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All groups → All products → Cakes → Puff cakes → №165 Cake "Moscow puff" → No. 165 → Consolidated recipe

Consolidated recipe №165 Cake "Moscow puff"

Weight 1 kg.

No. 165
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 491.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 021 Puff92.5 400.00 370.00 196.52 181.78 
3No. 021а Semi-finished puff crumb No. 2192.5 180.00 166.50 88.43 81.80 
4Powdered sugar99.8520.00 19.97 9.83 9.81 
Total14.8 85.2 1000.00 852.47 491.30 418.82 
Output14.8 85.2 1000.00 852.47 418.82 
List of recipes
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 196.52 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 86.19 72.40 
3Melange27.0 33.34 9.00 6.55 1.77 
4Salt96.5 5.26 5.08 1.03 1.00 
5Citric acid (E330)98.0 0.87 0.85 0.17 0.17 
Total16.7 83.3 1135.91 945.81 223.23 185.87 
Losses 2.2%20.81 4.09 
Output7.5 92.5 1000.00 925.00 196.52 181.78 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 2.46 2.04 
Baking/boiling 9.98%112.17 22.04 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 2.21 2.04 
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 88.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 443.11 372.21 39.19 32.92 
3Melange27.0 33.68 9.09 2.98 0.80 
4Salt96.5 5.32 5.13 0.47 0.45 
5Citric acid (E330)98.0 0.88 0.86 0.0780.076
Total16.7 83.3 1147.65 955.59 101.49 84.51 
Losses 3.2%30.59 2.70 
Output7.5 92.5 1000.00 925.00 88.43 81.80 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 1.62 1.35 
Baking/boiling 9.98%112.75 9.97 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 1.46 1.35 
Consolidated recipe, k=1.035828
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 491.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 196.52 145.42 203.56 150.64 
2Flour, premium85.5 188.06 160.79 194.80 166.55 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 125.38 105.32 129.87 109.09 
4Powdered sugar99.859.83 9.81 10.18 10.16 
5Melange27.0 9.53 2.57 9.87 2.67 
6Sign up96.5 1.50 1.45 1.56 1.50 
7Citric acid (E330)98.0 0.25 0.24 0.26 0.25 
Total531.07 425.61 550.09 440.86 
Total phase loss 1.6%6.79 
Other losses 3.5%15.25 
General losses 5.0%22.04 
Output85.2 491.30 418.82 491.30 418.82 
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Recipe on №165 Cake "Moscow puff" contained in handbooks:

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