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 → №334 Pastry "Tube" with marshmallows → recipe number 1 → Consolidated recipe

Consolidated recipe №334 Pastry "Tube" with marshmallows

Weight 70 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 356.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№109 Zephyr "Special"	66.6	308.00	205.13	109.83	73.15
	Total	15.5 84.5	1000.00	845.23	356.60	301.41
	Output	15.5 84.5	1000.00	845.23		301.41

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

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 246.77 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	108.23	90.91
3	Melange	27.0	33.34	9.00	8.23	2.22
4	Salt	96.5	5.26	5.08	1.30	1.25
5	Citric acid (E330)	98.0	0.87	0.85	0.21	0.21
	Total	16.7 83.3	1135.91	945.81	280.31	233.39
	Losses 2.2%			20.81		5.13
	Output	7.5 92.5	1000.00	925.00	246.77	228.26
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	3.08	2.57
	Baking/boiling 9.98%		112.17		27.68
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	2.78	2.57

№109 Zephyr "Special" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 109.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	385.39	285.19	42.33	31.32
3	Raw egg white	12.0	167.86	20.14	18.44	2.21
4	water	—	96.53	—	10.60	—
5	Vanilla essence	—	3.55	—	0.39	—
6	Sign up
7	Citric acid (E330)	98.0	1.78	1.74	0.20	0.19
	Total	33.4 66.6	1044.95	695.93	114.77	76.44
	Losses 4.3%			29.93		3.29
	Output	33.4 66.6	1000.00	666.00	109.83	73.15
	Losses before baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	2.47	1.64
	Losses after baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	2.47	1.64

Consolidated recipe, k=1.015465
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 356.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	162.34	138.80	164.85	140.95
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	108.23	90.91	109.90	92.32
3	Granulated sugar	99.85	42.52	42.46	43.18	43.12
4	Fruit filling	74.0	42.33	31.32	42.98	31.81
5	Raw egg white	12.0	18.44	2.21	18.72	2.25
6	Sign up	—	10.60	—	10.77	—
7	Melange	27.0	8.23	2.22	8.35	2.26
8	Salt	96.5	1.30	1.25	1.32	1.27
9	Citric acid (E330)	98.0	0.41	0.40	0.42	0.41
10	Vanilla essence	—	0.39	—	0.40	—
11	Sign up	85.0	0.29	0.25	0.30	0.25
	Total		395.07	309.83	401.18	314.62
	Total phase loss 2.7%			8.42
	Other losses 1.5%					4.79
	General losses 4.2%					13.21
	Output	84.5	356.60	301.41	356.60	301.41

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Recipe on №334 Pastry "Tube" with marshmallows contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe №334 Pastry "Tube" with marshmallows

Recipe on №334 Pastry "Tube" with marshmallows contained in handbooks:

calculations, forms, documents: