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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №332 Pastry "Tubules" and "Muftochki" with cream → recipe number 1 → Consolidated recipe

Consolidated recipe: №332 Pastry "Tubules" and "Muftochki" with 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 97 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 357.00 267.75 34.63 25.97 
3No. 021а Semi-finished puff crumb No. 2192.5 20.00 18.50 1.94 1.79 
4Powdered sugar99.8515.00 14.98 1.46 1.45 
5Chicken eggs [chicken egg] [2] (for lubrication)27.0 7.00 1.89 0.68 0.18 
Total14.1 85.9 1000.00 859.04 97.00 83.33 
Output14.1 85.9 1000.00 859.04 83.33 
List of recipes
№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 34.63 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 14.62 12.28 
3Vanilla powder99.854.10 4.09 0.14 0.14 
4Cognac or dessert wine—  1.64 —   0.057—   
Total25.0 75.0 1022.08 766.09 35.39 26.53 
Losses 2.1%16.09 0.56 
Output25.0 75.0 1000.00 750.00 34.63 25.97 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.37 0.28 
Baking/boiling 0.06%0.62 0.022
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.37 0.28 
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 58.3 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 25.57 21.48 
3Melange27.0 33.34 9.00 1.94 0.52 
4Salt96.5 5.26 5.08 0.31 0.30 
5Citric acid (E330)98.0 0.87 0.85 0.0510.050
Total16.7 83.3 1135.91 945.81 66.22 55.14 
Losses 2.2%20.81 1.21 
Output7.5 92.5 1000.00 925.00 58.30 53.92 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 0.73 0.61 
Baking/boiling 9.98%112.17 6.54 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 0.66 0.61 
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 20.57 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 8.66 1.04 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 2.31 0.62 
Total38.9 61.1 1164.48 711.21 23.96 14.63 
Losses 3.6%25.61 0.53 
Output31.4 68.6 1000.00 685.60 20.57 14.11 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.43 0.26 
Baking/boiling 10.92%124.84 2.57 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.38 0.26 
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 1.94 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 0.86 0.72 
3Melange27.0 33.68 9.09 0.0650.018
4Salt96.5 5.32 5.13 0.0100.010
5Citric acid (E330)98.0 0.88 0.86 0.0020.002
Total16.7 83.3 1147.65 955.59 2.23 1.85 
Losses 3.2%30.59 0.059
Output7.5 92.5 1000.00 925.00 1.94 1.79 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 0.0360.030
Baking/boiling 9.98%112.75 0.22 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 0.0320.030
Consolidated recipe, k=1.015136
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 97 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 41.05 34.48 41.67 35.00 
2Flour, premium85.5 39.64 33.89 40.24 34.41 
3Granulated sugar99.8512.99 12.97 13.19 13.17 
4Fresh whole milk the weight ratio of fat 3.2%12.0 8.66 1.04 8.79 1.05 
5Chicken eggs [chicken egg] [2]27.0 2.99 0.81 3.03 0.82 
6Sign up27.0 2.01 0.54 2.04 0.55 
7Powdered sugar99.851.46 1.45 1.48 1.47 
8Salt96.5 0.32 0.31 0.32 0.31 
9Vanilla powder99.850.14 0.14 0.14 0.14 
10Cognac or dessert wine—  0.057—   0.058—   
11Sign up98.0 0.0520.0510.0530.052
Total109.36 85.68 111.01 86.98 
Total phase loss 2.8%2.36 
Other losses 1.5%1.30 
General losses 4.2%3.65 
Output85.9 97.00 83.33 97.00 83.33 
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 №332 Pastry "Tubules" and "Muftochki" with cream contained in handbooks:

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