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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe number 2 → Consolidated recipe

Consolidated recipe: No. 341 Pastry "Tube" with sprinkling

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 426.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 022 Custard	76.0	253.00	192.28	108.01	82.08
3	№002 Fried biscuit crumb	94.0	112.00	105.28	47.81	44.94
4	Powdered sugar	99.85	20.00	19.97	8.54	8.53
	Total	21.8 78.2	1000.00	781.86	426.90	333.77
	Output	21.8 78.2	1000.00	781.86		333.77

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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 262.54 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	100.38	84.32
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	12.64	12.01
4	Cognac	—	1.52	—	0.40	—
5	Vanilla powder	99.85	1.42	1.42	0.37	0.37
	Total	24.5 75.5	1021.07	771.21	268.08	202.48
	Losses 2.1%			16.21		4.26
	Output	24.5 75.5	1000.00	755.00	262.54	198.22
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	2.82	2.13
	Baking/boiling -0.04%		-0.39		-0.10
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	2.82	2.13

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 154.29 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	64.94	7.79
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	17.32	4.68
	Total	38.9 61.1	1164.48	711.21	179.66	109.73
	Losses 3.6%			25.61		3.95
	Output	31.4 68.6	1000.00	685.60	154.29	105.78
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	3.23	1.98
	Baking/boiling 10.92%		124.84		19.26
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	2.88	1.98

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 108.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	49.19	42.06
3	water	—	260.93	—	28.18	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	24.59	20.66
5	Salt	96.5	5.70	5.50	0.62	0.59
	Total	54.0 46.0	1735.46	798.31	187.44	86.22
	Losses 4.8%			38.31		4.14
	Output	24.0 76.0	1000.00	760.00	108.01	82.08
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	4.50	2.07
	Baking/boiling 39.47%		668.61		72.21
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	2.72	2.07

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	21.02	20.99
3	Flour, premium	85.5	356.18	304.53	17.03	14.56
4	Potato starch	80.0	87.95	70.36	4.21	3.36
5	Essence	—	4.40	—	0.21	—
	Total	37.6 62.4	1621.13	1011.83	77.51	48.38
	Losses 7.1%			71.83		3.43
	Output	6.0 94.0	1000.00	940.00	47.81	44.94
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	2.75	1.72
	Baking/boiling 33.6%		525.38		25.12
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	1.83	1.72

Consolidated recipe, k=1.012146
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 426.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	124.97	104.97	126.49	106.25
2	Melange	27.0	119.90	32.37	121.36	32.77
3	Granulated sugar	99.85	118.43	118.25	119.87	119.69
4	Flour, premium	85.5	66.22	56.62	67.03	57.31
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	64.94	7.79	65.73	7.89
6	Sign up	—	28.18	—	28.52	—
7	Chicken eggs [chicken egg] [2]	27.0	17.32	4.68	17.53	4.73
8	Cocoa powder [Skurikhin]	95.0	12.64	12.01	12.79	12.15
9	Powdered sugar	99.85	8.54	8.53	8.64	8.63
10	Potato starch	80.0	4.21	3.36	4.26	3.40
11	Sign up	96.5	0.62	0.59	0.62	0.60
12	Cognac	—	0.40	—	0.40	—
13	Vanilla powder	99.85	0.37	0.37	0.38	0.38
14	Essence	—	0.21	—	0.21	—
	Total		566.94	349.55	573.83	353.80
	Total phase loss 4.5%			15.78
	Other losses 1.2%					—
	General losses 5.7%					20.02
	Output	78.2	426.90	333.77	426.90	333.77

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

how to calculate the recipe for the cake

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Recipe on No. 341 Pastry "Tube" with sprinkling contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: No. 341 Pastry "Tube" with sprinkling

Recipe on No. 341 Pastry "Tube" with sprinkling contained in handbooks:

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