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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 228.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	357.00	267.75	81.54	61.15
3	No. 021а Semi-finished puff crumb No. 21	92.5	20.00	18.50	4.57	4.23
4	Powdered sugar	99.85	15.00	14.98	3.43	3.42
5	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	7.00	1.89	1.60	0.43
	Total	14.1 85.9	1000.00	859.04	228.40	196.21
	Output	14.1 85.9	1000.00	859.04		196.21

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№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 81.54 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	422.23	354.67	34.43	28.92
3	Vanilla powder	99.85	4.10	4.09	0.33	0.33
4	Cognac or dessert wine	—	1.64	—	0.13	—
	Total	25.0 75.0	1022.08	766.09	83.34	62.47
	Losses 2.1%			16.09		1.31
	Output	25.0 75.0	1000.00	750.00	81.54	61.15
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.88	0.66
	Baking/boiling 0.06%		0.62		0.051
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.87	0.66

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 137.27 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	60.20	50.57
3	Melange	27.0	33.34	9.00	4.58	1.24
4	Salt	96.5	5.26	5.08	0.72	0.70
5	Citric acid (E330)	98.0	0.87	0.85	0.12	0.12
	Total	16.7 83.3	1135.91	945.81	155.92	129.83
	Losses 2.2%			20.81		2.86
	Output	7.5 92.5	1000.00	925.00	137.27	126.97
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	1.72	1.43
	Baking/boiling 9.98%		112.17		15.40
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	1.54	1.43

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 48.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	20.39	2.45
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	5.44	1.47
	Total	38.9 61.1	1164.48	711.21	56.41	34.45
	Losses 3.6%			25.61		1.24
	Output	31.4 68.6	1000.00	685.60	48.44	33.21
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.02	0.62
	Baking/boiling 10.92%		124.84		6.05
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.90	0.62

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 4.57 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	2.02	1.70
3	Melange	27.0	33.68	9.09	0.15	0.042
4	Salt	96.5	5.32	5.13	0.024	0.023
5	Citric acid (E330)	98.0	0.88	0.86	0.004	0.004
	Total	16.7 83.3	1147.65	955.59	5.24	4.37
	Losses 3.2%			30.59		0.14
	Output	7.5 92.5	1000.00	925.00	4.57	4.23
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.084	0.070
	Baking/boiling 9.98%		112.75		0.52
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.076	0.070

Consolidated recipe, k=1.015136
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 228.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	96.66	81.19	98.12	82.42
2	Flour, premium	85.5	93.34	79.81	94.75	81.01
3	Granulated sugar	99.85	30.58	30.54	31.05	31.00
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	20.39	2.45	20.70	2.48
5	Chicken eggs [chicken egg] [2]	27.0	7.04	1.90	7.14	1.93
6	Sign up	27.0	4.73	1.28	4.80	1.30
7	Powdered sugar	99.85	3.43	3.42	3.48	3.47
8	Salt	96.5	0.75	0.72	0.76	0.73
9	Vanilla powder	99.85	0.33	0.33	0.34	0.34
10	Cognac or dessert wine	—	0.13	—	0.14	—
11	Sign up	98.0	0.12	0.12	0.13	0.12
	Total		257.50	201.75	261.40	204.81
	Total phase loss 2.8%			5.55
	Other losses 1.5%					3.05
	General losses 4.2%					8.60
	Output	85.9	228.40	196.21	228.40	196.21

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Consolidated recipe №332 Pastry "Tubules" and "Muftochki" with cream

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