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All groups → All products → Cakes → Sets of cakes → # 390 Pastry "Choux tube" → recipe number 1 → Consolidated recipe

Consolidated recipe: # 390 Pastry "Choux tube"

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 506.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 375.00 330.00 189.98 167.18 
3No. 022 Custard76.0 167.00 126.92 84.60 64.30 
Total20.0 80.0 1000.00 800.42 506.60 405.49 
Output20.0 80.0 1000.00 800.42 405.49 
List of recipes
№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 232.02 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 97.97 82.29 
3Vanilla powder99.854.10 4.09 0.95 0.95 
4Cognac or dessert wine—  1.64 —   0.38 —   
Total25.0 75.0 1022.08 766.09 237.15 177.75 
Losses 2.1%16.09 3.73 
Output25.0 75.0 1000.00 750.00 232.02 174.02 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.49 1.87 
Baking/boiling 0.06%0.62 0.14 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.49 1.87 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 189.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   50.36 —   
3Starch syrup78.0 119.29 93.05 22.66 17.68 
4Essence—  2.76 —   0.52 —   
Total25.0 75.0 1182.37 887.09 224.62 168.53 
Losses 0.8%7.09 1.35 
Output12.0 88.0 1000.00 880.00 189.98 167.18 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.90 0.67 
Baking/boiling 14.74%173.61 32.98 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.77 0.67 
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 137.85 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 58.02 6.96 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 15.47 4.18 
Total38.9 61.1 1164.48 711.21 160.52 98.04 
Losses 3.6%25.61 3.53 
Output31.4 68.6 1000.00 685.60 137.85 94.51 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.89 1.76 
Baking/boiling 10.92%124.84 17.21 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.57 1.76 
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 84.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 38.53 32.95 
3water—  260.93 —   22.08 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 19.26 16.18 
5Salt96.5 5.70 5.50 0.48 0.47 
Total54.0 46.0 1735.46 798.31 146.82 67.54 
Losses 4.8%38.31 3.24 
Output24.0 76.0 1000.00 760.00 84.60 64.30 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 3.52 1.62 
Baking/boiling 39.47%668.61 56.57 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 2.13 1.62 
Consolidated recipe, k=1.016321
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 506.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85238.10 237.75 241.99 241.63 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 117.23 98.47 119.14 100.08 
3Water—  72.43 —   73.62 —   
4Melange27.0 66.47 17.95 67.56 18.24 
5Fresh whole milk the weight ratio of fat 3.2%12.0 58.02 6.96 58.97 7.08 
6Sign up85.5 38.53 32.95 39.16 33.48 
7Starch syrup78.0 22.66 17.68 23.03 17.96 
8Chicken eggs [chicken egg] [2]27.0 15.47 4.18 15.72 4.25 
9Vanilla powder99.850.95 0.95 0.97 0.97 
10Essence—  0.52 —   0.53 —   
11Sign up96.5 0.48 0.47 0.49 0.47 
12Cognac or dessert wine—  0.38 —   0.39 —   
Total631.26 417.34 641.57 424.16 
Total phase loss 2.8%11.85 
Other losses 1.6%6.81 
General losses 4.4%18.66 
Output80.0 506.60 405.49 506.60 405.49 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on # 390 Pastry "Choux tube" contained in handbooks:

calculations, forms, documents: