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All groups → All products → Cakes → Sets of cakes → №406 Pastry "Almond tartlet" → recipe number 1 → Home

Homemade recipe №406 Pastry "Almond tartlet" recipe number 1

№406 Pastry "Almond tartlet" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up616.81 459.36 232.19 455.22 
No. 046 Creamy cream (basic)197.03 146.74 74.17 145.41 
№002 Fried biscuit crumb59.14 44.04 22.26 43.64 
Powdered sugar35.43 26.38 13.34 26.15 
Total908.41 676.53 341.97 670.42 
Output
List of recipes

Description: Two almond tartlets connected with butter cream. The surface is finished with powdered sugar and biscuit crumbs. Produced for sale as part of the "Baku set" mixture.

Semi-finished Almond Tartlet (in No. 406) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up380.91 283.68 143.39 281.12 
Raw egg white247.59 184.39 93.20 182.72 
Raw almond kernels190.45 141.84 71.69 140.56 
Flour, premium24.76 18.44 9.32 18.27 
Total843.71 628.34 317.61 622.67 
Output616.81 459.36 232.19 455.22 

No. 046 Creamy cream (basic) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up102.92 76.65 38.74 75.95 
Powdered sugar54.89 40.88 20.66 40.51 
Whole condensed milk with sugar the weight ratio of fat 8.5%41.16 30.66 15.50 30.38 
Vanilla powder1.01 0.76 0.38 0.75 
Cognac or dessert wine0.34 0.25 0.13 0.25 
Total200.32 149.19 75.41 147.84 
Output197.03 146.74 74.17 145.41 

Description: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up43.34 32.28 16.32 31.99 
Granulated sugar26.00 19.37 9.79 19.19 
Flour, premium21.06 15.69 7.93 15.55 
Potato starch5.20 3.87 1.96 3.84 
Essence0.26 0.19 0.10 0.19 
Total95.87 71.40 36.09 70.75 
Output59.14 44.04 22.26 43.64 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up406.91 303.04 153.18 300.31 
Raw egg white247.59 184.39 93.20 182.72 
Raw almond kernels190.45 141.84 71.69 140.56 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]102.92 76.65 38.74 75.95 
Powdered sugar90.32 67.26 34.00 66.65 
Sign up45.82 34.13 17.25 33.82 
Melange43.34 32.28 16.32 31.99 
Whole condensed milk with sugar the weight ratio of fat 8.5%41.16 30.66 15.50 30.38 
Potato starch5.20 3.87 1.96 3.84 
Vanilla powder1.01 0.76 0.38 0.75 
Sign up0.34 0.25 0.13 0.25 
Essence0.26 0.19 0.10 0.19 
Total1175.32 875.31 442.45 867.41 
Output907.70 676.00 341.70 669.90 

№406 Pastry "Almond tartlet" (recipe number 1) included in recipes:

№405 Pastries "Baku set"recipe number 1

Recipe on №406 Pastry "Almond tartlet" contained in handbooks:

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