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All groups → All products → Cakes → Almond and nut cakes → №361 Pastry "Moscow" → recipe No. 3 → Consolidated recipe

Consolidated recipe: №361 Pastry "Moscow"

Weight 75 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 862.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	277.00	216.06	238.94	186.37
3	No. 102 Milk lipstick	88.0	133.00	117.04	114.73	100.96
	Total	12.4 87.6	1000.00	875.90	862.60	755.55
	Output	12.4 87.6	1000.00	875.90		755.55

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№034 "Moscow" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 508.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	366.73	366.18	186.64	186.36
3	Roasted kernels	97.5	366.73	357.56	186.64	181.98
4	Flour, premium	85.5	146.70	125.43	74.66	63.83
5	Melange	27.0	146.69	39.61	74.66	20.16
6	Sign up
7	Almond essence	—	0.55	—	0.28	—
	Total	42.0 58.0	1672.84	969.45	851.37	493.39
	Losses 5.1%			49.45		25.17
	Output	8.0 92.0	1000.00	920.00	508.93	468.22
	Losses before baking/boiling, shrinkage 2.55058%	58.0	42.67	24.73	21.71	12.58
	Baking/boiling 37.01%		603.30		307.04
	Losses after baking/boiling, shrinkage 2.55058%	92.0	26.88	24.73	13.68	12.58

№074 Cream "Glace" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 238.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	94.50	94.35
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	56.70	15.31
4	Vanilla powder	99.85	3.95	3.94	0.94	0.94
5	Cognac or dessert wine	—	1.98	—	0.47	—
	Total	23.1 76.9	1034.18	795.10	247.11	189.98
	Losses 1.9%			15.10		3.61
	Output	22.0 78.0	1000.00	780.00	238.94	186.37
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	2.35	1.80
	Baking/boiling 1.43%		14.68		3.51
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	2.31	1.80

No. 102 Milk lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 114.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	635.62	634.67	72.92	72.81
3	Starch syrup	78.0	198.63	154.93	22.79	17.77
4	Vanilla powder	99.85	3.97	3.96	0.46	0.45
	Total	45.6 54.4	1632.74	888.90	187.32	101.98
	Losses 1.0%			8.90		1.02
	Output	12.0 88.0	1000.00	880.00	114.73	100.96
	Losses before baking/boiling, shrinkage 0.50086%	54.4	8.18	4.45	0.94	0.51
	Baking/boiling 38.13%		619.50		71.07
	Losses after baking/boiling, shrinkage 0.50086%	88.0	5.06	4.45	0.58	0.51

Consolidated recipe, k=1.023465
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 862.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	354.06	353.53	362.37	361.82
2	Raw egg white	12.0	326.62	39.19	334.28	40.11
3	Roasted kernels	97.5	186.64	181.98	191.02	186.25
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	94.50	79.38	96.71	81.24
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	91.15	10.94	93.29	11.19
6	Sign up	85.5	74.66	63.83	76.41	65.33
7	Melange	27.0	74.66	20.16	76.41	20.63
8	Chicken eggs [chicken egg] [2]	27.0	56.70	15.31	58.03	15.67
9	Starch syrup	78.0	22.79	17.77	23.32	18.19
10	Vanilla powder	99.85	3.27	3.26	3.34	3.34
11	Sign up	—	0.47	—	0.48	—
12	Almond essence	—	0.28	—	0.29	—
	Total		1285.79	785.35	1315.96	803.78
	Total phase loss 3.8%			29.80
	Other losses 2.3%					18.43
	General losses 6.0%					48.23
	Output	87.6	862.60	755.55	862.60	755.55

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; raw egg white	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 №361 Pastry "Moscow" contained in handbooks:

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

Consolidated recipe: №361 Pastry "Moscow"

Recipe on №361 Pastry "Moscow" contained in handbooks:

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