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All groups → All semi-finished products → Baked semi-finished products → Puff semi-finished products → No. 021 Puff → for catering establishments No. 2 (Kengis 1951) → Consolidated recipe

Consolidated recipe No. 021 Puff

No. 021 Puff for catering establishments No. 2 (Kengis 1951)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.4 kg prefabricated
			in kind	in solids	in kind	in solids
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2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	350.00	294.00	6.09	5.12
3	Water	—	300.00	—	5.22	—
4	Chicken eggs [chicken egg] [2]	27.0	45.00	12.15	0.78	0.21
5	Salt	96.5	6.00	5.79	0.10	0.10
6	Sign up
	Total	33.6 66.4	1502.00	996.92	26.13	17.35
	Losses 6.2%			61.92		1.08
	Output	6.5 93.5	1000.00	935.00		16.27
	Losses before baking/boiling, shrinkage 3.10557%	66.4	46.65	30.96	0.81	0.54
	Baking/boiling 29.01%		422.24		7.35
	Losses after baking/boiling, shrinkage 3.10557%	93.5	33.11	30.96	0.58	0.54