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All groups → All products → Cakes → Sets of cakes → №401 Pastry "Basket" with cream and jam → recipe number 1 → Consolidated recipe

Consolidated recipe №401 Pastry "Basket" with cream and jam

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 71.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	375.00	354.38	26.85	25.37
3	№065 Cream "Charlotte" on agar	75.0	187.00	140.25	13.39	10.04
	Total	19.0 81.0	1000.00	809.98	71.60	57.99
	Output	19.0 81.0	1000.00	809.98		57.99

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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 26.85 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	8.30	6.97
3	Granulated sugar	99.85	206.17	205.86	5.54	5.53
4	Melange	27.0	72.16	19.48	1.94	0.52
5	Flour, premium (on the dust)	85.5	41.24	35.26	1.11	0.95
6	Sign up
7	Salt	96.5	2.06	1.99	0.055	0.053
8	Ammonium carbonic (E503(i))	—	0.52	—	0.014	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.014	0.007
	Total	16.2 83.8	1149.41	963.31	30.86	25.86
	Losses 1.9%			18.31		0.49
	Output	5.5 94.5	1000.00	945.00	26.85	25.37
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.29	0.25
	Baking/boiling 11.31%		128.80		3.46
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.26	0.25

№065 Cream "Charlotte" on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	4.77	4.76
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	2.86	0.34
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	0.42	0.11
5	Vanilla powder	99.85	3.95	3.94	0.053	0.053
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.006	0.005
	Total	27.1 72.9	1050.23	766.10	14.06	10.26
	Losses 2.1%			16.10		0.22
	Output	25.0 75.0	1000.00	750.00	13.39	10.04
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	0.15	0.11
	Baking/boiling 2.74%		28.46		0.38
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	0.14	0.11

Consolidated recipe, k=1.032345
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 71.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	31.36	22.58	32.38	23.31
2	Flour, premium	85.5	14.95	12.78	15.43	13.19
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	14.23	11.96	14.70	12.34
4	Granulated sugar	99.85	10.30	10.29	10.64	10.62
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	2.86	0.34	2.95	0.35
6	Sign up	27.0	1.94	0.52	2.00	0.54
7	Chicken eggs [chicken egg] [2]	27.0	0.42	0.11	0.44	0.12
8	Essence	—	0.056	—	0.057	—
9	Salt	96.5	0.055	0.053	0.057	0.055
10	Vanilla powder	99.85	0.053	0.053	0.055	0.055
11	Sign up	—	0.021	—	0.022	—
12	Ammonium carbonic (E503(i))	—	0.014	—	0.014	—
13	Baking soda (E500(ii))	50.0	0.014	0.007	0.014	0.007
14	Agar (E406)	85.0	0.006	0.005	0.006	0.006
	Total		76.28	58.70	78.75	60.60
	Total phase loss 1.2%			0.71
	Other losses 3.1%					1.90
	General losses 4.3%					2.61
	Output	81.0	71.60	57.99	71.60	57.99

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Consolidated recipe №401 Pastry "Basket" with cream and jam

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