KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №346 Pastry "Choux" with protein cream

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 564.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 267.00 202.92 150.80 114.61 
3Jam72.0 92.00 66.24 51.96 37.41 
4No. 001a Biscuit semi-finished product crumb No. 175.0 25.00 18.75 14.12 10.59 
5Powdered sugar99.8516.00 15.98 9.04 9.02 
Total27.9 72.1 1000.00 721.49 564.80 407.50 
Output27.9 72.1 1000.00 721.49 407.50 
No. 091 Protein cream with jam (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 338.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85326.39 325.90 110.61 110.44 
3Raw egg white12.0 163.19 19.58 55.30 6.64 
4water—  29.01 —   9.83 —   
5Vanilla powder99.8512.24 12.22 4.15 4.14 
Total30.4 69.6 1020.40 710.20 345.79 240.67 
Losses 2.0%14.20 4.81 
Output30.4 69.6 1000.00 696.00 338.88 235.86 
Losses before baking/boiling, shrinkage 0.99939%69.6 10.20 7.10 3.46 2.41 
Losses after baking/boiling, shrinkage 0.99939%69.6 10.20 7.10 3.46 2.41 
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 150.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 68.68 58.72 
3water—  260.93 —   39.35 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 34.34 28.84 
5Salt96.5 5.70 5.50 0.86 0.83 
Total54.0 46.0 1735.46 798.31 261.71 120.39 
Losses 4.8%38.31 5.78 
Output24.0 76.0 1000.00 760.00 150.80 114.61 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 6.28 2.89 
Baking/boiling 39.47%668.61 100.83 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 3.80 2.89 
No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85350.73 350.20 4.95 4.94 
3Flour, premium85.5 284.09 242.90 4.01 3.43 
4Potato starch80.0 70.15 56.12 0.99 0.79 
5Essence—  3.51 —   0.050—   
Total37.6 62.4 1294.03 807.32 18.27 11.40 
Losses 7.1%57.32 0.81 
Output25.0 75.0 1000.00 750.00 14.12 10.59 
Losses before baking/boiling, shrinkage 3.54998%62.4 45.94 28.66 0.65 0.40 
Baking/boiling 16.82%209.88 2.96 
Losses after baking/boiling, shrinkage 3.54998%75.0 38.21 28.66 0.54 0.40 
Consolidated recipe, k=1.017565
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 564.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up72.0 217.87 156.86 221.69 159.62 
2Melange27.0 126.75 34.22 128.98 34.82 
3Granulated sugar99.85115.56 115.39 117.59 117.41 
4Flour, premium85.5 72.70 62.15 73.97 63.25 
5Raw egg white12.0 55.30 6.64 56.27 6.75 
6Sign up—  49.18 —   50.04 —   
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 34.34 28.84 34.94 29.35 
8Powdered sugar99.859.04 9.02 9.20 9.18 
9Vanilla powder99.854.15 4.14 4.22 4.21 
10Potato starch80.0 0.99 0.79 1.01 0.81 
11Sign up96.5 0.86 0.83 0.87 0.84 
12Essence—  0.050—   0.050—   
Total686.77 418.89 698.83 426.25 
Total phase loss 2.7%11.40 
Other losses 1.7%7.36 
General losses 4.4%18.76 
Output72.1 564.80 407.50 564.80 407.50 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data