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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 146.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 287.00 252.56 41.93 36.90 
3No. 022 Custard76.0 275.00 209.00 40.18 30.53 
Total27.6 72.4 1000.00 724.36 146.10 105.83 
Output27.6 72.4 1000.00 724.36 105.83 
List of recipes
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 63.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85364.37 363.82 23.32 23.28 
3Chicken eggs [chicken egg] [2]27.0 145.75 39.35 9.33 2.52 
4Flour, premium85.5 91.10 77.89 5.83 4.98 
5№059 Cream "Charlotte" (main)75.0 58.30 43.72 3.73 2.80 
Total55.9 44.1 1388.27 612.24 88.84 39.18 
Losses 2.0%12.24 0.78 
Output40.0 60.0 1000.00 600.00 63.99 38.40 
Losses before baking/boiling, shrinkage 0.99972%44.1 13.88 6.12 0.89 0.39 
Baking/boiling 26.5%364.19 23.31 
Losses after baking/boiling, shrinkage 0.99972%60.0 10.20 6.12 0.65 0.39 
№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 3.73 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 1.58 1.32 
3Vanilla powder99.854.10 4.09 0.0150.015
4Cognac or dessert wine—  1.64 —   0.006—   
Total25.0 75.0 1022.08 766.09 3.81 2.86 
Losses 2.1%16.09 0.060
Output25.0 75.0 1000.00 750.00 3.73 2.80 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.0400.030
Baking/boiling 0.06%0.62 0.002
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.0400.030
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   11.11 —   
3Starch syrup78.0 119.29 93.05 5.00 3.90 
4Essence—  2.76 —   0.12 —   
Total25.0 75.0 1182.37 887.09 49.58 37.20 
Losses 0.8%7.09 0.30 
Output12.0 88.0 1000.00 880.00 41.93 36.90 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.20 0.15 
Baking/boiling 14.74%173.61 7.28 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.17 0.15 
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 40.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 18.30 15.65 
3water—  260.93 —   10.48 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 9.15 7.68 
5Salt96.5 5.70 5.50 0.23 0.22 
Total54.0 46.0 1735.46 798.31 69.73 32.07 
Losses 4.8%38.31 1.54 
Output24.0 76.0 1000.00 760.00 40.18 30.53 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 1.67 0.77 
Baking/boiling 39.47%668.61 26.86 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 1.01 0.77 
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 2.22 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 0.93 0.11 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 0.25 0.067
Total38.9 61.1 1164.48 711.21 2.58 1.58 
Losses 3.6%25.61 0.057
Output31.4 68.6 1000.00 685.60 2.22 1.52 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.0460.028
Baking/boiling 10.92%124.84 0.28 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.0410.028
Consolidated recipe, k=1.019656
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 146.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8558.06 57.97 59.20 59.11 
2Fresh whole milk the weight ratio of fat 3.2%12.0 47.57 5.71 48.50 5.82 
3Melange27.0 31.57 8.52 32.19 8.69 
4Flour, premium85.5 24.13 20.63 24.60 21.04 
5Water—  21.60 —   22.02 —   
6Sign up84.0 10.72 9.01 10.93 9.18 
7Chicken eggs [chicken egg] [2]27.0 9.58 2.59 9.76 2.64 
8Starch syrup78.0 5.00 3.90 5.10 3.98 
9Salt96.5 0.23 0.22 0.23 0.23 
10Essence—  0.12 —   0.12 —   
11Sign up99.850.0150.0150.0160.016
12Cognac or dessert wine—  0.006—   0.006—   
Total208.59 108.57 212.69 110.70 
Total phase loss 2.5%2.74 
Other losses 1.9%2.13 
General losses 4.4%4.87 
Output72.4 146.10 105.83 146.10 105.83 
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Recipe on No. 350 Pastry "Custard ring" with custard contained in handbooks:

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