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All groups → All products → Cakes → Puff cakes → №163 Cake "Puff with confiture" → No. 163 → Consolidated recipe

Consolidated recipe №163 Cake "Puff with confiture"

Weight 0.8, 1 kg.

No. 163
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 925.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Confiture	80.0	350.00	280.00	324.06	259.25
3	No. 021а Semi-finished puff crumb No. 21	92.5	102.00	94.35	94.44	87.36
4	Powdered sugar	99.85	15.00	14.98	13.89	13.87
	Total	11.8 88.2	1000.00	882.35	925.90	816.97
	Output	11.8 88.2	1000.00	882.35		816.97

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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 493.5 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	216.44	181.81
3	Melange	27.0	33.34	9.00	16.45	4.44
4	Salt	96.5	5.26	5.08	2.60	2.50
5	Citric acid (E330)	98.0	0.87	0.85	0.43	0.42
	Total	16.7 83.3	1135.91	945.81	560.58	466.76
	Losses 2.2%			20.81		10.27
	Output	7.5 92.5	1000.00	925.00	493.50	456.49
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	6.17	5.13
	Baking/boiling 9.98%		112.17		55.36
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	5.55	5.13

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 94.44 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	41.85	35.15
3	Melange	27.0	33.68	9.09	3.18	0.86
4	Salt	96.5	5.32	5.13	0.50	0.48
5	Citric acid (E330)	98.0	0.88	0.86	0.083	0.081
	Total	16.7 83.3	1147.65	955.59	108.39	90.25
	Losses 3.2%			30.59		2.89
	Output	7.5 92.5	1000.00	925.00	94.44	87.36
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	1.73	1.44
	Baking/boiling 9.98%		112.75		10.65
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	1.56	1.44

Consolidated recipe, k=1.035948
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 925.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	387.43	331.25	401.36	343.16
2	Confiture	80.0	324.06	259.25	335.71	268.57
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	258.29	216.96	267.57	224.76
4	Melange	27.0	19.63	5.30	20.34	5.49
5	Powdered sugar	99.85	13.89	13.87	14.39	14.37
6	Sign up	96.5	3.10	2.99	3.21	3.10
7	Citric acid (E330)	98.0	0.51	0.50	0.53	0.52
	Total		1006.92	830.13	1043.11	859.97
	Total phase loss 1.6%			13.16
	Other losses 3.5%					29.84
	General losses 5.0%					43.00
	Output	88.2	925.90	816.97	925.90	816.97

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Consolidated recipe №163 Cake "Puff with confiture"

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