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All groups → All products → Cakes → Custard cakes → №348 Pastry "Tube" with protein cream → recipe number 1 → Consolidated recipe

Consolidated recipe №348 Pastry "Tube" with protein cream

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 256.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 400.00 304.00 102.52 77.92 
3Powdered sugar99.8535.00 34.95 8.97 8.96 
Total26.6 73.4 1000.00 734.45 256.30 188.24 
Output26.6 73.4 1000.00 734.45 188.24 
List of recipes
№087 Protein cream (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 144.81 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 47.05 5.65 
3Vanilla powder99.8524.37 24.33 3.53 3.52 
4water—  18.29 —   2.65 —   
Total30.0 70.0 1017.31 712.11 147.32 103.12 
Losses 1.7%12.11 1.75 
Output30.0 70.0 1000.00 700.00 144.81 101.37 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 1.25 0.88 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 1.25 0.88 
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 102.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 46.69 39.92 
3water—  260.93 —   26.75 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 23.34 19.61 
5Salt96.5 5.70 5.50 0.58 0.56 
Total54.0 46.0 1735.46 798.31 177.92 81.84 
Losses 4.8%38.31 3.93 
Output24.0 76.0 1000.00 760.00 102.52 77.92 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 4.27 1.96 
Baking/boiling 39.47%668.61 68.55 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 2.58 1.96 
Consolidated recipe, k=1.015376
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 256.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8594.09 93.95 95.54 95.40 
2Melange27.0 80.55 21.75 81.79 22.08 
3Raw egg white12.0 47.05 5.65 47.77 5.73 
4Flour, premium85.5 46.69 39.92 47.41 40.54 
5water—  29.40 —   29.85 —   
6Sign up84.0 23.34 19.61 23.70 19.91 
7Powdered sugar99.858.97 8.96 9.11 9.09 
8Vanilla powder99.853.53 3.52 3.58 3.58 
9Salt96.5 0.58 0.56 0.59 0.57 
Total334.21 193.92 339.34 196.90 
Total phase loss 2.9%5.68 
Other losses 1.5%2.98 
General losses 4.4%8.66 
Output73.4 256.30 188.24 256.30 188.24 
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Recipe on №348 Pastry "Tube" with protein cream contained in handbooks:

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