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All groups → All products → Cakes → Custard cakes → №339 Pastry "Tube" with cream → recipe No. 5 → Consolidated recipe

Consolidated recipe №339 Pastry "Tube" with cream

Weight 70 g.

recipe No. 5
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 148 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 267.00 234.96 39.52 34.77 
3No. 022 Custard76.0 253.00 192.28 37.44 28.46 
Total19.8 80.2 1000.00 801.64 148.00 118.64 
Output19.8 80.2 1000.00 801.64 118.64 
List of recipes
№074 Cream "Glace" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 71.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85395.48 394.89 28.09 28.05 
3Chicken eggs [chicken egg] [2]27.0 237.29 64.07 16.86 4.55 
4Vanilla powder99.853.95 3.94 0.28 0.28 
5Cognac or dessert wine—  1.98 —   0.14 —   
Total23.1 76.9 1034.18 795.10 73.47 56.48 
Losses 1.9%15.10 1.07 
Output22.0 78.0 1000.00 780.00 71.04 55.41 
Losses before baking/boiling, shrinkage 0.94971%76.9 9.82 7.55 0.70 0.54 
Baking/boiling 1.43%14.68 1.04 
Losses after baking/boiling, shrinkage 0.94971%78.0 9.68 7.55 0.69 0.54 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   10.47 —   
3Starch syrup78.0 119.29 93.05 4.71 3.68 
4Essence—  2.76 —   0.11 —   
Total25.0 75.0 1182.37 887.09 46.72 35.05 
Losses 0.8%7.09 0.28 
Output12.0 88.0 1000.00 880.00 39.52 34.77 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.19 0.14 
Baking/boiling 14.74%173.61 6.86 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.16 0.14 
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 37.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 17.05 14.58 
3water—  260.93 —   9.77 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 8.53 7.16 
5Salt96.5 5.70 5.50 0.21 0.21 
Total54.0 46.0 1735.46 798.31 64.98 29.89 
Losses 4.8%38.31 1.43 
Output24.0 76.0 1000.00 760.00 37.44 28.46 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 1.56 0.72 
Baking/boiling 39.47%668.61 25.04 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 0.94 0.72 
Consolidated recipe, k=1.022011
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 148 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8559.52 59.43 60.83 60.74 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 36.62 30.76 37.43 31.44 
3Melange27.0 29.42 7.94 30.07 8.12 
4Water—  20.25 —   20.69 —   
5Flour, premium85.5 17.05 14.58 17.43 14.90 
6Sign up27.0 16.86 4.55 17.23 4.65 
7Starch syrup78.0 4.71 3.68 4.82 3.76 
8Vanilla powder99.850.28 0.28 0.29 0.29 
9Salt96.5 0.21 0.21 0.22 0.21 
10Cognac or dessert wine—  0.14 —   0.14 —   
11Sign up—  0.11 —   0.11 —   
Total185.17 121.43 189.25 124.10 
Total phase loss 2.3%2.79 
Other losses 2.2%2.67 
General losses 4.4%5.46 
Output80.2 148.00 118.64 148.00 118.64 
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