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All groups → All products → Cakes → Custard cakes → No. 350 Pastry "Custard ring" with custard → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 350 Pastry "Custard ring" with custard

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 176.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	287.00	252.56	50.71	44.63
3	No. 022 Custard	76.0	275.00	209.00	48.59	36.93
	Total	27.6 72.4	1000.00	724.36	176.70	127.99
	Output	27.6 72.4	1000.00	724.36		127.99

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No. 082 Custard cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	364.37	363.82	28.20	28.16
3	Chicken eggs [chicken egg] [2]	27.0	145.75	39.35	11.28	3.05
4	Flour, premium	85.5	91.10	77.89	7.05	6.03
5	№059 Cream "Charlotte" (main)	75.0	58.30	43.72	4.51	3.38
	Total	55.9 44.1	1388.27	612.24	107.44	47.38
	Losses 2.0%			12.24		0.95
	Output	40.0 60.0	1000.00	600.00	77.39	46.44
	Losses before baking/boiling, shrinkage 0.99972%	44.1	13.88	6.12	1.07	0.47
	Baking/boiling 26.5%		364.19		28.19
	Losses after baking/boiling, shrinkage 0.99972%	60.0	10.20	6.12	0.79	0.47

№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 4.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	422.23	354.67	1.91	1.60
3	Vanilla powder	99.85	4.10	4.09	0.018	0.018
4	Cognac or dessert wine	—	1.64	—	0.007	—
	Total	25.0 75.0	1022.08	766.09	4.61	3.46
	Losses 2.1%			16.09		0.073
	Output	25.0 75.0	1000.00	750.00	4.51	3.38
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.048	0.036
	Baking/boiling 0.06%		0.62		0.003
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.048	0.036

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	13.44	—
3	Starch syrup	78.0	119.29	93.05	6.05	4.72
4	Essence	—	2.76	—	0.14	—
	Total	25.0 75.0	1182.37	887.09	59.96	44.99
	Losses 0.8%			7.09		0.36
	Output	12.0 88.0	1000.00	880.00	50.71	44.63
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.24	0.18
	Baking/boiling 14.74%		173.61		8.80
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.20	0.18

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 48.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	22.13	18.92
3	water	—	260.93	—	12.68	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	11.06	9.29
5	Salt	96.5	5.70	5.50	0.28	0.27
	Total	54.0 46.0	1735.46	798.31	84.33	38.79
	Losses 4.8%			38.31		1.86
	Output	24.0 76.0	1000.00	760.00	48.59	36.93
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	2.02	0.93
	Baking/boiling 39.47%		668.61		32.49
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	1.22	0.93

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 2.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	1.13	0.14
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.30	0.081
	Total	38.9 61.1	1164.48	711.21	3.12	1.91
	Losses 3.6%			25.61		0.069
	Output	31.4 68.6	1000.00	685.60	2.68	1.84
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.056	0.034
	Baking/boiling 10.92%		124.84		0.33
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.050	0.034

Consolidated recipe, k=1.019656
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 176.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	70.22	70.12	71.60	71.49
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	57.53	6.90	58.66	7.04
3	Melange	27.0	38.18	10.31	38.93	10.51
4	Flour, premium	85.5	29.18	24.95	29.76	25.44
5	Water	—	26.12	—	26.64	—
6	Sign up	84.0	12.97	10.89	13.22	11.11
7	Chicken eggs [chicken egg] [2]	27.0	11.58	3.13	11.81	3.19
8	Starch syrup	78.0	6.05	4.72	6.17	4.81
9	Salt	96.5	0.28	0.27	0.28	0.27
10	Essence	—	0.14	—	0.14	—
11	Sign up	99.85	0.018	0.018	0.019	0.019
12	Cognac or dessert wine	—	0.007	—	0.008	—
	Total		252.28	131.30	257.24	133.89
	Total phase loss 2.5%			3.31
	Other losses 1.9%					2.58
	General losses 4.4%					5.89
	Output	72.4	176.70	127.99	176.70	127.99

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on No. 350 Pastry "Custard ring" with custard contained in handbooks:

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

Consolidated recipe: No. 350 Pastry "Custard ring" with custard

Recipe on No. 350 Pastry "Custard ring" with custard contained in handbooks:

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