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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №335 Pastry "Tube" with creamy cream → recipe number 1 → Consolidated recipe

Consolidated recipe №335 Pastry "Tube" with creamy cream

Weight 40 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 320.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cream of cream (268, 285, 293, 294, 295 ...)44.0 350.00 154.00 112.04 49.30 
3No. 021а Semi-finished puff crumb No. 2192.5 25.00 23.12 8.00 7.40 
Total24.5 75.5 1000.00 755.25 320.10 241.76 
Output24.5 75.5 1000.00 755.25 241.76 
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 200.06 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 87.74 73.70 
3Melange27.0 33.34 9.00 6.67 1.80 
4Salt96.5 5.26 5.08 1.05 1.02 
5Citric acid (E330)98.0 0.87 0.85 0.17 0.17 
Total16.7 83.3 1135.91 945.81 227.25 189.22 
Losses 2.2%20.81 4.16 
Output7.5 92.5 1000.00 925.00 200.06 185.06 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 2.50 2.08 
Baking/boiling 9.98%112.17 22.44 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 2.25 2.08 
Cream of cream (268, 285, 293, 294, 295 ...) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 112.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 281.75 104.25 31.57 11.68 
3Powdered sugar99.85169.05 168.80 18.94 18.91 
4Vanilla powder99.857.04 7.03 0.79 0.79 
Total56.0 44.0 1020.85 448.98 114.37 50.30 
Losses 2.0%8.98 1.01 
Output56.0 44.0 1000.00 440.00 112.04 49.30 
Losses before baking/boiling, shrinkage 0.99965%44.0 10.20 4.49 1.14 0.50 
Baking/boiling 0.04%0.44 0.050
Losses after baking/boiling, shrinkage 0.99965%44.0 10.20 4.49 1.14 0.50 
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 8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 443.11 372.21 3.55 2.98 
3Melange27.0 33.68 9.09 0.27 0.073
4Salt96.5 5.32 5.13 0.0430.041
5Citric acid (E330)98.0 0.88 0.86 0.0070.007
Total16.7 83.3 1147.65 955.59 9.18 7.65 
Losses 3.2%30.59 0.24 
Output7.5 92.5 1000.00 925.00 8.00 7.40 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 0.15 0.12 
Baking/boiling 9.98%112.75 0.90 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 0.13 0.12 
Consolidated recipe, k=1.02098
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 320.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 136.93 117.08 139.80 119.53 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 91.29 76.68 93.20 78.29 
3Cream 20% fat [Light Cream]30.0 63.08 18.92 64.40 19.32 
4Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 31.57 11.68 32.23 11.92 
5Powdered sugar99.8518.94 18.91 19.34 19.31 
6Sign up27.0 6.94 1.87 7.09 1.91 
7Salt96.5 1.09 1.06 1.12 1.08 
8Vanilla powder99.850.79 0.79 0.81 0.80 
9Citric acid (E330)98.0 0.18 0.18 0.18 0.18 
Total350.81 247.17 358.17 252.35 
Total phase loss 2.2%5.41 
Other losses 2.1%5.19 
General losses 4.2%10.60 
Output75.5 320.10 241.76 320.10 241.76 
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