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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → №326 Puff pastry with cream (sliced) → recipe number 2 → Consolidated recipe

Consolidated recipe №326 Puff pastry with cream (sliced)

Weight 68 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 831.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 082 Custard cream	60.0	343.00	205.80	285.27	171.16
3	No. 021а Semi-finished puff crumb No. 21	92.5	85.00	78.62	70.69	65.39
4	Powdered sugar	99.85	23.00	22.97	19.13	19.10
	Total	18.5 81.5	1000.00	815.22	831.70	678.01
	Output	18.5 81.5	1000.00	815.22		678.01

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No. 082 Custard cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 285.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	364.37	363.82	103.94	103.79
3	Chicken eggs [chicken egg] [2]	27.0	145.75	39.35	41.58	11.23
4	Flour, premium	85.5	91.10	77.89	25.99	22.22
5	№059 Cream "Charlotte" (main)	75.0	58.30	43.72	16.63	12.47
	Total	55.9 44.1	1388.27	612.24	396.04	174.66
	Losses 2.0%			12.24		3.49
	Output	40.0 60.0	1000.00	600.00	285.27	171.16
	Losses before baking/boiling, shrinkage 0.99972%	44.1	13.88	6.12	3.96	1.75
	Baking/boiling 26.5%		364.19		103.89
	Losses after baking/boiling, shrinkage 0.99972%	60.0	10.20	6.12	2.91	1.75

№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 16.63 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	7.02	5.90
3	Vanilla powder	99.85	4.10	4.09	0.068	0.068
4	Cognac or dessert wine	—	1.64	—	0.027	—
	Total	25.0 75.0	1022.08	766.09	17.00	12.74
	Losses 2.1%			16.09		0.27
	Output	25.0 75.0	1000.00	750.00	16.63	12.47
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.18	0.13
	Baking/boiling 0.06%		0.62		0.010
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.18	0.13

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 456.6 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	200.26	168.22
3	Melange	27.0	33.34	9.00	15.22	4.11
4	Salt	96.5	5.26	5.08	2.40	2.32
5	Citric acid (E330)	98.0	0.87	0.85	0.40	0.39
	Total	16.7 83.3	1135.91	945.81	518.66	431.86
	Losses 2.2%			20.81		9.50
	Output	7.5 92.5	1000.00	925.00	456.60	422.36
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	5.71	4.75
	Baking/boiling 9.98%		112.17		51.22
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	5.14	4.75

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 70.69 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	443.11	372.21	31.33	26.31
3	Melange	27.0	33.68	9.09	2.38	0.64
4	Salt	96.5	5.32	5.13	0.38	0.36
5	Citric acid (E330)	98.0	0.88	0.86	0.062	0.061
	Total	16.7 83.3	1147.65	955.59	81.13	67.55
	Losses 3.2%			30.59		2.16
	Output	7.5 92.5	1000.00	925.00	70.69	65.39
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	1.30	1.08
	Baking/boiling 9.98%		112.75		7.97
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	1.17	1.08

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 9.88 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	4.16	0.50
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	1.11	0.30
	Total	38.9 61.1	1164.48	711.21	11.51	7.03
	Losses 3.6%			25.61		0.25
	Output	31.4 68.6	1000.00	685.60	9.88	6.77
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.21	0.13
	Baking/boiling 10.92%		124.84		1.23
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.18	0.13

Consolidated recipe, k=1.029928
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 831.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	373.36	319.22	384.53	328.77
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	238.60	200.43	245.75	206.43
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	212.05	25.45	218.40	26.21
4	Granulated sugar	99.85	110.18	110.02	113.48	113.31
5	Chicken eggs [chicken egg] [2]	27.0	42.69	11.53	43.97	11.87
6	Sign up	99.85	19.13	19.10	19.70	19.67
7	Melange	27.0	17.60	4.75	18.13	4.90
8	Salt	96.5	2.78	2.68	2.86	2.76
9	Citric acid (E330)	98.0	0.46	0.45	0.47	0.46
10	Vanilla powder	99.85	0.068	0.068	0.070	0.070
11	Sign up	—	0.027	—	0.028	—
	Total		1016.95	693.69	1047.39	714.45
	Total phase loss 2.3%			15.68
	Other losses 2.9%					20.76
	General losses 5.1%					36.44
	Output	81.5	831.70	678.01	831.70	678.01

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Consolidated recipe №326 Puff pastry with cream (sliced)

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