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All groups → All products → Cakes → Sets of cakes → №393 Pastries "Moscow set" → recipe number 1 → Consolidated recipe

Consolidated recipe: №393 Pastries "Moscow set"

Weight 0.5 kg and 1 kg.

№393 Pastries "Moscow set" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 900.4 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 396 Pastry "Sponge cake" with cream, glazed with lipstick	73.9	140.00	103.41	126.06	93.11
3	№398 Pastry "Choux tube"	79.8	140.00	111.75	126.06	100.62
4	№399 Pastry piece "Puff" ("Bows")	88.2	80.00	70.57	72.03	63.54
5	No. 397 Pastry "Biscuit" with whipped cream, glazed with lipstick	73.4	60.00	44.02	54.02	39.64
6	Sign up
7	№403 Pastry "Air" with cream and jam	78.4	50.00	39.22	45.02	35.31
8	No. 402 Pastry "Air" with cream (double)	86.8	40.00	34.73	36.02	31.27
9	№400 Puff tube cake	85.0	40.00	34.00	36.02	30.61
	Total	24.5 75.5	1000.00	754.72	900.40	679.55
	Output	24.5 75.5	1000.00	754.72		679.55

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List of recipes

No. 395 Biscuit-cream cake (diamonds, cubes, stripes) recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 351.16 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	315.00	236.25	110.61	82.96
3	No. 095 Blotting syrup	50.0	248.00	124.00	87.09	43.54
4	Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)	76.7	54.00	41.42	18.96	14.54
5	Jam	72.0	23.00	16.56	8.08	5.82
	Total	31.2 68.8	1000.00	688.23	351.16	241.68
	Output	31.2 68.8	1000.00	688.23	351.16	241.68

No. 396 Pastry "Sponge cake" with cream, glazed with lipstick recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 126.06 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	259.00	227.92	32.65	28.73
3	№065 Cream "Charlotte" on agar	75.0	205.00	153.75	25.84	19.38
4	No. 095 Blotting syrup	50.0	180.00	90.00	22.69	11.35
	Total	26.1 73.9	1000.00	738.67	126.06	93.11
	Output	26.1 73.9	1000.00	738.67	126.06	93.11

№398 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 126.06 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	352.94	310.59	44.49	39.15
3	No. 022 Custard	76.0	235.30	178.83	29.66	22.54
	Total	20.2 79.8	1000.00	798.24	126.06	100.62
	Output	20.2 79.8	1000.00	798.24	126.06	100.62

№399 Pastry piece "Puff" ("Bows") recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 72.03 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	250.00	187.50	18.01	13.51
3	Powdered sugar	99.85	12.50	12.48	0.90	0.90
	Total	11.8 88.2	1000.00	882.17	72.03	63.54
	Output	11.8 88.2	1000.00	882.17	72.03	63.54

No. 397 Pastry "Biscuit" with whipped cream, glazed with lipstick recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.02 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№087 Protein cream (custard)	70.0	267.00	186.90	14.42	10.10
3	# 099 Lipstick	88.0	233.00	205.04	12.59	11.08
4	No. 095 Blotting syrup	50.0	133.00	66.50	7.19	3.59
5	№065 Cream "Charlotte" on agar	75.0	100.00	75.00	5.40	4.05
	Total	26.6 73.4	1000.00	733.69	54.02	39.64
	Output	26.6 73.4	1000.00	733.69	54.02	39.64

№401 Pastry "Basket" with cream and jam recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.02 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	375.00	354.38	20.26	19.14
3	№065 Cream "Charlotte" on agar	75.0	187.00	140.25	10.10	7.58
	Total	19.0 81.0	1000.00	809.98	54.02	43.76
	Output	19.0 81.0	1000.00	809.98	54.02	43.76

№403 Pastry "Air" with cream and jam recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 45.02 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	333.50	250.12	15.01	11.26
3	No. 023 Air	96.5	222.00	214.23	9.99	9.64
	Total	21.6 78.4	1000.00	784.40	45.02	35.31
	Output	21.6 78.4	1000.00	784.40	45.02	35.31

