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All groups → All semi-finished products → Baked semi-finished products → Puff semi-finished products → No. 021 Puff → Puff No. 7 (1952) → Consolidated recipe

Consolidated recipe No. 021 Puff

No. 021 Puff Puff No. 7 (1952)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 953.8 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	446.80	375.31	426.16	357.97
3	Melange	27.0	33.96	9.17	32.39	8.75
4	Salt	96.5	5.36	5.17	5.11	4.93
5	Citric acid (E330)	98.0	0.89	0.87	0.85	0.83
	Total	16.7 83.3	1157.20	963.54	1103.74	919.02
	Losses 4.0%			38.54		36.76
	Output	7.5 92.5	1000.00	925.00		882.26
	Losses before baking/boiling, shrinkage 1.99983%	83.3	23.14	19.27	22.07	18.38
	Baking/boiling 9.98%		113.23		108.00
	Losses after baking/boiling, shrinkage 1.99983%	92.5	20.83	19.27	19.87	18.38

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Consolidated recipe No. 021 Puff

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