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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → №326 Puff pastry with cream (sliced) → recipe No. 3 → Consolidated recipe

Consolidated recipe №326 Puff pastry with cream (sliced)

Weight 68 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 796 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	343.00	294.98	273.03	234.80
3	No. 021а Semi-finished puff crumb No. 21	92.5	85.00	78.62	67.66	62.59
4	Powdered sugar	99.85	23.00	22.97	18.31	18.28
	Total	9.6 90.4	1000.00	904.40	796.00	719.90
	Output	9.6 90.4	1000.00	904.40		719.90

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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 437 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	191.66	161.00
3	Melange	27.0	33.34	9.00	14.57	3.93
4	Salt	96.5	5.26	5.08	2.30	2.22
5	Citric acid (E330)	98.0	0.87	0.85	0.38	0.37
	Total	16.7 83.3	1135.91	945.81	496.40	413.32
	Losses 2.2%			20.81		9.09
	Output	7.5 92.5	1000.00	925.00	437.00	404.23
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	5.46	4.55
	Baking/boiling 9.98%		112.17		49.02
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	4.92	4.55

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 273.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	76.06	75.94
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	57.04	42.21
4	Vanilla powder	99.85	5.15	5.14	1.41	1.40
5	Cognac or dessert wine	—	1.72	—	0.47	—
	Total	13.8 86.2	1016.69	876.65	277.58	239.35
	Losses 1.9%			16.65		4.55
	Output	14.0 86.0	1000.00	860.00	273.03	234.80
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	2.64	2.27
	Baking/boiling -0.26%		-2.65		-0.72
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	2.64	2.27

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 67.66 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	29.98	25.18
3	Melange	27.0	33.68	9.09	2.28	0.62
4	Salt	96.5	5.32	5.13	0.36	0.35
5	Citric acid (E330)	98.0	0.88	0.86	0.060	0.058
	Total	16.7 83.3	1147.65	955.59	77.65	64.65
	Losses 3.2%			30.59		2.07
	Output	7.5 92.5	1000.00	925.00	67.66	62.59
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	1.24	1.03
	Baking/boiling 9.98%		112.75		7.63
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	1.12	1.03

Consolidated recipe, k=1.031238
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 796 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	364.25	305.97	375.63	315.53
2	Flour, premium	85.5	332.46	284.25	342.84	293.13
3	Powdered sugar	99.85	94.37	94.22	97.31	97.17
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	57.04	42.21	58.82	43.53
5	Melange	27.0	16.85	4.55	17.37	4.69
6	Sign up	96.5	2.66	2.57	2.74	2.65
7	Vanilla powder	99.85	1.41	1.40	1.45	1.45
8	Cognac or dessert wine	—	0.47	—	0.48	—
9	Citric acid (E330)	98.0	0.44	0.43	0.45	0.44
	Total		869.94	735.61	897.12	758.59
	Total phase loss 2.1%			15.71
	Other losses 3.0%					22.98
	General losses 5.1%					38.69
	Output	90.4	796.00	719.90	796.00	719.90

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Consolidated recipe №326 Puff pastry with cream (sliced)

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