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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe No. 5 → Consolidated recipe

Consolidated recipe No. 341 Pastry "Tube" with sprinkling

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 740.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 022 Custard	76.0	253.00	192.28	187.27	142.33
3	№002 Fried biscuit crumb	94.0	112.00	105.28	82.90	77.93
4	Powdered sugar	99.85	20.00	19.97	14.80	14.78
	Total	20.3 79.7	1000.00	797.23	740.20	590.11
	Output	20.3 79.7	1000.00	797.23		590.11

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№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 455.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	180.03	179.76
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	108.02	29.17
4	Vanilla powder	99.85	3.95	3.94	1.80	1.80
5	Cognac or dessert wine	—	1.98	—	0.90	—
	Total	23.1 76.9	1034.18	795.10	470.78	361.95
	Losses 1.9%			15.10		6.87
	Output	22.0 78.0	1000.00	780.00	455.22	355.07
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	4.47	3.44
	Baking/boiling 1.43%		14.68		6.68
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	4.41	3.44

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 187.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	85.29	72.93
3	water	—	260.93	—	48.86	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	42.64	35.82
5	Salt	96.5	5.70	5.50	1.07	1.03
	Total	54.0 46.0	1735.46	798.31	325.00	149.50
	Losses 4.8%			38.31		7.17
	Output	24.0 76.0	1000.00	760.00	187.27	142.33
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	7.80	3.59
	Baking/boiling 39.47%		668.61		125.21
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	4.72	3.59

№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 82.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	36.45	36.40
3	Flour, premium	85.5	356.18	304.53	29.53	25.25
4	Potato starch	80.0	87.95	70.36	7.29	5.83
5	Essence	—	4.40	—	0.36	—
	Total	37.6 62.4	1621.13	1011.83	134.40	83.88
	Losses 7.1%			71.83		5.96
	Output	6.0 94.0	1000.00	940.00	82.90	77.93
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	4.77	2.98
	Baking/boiling 33.6%		525.38		43.56
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	3.17	2.98

Consolidated recipe, k=1.011728
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 740.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	222.67	187.04	225.28	189.24
2	Granulated sugar	99.85	216.49	216.16	219.02	218.70
3	Melange	27.0	207.89	56.13	210.33	56.79
4	Flour, premium	85.5	114.82	98.17	116.17	99.32
5	Chicken eggs [chicken egg] [2]	27.0	108.02	29.17	109.29	29.51
6	Sign up	—	48.86	—	49.44	—
7	Powdered sugar	99.85	14.80	14.78	14.98	14.96
8	Potato starch	80.0	7.29	5.83	7.38	5.90
9	Vanilla powder	99.85	1.80	1.80	1.82	1.82
10	Salt	96.5	1.07	1.03	1.08	1.04
11	Sign up	—	0.90	—	0.91	—
12	Essence	—	0.36	—	0.37	—
	Total		944.98	610.11	956.07	617.27
	Total phase loss 3.3%			20.00
	Other losses 1.2%					7.16
	General losses 4.4%					27.16
	Output	79.7	740.20	590.11	740.20	590.11

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

1986 Collection of recipes for flour confectionery and bakery products for catering

Consolidated recipe No. 341 Pastry "Tube" with sprinkling

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

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