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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 No. 3 → Consolidated recipe

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

Weight 65 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 120.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	357.00	307.02	42.88	36.87
3	No. 021а Semi-finished puff crumb No. 21	92.5	20.00	18.50	2.40	2.22
4	Powdered sugar	99.85	15.00	14.98	1.80	1.80
5	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	7.00	1.89	0.84	0.23
	Total	10.2 89.8	1000.00	898.31	120.10	107.89
	Output	10.2 89.8	1000.00	898.31		107.89

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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 72.18 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	31.66	26.59
3	Melange	27.0	33.34	9.00	2.41	0.65
4	Salt	96.5	5.26	5.08	0.38	0.37
5	Citric acid (E330)	98.0	0.87	0.85	0.063	0.062
	Total	16.7 83.3	1135.91	945.81	81.99	68.27
	Losses 2.2%			20.81		1.50
	Output	7.5 92.5	1000.00	925.00	72.18	66.77
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	0.90	0.75
	Baking/boiling 9.98%		112.17		8.10
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	0.81	0.75

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	11.94	11.93
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	8.96	6.63
4	Vanilla powder	99.85	5.15	5.14	0.22	0.22
5	Cognac or dessert wine	—	1.72	—	0.074	—
	Total	13.8 86.2	1016.69	876.65	43.59	37.59
	Losses 1.9%			16.65		0.71
	Output	14.0 86.0	1000.00	860.00	42.88	36.87
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.41	0.36
	Baking/boiling -0.26%		-2.65		-0.11
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.42	0.36

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 2.4 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	1.06	0.89
3	Melange	27.0	33.68	9.09	0.081	0.022
4	Salt	96.5	5.32	5.13	0.013	0.012
5	Citric acid (E330)	98.0	0.88	0.86	0.002	0.002
	Total	16.7 83.3	1147.65	955.59	2.76	2.30
	Losses 3.2%			30.59		0.073
	Output	7.5 92.5	1000.00	925.00	2.40	2.22
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.044	0.037
	Baking/boiling 9.98%		112.75		0.27
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.040	0.037

Consolidated recipe, k=1.022151
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 120.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	55.12	46.30	56.34	47.32
2	Flour, premium	85.5	49.08	41.96	50.17	42.89
3	Powdered sugar	99.85	13.75	13.72	14.05	14.03
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	8.96	6.63	9.16	6.78
5	Melange	27.0	2.49	0.67	2.54	0.69
6	Sign up	27.0	0.84	0.23	0.86	0.23
7	Salt	96.5	0.39	0.38	0.40	0.39
8	Vanilla powder	99.85	0.22	0.22	0.23	0.23
9	Cognac or dessert wine	—	0.074	—	0.075	—
10	Citric acid (E330)	98.0	0.065	0.064	0.066	0.065
	Total		130.98	110.18	133.88	112.62
	Total phase loss 2.1%			2.29
	Other losses 2.2%					2.44
	General losses 4.2%					4.73
	Output	89.8	120.10	107.89	120.10	107.89

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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

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