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All groups → All products → Cakes → Custard cakes → No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar → recipe number 1 → Consolidated recipe

Consolidated recipe No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar

Weight 38 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 428.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 022 Custard	76.0	395.00	300.20	169.26	128.64
3	Powdered sugar	99.85	26.00	25.96	11.14	11.12
	Total	41.9 58.1	1000.00	580.92	428.50	248.92
	Output	41.9 58.1	1000.00	580.92		248.92

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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 248.1 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	69.90	25.86
3	Powdered sugar	99.85	169.05	168.80	41.94	41.88
4	Vanilla powder	99.85	7.04	7.03	1.75	1.74
	Total	56.0 44.0	1020.85	448.98	253.27	111.39
	Losses 2.0%			8.98		2.23
	Output	56.0 44.0	1000.00	440.00	248.10	109.16
	Losses before baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	2.53	1.11
	Baking/boiling 0.04%		0.44		0.11
	Losses after baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	2.53	1.11

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 169.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	77.09	65.91
3	water	—	260.93	—	44.16	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	38.54	32.37
5	Salt	96.5	5.70	5.50	0.96	0.93
	Total	54.0 46.0	1735.46	798.31	293.74	135.12
	Losses 4.8%			38.31		6.48
	Output	24.0 76.0	1000.00	760.00	169.26	128.64
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	7.05	3.24
	Baking/boiling 39.47%		668.61		113.17
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	4.27	3.24

Consolidated recipe, k=1.010655
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 428.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	30.0	139.68	41.91	141.17	42.35
2	Melange	27.0	132.98	35.91	134.40	36.29
3	Flour, premium	85.5	77.09	65.91	77.91	66.61
4	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	69.90	25.86	70.65	26.14
5	Powdered sugar	99.85	53.08	53.00	53.65	53.57
6	Sign up	—	44.16	—	44.64	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	38.54	32.37	38.95	32.72
8	Vanilla powder	99.85	1.75	1.74	1.77	1.76
9	Salt	96.5	0.96	0.93	0.98	0.94
	Total		558.16	257.64	564.10	260.38
	Total phase loss 3.4%			8.71
	Other losses 1.1%					2.75
	General losses 4.4%					11.46
	Output	58.1	428.50	248.92	428.50	248.92

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Consolidated recipe No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar

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