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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 999.6 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	356.86	306.90
3	No. 021а Semi-finished puff crumb No. 21	92.5	20.00	18.50	19.99	18.49
4	Powdered sugar	99.85	15.00	14.98	14.99	14.97
5	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	7.00	1.89	7.00	1.89
	Total	10.2 89.8	1000.00	898.31	999.60	897.95
	Output	10.2 89.8	1000.00	898.31		897.95

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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 600.76 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	263.48	221.32
3	Melange	27.0	33.34	9.00	20.03	5.41
4	Salt	96.5	5.26	5.08	3.16	3.05
5	Citric acid (E330)	98.0	0.87	0.85	0.52	0.51
	Total	16.7 83.3	1135.91	945.81	682.41	568.20
	Losses 2.2%			20.81		12.50
	Output	7.5 92.5	1000.00	925.00	600.76	555.70
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	7.51	6.25
	Baking/boiling 9.98%		112.17		67.39
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	6.76	6.25

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 356.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	99.41	99.26
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	74.55	55.17
4	Vanilla powder	99.85	5.15	5.14	1.84	1.84
5	Cognac or dessert wine	—	1.72	—	0.61	—
	Total	13.8 86.2	1016.69	876.65	362.81	312.84
	Losses 1.9%			16.65		5.94
	Output	14.0 86.0	1000.00	860.00	356.86	306.90
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	3.45	2.97
	Baking/boiling -0.26%		-2.65		-0.94
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	3.45	2.97

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 19.99 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	8.86	7.44
3	Melange	27.0	33.68	9.09	0.67	0.18
4	Salt	96.5	5.32	5.13	0.11	0.10
5	Citric acid (E330)	98.0	0.88	0.86	0.018	0.017
	Total	16.7 83.3	1147.65	955.59	22.94	19.10
	Losses 3.2%			30.59		0.61
	Output	7.5 92.5	1000.00	925.00	19.99	18.49
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.37	0.31
	Baking/boiling 9.98%		112.75		2.25
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.33	0.31

Consolidated recipe, k=1.022151
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 999.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	458.74	385.34	468.90	393.87
2	Flour, premium	85.5	408.50	349.27	417.55	357.01
3	Powdered sugar	99.85	114.40	114.23	116.94	116.76
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	74.55	55.17	76.21	56.39
5	Melange	27.0	20.70	5.59	21.16	5.71
6	Sign up	27.0	7.00	1.89	7.15	1.93
7	Salt	96.5	3.27	3.15	3.34	3.22
8	Vanilla powder	99.85	1.84	1.84	1.88	1.88
9	Cognac or dessert wine	—	0.61	—	0.63	—
10	Citric acid (E330)	98.0	0.54	0.53	0.55	0.54
	Total		1090.16	917.01	1114.31	937.32
	Total phase loss 2.1%			19.05
	Other losses 2.2%					20.31
	General losses 4.2%					39.37
	Output	89.8	999.60	897.95	999.60	897.95

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

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