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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 224.4 kg product set
in kind
in solids
in kind
in solids
1Sign up
2No. 396 Pastry "Sponge cake" with cream, glazed with lipstick73.9 140.00 103.41 31.42 23.21 
3№398 Pastry "Choux tube"79.8 140.00 111.75 31.42 25.08 
4№399 Pastry piece "Puff" ("Bows")88.2 80.00 70.57 17.95 15.84 
5No. 397 Pastry "Biscuit" with whipped cream, glazed with lipstick73.4 60.00 44.02 13.46 9.88 
6Sign up
7№403 Pastry "Air" with cream and jam78.4 50.00 39.22 11.22 8.80 
8No. 402 Pastry "Air" with cream (double)86.8 40.00 34.73 8.98 7.79 
9№400 Puff tube cake85.0 40.00 34.00 8.98 7.63 
Total24.5 75.5 1000.00 754.72 224.40 169.36 
Output24.5 75.5 1000.00 754.72 169.36 
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 87.52 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 315.00 236.25 27.57 20.68 
3No. 095 Blotting syrup50.0 248.00 124.00 21.70 10.85 
4Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)76.7 54.00 41.42 4.73 3.62 
5Jam72.0 23.00 16.56 2.01 1.45 
Total31.2 68.8 1000.00 688.23 87.52 60.23 
Output31.2 68.8 1000.00 688.23 87.52 60.23 
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 31.42 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 259.00 227.92 8.14 7.16 
3№065 Cream "Charlotte" on agar75.0 205.00 153.75 6.44 4.83 
4No. 095 Blotting syrup50.0 180.00 90.00 5.65 2.83 
Total26.1 73.9 1000.00 738.67 31.42 23.21 
Output26.1 73.9 1000.00 738.67 31.42 23.21 
№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 31.42 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 352.94 310.59 11.09 9.76 
3No. 022 Custard76.0 235.30 178.83 7.39 5.62 
Total20.2 79.8 1000.00 798.24 31.42 25.08 
Output20.2 79.8 1000.00 798.24 31.42 25.08 
№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 17.95 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 250.00 187.50 4.49 3.37 
3Powdered sugar99.8512.50 12.48 0.22 0.22 
Total11.8 88.2 1000.00 882.17 17.95 15.84 
Output11.8 88.2 1000.00 882.17 17.95 15.84 
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 13.46 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№087 Protein cream (custard)70.0 267.00 186.90 3.59 2.52 
3# 099 Lipstick88.0 233.00 205.04 3.14 2.76 
4No. 095 Blotting syrup50.0 133.00 66.50 1.79 0.90 
5№065 Cream "Charlotte" on agar75.0 100.00 75.00 1.35 1.01 
Total26.6 73.4 1000.00 733.69 13.46 9.88 
Output26.6 73.4 1000.00 733.69 13.46 9.88 
№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 13.46 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 016 Sand (main)94.5 375.00 354.38 5.05 4.77 
3№065 Cream "Charlotte" on agar75.0 187.00 140.25 2.52 1.89 
Total19.0 81.0 1000.00 809.98 13.46 10.91 
Output19.0 81.0 1000.00 809.98 13.46 10.91 
№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 11.22 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 333.50 250.12 3.74 2.81 
3No. 023 Air96.5 222.00 214.23 2.49 2.40 
Total21.6 78.4 1000.00 784.40 11.22 8.80 
Output21.6 78.4 1000.00 784.40 11.22 8.80 
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 8.98 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 450.00 337.50 4.04 3.03 
Total13.2 86.8 1000.00 868.25 8.98 7.79 
Output13.2 86.8 1000.00 868.25 8.98 7.79 
№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 8.98 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 429.00 321.75 3.85 2.89 
Total15.0 85.0 1000.00 849.92 8.98 7.63 
Output15.0 85.0 1000.00 849.92 8.98 7.63 
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 4.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.72 386.16 2.17 1.82 
3Cocoa powder [Skurikhin]95.0 53.63 50.95 0.25 0.24 
4Cognac—  1.53 —   0.007—   
5Vanilla essence—  1.38 —   0.007—   
Total23.3 76.7 1021.41 783.44 4.83 3.70 
Losses 2.1%16.44 0.078
Output23.3 76.7 1000.00 767.00 4.73 3.62 
Losses before baking/boiling, shrinkage 1.04948%76.7 10.72 8.22 0.0510.039
Baking/boiling -0.0%-0.029-0.00 
Losses after baking/boiling, shrinkage 1.04948%76.7 10.72 8.22 0.0510.039
№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 66.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85355.99 355.46 23.83 23.79 
3Fresh whole milk the weight ratio of fat 3.2%12.0 213.59 25.63 14.30 1.72 
4Chicken eggs [chicken egg] [2]27.0 31.64 8.54 2.12 0.57 
5Vanilla powder99.853.95 3.94 0.26 0.26 
6Sign up
7Agar (E406)85.0 0.47 0.40 0.0310.027
Total27.1 72.9 1050.23 766.10 70.29 51.27 
Losses 2.1%16.10 1.08 
Output25.0 75.0 1000.00 750.00 66.93 50.20 
Losses before baking/boiling, shrinkage 1.05088%72.9 11.04 8.05 0.74 0.54 
Baking/boiling 2.74%28.46 1.90 
Losses after baking/boiling, shrinkage 1.05088%75.0 10.73 8.05 0.72 0.54 
No. 001 Biscuit (main) basic recipe
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 46.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 16.07 16.04 
3Flour, premium85.5 281.16 240.39 13.01 11.13 
4Potato starch80.0 69.42 55.54 3.21 2.57 
5Essence—  3.47 —   0.16 —   
Total37.6 62.4 1279.69 798.72 59.23 36.97 
Losses 6.1%48.72 2.26 
Output25.0 75.0 1000.00 750.00 46.28 34.71 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.81 1.13 
Baking/boiling 16.78%208.18 9.64 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.50 1.13 
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 29.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 14.96 14.93 
3Cognac or dessert wine—  47.95 —   1.40 —   
4Essence of rum—  1.92 —   0.056—   
Total54.6 45.4 1127.32 512.30 32.86 14.93 
Losses 2.4%12.30 0.36 
Output50.0 50.0 1000.00 500.00 29.15 14.57 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.39 0.18 
Baking/boiling 9.11%101.49 2.96 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.36 0.18 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 22.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   5.93 —   
3Starch syrup78.0 119.29 93.05 2.67 2.08 
4Essence—  2.76 —   0.062—   
Total25.0 75.0 1182.37 887.09 26.44 19.84 
Losses 0.8%7.09 0.16 
Output12.0 88.0 1000.00 880.00 22.36 19.68 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.11 0.079
Baking/boiling 14.74%173.61 3.88 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.0900.079
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 18.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 8.05 6.77 
3Melange27.0 33.34 9.00 0.61 0.17 
4Salt96.5 5.26 5.08 0.10 0.093
5Citric acid (E330)98.0 0.87 0.85 0.0160.016
Total16.7 83.3 1135.91 945.81 20.86 17.37 
Losses 2.2%20.81 0.38 
Output7.5 92.5 1000.00 925.00 18.36 16.99 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 0.23 0.19 
Baking/boiling 9.98%112.17 2.06 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 0.21 0.19 
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 7.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 2.68 0.32 
3Vanilla powder99.857.21 7.20 0.0540.053
Total24.0 76.0 1329.19 1010.46 9.87 7.51 
Losses 4.5%45.46 0.34 
Output3.5 96.5 1000.00 965.00 7.43 7.17 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.22 0.17 
Baking/boiling 21.22%275.73 2.05 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.17 0.17 
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 7.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 3.37 2.88 
3water—  260.93 —   1.93 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 1.68 1.41 
5Salt96.5 5.70 5.50 0.0420.041
Total54.0 46.0 1735.46 798.31 12.83 5.90 
Losses 4.8%38.31 0.28 
Output24.0 76.0 1000.00 760.00 7.39 5.62 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 0.31 0.14 
Baking/boiling 39.47%668.61 4.94 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 0.19 0.14 
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 5.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 1.56 1.31 
3Granulated sugar99.85206.17 205.86 1.04 1.04 
4Melange27.0 72.16 19.48 0.36 0.10 
5Flour, premium (on the dust)85.5 41.24 35.26 0.21 0.18 
6Sign up
7Salt96.5 2.06 1.99 0.0100.010
8Ammonium carbonic (E503(i))—  0.52 —   0.003—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0030.001
Total16.2 83.8 1149.41 963.31 5.80 4.86 
Losses 1.9%18.31 0.092
Output5.5 94.5 1000.00 945.00 5.05 4.77 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 0.0550.046
Baking/boiling 11.31%128.80 0.65 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.0490.046
№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 3.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 1.17 0.14 
3Vanilla powder99.8524.37 24.33 0.0880.087
4water—  18.29 —   0.066—   
Total30.0 70.0 1017.31 712.11 3.66 2.56 
Losses 1.7%12.11 0.044
Output30.0 70.0 1000.00 700.00 3.59 2.52 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.0310.022
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.0310.022
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 2.39 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 1.00 0.12 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 0.27 0.072
Total38.9 61.1 1164.48 711.21 2.78 1.70 
Losses 3.6%25.61 0.061
Output31.4 68.6 1000.00 685.60 2.39 1.64 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.0500.031
Baking/boiling 10.92%124.84 0.30 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.0450.031
Consolidated recipe, k=1.03698
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 224.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8584.66 84.53 87.79 87.65 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 43.12 36.22 44.72 37.56 
3Melange27.0 33.56 9.06 34.80 9.40 
4Flour, premium85.5 31.27 26.74 32.43 27.73 
5Water—  24.37 —   25.28 —   
6Sign up12.0 15.30 1.84 15.87 1.90 
7Jam72.0 12.90 9.29 13.37 9.63 
8Raw egg white12.0 3.85 0.46 3.99 0.48 
9Potato starch80.0 3.21 2.57 3.33 2.67 
10Starch syrup78.0 2.67 2.08 2.77 2.16 
11Sign up27.0 2.39 0.64 2.47 0.67 
12Cognac or dessert wine—  1.40 —   1.45 —   
13Vanilla powder99.850.41 0.40 0.42 0.42 
14Cocoa powder [Skurikhin]95.0 0.25 0.24 0.26 0.25 
15Essence—  0.23 —   0.24 —   
16Sign up99.850.22 0.22 0.23 0.23 
17Salt96.5 0.15 0.14 0.15 0.15 
18Cognac—  0.11 —   0.12 —   
19Essence of rum—  0.056—   0.058—   
20Agar (E406)85.0 0.0310.0270.0330.028
21Sign up98.0 0.0160.0160.0170.016
22Vanilla essence—  0.007—   0.007—   
23Ammonium carbonic (E503(i))—  0.003—   0.003—   
24Baking soda (E500(ii))50.0 0.0030.0010.0030.001
Total260.18 174.49 269.81 180.94 
Total phase loss 2.9%5.13 
Other losses 3.6%6.45 
General losses 6.4%11.58 
Output75.5 224.40 169.36 224.40 169.36 
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