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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №336 Puff-tongues cake → recipe number 1 → Consolidated recipe

Consolidated recipe №336 Puff-tongues cake

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 716.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Candied fruit83.0 152.00 126.16 108.85 90.34 
3Granulated sugar99.8560.00 59.91 42.97 42.90 
Total8.5 91.5 1000.00 914.97 716.10 655.21 
Output8.5 91.5 1000.00 914.97 655.21 
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 564.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 247.48 207.89 
3Melange27.0 33.34 9.00 18.81 5.08 
4Salt96.5 5.26 5.08 2.97 2.86 
5Citric acid (E330)98.0 0.87 0.85 0.49 0.48 
Total16.7 83.3 1135.91 945.81 640.98 533.71 
Losses 2.2%20.81 11.74 
Output7.5 92.5 1000.00 925.00 564.29 521.97 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 7.05 5.87 
Baking/boiling 9.98%112.17 63.29 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 6.35 5.87 
Consolidated recipe, k=1.025465
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 716.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 371.22 317.39 380.67 325.48 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 247.48 207.89 253.79 213.18 
3Candied fruit83.0 108.85 90.34 111.62 92.64 
4Granulated sugar99.8542.97 42.90 44.06 43.99 
5Melange27.0 18.81 5.08 19.29 5.21 
6Sign up96.5 2.97 2.86 3.04 2.94 
7Citric acid (E330)98.0 0.49 0.48 0.50 0.49 
Total792.79 666.95 812.98 683.94 
Total phase loss 1.8%11.74 
Other losses 2.5%16.98 
General losses 4.2%28.73 
Output91.5 716.10 655.21 716.10 655.21 
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