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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → №326 Puff pastry with cream (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe №326 Puff pastry with cream (sliced)

Weight 68 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 885.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	343.00	257.25	303.59	227.69
3	No. 021а Semi-finished puff crumb No. 21	92.5	85.00	78.62	75.23	69.59
4	Powdered sugar	99.85	23.00	22.97	20.36	20.33
	Total	13.3 86.7	1000.00	866.67	885.10	767.09
	Output	13.3 86.7	1000.00	866.67		767.09

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№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 303.59 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	422.23	354.67	128.18	107.67
3	Vanilla powder	99.85	4.10	4.09	1.24	1.24
4	Cognac or dessert wine	—	1.64	—	0.50	—
	Total	25.0 75.0	1022.08	766.09	310.29	232.58
	Losses 2.1%			16.09		4.88
	Output	25.0 75.0	1000.00	750.00	303.59	227.69
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	3.26	2.44
	Baking/boiling 0.06%		0.62		0.19
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	3.26	2.44

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 485.92 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	213.11	179.02
3	Melange	27.0	33.34	9.00	16.20	4.37
4	Salt	96.5	5.26	5.08	2.56	2.47
5	Citric acid (E330)	98.0	0.87	0.85	0.42	0.41
	Total	16.7 83.3	1135.91	945.81	551.96	459.59
	Losses 2.2%			20.81		10.11
	Output	7.5 92.5	1000.00	925.00	485.92	449.48
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	6.07	5.06
	Baking/boiling 9.98%		112.17		54.50
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	5.47	5.06

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 180.37 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	75.92	9.11
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	20.24	5.47
	Total	38.9 61.1	1164.48	711.21	210.03	128.28
	Losses 3.6%			25.61		4.62
	Output	31.4 68.6	1000.00	685.60	180.37	123.66
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	3.78	2.31
	Baking/boiling 10.92%		124.84		22.52
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	3.37	2.31

No. 021а Semi-finished puff crumb No. 21 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 75.23 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	443.11	372.21	33.34	28.00
3	Melange	27.0	33.68	9.09	2.53	0.68
4	Salt	96.5	5.32	5.13	0.40	0.39
5	Citric acid (E330)	98.0	0.88	0.86	0.066	0.065
	Total	16.7 83.3	1147.65	955.59	86.34	71.89
	Losses 3.2%			30.59		2.30
	Output	7.5 92.5	1000.00	925.00	75.23	69.59
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	1.38	1.15
	Baking/boiling 9.98%		112.75		8.48
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	1.24	1.15

Consolidated recipe, k=1.024473
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 885.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	374.64	314.69	383.80	322.40
2	Flour, premium	85.5	369.67	316.07	378.72	323.80
3	Granulated sugar	99.85	113.87	113.70	116.66	116.48
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	75.92	9.11	77.77	9.33
5	Powdered sugar	99.85	20.36	20.33	20.86	20.82
6	Sign up	27.0	20.24	5.47	20.74	5.60
7	Melange	27.0	18.73	5.06	19.19	5.18
8	Salt	96.5	2.96	2.85	3.03	2.92
9	Vanilla powder	99.85	1.24	1.24	1.28	1.27
10	Cognac or dessert wine	—	0.50	—	0.51	—
11	Sign up	98.0	0.49	0.48	0.50	0.49
	Total		998.62	789.00	1023.06	808.31
	Total phase loss 2.8%			21.91
	Other losses 2.4%					19.31
	General losses 5.1%					41.22
	Output	86.7	885.10	767.09	885.10	767.09

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Consolidated recipe №326 Puff pastry with cream (sliced)

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