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

Consolidated recipe No. 021 Puff

No. 021 Puff for home cooking No. 2 (Kengis 1951)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 820 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	500.00	420.00	410.00	344.40
3	Chicken eggs [chicken egg] [2]	27.0	215.00	58.05	176.30	47.60
4	Water	—	50.00	—	41.00	—
5	Salt	96.5	5.00	4.82	4.10	3.96
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	Total	26.0 74.0	1521.00	1125.10	1247.22	922.59
	Losses 17.8%			200.10		164.09
	Output	7.5 92.5	1000.00	925.00		758.50
	Losses before baking/boiling, shrinkage 8.89273%	74.0	135.26	100.05	110.91	82.04
	Baking/boiling 20.03%		277.58		227.61
	Losses after baking/boiling, shrinkage 8.89273%	92.5	108.16	100.05	88.70	82.04