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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe No. 6 → Consolidated recipe

Consolidated recipe No. 341 Pastry "Tube" with sprinkling

Weight 70 g.

recipe No. 6
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 367.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 022 Custard	76.0	253.00	192.28	93.05	70.72
3	№002 Fried biscuit crumb	94.0	112.00	105.28	41.19	38.72
4	Powdered sugar	99.85	20.00	19.97	7.36	7.34
	Total	19.0 81.0	1000.00	809.53	367.80	297.75
	Output	19.0 81.0	1000.00	809.53		297.75

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№073 Cream "Glasse" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 226.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	374.28	373.72	84.66	84.53
3	Chicken eggs [chicken egg] [2]	27.0	224.56	60.63	50.79	13.71
4	Cocoa powder [Skurikhin]	95.0	49.78	47.29	11.26	10.70
5	Vanilla powder	99.85	3.75	3.74	0.85	0.85
6	Sign up
	Total	22.1 77.9	1047.23	815.50	236.88	184.46
	Losses 1.9%			15.50		3.51
	Output	20.0 80.0	1000.00	800.00	226.20	180.96
	Losses before baking/boiling, shrinkage 0.95014%	77.9	9.95	7.75	2.25	1.75
	Baking/boiling 2.66%		27.59		6.24
	Losses after baking/boiling, shrinkage 0.95014%	80.0	9.69	7.75	2.19	1.75

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 93.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	42.38	36.24
3	water	—	260.93	—	24.28	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	21.19	17.80
5	Salt	96.5	5.70	5.50	0.53	0.51
	Total	54.0 46.0	1735.46	798.31	161.49	74.29
	Losses 4.8%			38.31		3.57
	Output	24.0 76.0	1000.00	760.00	93.05	70.72
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	3.88	1.78
	Baking/boiling 39.47%		668.61		62.22
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	2.35	1.78

№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 41.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	18.11	18.09
3	Flour, premium	85.5	356.18	304.53	14.67	12.54
4	Potato starch	80.0	87.95	70.36	3.62	2.90
5	Essence	—	4.40	—	0.18	—
	Total	37.6 62.4	1621.13	1011.83	66.78	41.68
	Losses 7.1%			71.83		2.96
	Output	6.0 94.0	1000.00	940.00	41.19	38.72
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	2.37	1.48
	Baking/boiling 33.6%		525.38		21.64
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	1.57	1.48

Consolidated recipe, k=1.011938
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 367.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	110.08	92.47	111.39	93.57
2	Melange	27.0	103.30	27.89	104.53	28.22
3	Granulated sugar	99.85	102.77	102.62	104.00	103.85
4	Flour, premium	85.5	57.05	48.78	57.74	49.36
5	Chicken eggs [chicken egg] [2]	27.0	50.79	13.71	51.40	13.88
6	Sign up	—	24.28	—	24.57	—
7	Cocoa powder [Skurikhin]	95.0	11.26	10.70	11.39	10.82
8	Powdered sugar	99.85	7.36	7.34	7.44	7.43
9	Potato starch	80.0	3.62	2.90	3.67	2.93
10	Vanilla powder	99.85	0.85	0.85	0.86	0.86
11	Sign up	96.5	0.53	0.51	0.54	0.52
12	Cognac or dessert wine	—	0.42	—	0.43	—
13	Essence	—	0.18	—	0.18	—
	Total		472.51	307.77	478.15	311.45
	Total phase loss 3.3%			10.03
	Other losses 1.2%					3.67
	General losses 4.4%					13.70
	Output	81.0	367.80	297.75	367.80	297.75

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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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