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All groups → All semi-finished products → Baked semi-finished products → Custard semi-finished products → No. 022 Custard → for catering establishments (Kengis 1951) → Consolidated recipe

Consolidated recipe No. 022 Custard

No. 022 Custard for catering establishments (Kengis 1951)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 139.6 kg prefabricated
			in kind	in solids	in kind	in solids
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2	Flour, premium	85.5	510.00	436.05	71.20	60.87
3	Water	—	455.00	—	63.52	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	255.00	214.20	35.60	29.90
5	Salt	96.5	12.00	11.58	1.68	1.62
	Total	56.5 43.5	1992.00	867.03	278.08	121.04
	Losses 6.6%			57.03		7.96
	Output	19.0 81.0	1000.00	810.00		113.08
	Losses before baking/boiling, shrinkage 3.28881%	43.5	65.51	28.52	9.15	3.98
	Baking/boiling 46.26%		891.28		124.42
	Losses after baking/boiling, shrinkage 3.28881%	81.0	35.20	28.52	4.91	3.98