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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №338 Pastry "Shell" → recipe number 1 → Consolidated recipe

Consolidated recipe: №338 Pastry "Shell"

Weight 70 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 48.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 082 Custard cream	60.0	214.00	128.40	10.31	6.19
3	№059 Cream "Charlotte" (main)	75.0	214.00	160.50	10.31	7.74
4	Fruit filling	74.0	143.00	105.82	6.89	5.10
5	No. 021 Puff	92.5	129.00	119.32	6.22	5.75
6	Sign up
	Total	25.5 74.5	1000.00	745.38	48.20	35.93
	Output	25.5 74.5	1000.00	745.38		35.93

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No. 082 Custard cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	364.37	363.82	3.76	3.75
3	Chicken eggs [chicken egg] [2]	27.0	145.75	39.35	1.50	0.41
4	Flour, premium	85.5	91.10	77.89	0.94	0.80
5	№059 Cream "Charlotte" (main)	75.0	58.30	43.72	0.60	0.45
	Total	55.9 44.1	1388.27	612.24	14.32	6.32
	Losses 2.0%			12.24		0.13
	Output	40.0 60.0	1000.00	600.00	10.31	6.19
	Losses before baking/boiling, shrinkage 0.99972%	44.1	13.88	6.12	0.14	0.063
	Baking/boiling 26.5%		364.19		3.76
	Losses after baking/boiling, shrinkage 0.99972%	60.0	10.20	6.12	0.11	0.063

№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 10.92 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	422.23	354.67	4.61	3.87
3	Vanilla powder	99.85	4.10	4.09	0.045	0.045
4	Cognac or dessert wine	—	1.64	—	0.018	—
	Total	25.0 75.0	1022.08	766.09	11.16	8.36
	Losses 2.1%			16.09		0.18
	Output	25.0 75.0	1000.00	750.00	10.92	8.19
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.12	0.088
	Baking/boiling 0.06%		0.62		0.007
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.12	0.088

No. 022 Custard basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	6.28	5.37
3	water	—	260.93	—	3.60	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	3.14	2.64
5	Salt	96.5	5.70	5.50	0.079	0.076
	Total	54.0 46.0	1735.46	798.31	23.92	11.00
	Losses 4.8%			38.31		0.53
	Output	24.0 76.0	1000.00	760.00	13.79	10.48
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	0.57	0.26
	Baking/boiling 39.47%		668.61		9.22
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	0.35	0.26

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 6.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	2.73	0.33
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.73	0.20
	Total	38.9 61.1	1164.48	711.21	7.55	4.61
	Losses 3.6%			25.61		0.17
	Output	31.4 68.6	1000.00	685.60	6.49	4.45
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.14	0.083
	Baking/boiling 10.92%		124.84		0.81
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.12	0.083

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 6.22 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	2.73	2.29
3	Melange	27.0	33.34	9.00	0.21	0.056
4	Salt	96.5	5.26	5.08	0.033	0.032
5	Citric acid (E330)	98.0	0.87	0.85	0.005	0.005
	Total	16.7 83.3	1135.91	945.81	7.06	5.88
	Losses 2.2%			20.81		0.13
	Output	7.5 92.5	1000.00	925.00	6.22	5.75
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	0.078	0.065
	Baking/boiling 9.98%		112.17		0.70
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	0.070	0.065

Consolidated recipe, k=1.012135
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 48.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	11.31	9.67	11.45	9.79
2	Melange	27.0	11.04	2.98	11.17	3.02
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	10.47	8.80	10.60	8.91
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	10.25	1.23	10.37	1.24
5	Granulated sugar	99.85	7.85	7.84	7.95	7.94
6	Sign up	74.0	6.89	5.10	6.98	5.16
7	water	—	3.60	—	3.64	—
8	Chicken eggs [chicken egg] [2]	27.0	2.23	0.60	2.26	0.61
9	Powdered sugar	99.85	0.67	0.67	0.68	0.68
10	Salt	96.5	0.11	0.11	0.11	0.11
11	Sign up	99.85	0.045	0.045	0.045	0.045
12	Cognac or dessert wine	—	0.018	—	0.018	—
13	Citric acid (E330)	98.0	0.005	0.005	0.005	0.005
	Total		64.50	37.05	65.28	37.50
	Total phase loss 3.0%			1.13
	Other losses 1.2%					0.45
	General losses 4.2%					1.58
	Output	74.5	48.20	35.93	48.20	35.93

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №338 Pastry "Shell" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: №338 Pastry "Shell"

Recipe on №338 Pastry "Shell" contained in handbooks:

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