No. 402 Pastry "Air" with cream (double) recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 36.02 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	450.00	337.50	16.21	12.16
	Total	13.2 86.8	1000.00	868.25	36.02	31.27
	Output	13.2 86.8	1000.00	868.25	36.02	31.27

№400 Puff tube cake recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 36.02 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	429.00	321.75	15.45	11.59
	Total	15.0 85.0	1000.00	849.92	36.02	30.61
	Output	15.0 85.0	1000.00	849.92	36.02	30.61

Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	459.72	386.16	8.72	7.32
3	Cocoa powder [Skurikhin]	95.0	53.63	50.95	1.02	0.97
4	Cognac	—	1.53	—	0.029	—
5	Vanilla essence	—	1.38	—	0.026	—
	Total	23.3 76.7	1021.41	783.44	19.37	14.86
	Losses 2.1%			16.44		0.31
	Output	23.3 76.7	1000.00	767.00	18.96	14.54
	Losses before baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.20	0.16
	Baking/boiling -0.0%		-0.029		-0.001
	Losses after baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.20	0.16

№065 Cream "Charlotte" on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 268.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	95.60	95.46
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	57.36	6.88
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	8.50	2.29
5	Vanilla powder	99.85	3.95	3.94	1.06	1.06
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.13	0.11
	Total	27.1 72.9	1050.23	766.10	282.03	205.73
	Losses 2.1%			16.10		4.32
	Output	25.0 75.0	1000.00	750.00	268.55	201.41
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	2.96	2.16
	Baking/boiling 2.74%		28.46		7.64
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	2.88	2.16

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 185.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	64.46	64.37
3	Flour, premium	85.5	281.16	240.39	52.22	44.64
4	Potato starch	80.0	69.42	55.54	12.89	10.31
5	Essence	—	3.47	—	0.64	—
	Total	37.6 62.4	1279.69	798.72	237.66	148.34
	Losses 6.1%			48.72		9.05
	Output	25.0 75.0	1000.00	750.00	185.72	139.29
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	7.25	4.52
	Baking/boiling 16.78%		208.18		38.66
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	6.03	4.52

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 116.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	60.01	59.92
3	Cognac or dessert wine	—	47.95	—	5.61	—
4	Essence of rum	—	1.92	—	0.22	—
	Total	54.6 45.4	1127.32	512.30	131.85	59.92
	Losses 2.4%			12.30		1.44
	Output	50.0 50.0	1000.00	500.00	116.96	58.48
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.58	0.72
	Baking/boiling 9.11%		101.49		11.87
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.44	0.72

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 89.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	23.78	—
3	Starch syrup	78.0	119.29	93.05	10.70	8.35
4	Essence	—	2.76	—	0.25	—
	Total	25.0 75.0	1182.37	887.09	106.09	79.60
	Losses 0.8%			7.09		0.64
	Output	12.0 88.0	1000.00	880.00	89.73	78.96
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.42	0.32
	Baking/boiling 14.74%		173.61		15.58
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.36	0.32

No. 021 Puff basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 73.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	438.58	368.41	32.32	27.15
3	Melange	27.0	33.34	9.00	2.46	0.66
4	Salt	96.5	5.26	5.08	0.39	0.37
5	Citric acid (E330)	98.0	0.87	0.85	0.064	0.063
	Total	16.7 83.3	1135.91	945.81	83.70	69.70
	Losses 2.2%			20.81		1.53
	Output	7.5 92.5	1000.00	925.00	73.69	68.16
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	0.92	0.77
	Baking/boiling 9.98%		112.17		8.27
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	0.83	0.77

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	10.75	1.29
3	Vanilla powder	99.85	7.21	7.20	0.21	0.21
	Total	24.0 76.0	1329.19	1010.46	39.61	30.12
	Losses 4.5%			45.46		1.35
	Output	3.5 96.5	1000.00	965.00	29.80	28.76
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.89	0.68
	Baking/boiling 21.22%		275.73		8.22
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.70	0.68

