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All groups → All products → Cakes → Almond and nut cakes → No. 364 Pastry "Walnut tube" → recipe number 1 → Consolidated recipe

Consolidated recipe No. 364 Pastry "Walnut tube"

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 313.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 036 Walnut tube97.0 348.20 337.75 109.30 106.02 
Total16.0 84.0 1000.00 839.64 313.90 263.56 
Output16.0 84.0 1000.00 839.64 263.56 
List of recipes
№075 Cream "Charlotte" nut basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 204.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 91.22 88.94 18.66 18.20 
Total23.0 77.0 1003.43 773.10 205.30 158.18 
Losses 0.4%3.10 0.63 
Output23.0 77.0 1000.00 770.00 204.60 157.54 
Losses before baking/boiling, shrinkage 0.2003%77.0 2.01 1.55 0.41 0.32 
Baking/boiling -0.06%-0.59 -0.12 
Losses after baking/boiling, shrinkage 0.2003%77.0 2.01 1.55 0.41 0.32 
№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 186.64 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 78.80 66.20 
3Vanilla powder99.854.10 4.09 0.77 0.76 
4Cognac or dessert wine—  1.64 —   0.31 —   
Total25.0 75.0 1022.08 766.09 190.76 142.98 
Losses 2.1%16.09 3.00 
Output25.0 75.0 1000.00 750.00 186.64 139.98 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.00 1.50 
Baking/boiling 0.06%0.62 0.12 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.00 1.50 
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 110.88 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 46.67 5.60 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 12.45 3.36 
Total38.9 61.1 1164.48 711.21 129.12 78.86 
Losses 3.6%25.61 2.84 
Output31.4 68.6 1000.00 685.60 110.88 76.02 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.32 1.42 
Baking/boiling 10.92%124.84 13.84 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.07 1.42 
No. 036 Walnut tube basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 109.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 375.31 45.04 41.02 4.92 
3Granulated sugar99.85375.31 374.75 41.02 40.96 
4Roasted kernels97.5 250.20 243.94 27.35 26.66 
5Melange27.0 93.81 25.33 10.25 2.77 
6Sign up
7Vanilla powder99.853.74 3.73 0.41 0.41 
Total31.1 68.9 1481.20 1020.00 161.90 111.49 
Losses 4.9%50.00 5.46 
Output3.0 97.0 1000.00 970.00 109.30 106.02 
Losses before baking/boiling, shrinkage 2.45094%68.9 36.30 25.00 3.97 2.73 
Baking/boiling 29.01%419.12 45.81 
Losses after baking/boiling, shrinkage 2.45094%97.0 25.77 25.00 2.82 2.73 
Consolidated recipe, k=1.017722
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 313.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85111.03 110.86 112.99 112.82 
2Fresh whole milk the weight ratio of fat 3.2%12.0 87.69 10.52 89.25 10.71 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 79.63 66.89 81.04 68.07 
4Roasted kernels97.5 46.01 44.86 46.83 45.66 
5Flour, premium85.5 41.02 35.07 41.75 35.69 
6Sign up27.0 12.45 3.36 12.67 3.42 
7Melange27.0 10.25 2.77 10.44 2.82 
8Vanilla powder99.851.17 1.17 1.19 1.19 
9Cognac or dessert wine—  0.31 —   0.31 —   
Total389.56 275.50 396.46 280.39 
Total phase loss 4.3%11.94 
Other losses 1.7%4.88 
General losses 6.0%16.82 
Output84.0 313.90 263.56 313.90 263.56 
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