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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 596.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	277.00	216.06	165.15	128.81
3	No. 102 Milk lipstick	88.0	133.00	117.04	79.29	69.78
	Total	12.4 87.6	1000.00	875.90	596.20	522.21
	Output	12.4 87.6	1000.00	875.90		522.21

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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 351.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	366.73	366.18	129.00	128.81
3	Roasted kernels	97.5	366.73	357.56	129.00	125.78
4	Flour, premium	85.5	146.70	125.43	51.60	44.12
5	Melange	27.0	146.69	39.61	51.60	13.93
6	Sign up
7	Almond essence	—	0.55	—	0.19	—
	Total	42.0 58.0	1672.84	969.45	588.43	341.01
	Losses 5.1%			49.45		17.40
	Output	8.0 92.0	1000.00	920.00	351.76	323.62
	Losses before baking/boiling, shrinkage 2.55058%	58.0	42.67	24.73	15.01	8.70
	Baking/boiling 37.01%		603.30		212.21
	Losses after baking/boiling, shrinkage 2.55058%	92.0	26.88	24.73	9.45	8.70

№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 165.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	65.31	65.21
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	39.19	10.58
4	Vanilla powder	99.85	3.95	3.94	0.65	0.65
5	Cognac or dessert wine	—	1.98	—	0.33	—
	Total	23.1 76.9	1034.18	795.10	170.79	131.31
	Losses 1.9%			15.10		2.49
	Output	22.0 78.0	1000.00	780.00	165.15	128.81
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	1.62	1.25
	Baking/boiling 1.43%		14.68		2.42
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	1.60	1.25

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 79.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	635.62	634.67	50.40	50.33
3	Starch syrup	78.0	198.63	154.93	15.75	12.29
4	Vanilla powder	99.85	3.97	3.96	0.31	0.31
	Total	45.6 54.4	1632.74	888.90	129.47	70.49
	Losses 1.0%			8.90		0.71
	Output	12.0 88.0	1000.00	880.00	79.29	69.78
	Losses before baking/boiling, shrinkage 0.50086%	54.4	8.18	4.45	0.65	0.35
	Baking/boiling 38.13%		619.50		49.12
	Losses after baking/boiling, shrinkage 0.50086%	88.0	5.06	4.45	0.40	0.35

Consolidated recipe, k=1.023465
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 596.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	244.71	244.35	250.46	250.08
2	Raw egg white	12.0	225.75	27.09	231.04	27.73
3	Roasted kernels	97.5	129.00	125.78	132.03	128.73
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	65.31	54.86	66.85	56.15
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	63.00	7.56	64.48	7.74
6	Sign up	85.5	51.60	44.12	52.81	45.16
7	Melange	27.0	51.60	13.93	52.81	14.26
8	Chicken eggs [chicken egg] [2]	27.0	39.19	10.58	40.11	10.83
9	Starch syrup	78.0	15.75	12.29	16.12	12.57
10	Vanilla powder	99.85	2.26	2.25	2.31	2.31
11	Sign up	—	0.33	—	0.33	—
12	Almond essence	—	0.19	—	0.20	—
	Total		888.69	542.81	909.55	555.54
	Total phase loss 3.8%			20.60
	Other losses 2.3%					12.74
	General losses 6.0%					33.33
	Output	87.6	596.20	522.21	596.20	522.21

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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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