Categories
Industrial formulations

Calculation croissants recipe with pastry cream

imagesCalculation croissants recipe with pastry cream (with water)

per tonne of croissants

 

% DM

in kind, kg

in Dry kg

kruasan

82

770

631,4

filling

72

230

165,6

 

 

1000

797

% DM croissants

 

79,7

Calculation croissants without filling recipe

 

 

1 to download

on 1 tonne baked.

on 1 tonne croissants

name of raw materials

% DM

kg

 

croissants, kg

with filling, kg

 

 

actually

dry

actually

dry

actually

dry

flour

85,50

66,22

56,62

499,76

427,30

384,82

329,02

granulated sugar

99,85

8,76

8,75

66,11

66,01

50,90

50,83

glucose syrup

80,00

12,00

9,60

90,56

72,45

69,73

55,78

hydrogenated palm oil.

100,00

9,00

9,00

67,92

67,92

52,30

52,30

monodiglitseridı

100,00

2,10

2,10

15,85

15,85

12,20

12,20

malt powder

94,00

1,00

0,94

7,55

7,09

5,81

5,46

aromatic creamy dough

0,00

0,09

0,00

0,68

0,00

0,52

0,00

etilvanilin

0,00

0,06

0,00

0,45

0,00

0,35

0,00

yeast dry baker.

92,00

0,41

0,37

3,07

2,82

2,36

2,17

Brewer's yeast presses.

25,00

0,60

0,15

4,53

1,13

3,49

0,87

milk dry degreased.

96,00

1,80

1,73

13,58

13,04

10,46

10,04

Extra salt

96,50

0,72

0,69

5,43

5,24

4,18

4,04

potassium sorbate

0,00

0,10

0,00

0,72

0,00

0,56

0,00

margarine sloen.testa

84,00

26,68

22,41

201,35

169,14

155,04

130,24

water

0,00

34,17

0,00

257,86

0,00

198,55

0,00

in total

 

163,71

112,37

977,56

847,98

752,72

652,95

output

82,00

 

 

1000,00

820,00

770,00

631,40

total on 1 tonne baked croissants

847,98

 

652,95

             % loss 3,3

 

129,5392

752,7214

coefficient

7,55

coefficient

0,77

total on 1 tonne croissants with fillings

652,95

Calculation stuffing recipe

 

 

1 to download

on 1 ton filling

on 1 tonne croissants

name of raw materials

% DM

 

 

 

 

stuffed

 

 

actually

dry

actually

dry

actually

dry

glucose syrup

80,00

120,00

96,00

209,84

167,87

48,26

38,61

granulated sugar

99,85

140,00

139,79

244,82

244,45

56,31

56,22

modified starch

84,00

30,00

25,20

52,46

44,07

12,07

10,14

sodium alginate

100,00

2,00

2,00

3,50

3,50

0,80

0,80

maltodextrins

78,00

20,00

15,60

34,97

27,28

8,04

6,27

condensed milk

74,00

60,00

44,40

104,92

77,64

24,13

17,86

milk powder

96,00

50,00

48,00

87,43

83,94

20,11

19,31

lecithin

99,10

3,00

2,97

5,25

5,20

1,21

1,20

salt

96,50

0,60

0,58

1,05

1,01

0,24

0,23

hydrogenated palm oil.

100,00

40,00

40,00

69,95

69,95

16,09

16,09

vanillin

0,00

0,60

0,00

1,05

0,00

0,24

0,00

carotene

100,00

0,20

0,20

0,35

0,35

0,08

0,08

aromatic creamy stuffing

0,00

0,30

0,00

0,52

0,00

0,12

0,00

alcohol

0,00

4,00

0,00

6,99

0,00

1,61

0,00

lemon acid

91,20

1,80

1,64

3,15

2,87

0,72

0,66

sorbic acid

97,00

0,80

0,78

1,40

1,36

0,32

0,31

water

0,00

126,00

0,00

220,34

0,00

50,68

0,00

in total

 

599,30

417,16

1047,99

729,48

241,04

167,78

output

72,00

 

 

1000,00

720,00

230,00

165,60

                         losses,%

1,3

1047,991

729,4833

241,0378

167,78116

total on 1 ton filling

729,4833

coefficient

1,748691

total on 1 tonne croissants with fillings

167,7812

 

coefficient

0,23

 

 

Calculation of consolidated recipes

 

 

on 1 tonne

on 1 tonne croissants

name of raw materials

% DM

the amount of phase

 

stuffed

 

 

actually

dry

actually

dry

flour

85,50

384,82

329,02

388,70

332,34

granulated sugar

99,85

107,21

107,05

108,29

108,13

glucose syrup

80,00

117,99

94,39

119,18

95,35

hydrogenated palm oil.

100,00

68,38

68,38

69,08

69,08

monodiglitseridı

100,00

12,20

12,20

12,33

12,33

malt powder

94,00

5,81

5,46

5,87

5,52

aromatic creamy dough

0,00

0,52

0,00

0,53

0,00

etilvanilin

0,00

0,35

0,00

0,35

0,00

yeast dry baker.

92,00

2,36

2,17

2,38

2,19

Brewer's yeast presses.

25,00

3,49

0,87

3,52

0,88

milk dry degreased.

96,00

10,46

10,04

10,57

10,14

Extra salt

96,50

4,43

4,27

4,47

4,31

potassium sorbate

0,00

0,56

0,00

0,56

0,00

margarine sloen.testa

84,00

155,04

130,24

156,61

131,55

modified starch

84,00

12,07

10,14

12,19

10,24

sodium alginate

100,00

0,80

0,80

0,81

0,81

maltodextrins

78,00

8,04

6,27

8,13

6,34

condensed milk

74,00

24,13

17,86

24,38

18,04

milk powder

96,00

20,11

19,31

20,31

19,50

lecithin

99,10

1,21

1,20

1,22

1,21

vanillin

0,00

0,24

0,00

0,24

0,00

carotene

100,00

0,08

0,08

0,08

0,08

aromatic creamy stuffing

0,00

0,12

0,00

0,12

0,00

alcohol

0,00

1,61

0,00

1,63

0,00

lemon acid

91,20

0,72

0,66

0,73

0,67

sorbic acid

97,00

0,32

0,31

0,33

0,32

water

0,00

249,23

0,00

251,75

0,00

in total

 

1192,31

820,73

1204,36

829,02

output

79,70

1000,00

797,00

1000,00

797,00

total loss,%

1,00

 

 

1204,36

829,02

Add a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to combat spam. Find out how your comment data is processed.