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All groups → All products → Cakes → Custard cakes → №342 Pastry "Tube" with cream of cream, glazed with lipstick → recipe number 1 → Consolidated recipe

Consolidated recipe: №342 Pastry "Tube" with cream of cream, glazed with lipstick

Weight 42 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 770.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 022 Custard	76.0	310.00	235.60	238.82	181.51
3	# 099 Lipstick	88.0	250.00	220.00	192.60	169.49
4	Fruit filling	74.0	12.00	8.88	9.24	6.84
	Total	34.7 65.3	1000.00	652.80	770.40	502.92
	Output	34.7 65.3	1000.00	652.80		502.92

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Cream of cream (268, 285, 293, 294, 295 ...) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 329.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	281.75	104.25	92.90	34.37
3	Powdered sugar	99.85	169.05	168.80	55.74	55.66
4	Vanilla powder	99.85	7.04	7.03	2.32	2.32
	Total	56.0 44.0	1020.85	448.98	336.61	148.04
	Losses 2.0%			8.98		2.96
	Output	56.0 44.0	1000.00	440.00	329.73	145.08
	Losses before baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	3.36	1.48
	Baking/boiling 0.04%		0.44		0.15
	Losses after baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	3.36	1.48

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 238.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	108.77	93.00
3	water	—	260.93	—	62.32	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	54.38	45.68
5	Salt	96.5	5.70	5.50	1.36	1.31
	Total	54.0 46.0	1735.46	798.31	414.47	190.66
	Losses 4.8%			38.31		9.15
	Output	24.0 76.0	1000.00	760.00	238.82	181.51
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	9.95	4.57
	Baking/boiling 39.47%		668.61		159.68
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	6.02	4.57

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 192.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	51.05	—
3	Starch syrup	78.0	119.29	93.05	22.98	17.92
4	Essence	—	2.76	—	0.53	—
	Total	25.0 75.0	1182.37	887.09	227.72	170.85
	Losses 0.8%			7.09		1.37
	Output	12.0 88.0	1000.00	880.00	192.60	169.49
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.91	0.68
	Baking/boiling 14.74%		173.61		33.44
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.78	0.68

Consolidated recipe, k=1.018728
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 770.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	187.64	50.66	191.15	51.61
2	Cream 20% fat [Light Cream]	30.0	185.64	55.69	189.12	56.74
3	Granulated sugar	99.85	153.16	152.93	156.03	155.80
4	water	—	113.37	—	115.49	—
5	Flour, premium	85.5	108.77	93.00	110.81	94.74
6	Sign up	37.0	92.90	34.37	94.64	35.02
7	Powdered sugar	99.85	55.74	55.66	56.78	56.70
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.38	45.68	55.40	46.53
9	Starch syrup	78.0	22.98	17.92	23.41	18.26
10	Fruit filling	74.0	9.24	6.84	9.42	6.97
11	Sign up	99.85	2.32	2.32	2.36	2.36
12	Salt	96.5	1.36	1.31	1.39	1.34
13	Essence	—	0.53	—	0.54	—
	Total		988.05	516.39	1006.55	526.06
	Total phase loss 2.6%			13.48
	Other losses 1.8%					9.67
	General losses 4.4%					23.15
	Output	65.3	770.40	502.92	770.40	502.92

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	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	butter; sour cream	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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Recipe on №342 Pastry "Tube" with cream of cream, glazed with lipstick contained in handbooks:

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

Consolidated recipe: №342 Pastry "Tube" with cream of cream, glazed with lipstick

Recipe on №342 Pastry "Tube" with cream of cream, glazed with lipstick contained in handbooks:

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