KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → # 333 Creamy Puff pastry → recipe number 1 → Consolidated recipe

Consolidated recipe # 333 Creamy Puff pastry

Weight 75 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 785.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 267.00 200.25 209.62 157.22 
Total12.2 87.8 1000.00 878.28 785.10 689.53 
Output12.2 87.8 1000.00 878.28 689.53 
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 209.62 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 88.51 74.35 
3Vanilla powder99.854.10 4.09 0.86 0.86 
4Cognac or dessert wine—  1.64 —   0.34 —   
Total25.0 75.0 1022.08 766.09 214.25 160.59 
Losses 2.1%16.09 3.37 
Output25.0 75.0 1000.00 750.00 209.62 157.22 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.25 1.69 
Baking/boiling 0.06%0.62 0.13 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.25 1.69 
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 575.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 252.39 212.01 
3Melange27.0 33.34 9.00 19.19 5.18 
4Salt96.5 5.26 5.08 3.03 2.92 
5Citric acid (E330)98.0 0.87 0.85 0.50 0.49 
Total16.7 83.3 1135.91 945.81 653.69 544.29 
Losses 2.2%20.81 11.97 
Output7.5 92.5 1000.00 925.00 575.48 532.32 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 7.19 5.99 
Baking/boiling 9.98%112.17 64.55 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 6.47 5.99 
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 124.54 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 52.42 6.29 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 13.98 3.77 
Total38.9 61.1 1164.48 711.21 145.02 88.57 
Losses 3.6%25.61 3.19 
Output31.4 68.6 1000.00 685.60 124.54 85.38 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.61 1.59 
Baking/boiling 10.92%124.84 15.55 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.33 1.59 
Consolidated recipe, k=1.016516
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 785.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 378.58 323.69 384.84 329.04 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 340.90 286.36 346.53 291.09 
3Granulated sugar99.8578.63 78.51 79.92 79.80 
4Fresh whole milk the weight ratio of fat 3.2%12.0 52.42 6.29 53.28 6.39 
5Melange27.0 19.19 5.18 19.50 5.27 
6Sign up27.0 13.98 3.77 14.21 3.84 
7Salt96.5 3.03 2.92 3.08 2.97 
8Vanilla powder99.850.86 0.86 0.87 0.87 
9Citric acid (E330)98.0 0.50 0.49 0.51 0.50 
10Cognac or dessert wine—  0.34 —   0.35 —   
Total888.43 708.07 903.10 719.76 
Total phase loss 2.6%18.54 
Other losses 1.6%11.69 
General losses 4.2%30.23 
Output87.8 785.10 689.53 785.10 689.53 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on # 333 Creamy Puff pastry contained in handbooks:

calculations, forms, documents: