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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → # 329 Puff pastry with cheese (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe # 329 Puff pastry with cheese (sliced)

Weight 50 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 996 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cheese cream (in # 329, 337, 352)45.8 260.00 119.08 258.96 118.60 
3No. 021а Semi-finished puff crumb No. 2192.5 100.00 92.50 99.60 92.13 
Total19.6 80.4 1000.00 803.58 996.00 800.37 
Output19.6 80.4 1000.00 803.58 800.37 
List of recipes
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 637.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 279.57 234.84 
3Melange27.0 33.34 9.00 21.25 5.74 
4Salt96.5 5.26 5.08 3.35 3.24 
5Citric acid (E330)98.0 0.87 0.85 0.55 0.54 
Total16.7 83.3 1135.91 945.81 724.07 602.90 
Losses 2.2%20.81 13.26 
Output7.5 92.5 1000.00 925.00 637.44 589.63 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 7.96 6.63 
Baking/boiling 9.98%112.17 71.50 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 7.17 6.63 
Cheese cream (in # 329, 337, 352) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 258.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 160.33 19.24 41.52 4.98 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 53.44 44.89 13.84 11.62 
Total54.2 45.8 1015.44 464.96 262.96 120.41 
Losses 1.5%6.96 1.80 
Output54.2 45.8 1000.00 458.00 258.96 118.60 
Losses before baking/boiling, shrinkage 0.7489%45.8 7.60 3.48 1.97 0.90 
Baking/boiling 0.02%0.23 0.060
Losses after baking/boiling, shrinkage 0.7489%45.8 7.60 3.48 1.97 0.90 
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 99.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 443.11 372.21 44.13 37.07 
3Melange27.0 33.68 9.09 3.35 0.91 
4Salt96.5 5.32 5.13 0.53 0.51 
5Citric acid (E330)98.0 0.88 0.86 0.0880.086
Total16.7 83.3 1147.65 955.59 114.31 95.18 
Losses 3.2%30.59 3.05 
Output7.5 92.5 1000.00 925.00 99.60 92.13 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 1.83 1.52 
Baking/boiling 9.98%112.75 11.23 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 1.65 1.52 
Consolidated recipe, k=1.027174
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 996 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 485.55 415.14 498.74 426.42 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 337.54 283.53 346.71 291.24 
3Processed cheese50.0 207.60 103.80 213.24 106.62 
4Fresh whole milk the weight ratio of fat 3.2%12.0 41.52 4.98 42.65 5.12 
5Melange27.0 24.61 6.64 25.28 6.82 
6Sign up96.5 3.88 3.75 3.99 3.85 
7Citric acid (E330)98.0 0.64 0.63 0.66 0.65 
Total1101.34 818.48 1131.27 840.72 
Total phase loss 2.2%18.11 
Other losses 2.6%22.24 
General losses 4.8%40.35 
Output80.4 996.00 800.37 996.00 800.37 
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