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 → №335 Pastry "Tube" with creamy cream → recipe number 1 → Consolidated recipe

Consolidated recipe: №335 Pastry "Tube" with creamy cream

Weight 40 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 803 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream of cream (268, 285, 293, 294, 295 ...)	44.0	350.00	154.00	281.05	123.66
3	No. 021а Semi-finished puff crumb No. 21	92.5	25.00	23.12	20.08	18.57
	Total	24.5 75.5	1000.00	755.25	803.00	606.47
	Output	24.5 75.5	1000.00	755.25		606.47

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 501.88 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	220.11	184.89
3	Melange	27.0	33.34	9.00	16.73	4.52
4	Salt	96.5	5.26	5.08	2.64	2.55
5	Citric acid (E330)	98.0	0.87	0.85	0.44	0.43
	Total	16.7 83.3	1135.91	945.81	570.08	474.68
	Losses 2.2%			20.81		10.44
	Output	7.5 92.5	1000.00	925.00	501.88	464.23
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	6.27	5.22
	Baking/boiling 9.98%		112.17		56.29
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	5.64	5.22

Cream of cream (268, 285, 293, 294, 295 ...) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 281.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	281.75	104.25	79.19	29.30
3	Powdered sugar	99.85	169.05	168.80	47.51	47.44
4	Vanilla powder	99.85	7.04	7.03	1.98	1.98
	Total	56.0 44.0	1020.85	448.98	286.91	126.18
	Losses 2.0%			8.98		2.52
	Output	56.0 44.0	1000.00	440.00	281.05	123.66
	Losses before baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	2.87	1.26
	Baking/boiling 0.04%		0.44		0.12
	Losses after baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	2.87	1.26

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 20.08 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	8.90	7.47
3	Melange	27.0	33.68	9.09	0.68	0.18
4	Salt	96.5	5.32	5.13	0.11	0.10
5	Citric acid (E330)	98.0	0.88	0.86	0.018	0.017
	Total	16.7 83.3	1147.65	955.59	23.04	19.18
	Losses 3.2%			30.59		0.61
	Output	7.5 92.5	1000.00	925.00	20.08	18.57
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.37	0.31
	Baking/boiling 9.98%		112.75		2.26
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.33	0.31

Consolidated recipe, k=1.02098
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 803 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	343.51	293.70	350.71	299.86
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	229.01	192.37	233.81	196.40
3	Cream 20% fat [Light Cream]	30.0	158.23	47.47	161.55	48.47
4	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	79.19	29.30	80.85	29.91
5	Powdered sugar	99.85	47.51	47.44	48.51	48.44
6	Sign up	27.0	17.41	4.70	17.77	4.80
7	Salt	96.5	2.75	2.65	2.80	2.71
8	Vanilla powder	99.85	1.98	1.98	2.02	2.02
9	Citric acid (E330)	98.0	0.45	0.45	0.46	0.45
	Total		880.03	620.05	898.50	633.05
	Total phase loss 2.2%			13.58
	Other losses 2.1%					13.01
	General losses 4.2%					26.59
	Output	75.5	803.00	606.47	803.00	606.47

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; sour cream	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №335 Pastry "Tube" with creamy cream contained in handbooks:

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

Consolidated recipe: №335 Pastry "Tube" with creamy cream

Recipe on №335 Pastry "Tube" with creamy cream contained in handbooks:

calculations, forms, documents: