baking/boiling, shrinkage 2.55018%	79.5	31.96	25.39	3.11	2.47
	Baking/boiling 15.92%		194.44		18.94
	Losses after baking/boiling, shrinkage 2.55018%	94.5	26.87	25.39	2.62	2.47

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 79.7 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	24.65	20.70
3	Granulated sugar	99.85	206.17	205.86	16.43	16.41
4	Melange	27.0	72.16	19.48	5.75	1.55
5	Flour, premium (on the dust)	85.5	41.24	35.26	3.29	2.81
6	Sign up
7	Salt	96.5	2.06	1.99	0.16	0.16
8	Ammonium carbonic (E503(i))	—	0.52	—	0.041	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.041	0.021
	Total	16.2 83.8	1149.41	963.31	91.60	76.77
	Losses 1.9%			18.31		1.46
	Output	5.5 94.5	1000.00	945.00	79.70	75.31
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.87	0.73
	Baking/boiling 11.31%		128.80		10.26
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.77	0.73

Consolidated recipe, k=1.013826
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 177.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	70.14	70.04	71.11	71.01
2	Flour, premium	85.5	58.40	49.93	59.21	50.62
3	Roasted almond kernel	97.5	29.05	28.33	29.45	28.72
4	Raw egg white	12.0	25.27	3.03	25.62	3.07
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	24.65	20.70	24.99	20.99
6	Sign up	27.0	5.75	1.55	5.83	1.57
7	Essence	—	0.16	—	0.17	—
8	Salt	96.5	0.16	0.16	0.17	0.16
9	Ammonium carbonic (E503(i))	—	0.041	—	0.042	—
10	Baking soda (E500(ii))	50.0	0.041	0.021	0.042	0.021
	Total		213.68	173.77	216.63	176.17
	Total phase loss 3.7%			6.41
	Other losses 1.4%					2.40
	General losses 5.0%					8.81
	Output	94.5	177.10	167.36	177.10	167.36

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Consolidated recipe No. 371 Pastry "Krakowskoe" (sliced)

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