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All groups → All products → Cakes → Puff cakes → №162 Cake "Puff-fruit" → No. 162 → Consolidated recipe

Consolidated recipe: №162 Cake "Puff-fruit"

Weight 1, 1.5 kg.

No. 162
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 767.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 054 Creamy fruit cream	72.0	230.00	165.60	176.43	127.03
3	Fruit from compote	17.0	120.00	20.40	92.05	15.65
4	Fruit cooking	69.0	100.00	69.00	76.71	52.93
5	No. 104 Jelly	50.0	40.00	20.00	30.68	15.34
6	Sign up
7	№047 Cream cream "New"	75.0	30.00	22.50	23.01	17.26
	Total	25.8 74.2	1000.00	741.50	767.10	568.80
	Output	25.8 74.2	1000.00	741.50		568.80

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No. 054 Creamy fruit cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 176.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№047 Cream cream "New"	75.0	502.01	376.51	88.57	66.43
	Total	28.0 72.0	1004.02	722.89	177.14	127.54
	Losses 0.4%			2.89		0.51
	Output	28.0 72.0	1000.00	720.00	176.43	127.03
	Losses before baking/boiling, shrinkage 0.2002%	72.0	2.01	1.45	0.35	0.26
	Losses after baking/boiling, shrinkage 0.2002%	72.0	2.01	1.45	0.35	0.26

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 345.2 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	151.40	127.17
3	Melange	27.0	33.34	9.00	11.51	3.11
4	Salt	96.5	5.26	5.08	1.82	1.75
5	Citric acid (E330)	98.0	0.87	0.85	0.30	0.29
	Total	16.7 83.3	1135.91	945.81	392.11	326.49
	Losses 2.2%			20.81		7.18
	Output	7.5 92.5	1000.00	925.00	345.20	319.31
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	4.31	3.59
	Baking/boiling 9.98%		112.17		38.72
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	3.88	3.59

№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 111.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	32.04	31.99
3	water	—	149.67	—	16.70	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	12.23	9.05
5	Vanilla powder	99.85	5.13	5.12	0.57	0.57
6	Sign up
	Total	25.0 75.0	1019.39	764.54	113.75	85.31
	Losses 1.9%			14.54		1.62
	Output	25.0 75.0	1000.00	750.00	111.58	83.69
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.08	0.81
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.08	0.81

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 30.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	12.71	12.69
3	Starch syrup	78.0	103.34	80.61	3.17	2.47
4	Agar (E406)	85.0	10.34	8.79	0.32	0.27
5	Essence	—	3.10	—	0.10	—
6	Sign up
7	Food paint	—	1.00	—	0.031	—
	Total	50.0 50.0	1010.08	505.04	30.99	15.50
	Losses 1.0%			5.04		0.15
	Output	50.0 50.0	1000.00	500.00	30.68	15.34
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.15	0.077
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.15	0.077

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 23.01 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	10.20	8.57
3	Melange	27.0	33.68	9.09	0.78	0.21
4	Salt	96.5	5.32	5.13	0.12	0.12
5	Citric acid (E330)	98.0	0.88	0.86	0.020	0.020
	Total	16.7 83.3	1147.65	955.59	26.41	21.99
	Losses 3.2%			30.59		0.70
	Output	7.5 92.5	1000.00	925.00	23.01	21.29
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.42	0.35
	Baking/boiling 9.98%		112.75		2.59
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.38	0.35

Consolidated recipe, k=1.034133
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 767.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	242.39	207.24	250.66	214.31
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	213.62	179.44	220.91	185.56
3	Fruit cooking	69.0	165.28	114.04	170.92	117.94
4	Fruit from compote	17.0	92.05	15.65	95.19	16.18
5	Granulated sugar	99.85	44.75	44.68	46.27	46.20
6	Sign up	—	31.31	—	32.37	—
7	Melange	27.0	12.28	3.32	12.70	3.43
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	12.23	9.05	12.65	9.36
9	Starch syrup	78.0	3.17	2.47	3.28	2.56
10	Salt	96.5	1.94	1.87	2.00	1.93
11	Sign up	99.85	0.57	0.57	0.59	0.59
12	Citric acid (E330)	98.0	0.38	0.38	0.40	0.39
13	Agar (E406)	85.0	0.32	0.27	0.33	0.28
14	Cognac or dessert wine	—	0.18	—	0.19	—
15	Essence	—	0.10	—	0.10	—
16	Sign up	—	0.031	—	0.032	—
	Total		820.60	578.98	848.61	598.74
	Total phase loss 1.8%			10.17
	Other losses 3.3%					19.76
	General losses 5.0%					29.94
	Output	74.2	767.10	568.80	767.10	568.80

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	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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 №162 Cake "Puff-fruit" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Consolidated recipe: №162 Cake "Puff-fruit"

Recipe on №162 Cake "Puff-fruit" contained in handbooks:

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