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All groups → All products → Cakes → Custard cakes → №349 Pastry "Custard ring" with cream → recipe number 1 → Consolidated recipe

Consolidated recipe №349 Pastry "Custard ring" with cream

Weight 70 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 869.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 275.00 209.00 239.06 181.68 
3# 099 Lipstick88.0 257.00 226.16 223.41 196.60 
Total21.4 78.6 1000.00 786.16 869.30 683.41 
Output21.4 78.6 1000.00 786.16 683.41 
List of recipes
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 406.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 171.78 144.29 
3Vanilla powder99.854.10 4.09 1.67 1.67 
4Cognac or dessert wine—  1.64 —   0.67 —   
Total25.0 75.0 1022.08 766.09 415.82 311.67 
Losses 2.1%16.09 6.55 
Output25.0 75.0 1000.00 750.00 406.83 305.12 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 4.37 3.27 
Baking/boiling 0.06%0.62 0.25 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 4.36 3.27 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 241.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 101.73 12.21 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 27.13 7.32 
Total38.9 61.1 1164.48 711.21 281.46 171.90 
Losses 3.6%25.61 6.19 
Output31.4 68.6 1000.00 685.60 241.70 165.71 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 5.07 3.09 
Baking/boiling 10.92%124.84 30.18 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 4.51 3.09 
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 239.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 108.88 93.09 
3water—  260.93 —   62.38 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 54.43 45.72 
5Salt96.5 5.70 5.50 1.36 1.31 
Total54.0 46.0 1735.46 798.31 414.87 190.84 
Losses 4.8%38.31 9.16 
Output24.0 76.0 1000.00 760.00 239.06 181.68 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 9.96 4.58 
Baking/boiling 39.47%668.61 159.84 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 6.03 4.58 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 223.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   59.22 —   
3Starch syrup78.0 119.29 93.05 26.65 20.79 
4Essence—  2.76 —   0.62 —   
Total25.0 75.0 1182.37 887.09 264.15 198.19 
Losses 0.8%7.09 1.58 
Output12.0 88.0 1000.00 880.00 223.41 196.60 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 1.06 0.79 
Baking/boiling 14.74%173.61 38.79 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.90 0.79 
Consolidated recipe, k=1.011283
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 869.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85330.26 329.77 333.99 333.49 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.21 190.01 228.76 192.16 
3Melange27.0 187.82 50.71 189.94 51.28 
4water—  121.60 —   122.97 —   
5Flour, premium85.5 108.88 93.09 110.11 94.14 
6Sign up12.0 101.73 12.21 102.88 12.35 
7Chicken eggs [chicken egg] [2]27.0 27.13 7.32 27.43 7.41 
8Starch syrup78.0 26.65 20.79 26.95 21.02 
9Vanilla powder99.851.67 1.67 1.69 1.68 
10Salt96.5 1.36 1.31 1.38 1.33 
11Sign up—  0.67 —   0.67 —   
12Essence—  0.62 —   0.62 —   
Total1134.60 706.89 1147.40 714.86 
Total phase loss 3.3%23.48 
Other losses 1.1%7.98 
General losses 4.4%31.45 
Output78.6 869.30 683.41 869.30 683.41 
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