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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 599.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 082 Custard cream60.0 214.00 128.40 128.23 76.94 
3№059 Cream "Charlotte" (main)75.0 214.00 160.50 128.23 96.17 
4Fruit filling74.0 143.00 105.82 85.69 63.41 
5No. 021 Puff92.5 129.00 119.32 77.30 71.50 
6Sign up
Total25.5 74.5 1000.00 745.38 599.20 446.63 
Output25.5 74.5 1000.00 745.38 446.63 
List of recipes
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 128.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85364.37 363.82 46.72 46.65 
3Chicken eggs [chicken egg] [2]27.0 145.75 39.35 18.69 5.05 
4Flour, premium85.5 91.10 77.89 11.68 9.99 
5№059 Cream "Charlotte" (main)75.0 58.30 43.72 7.48 5.61 
Total55.9 44.1 1388.27 612.24 178.02 78.51 
Losses 2.0%12.24 1.57 
Output40.0 60.0 1000.00 600.00 128.23 76.94 
Losses before baking/boiling, shrinkage 0.99972%44.1 13.88 6.12 1.78 0.78 
Baking/boiling 26.5%364.19 46.70 
Losses after baking/boiling, shrinkage 0.99972%60.0 10.20 6.12 1.31 0.78 
№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 135.7 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 57.30 48.13 
3Vanilla powder99.854.10 4.09 0.56 0.56 
4Cognac or dessert wine—  1.64 —   0.22 —   
Total25.0 75.0 1022.08 766.09 138.70 103.96 
Losses 2.1%16.09 2.18 
Output25.0 75.0 1000.00 750.00 135.70 101.78 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.46 1.09 
Baking/boiling 0.06%0.62 0.084
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.46 1.09 
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 171.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 78.05 66.74 
3water—  260.93 —   44.72 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 39.02 32.78 
5Salt96.5 5.70 5.50 0.98 0.94 
Total54.0 46.0 1735.46 798.31 297.41 136.81 
Losses 4.8%38.31 6.57 
Output24.0 76.0 1000.00 760.00 171.37 130.24 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 7.14 3.28 
Baking/boiling 39.47%668.61 114.58 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 4.32 3.28 
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 80.62 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 33.93 4.07 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 9.05 2.44 
Total38.9 61.1 1164.48 711.21 93.88 57.34 
Losses 3.6%25.61 2.06 
Output31.4 68.6 1000.00 685.60 80.62 55.28 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.69 1.03 
Baking/boiling 10.92%124.84 10.07 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.51 1.03 
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 77.3 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 33.90 28.48 
3Melange27.0 33.34 9.00 2.58 0.70 
4Salt96.5 5.26 5.08 0.41 0.39 
5Citric acid (E330)98.0 0.87 0.85 0.0670.066
Total16.7 83.3 1135.91 945.81 87.80 73.11 
Losses 2.2%20.81 1.61 
Output7.5 92.5 1000.00 925.00 77.30 71.50 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 0.97 0.80 
Baking/boiling 9.98%112.17 8.67 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 0.87 0.80 
Consolidated recipe, k=1.012135
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 599.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 140.58 120.20 142.29 121.66 
2Melange27.0 137.22 37.05 138.89 37.50 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 130.22 109.38 131.80 110.71 
4Fresh whole milk the weight ratio of fat 3.2%12.0 127.38 15.29 128.93 15.47 
5Granulated sugar99.8597.62 97.48 98.81 98.66 
6Sign up74.0 85.69 63.41 86.73 64.18 
7water—  44.72 —   45.26 —   
8Chicken eggs [chicken egg] [2]27.0 27.74 7.49 28.08 7.58 
9Powdered sugar99.858.39 8.38 8.49 8.48 
10Salt96.5 1.38 1.33 1.40 1.35 
11Sign up99.850.56 0.56 0.56 0.56 
12Cognac or dessert wine—  0.22 —   0.23 —   
13Citric acid (E330)98.0 0.0670.0660.0680.067
Total801.79 460.63 811.52 466.22 
Total phase loss 3.0%13.99 
Other losses 1.2%5.59 
General losses 4.2%19.58 
Output74.5 599.20 446.63 599.20 446.63 
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