To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №332 Pastry "Tubules" and "Muftochki" with cream → recipe number 2 → Consolidated recipe

Consolidated recipe №332 Pastry "Tubules" and "Muftochki" with cream

Weight 65 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 993.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 082 Custard cream	60.0	357.00	214.20	354.64	212.79
3	No. 021а Semi-finished puff crumb No. 21	92.5	20.00	18.50	19.87	18.38
4	Powdered sugar	99.85	15.00	14.98	14.90	14.88
5	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	7.00	1.89	6.95	1.88
	Total	19.5 80.5	1000.00	805.49	993.40	800.18
	Output	19.5 80.5	1000.00	805.49		800.18

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

No. 082 Custard cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 354.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	364.37	363.82	129.22	129.03
3	Chicken eggs [chicken egg] [2]	27.0	145.75	39.35	51.69	13.96
4	Flour, premium	85.5	91.10	77.89	32.31	27.62
5	№059 Cream "Charlotte" (main)	75.0	58.30	43.72	20.68	15.51
	Total	55.9 44.1	1388.27	612.24	492.34	217.13
	Losses 2.0%			12.24		4.34
	Output	40.0 60.0	1000.00	600.00	354.64	212.79
	Losses before baking/boiling, shrinkage 0.99972%	44.1	13.88	6.12	4.92	2.17
	Baking/boiling 26.5%		364.19		129.16
	Losses after baking/boiling, shrinkage 0.99972%	60.0	10.20	6.12	3.62	2.17

№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	422.23	354.67	8.73	7.33
3	Vanilla powder	99.85	4.10	4.09	0.085	0.085
4	Cognac or dessert wine	—	1.64	—	0.034	—
	Total	25.0 75.0	1022.08	766.09	21.13	15.84
	Losses 2.1%			16.09		0.33
	Output	25.0 75.0	1000.00	750.00	20.68	15.51
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.22	0.17
	Baking/boiling 0.06%		0.62		0.013
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.22	0.17

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 597.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	438.58	368.41	261.85	219.95
3	Melange	27.0	33.34	9.00	19.91	5.37
4	Salt	96.5	5.26	5.08	3.14	3.03
5	Citric acid (E330)	98.0	0.87	0.85	0.52	0.51
	Total	16.7 83.3	1135.91	945.81	678.18	564.68
	Losses 2.2%			20.81		12.42
	Output	7.5 92.5	1000.00	925.00	597.03	552.26
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	7.46	6.21
	Baking/boiling 9.98%		112.17		66.97
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	6.72	6.21

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 19.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	443.11	372.21	8.80	7.40
3	Melange	27.0	33.68	9.09	0.67	0.18
4	Salt	96.5	5.32	5.13	0.11	0.10
5	Citric acid (E330)	98.0	0.88	0.86	0.017	0.017
	Total	16.7 83.3	1147.65	955.59	22.80	18.99
	Losses 3.2%			30.59		0.61
	Output	7.5 92.5	1000.00	925.00	19.87	18.38
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.36	0.30
	Baking/boiling 9.98%		112.75		2.24
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.33	0.30

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	5.17	0.62
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	1.38	0.37
	Total	38.9 61.1	1164.48	711.21	14.30	8.74
	Losses 3.6%			25.61		0.31
	Output	31.4 68.6	1000.00	685.60	12.28	8.42
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.26	0.16
	Baking/boiling 10.92%		124.84		1.53
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.23	0.16

Consolidated recipe, k=1.020853
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 993.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	438.28	374.73	447.42	382.54
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	279.38	234.68	285.21	239.57
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	263.62	31.63	269.11	32.29
4	Granulated sugar	99.85	136.98	136.77	139.83	139.62
5	Chicken eggs [chicken egg] [2]	27.0	60.02	16.21	61.27	16.54
6	Sign up	27.0	20.57	5.56	21.00	5.67
7	Powdered sugar	99.85	14.90	14.88	15.21	15.19
8	Salt	96.5	3.25	3.13	3.31	3.20
9	Citric acid (E330)	98.0	0.54	0.53	0.55	0.54
10	Vanilla powder	99.85	0.085	0.085	0.087	0.086
11	Sign up	—	0.034	—	0.035	—
	Total		1217.65	818.20	1243.04	835.26
	Total phase loss 2.2%			18.02
	Other losses 2.0%					17.06
	General losses 4.2%					35.08
	Output	80.5	993.40	800.18	993.40	800.18

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Consolidated recipe №332 Pastry "Tubules" and "Muftochki" with cream

Recipe on №332 Pastry "Tubules" and "Muftochki" with cream contained in handbooks:

calculations, forms, documents: