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 2 → Consolidated recipe

Consolidated recipe # 333 Creamy Puff pastry

Weight 75 g.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 537.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 046 Creamy cream (basic)86.0 267.00 229.62 143.46 123.37 
Total9.2 90.8 1000.00 907.64 537.30 487.68 
Output9.2 90.8 1000.00 907.64 487.68 
List of recipes
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 393.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 172.73 145.09 
3Melange27.0 33.34 9.00 13.13 3.55 
4Salt96.5 5.26 5.08 2.07 2.00 
5Citric acid (E330)98.0 0.87 0.85 0.34 0.34 
Total16.7 83.3 1135.91 945.81 447.37 372.50 
Losses 2.2%20.81 8.19 
Output7.5 92.5 1000.00 925.00 393.84 364.30 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 4.92 4.10 
Baking/boiling 9.98%112.17 44.18 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 4.43 4.10 
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 143.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85278.57 278.15 39.96 39.90 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 208.92 154.60 29.97 22.18 
4Vanilla powder99.855.15 5.14 0.74 0.74 
5Cognac or dessert wine—  1.72 —   0.25 —   
Total13.8 86.2 1016.69 876.65 145.85 125.76 
Losses 1.9%16.65 2.39 
Output14.0 86.0 1000.00 860.00 143.46 123.37 
Losses before baking/boiling, shrinkage 0.94977%86.2 9.66 8.33 1.39 1.19 
Baking/boiling -0.26%-2.65 -0.38 
Losses after baking/boiling, shrinkage 0.94977%86.0 9.68 8.33 1.39 1.19 
Consolidated recipe, k=1.021668
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 537.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 259.09 221.52 264.71 226.32 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 247.66 208.04 253.03 212.55 
3Powdered sugar99.8539.96 39.90 40.83 40.77 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 29.97 22.18 30.62 22.66 
5Melange27.0 13.13 3.55 13.42 3.62 
6Sign up96.5 2.07 2.00 2.12 2.04 
7Vanilla powder99.850.74 0.74 0.75 0.75 
8Citric acid (E330)98.0 0.34 0.34 0.35 0.34 
9Cognac or dessert wine—  0.25 —   0.25 —   
Total593.22 498.26 606.08 509.06 
Total phase loss 2.1%10.58 
Other losses 2.1%10.80 
General losses 4.2%21.38 
Output90.8 537.30 487.68 537.30 487.68 
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: