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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 296.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 375.00 330.00 111.30 97.94 
3No. 022 Custard76.0 167.00 126.92 49.57 37.67 
Total20.0 80.0 1000.00 800.42 296.80 237.56 
Output20.0 80.0 1000.00 800.42 237.56 
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 135.93 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 57.40 48.21 
3Vanilla powder99.854.10 4.09 0.56 0.56 
4Cognac or dessert wine—  1.64 —   0.22 —   
Total25.0 75.0 1022.08 766.09 138.94 104.14 
Losses 2.1%16.09 2.19 
Output25.0 75.0 1000.00 750.00 135.93 101.95 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.46 1.09 
Baking/boiling 0.06%0.62 0.084
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.46 1.09 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 111.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   29.50 —   
3Starch syrup78.0 119.29 93.05 13.28 10.36 
4Essence—  2.76 —   0.31 —   
Total25.0 75.0 1182.37 887.09 131.60 98.73 
Losses 0.8%7.09 0.79 
Output12.0 88.0 1000.00 880.00 111.30 97.94 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.53 0.39 
Baking/boiling 14.74%173.61 19.32 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.45 0.39 
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 80.76 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 33.99 4.08 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 9.06 2.45 
Total38.9 61.1 1164.48 711.21 94.04 57.44 
Losses 3.6%25.61 2.07 
Output31.4 68.6 1000.00 685.60 80.76 55.37 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.69 1.03 
Baking/boiling 10.92%124.84 10.08 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.51 1.03 
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 49.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 22.58 19.30 
3water—  260.93 —   12.93 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 11.29 9.48 
5Salt96.5 5.70 5.50 0.28 0.27 
Total54.0 46.0 1735.46 798.31 86.02 39.57 
Losses 4.8%38.31 1.90 
Output24.0 76.0 1000.00 760.00 49.57 37.67 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 2.06 0.95 
Baking/boiling 39.47%668.61 33.14 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 1.25 0.95 
Consolidated recipe, k=1.016321
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 296.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85139.50 139.29 141.77 141.56 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 68.68 57.69 69.80 58.63 
3Water—  42.44 —   43.13 —   
4Melange27.0 38.94 10.51 39.58 10.69 
5Fresh whole milk the weight ratio of fat 3.2%12.0 33.99 4.08 34.55 4.15 
6Sign up85.5 22.58 19.30 22.94 19.62 
7Starch syrup78.0 13.28 10.36 13.49 10.53 
8Chicken eggs [chicken egg] [2]27.0 9.06 2.45 9.21 2.49 
9Vanilla powder99.850.56 0.56 0.57 0.57 
10Essence—  0.31 —   0.31 —   
11Sign up96.5 0.28 0.27 0.29 0.28 
12Cognac or dessert wine—  0.22 —   0.23 —   
Total369.84 244.51 375.87 248.50 
Total phase loss 2.8%6.94 
Other losses 1.6%3.99 
General losses 4.4%10.93 
Output80.0 296.80 237.56 296.80 237.56 
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