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All groups → All products → Cakes → Sets of cakes → №403 Pastry "Air" with cream and jam → recipe number 1 → Consolidated recipe

Consolidated recipe №403 Pastry "Air" 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 387.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	333.50	250.12	129.16	96.87
3	No. 023 Air	96.5	222.00	214.23	85.98	82.97
	Total	21.6 78.4	1000.00	784.40	387.30	303.80
	Output	21.6 78.4	1000.00	784.40		303.80

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№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 129.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	45.98	45.91
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	27.59	3.31
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	4.09	1.10
5	Vanilla powder	99.85	3.95	3.94	0.51	0.51
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.061	0.052
	Total	27.1 72.9	1050.23	766.10	135.65	98.95
	Losses 2.1%			16.10		2.08
	Output	25.0 75.0	1000.00	750.00	129.16	96.87
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	1.43	1.04
	Baking/boiling 2.74%		28.46		3.68
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	1.39	1.04

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 85.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	31.00	3.72
3	Vanilla powder	99.85	7.21	7.20	0.62	0.62
	Total	24.0 76.0	1329.19	1010.46	114.28	86.88
	Losses 4.5%			45.46		3.91
	Output	3.5 96.5	1000.00	965.00	85.98	82.97
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	2.57	1.95
	Baking/boiling 21.22%		275.73		23.71
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	2.03	1.95

Consolidated recipe, k=1.032283
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 387.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	172.15	123.95	177.71	127.95
2	Granulated sugar	99.85	128.65	128.45	132.80	132.60
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	57.22	48.07	59.07	49.62
4	Raw egg white	12.0	31.00	3.72	32.00	3.84
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	27.59	3.31	28.48	3.42
6	Sign up	27.0	4.09	1.10	4.22	1.14
7	Vanilla powder	99.85	1.13	1.13	1.17	1.16
8	Cognac	—	0.20	—	0.21	—
9	Agar (E406)	85.0	0.061	0.052	0.063	0.053
	Total		422.09	309.78	435.72	319.79
	Total phase loss 1.9%			5.99
	Other losses 3.1%					10.00
	General losses 5.0%					15.99
	Output	78.4	387.30	303.80	387.30	303.80

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Consolidated recipe №403 Pastry "Air" with cream and jam

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