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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe No. 3 → Consolidated recipe

Consolidated recipe No. 341 Pastry "Tube" with sprinkling

Weight 70 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 501.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 022 Custard	76.0	253.00	192.28	126.93	96.47
3	№002 Fried biscuit crumb	94.0	112.00	105.28	56.19	52.82
4	Powdered sugar	99.85	20.00	19.97	10.03	10.02
	Total	15.4 84.6	1000.00	846.43	501.70	424.65
	Output	15.4 84.6	1000.00	846.43		424.65

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No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 308.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	85.95	85.82
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	64.46	47.70
4	Vanilla powder	99.85	5.15	5.14	1.59	1.59
5	Cognac or dessert wine	—	1.72	—	0.53	—
	Total	13.8 86.2	1016.69	876.65	313.70	270.49
	Losses 1.9%			16.65		5.14
	Output	14.0 86.0	1000.00	860.00	308.55	265.35
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	2.98	2.57
	Baking/boiling -0.26%		-2.65		-0.82
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	2.99	2.57

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 126.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	57.81	49.43
3	water	—	260.93	—	33.12	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	28.90	24.28
5	Salt	96.5	5.70	5.50	0.72	0.70
	Total	54.0 46.0	1735.46	798.31	220.28	101.33
	Losses 4.8%			38.31		4.86
	Output	24.0 76.0	1000.00	760.00	126.93	96.47
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	5.29	2.43
	Baking/boiling 39.47%		668.61		84.87
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	3.20	2.43

№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 56.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	24.71	24.67
3	Flour, premium	85.5	356.18	304.53	20.01	17.11
4	Potato starch	80.0	87.95	70.36	4.94	3.95
5	Essence	—	4.40	—	0.25	—
	Total	37.6 62.4	1621.13	1011.83	91.09	56.86
	Losses 7.1%			71.83		4.04
	Output	6.0 94.0	1000.00	940.00	56.19	52.82
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	3.23	2.02
	Baking/boiling 33.6%		525.38		29.52
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	2.15	2.02

Consolidated recipe, k=1.012554
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 501.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	190.06	159.65	192.45	161.66
2	Melange	27.0	140.91	38.04	142.68	38.52
3	Powdered sugar	99.85	95.99	95.84	97.19	97.04
4	Flour, premium	85.5	77.83	66.54	78.80	67.38
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	64.46	47.70	65.27	48.30
6	Sign up	—	33.12	—	33.54	—
7	Granulated sugar	99.85	24.71	24.67	25.02	24.98
8	Potato starch	80.0	4.94	3.95	5.00	4.00
9	Vanilla powder	99.85	1.59	1.59	1.61	1.61
10	Salt	96.5	0.72	0.70	0.73	0.71
11	Sign up	—	0.53	—	0.54	—
12	Essence	—	0.25	—	0.25	—
	Total		635.10	438.69	643.08	444.20
	Total phase loss 3.2%			14.04
	Other losses 1.2%					5.51
	General losses 4.4%					19.54
	Output	84.6	501.70	424.65	501.70	424.65

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Consolidated recipe No. 341 Pastry "Tube" with sprinkling

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