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All groups → All products → Cakes → Custard cakes → №346 Pastry "Choux" with protein cream → recipe number 1 → Consolidated recipe

Consolidated recipe №346 Pastry "Choux" with protein cream

Weight 75 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 366.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 022 Custard	76.0	267.00	202.92	97.91	74.41
3	Jam	72.0	92.00	66.24	33.74	24.29
4	No. 001a Biscuit semi-finished product crumb No. 1	75.0	25.00	18.75	9.17	6.88
5	Powdered sugar	99.85	16.00	15.98	5.87	5.86
	Total	27.9 72.1	1000.00	721.49	366.70	264.57
	Output	27.9 72.1	1000.00	721.49		264.57

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No. 091 Protein cream with jam (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 220.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	326.39	325.90	71.81	71.70
3	Raw egg white	12.0	163.19	19.58	35.91	4.31
4	water	—	29.01	—	6.38	—
5	Vanilla powder	99.85	12.24	12.22	2.69	2.69
	Total	30.4 69.6	1020.40	710.20	224.51	156.26
	Losses 2.0%			14.20		3.12
	Output	30.4 69.6	1000.00	696.00	220.02	153.13
	Losses before baking/boiling, shrinkage 0.99939%	69.6	10.20	7.10	2.24	1.56
	Losses after baking/boiling, shrinkage 0.99939%	69.6	10.20	7.10	2.24	1.56

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 97.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	44.59	38.13
3	water	—	260.93	—	25.55	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	22.29	18.73
5	Salt	96.5	5.70	5.50	0.56	0.54
	Total	54.0 46.0	1735.46	798.31	169.92	78.16
	Losses 4.8%			38.31		3.75
	Output	24.0 76.0	1000.00	760.00	97.91	74.41
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	4.08	1.88
	Baking/boiling 39.47%		668.61		65.46
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	2.47	1.88

No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.73	350.20	3.22	3.21
3	Flour, premium	85.5	284.09	242.90	2.60	2.23
4	Potato starch	80.0	70.15	56.12	0.64	0.51
5	Essence	—	3.51	—	0.032	—
	Total	37.6 62.4	1294.03	807.32	11.86	7.40
	Losses 7.1%			57.32		0.53
	Output	25.0 75.0	1000.00	750.00	9.17	6.88
	Losses before baking/boiling, shrinkage 3.54998%	62.4	45.94	28.66	0.42	0.26
	Baking/boiling 16.82%		209.88		1.92
	Losses after baking/boiling, shrinkage 3.54998%	75.0	38.21	28.66	0.35	0.26

Consolidated recipe, k=1.017565
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 366.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	141.45	101.85	143.94	103.63
2	Melange	27.0	82.29	22.22	83.74	22.61
3	Granulated sugar	99.85	75.03	74.92	76.35	76.23
4	Flour, premium	85.5	47.20	40.35	48.03	41.06
5	Raw egg white	12.0	35.91	4.31	36.54	4.38
6	Sign up	—	31.93	—	32.49	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	22.29	18.73	22.68	19.05
8	Powdered sugar	99.85	5.87	5.86	5.97	5.96
9	Vanilla powder	99.85	2.69	2.69	2.74	2.74
10	Potato starch	80.0	0.64	0.51	0.65	0.52
11	Sign up	96.5	0.56	0.54	0.57	0.55
12	Essence	—	0.032	—	0.033	—
	Total		445.89	271.97	453.72	276.75
	Total phase loss 2.7%			7.40
	Other losses 1.7%					4.78
	General losses 4.4%					12.18
	Output	72.1	366.70	264.57	366.70	264.57

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Recipe on №346 Pastry "Choux" with protein cream contained in handbooks:

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

Consolidated recipe №346 Pastry "Choux" with protein cream

Recipe on №346 Pastry "Choux" with protein cream contained in handbooks:

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