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All groups → All products → Cakes → Custard cakes → №352 Pastry "Tube" and "Shu" with cheese → recipe number 1 → Consolidated recipe

Consolidated recipe №352 Pastry "Tube" and "Shu" with cheese

Weight 35 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 650.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 500.00 380.00 325.10 247.08 
Total39.1 60.9 1000.00 609.00 650.20 395.97 
Output39.1 60.9 1000.00 609.00 395.97 
List of recipes
Cheese cream (in # 329, 337, 352) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 325.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 160.33 19.24 52.12 6.25 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 53.44 44.89 17.37 14.59 
Total54.2 45.8 1015.44 464.96 330.12 151.16 
Losses 1.5%6.96 2.26 
Output54.2 45.8 1000.00 458.00 325.10 148.90 
Losses before baking/boiling, shrinkage 0.7489%45.8 7.60 3.48 2.47 1.13 
Baking/boiling 0.02%0.23 0.076
Losses after baking/boiling, shrinkage 0.7489%45.8 7.60 3.48 2.47 1.13 
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 325.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 148.07 126.60 
3water—  260.93 —   84.83 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 74.02 62.18 
5Salt96.5 5.70 5.50 1.85 1.79 
Total54.0 46.0 1735.46 798.31 564.20 259.53 
Losses 4.8%38.31 12.46 
Output24.0 76.0 1000.00 760.00 325.10 247.08 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 13.54 6.23 
Baking/boiling 39.47%668.61 217.37 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 8.19 6.23 
Consolidated recipe, k=1.008535
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 650.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up50.0 260.62 130.31 262.85 131.42 
2Melange27.0 255.42 68.96 257.60 69.55 
3Flour, premium85.5 148.07 126.60 149.33 127.68 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 91.40 76.77 92.18 77.43 
5water—  84.83 —   85.55 —   
6Sign up12.0 52.12 6.25 52.57 6.31 
7Salt96.5 1.85 1.79 1.87 1.80 
Total894.32 410.69 901.95 414.20 
Total phase loss 3.6%14.72 
Other losses 0.85%3.51 
General losses 4.4%18.22 
Output60.9 650.20 395.97 650.20 395.97 
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Recipe on №352 Pastry "Tube" and "Shu" with cheese contained in handbooks:

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