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 29.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	13.51	11.55
3	water	—	260.93	—	7.74	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	6.75	5.67
5	Salt	96.5	5.70	5.50	0.17	0.16
	Total	54.0 46.0	1735.46	798.31	51.48	23.68
	Losses 4.8%			38.31		1.14
	Output	24.0 76.0	1000.00	760.00	29.66	22.54
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	1.24	0.57
	Baking/boiling 39.47%		668.61		19.83
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	0.75	0.57

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	309.25	259.77	6.27	5.26
3	Granulated sugar	99.85	206.17	205.86	4.18	4.17
4	Melange	27.0	72.16	19.48	1.46	0.39
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.84	0.71
6	Sign up
7	Salt	96.5	2.06	1.99	0.042	0.040
8	Ammonium carbonic (E503(i))	—	0.52	—	0.011	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.011	0.005
	Total	16.2 83.8	1149.41	963.31	23.29	19.52
	Losses 1.9%			18.31		0.37
	Output	5.5 94.5	1000.00	945.00	20.26	19.14
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.22	0.19
	Baking/boiling 11.31%		128.80		2.61
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.20	0.19

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	4.69	0.56
3	Vanilla powder	99.85	24.37	24.33	0.35	0.35
4	water	—	18.29	—	0.26	—
	Total	30.0 70.0	1017.31	712.11	14.67	10.27
	Losses 1.7%			12.11		0.17
	Output	30.0 70.0	1000.00	700.00	14.42	10.10
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.12	0.087
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.12	0.087

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 9.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	4.03	0.48
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	1.08	0.29
	Total	38.9 61.1	1164.48	711.21	11.15	6.81
	Losses 3.6%			25.61		0.25
	Output	31.4 68.6	1000.00	685.60	9.58	6.57
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.20	0.12
	Baking/boiling 10.92%		124.84		1.20
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.18	0.12

Consolidated recipe, k=1.03698
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 900.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	339.68	339.17	352.24	351.71
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	173.02	145.34	179.42	150.71
3	Melange	27.0	134.67	36.36	139.65	37.70
4	Flour, premium	85.5	125.48	107.29	130.12	111.25
5	Water	—	97.80	—	101.42	—
6	Sign up	12.0	61.39	7.37	63.66	7.64
7	Jam	72.0	51.75	37.26	53.66	38.64
8	Raw egg white	12.0	15.43	1.85	16.00	1.92
9	Potato starch	80.0	12.89	10.31	13.37	10.70
10	Starch syrup	78.0	10.70	8.35	11.10	8.66
11	Sign up	27.0	9.57	2.58	9.93	2.68
12	Cognac or dessert wine	—	5.61	—	5.82	—
13	Vanilla powder	99.85	1.63	1.62	1.69	1.68
14	Cocoa powder [Skurikhin]	95.0	1.02	0.97	1.05	1.00
15	Essence	—	0.93	—	0.97	—
16	Sign up	99.85	0.90	0.90	0.93	0.93
17	Salt	96.5	0.60	0.58	0.62	0.60
18	Cognac	—	0.45	—	0.47	—
19	Essence of rum	—	0.22	—	0.23	—
20	Agar (E406)	85.0	0.13	0.11	0.13	0.11
21	Sign up	98.0	0.064	0.063	0.066	0.065
22	Vanilla essence	—	0.026	—	0.027	—
23	Ammonium carbonic (E503(i))	—	0.011	—	0.011	—
24	Baking soda (E500(ii))	50.0	0.011	0.005	0.011	0.005
	Total		1043.99	700.12	1082.59	726.01
	Total phase loss 2.9%			20.57
	Other losses 3.6%					25.89
	General losses 6.4%					46.46
	Output	75.5	900.40	679.55	900.40	679.55

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

how to calculate the recipe for the cake

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Recipe on №393 Pastries "Moscow set" contained in handbooks:

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

Consolidated recipe: №393 Pastries "Moscow set"

Recipe on №393 Pastries "Moscow set" contained in handbooks:

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