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All groups → All products → Cakes → Custard cakes → №340 Pastry "Tube" with custard → recipe number 2 → Consolidated recipe

Consolidated recipe: №340 Pastry "Tube" with custard

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 242.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	258.00	227.04	62.51	55.01
3	No. 022 Custard	76.0	253.00	192.28	61.30	46.59
4	Cocoa powder [Skurikhin]	95.0	9.00	8.55	2.18	2.07
	Total	28.4 71.6	1000.00	715.87	242.30	173.46
	Output	28.4 71.6	1000.00	715.87		173.46

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Vanilla custard cream (No. 109, 340а, 350а) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 116.3 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	324.47	272.55	37.74	31.70
3	Granulated sugar	99.85	217.27	216.94	25.27	25.23
4	Chicken eggs [chicken egg] [2]	27.0	86.89	23.46	10.11	2.73
5	Flour, premium	85.5	67.35	57.58	7.83	6.70
6	Sign up
	Total	41.3 58.7	1043.64	612.25	121.38	71.21
	Losses 2.0%			12.25		1.42
	Output	40.0 60.0	1000.00	600.00	116.30	69.78
	Losses before baking/boiling, shrinkage 1.00056%	58.7	10.44	6.13	1.21	0.71
	Baking/boiling 2.22%		22.99		2.67
	Losses after baking/boiling, shrinkage 1.00056%	60.0	10.21	6.13	1.19	0.71

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 62.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	16.57	—
3	Starch syrup	78.0	119.29	93.05	7.46	5.82
4	Essence	—	2.76	—	0.17	—
	Total	25.0 75.0	1182.37	887.09	73.91	55.46
	Losses 0.8%			7.09		0.44
	Output	12.0 88.0	1000.00	880.00	62.51	55.01
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.30	0.22
	Baking/boiling 14.74%		173.61		10.85
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.25	0.22

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 61.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	27.92	23.87
3	water	—	260.93	—	16.00	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	13.96	11.72
5	Salt	96.5	5.70	5.50	0.35	0.34
	Total	54.0 46.0	1735.46	798.31	106.39	48.94
	Losses 4.8%			38.31		2.35
	Output	24.0 76.0	1000.00	760.00	61.30	46.59
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	2.55	1.17
	Baking/boiling 39.47%		668.61		40.99
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	1.55	1.17

Consolidated recipe, k=1.021198
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 242.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	74.98	74.87	76.57	76.46
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	51.69	43.42	52.79	44.34
3	Melange	27.0	48.16	13.00	49.18	13.28
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	40.42	4.85	41.28	4.95
5	Flour, premium	85.5	35.75	30.57	36.51	31.22
6	Sign up	—	32.57	—	33.26	—
7	Chicken eggs [chicken egg] [2]	27.0	10.11	2.73	10.32	2.79
8	Starch syrup	78.0	7.46	5.82	7.62	5.94
9	Cocoa powder [Skurikhin]	95.0	2.18	2.07	2.23	2.12
10	Salt	96.5	0.35	0.34	0.36	0.34
11	Sign up	—	0.17	—	0.18	—
12	Vanillin	—	0.010	—	0.011	—
	Total		303.86	177.67	310.30	181.44
	Total phase loss 2.4%			4.22
	Other losses 2.1%					3.77
	General losses 4.4%					7.98
	Output	71.6	242.30	173.46	242.30	173.46

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: №340 Pastry "Tube" with custard

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