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All groups → All products → Cakes → Custard cakes → №349 Pastry "Custard ring" with cream → recipe number 2 → Consolidated recipe

Consolidated recipe №349 Pastry "Custard ring" with cream

Weight 70 g.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 228.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 275.00 209.00 62.92 47.82 
3# 099 Lipstick88.0 248.00 218.24 56.74 49.93 
4Cocoa powder [Skurikhin]95.0 9.00 8.55 2.06 1.96 
Total21.1 78.9 1000.00 789.13 228.80 180.55 
Output21.1 78.9 1000.00 789.13 180.55 
List of recipes
№067 Cream "Charlotte" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 107.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 40.94 34.39 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 5.15 4.90 
4Cognac—  1.52 —   0.16 —   
5Vanilla powder99.851.42 1.42 0.15 0.15 
Total24.5 75.5 1021.07 771.21 109.33 82.58 
Losses 2.1%16.21 1.74 
Output24.5 75.5 1000.00 755.00 107.08 80.84 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 1.15 0.87 
Baking/boiling -0.04%-0.39 -0.042
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 1.15 0.87 
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 62.93 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 26.49 3.18 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 7.06 1.91 
Total38.9 61.1 1164.48 711.21 73.28 44.75 
Losses 3.6%25.61 1.61 
Output31.4 68.6 1000.00 685.60 62.93 43.14 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.32 0.81 
Baking/boiling 10.92%124.84 7.86 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.18 0.81 
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 62.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 28.66 24.50 
3water—  260.93 —   16.42 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 14.33 12.03 
5Salt96.5 5.70 5.50 0.36 0.35 
Total54.0 46.0 1735.46 798.31 109.20 50.23 
Losses 4.8%38.31 2.41 
Output24.0 76.0 1000.00 760.00 62.92 47.82 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 2.62 1.21 
Baking/boiling 39.47%668.61 42.07 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 1.59 1.21 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 56.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   15.04 —   
3Starch syrup78.0 119.29 93.05 6.77 5.28 
4Essence—  2.76 —   0.16 —   
Total25.0 75.0 1182.37 887.09 67.09 50.34 
Losses 0.8%7.09 0.40 
Output12.0 88.0 1000.00 880.00 56.74 49.93 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.27 0.20 
Baking/boiling 14.74%173.61 9.85 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.23 0.20 
Consolidated recipe, k=1.011516
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 228.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8584.85 84.72 85.83 85.70 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 55.27 46.42 55.90 46.96 
3Melange27.0 49.43 13.35 50.00 13.50 
4water—  31.46 —   31.82 —   
5Flour, premium85.5 28.66 24.50 28.99 24.78 
6Sign up12.0 26.49 3.18 26.79 3.21 
7Cocoa powder [Skurikhin]95.0 7.21 6.85 7.30 6.93 
8Chicken eggs [chicken egg] [2]27.0 7.06 1.91 7.14 1.93 
9Starch syrup78.0 6.77 5.28 6.85 5.34 
10Salt96.5 0.36 0.35 0.36 0.35 
11Sign up—  0.16 —   0.16 —   
12Essence—  0.16 —   0.16 —   
13Vanilla powder99.850.15 0.15 0.15 0.15 
Total298.03 186.71 301.46 188.86 
Total phase loss 3.3%6.16 
Other losses 1.1%2.15 
General losses 4.4%8.31 
Output78.9 228.80 180.55 228.80 180.55 
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