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All groups → All products → Cakes → Puff cakes → №159 Cake "Puff with cream" → No. 159b → Consolidated recipe

Consolidated recipe №159 Cake "Puff with cream"

Weight 2 kg or less.

No. 159b
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 498 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	380.00	296.40	189.24	147.61
3	No. 021а Semi-finished puff crumb No. 21	92.5	102.00	94.35	50.80	46.99
4	Powdered sugar	99.85	15.00	14.98	7.47	7.46
	Total	12.9 87.1	1000.00	871.00	498.00	433.76
	Output	12.9 87.1	1000.00	871.00		433.76

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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 250.49 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	109.86	92.28
3	Melange	27.0	33.34	9.00	8.35	2.25
4	Salt	96.5	5.26	5.08	1.32	1.27
5	Citric acid (E330)	98.0	0.87	0.85	0.22	0.21
	Total	16.7 83.3	1135.91	945.81	284.54	236.92
	Losses 2.2%			20.81		5.21
	Output	7.5 92.5	1000.00	925.00	250.49	231.71
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	3.13	2.61
	Baking/boiling 9.98%		112.17		28.10
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	2.82	2.61

№074 Cream "Glace" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 189.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	74.84	74.73
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	44.90	12.12
4	Vanilla powder	99.85	3.95	3.94	0.75	0.75
5	Cognac or dessert wine	—	1.98	—	0.37	—
	Total	23.1 76.9	1034.18	795.10	195.71	150.47
	Losses 1.9%			15.10		2.86
	Output	22.0 78.0	1000.00	780.00	189.24	147.61
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	1.86	1.43
	Baking/boiling 1.43%		14.68		2.78
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	1.83	1.43

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 50.8 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	443.11	372.21	22.51	18.91
3	Melange	27.0	33.68	9.09	1.71	0.46
4	Salt	96.5	5.32	5.13	0.27	0.26
5	Citric acid (E330)	98.0	0.88	0.86	0.045	0.044
	Total	16.7 83.3	1147.65	955.59	58.30	48.54
	Losses 3.2%			30.59		1.55
	Output	7.5 92.5	1000.00	925.00	50.80	46.99
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.93	0.78
	Baking/boiling 9.98%		112.75		5.73
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.84	0.78

Consolidated recipe, k=1.026542
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 498 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	207.21	174.06	212.71	178.68
2	Flour, premium	85.5	198.55	169.76	203.82	174.27
3	Granulated sugar	99.85	74.84	74.73	76.83	76.71
4	Chicken eggs [chicken egg] [2]	27.0	44.90	12.12	46.10	12.45
5	Melange	27.0	10.06	2.72	10.33	2.79
6	Sign up	99.85	7.47	7.46	7.67	7.66
7	Salt	96.5	1.59	1.53	1.63	1.57
8	Vanilla powder	99.85	0.75	0.75	0.77	0.77
9	Cognac or dessert wine	—	0.37	—	0.38	—
10	Citric acid (E330)	98.0	0.26	0.26	0.27	0.26
	Total		546.01	443.38	560.51	455.15
	Total phase loss 2.2%			9.62
	Other losses 2.6%					11.77
	General losses 4.7%					21.39
	Output	87.1	498.00	433.76	498.00	433.76

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Consolidated recipe №159 Cake "Puff with cream"

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