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All groups → All products → Cakes → Custard cakes → №339 Pastry "Tube" with cream → recipe number 2 → Consolidated recipe

Consolidated recipe №339 Pastry "Tube" with cream

Weight 70 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 644.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	258.50	227.48	166.53	146.54
3	No. 022 Custard	76.0	253.00	192.28	162.98	123.87
4	Cocoa powder [Skurikhin]	95.0	8.50	8.08	5.48	5.20
	Total	21.0 79.0	1000.00	790.24	644.20	509.07
	Output	21.0 79.0	1000.00	790.24		509.07

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№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 309.22 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	382.33	321.16	118.22	99.31
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	14.89	14.14
4	Cognac	—	1.52	—	0.47	—
5	Vanilla powder	99.85	1.42	1.42	0.44	0.44
	Total	24.5 75.5	1021.07	771.21	315.73	238.47
	Losses 2.1%			16.21		5.01
	Output	24.5 75.5	1000.00	755.00	309.22	233.46
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	3.32	2.51
	Baking/boiling -0.04%		-0.39		-0.12
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	3.32	2.51

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 181.71 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	76.48	9.18
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	20.40	5.51
	Total	38.9 61.1	1164.48	711.21	211.60	129.24
	Losses 3.6%			25.61		4.65
	Output	31.4 68.6	1000.00	685.60	181.71	124.58
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	3.81	2.33
	Baking/boiling 10.92%		124.84		22.69
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	3.39	2.33

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 166.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	44.14	—
3	Starch syrup	78.0	119.29	93.05	19.86	15.49
4	Essence	—	2.76	—	0.46	—
	Total	25.0 75.0	1182.37	887.09	196.89	147.72
	Losses 0.8%			7.09		1.18
	Output	12.0 88.0	1000.00	880.00	166.53	146.54
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.79	0.59
	Baking/boiling 14.74%		173.61		28.91
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.67	0.59

No. 022 Custard basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 162.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	74.23	63.47
3	water	—	260.93	—	42.53	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	37.11	31.17
5	Salt	96.5	5.70	5.50	0.93	0.90
	Total	54.0 46.0	1735.46	798.31	282.85	130.11
	Losses 4.8%			38.31		6.24
	Output	24.0 76.0	1000.00	760.00	162.98	123.87
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	6.79	3.12
	Baking/boiling 39.47%		668.61		108.97
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	4.11	3.12

Consolidated recipe, k=1.012049
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 644.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	247.15	246.78	250.13	249.75
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	155.33	130.48	157.20	132.05
3	Melange	27.0	128.05	34.57	129.60	34.99
4	Water	—	86.67	—	87.71	—
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	76.48	9.18	77.40	9.29
6	Sign up	85.5	74.23	63.47	75.13	64.23
7	Chicken eggs [chicken egg] [2]	27.0	20.40	5.51	20.64	5.57
8	Cocoa powder [Skurikhin]	95.0	20.36	19.34	20.61	19.58
9	Starch syrup	78.0	19.86	15.49	20.10	15.68
10	Salt	96.5	0.93	0.90	0.94	0.91
11	Sign up	—	0.47	—	0.48	—
12	Essence	—	0.46	—	0.47	—
13	Vanilla powder	99.85	0.44	0.44	0.44	0.44
	Total		830.84	526.16	840.85	532.50
	Total phase loss 3.2%			17.09
	Other losses 1.2%					6.34
	General losses 4.4%					23.43
	Output	79.0	644.20	509.07	644.20	509.07

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Consolidated recipe №339 Pastry "Tube" with cream

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