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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → # 328 Puff pastry with custard (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: # 328 Puff pastry with custard (sliced)

Weight 70 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 975.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 082 Custard cream60.0 460.00 276.00 448.64 269.18 
3Fruit70.0 40.00 28.00 39.01 27.31 
4Starch syrup78.0 20.00 15.60 19.51 15.21 
Total23.6 76.4 1000.00 763.60 975.30 744.74 
Output23.6 76.4 1000.00 763.60 744.74 
List of recipes
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 448.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85364.37 363.82 163.47 163.23 
3Chicken eggs [chicken egg] [2]27.0 145.75 39.35 65.39 17.66 
4Flour, premium85.5 91.10 77.89 40.87 34.94 
5№059 Cream "Charlotte" (main)75.0 58.30 43.72 26.16 19.62 
Total55.9 44.1 1388.27 612.24 622.83 274.67 
Losses 2.0%12.24 5.49 
Output40.0 60.0 1000.00 600.00 448.64 269.18 
Losses before baking/boiling, shrinkage 0.99972%44.1 13.88 6.12 6.23 2.75 
Baking/boiling 26.5%364.19 163.39 
Losses after baking/boiling, shrinkage 0.99972%60.0 10.20 6.12 4.58 2.75 
№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 26.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 11.04 9.28 
3Vanilla powder99.854.10 4.09 0.11 0.11 
4Cognac or dessert wine—  1.64 —   0.043—   
Total25.0 75.0 1022.08 766.09 26.73 20.04 
Losses 2.1%16.09 0.42 
Output25.0 75.0 1000.00 750.00 26.16 19.62 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.28 0.21 
Baking/boiling 0.06%0.62 0.016
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.28 0.21 
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 468.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 205.32 172.47 
3Melange27.0 33.34 9.00 15.61 4.21 
4Salt96.5 5.26 5.08 2.46 2.38 
5Citric acid (E330)98.0 0.87 0.85 0.41 0.40 
Total16.7 83.3 1135.91 945.81 531.77 442.77 
Losses 2.2%20.81 9.74 
Output7.5 92.5 1000.00 925.00 468.14 433.03 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 5.85 4.87 
Baking/boiling 9.98%112.17 52.51 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 5.27 4.87 
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 15.54 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 6.54 0.78 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 1.74 0.47 
Total38.9 61.1 1164.48 711.21 18.10 11.05 
Losses 3.6%25.61 0.40 
Output31.4 68.6 1000.00 685.60 15.54 10.65 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.33 0.20 
Baking/boiling 10.92%124.84 1.94 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.29 0.20 
Consolidated recipe, k=1.031508
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 975.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 348.84 298.26 359.84 307.66 
2Fresh whole milk the weight ratio of fat 3.2%12.0 333.49 40.02 343.99 41.28 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 216.36 181.74 223.18 187.47 
4Granulated sugar99.85173.28 173.02 178.74 178.47 
5Chicken eggs [chicken egg] [2]27.0 67.13 18.13 69.25 18.70 
6Sign up70.0 39.01 27.31 40.24 28.17 
7Starch syrup78.0 19.51 15.21 20.12 15.69 
8Melange27.0 15.61 4.21 16.10 4.35 
9Salt96.5 2.46 2.38 2.54 2.45 
10Citric acid (E330)98.0 0.41 0.40 0.42 0.41 
11Sign up99.850.11 0.11 0.11 0.11 
12Cognac or dessert wine—  0.043—   0.044—   
Total1216.25 760.79 1254.57 784.76 
Total phase loss 2.1%16.05 
Other losses 3.1%23.97 
General losses 5.1%40.02 
Output76.4 975.30 744.74 975.30 744.74 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on # 328 Puff pastry with custard (sliced) contained in handbooks:

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