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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №331 Pastries "Tubules" and "Muftochki" with protein cream → recipe number 1 → Consolidated recipe

Consolidated recipe №331 Pastries "Tubules" and "Muftochki" with protein cream

Weight 65 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 212.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№087 Protein cream (custard)	70.0	305.00	213.50	64.87	45.41
3	No. 021а Semi-finished puff crumb No. 21	92.5	31.00	28.68	6.59	6.10
4	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	7.00	1.89	1.49	0.40
	Total	14.8 85.2	1000.00	851.79	212.70	181.18
	Output	14.8 85.2	1000.00	851.79		181.18

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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 139.74 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	61.29	51.48
3	Melange	27.0	33.34	9.00	4.66	1.26
4	Salt	96.5	5.26	5.08	0.74	0.71
5	Citric acid (E330)	98.0	0.87	0.85	0.12	0.12
	Total	16.7 83.3	1135.91	945.81	158.74	132.17
	Losses 2.2%			20.81		2.91
	Output	7.5 92.5	1000.00	925.00	139.74	129.26
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	1.75	1.45
	Baking/boiling 9.98%		112.17		15.67
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	1.57	1.45

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 64.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	21.08	2.53
3	Vanilla powder	99.85	24.37	24.33	1.58	1.58
4	water	—	18.29	—	1.19	—
	Total	30.0 70.0	1017.31	712.11	66.00	46.20
	Losses 1.7%			12.11		0.79
	Output	30.0 70.0	1000.00	700.00	64.87	45.41
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.56	0.39
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.56	0.39

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 6.59 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	443.11	372.21	2.92	2.45
3	Melange	27.0	33.68	9.09	0.22	0.060
4	Salt	96.5	5.32	5.13	0.035	0.034
5	Citric acid (E330)	98.0	0.88	0.86	0.006	0.006
	Total	16.7 83.3	1147.65	955.59	7.57	6.30
	Losses 3.2%			30.59		0.20
	Output	7.5 92.5	1000.00	925.00	6.59	6.10
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.12	0.10
	Baking/boiling 9.98%		112.75		0.74
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.11	0.10

Consolidated recipe, k=1.021871
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 212.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	96.31	82.35	98.42	84.15
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	64.21	53.94	65.61	55.12
3	Granulated sugar	99.85	42.15	42.09	43.07	43.01
4	Raw egg white	12.0	21.08	2.53	21.54	2.58
5	Melange	27.0	4.88	1.32	4.99	1.35
6	Sign up	99.85	1.58	1.58	1.62	1.61
7	Chicken eggs [chicken egg] [2]	27.0	1.49	0.40	1.52	0.41
8	water	—	1.19	—	1.21	—
9	Salt	96.5	0.77	0.74	0.79	0.76
10	Citric acid (E330)	98.0	0.13	0.12	0.13	0.13
	Total		233.79	185.07	238.90	189.12
	Total phase loss 2.1%			3.90
	Other losses 2.1%					4.05
	General losses 4.2%					7.94
	Output	85.2	212.70	181.18	212.70	181.18

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Consolidated recipe №331 Pastries "Tubules" and "Muftochki" with protein cream

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