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All groups → All products → Cakes → Custard cakes → No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar

Weight 65 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 558.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 367.00 278.92 205.01 155.80 
3Powdered sugar99.8525.00 24.96 13.96 13.94 
Total24.0 76.0 1000.00 759.88 558.60 424.47 
Output24.0 76.0 1000.00 759.88 424.47 
List of recipes
№065 Cream "Charlotte" on agar basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 339.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85355.99 355.46 120.90 120.72 
3Fresh whole milk the weight ratio of fat 3.2%12.0 213.59 25.63 72.54 8.70 
4Chicken eggs [chicken egg] [2]27.0 31.64 8.54 10.75 2.90 
5Vanilla powder99.853.95 3.94 1.34 1.34 
6Sign up
7Agar (E406)85.0 0.47 0.40 0.16 0.14 
Total27.1 72.9 1050.23 766.10 356.69 260.19 
Losses 2.1%16.10 5.47 
Output25.0 75.0 1000.00 750.00 339.63 254.72 
Losses before baking/boiling, shrinkage 1.05088%72.9 11.04 8.05 3.75 2.73 
Baking/boiling 2.74%28.46 9.67 
Losses after baking/boiling, shrinkage 1.05088%75.0 10.73 8.05 3.65 2.73 
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 205.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 93.37 79.83 
3water—  260.93 —   53.49 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 46.68 39.21 
5Salt96.5 5.70 5.50 1.17 1.13 
Total54.0 46.0 1735.46 798.31 355.78 163.66 
Losses 4.8%38.31 7.85 
Output24.0 76.0 1000.00 760.00 205.01 155.80 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 8.54 3.93 
Baking/boiling 39.47%668.61 137.07 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 5.17 3.93 
Consolidated recipe, k=1.014193
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 558.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 197.14 165.59 199.93 167.95 
2Melange27.0 161.07 43.49 163.36 44.11 
3Granulated sugar99.85120.90 120.72 122.62 122.44 
4Flour, premium85.5 93.37 79.83 94.70 80.97 
5Fresh whole milk the weight ratio of fat 3.2%12.0 72.54 8.70 73.57 8.83 
6Sign up—  53.49 —   54.25 —   
7Powdered sugar99.8513.96 13.94 14.16 14.14 
8Chicken eggs [chicken egg] [2]27.0 10.75 2.90 10.90 2.94 
9Vanilla powder99.851.34 1.34 1.36 1.36 
10Salt96.5 1.17 1.13 1.19 1.14 
11Sign up—  0.54 —   0.54 —   
12Agar (E406)85.0 0.16 0.14 0.16 0.14 
Total726.43 437.79 736.74 444.01 
Total phase loss 3.0%13.32 
Other losses 1.4%6.21 
General losses 4.4%19.54 
Output76.0 558.60 424.47 558.60 424.47 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar contained in handbooks:

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