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All groups → All products → Cakes → Sets of cakes → # 391 Pastry "Tartlet" → recipe number 1 → Consolidated recipe

Consolidated recipe # 391 Pastry "Tartlet"

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 746.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	288.50	274.08	215.31	204.54
3	No. 016 Sand (main)	94.5	192.50	181.91	143.66	135.76
4	№059 Cream "Charlotte" (main)	75.0	96.00	72.00	71.64	53.73
	Total	15.9 84.1	1000.00	841.01	746.30	627.64
	Output	15.9 84.1	1000.00	841.01		627.64

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№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 71.64 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	422.23	354.67	30.25	25.41
3	Vanilla powder	99.85	4.10	4.09	0.29	0.29
4	Cognac or dessert wine	—	1.64	—	0.12	—
	Total	25.0 75.0	1022.08	766.09	73.23	54.89
	Losses 2.1%			16.09		1.15
	Output	25.0 75.0	1000.00	750.00	71.64	53.73
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.77	0.58
	Baking/boiling 0.06%		0.62		0.045
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.77	0.58

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 143.66 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	44.43	37.32
3	Granulated sugar	99.85	206.17	205.86	29.62	29.57
4	Melange	27.0	72.16	19.48	10.37	2.80
5	Flour, premium (on the dust)	85.5	41.24	35.26	5.92	5.07
6	Sign up
7	Salt	96.5	2.06	1.99	0.30	0.29
8	Ammonium carbonic (E503(i))	—	0.52	—	0.075	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.075	0.037
	Total	16.2 83.8	1149.41	963.31	165.13	138.39
	Losses 1.9%			18.31		2.63
	Output	5.5 94.5	1000.00	945.00	143.66	135.76
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.57	1.31
	Baking/boiling 11.31%		128.80		18.50
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.39	1.31

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 42.56 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	17.92	2.15
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	4.78	1.29
	Total	38.9 61.1	1164.48	711.21	49.57	30.27
	Losses 3.6%			25.61		1.09
	Output	31.4 68.6	1000.00	685.60	42.56	29.18
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.89	0.54
	Baking/boiling 10.92%		124.84		5.31
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.79	0.54

Consolidated recipe, k=1.036883
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 746.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	315.68	233.61	327.33	242.22
2	Cocoa powder [Skurikhin]	95.0	215.31	204.54	223.25	212.09
3	Flour, premium	85.5	79.97	68.38	82.92	70.90
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	74.68	62.73	77.43	65.04
5	Granulated sugar	99.85	56.49	56.41	58.58	58.49
6	Sign up	12.0	17.92	2.15	18.58	2.23
7	Melange	27.0	10.37	2.80	10.75	2.90
8	Chicken eggs [chicken egg] [2]	27.0	4.78	1.29	4.95	1.34
9	Essence	—	0.30	—	0.31	—
10	Salt	96.5	0.30	0.29	0.31	0.30
11	Sign up	99.85	0.29	0.29	0.30	0.30
12	Cognac or dessert wine	—	0.12	—	0.12	—
13	Ammonium carbonic (E503(i))	—	0.075	—	0.077	—
14	Baking soda (E500(ii))	50.0	0.075	0.037	0.077	0.039
	Total		776.35	632.52	804.98	655.85
	Total phase loss 0.77%			4.87
	Other losses 3.6%					23.33
	General losses 4.3%					28.20
	Output	84.1	746.30	627.64	746.30	627.64

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Recipe on # 391 Pastry "Tartlet" contained in handbooks:

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

Consolidated recipe # 391 Pastry "Tartlet"

Recipe on # 391 Pastry "Tartlet" contained in handbooks:

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