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 → Custard cakes → №340 Pastry "Tube" with custard → recipe number 2 → Consolidated recipe

Consolidated recipe №340 Pastry "Tube" with custard

Weight 70 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 151.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	258.00	227.04	39.04	34.35
3	No. 022 Custard	76.0	253.00	192.28	38.28	29.09
4	Cocoa powder [Skurikhin]	95.0	9.00	8.55	1.36	1.29
	Total	28.4 71.6	1000.00	715.87	151.30	108.31
	Output	28.4 71.6	1000.00	715.87		108.31

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Vanilla custard cream (No. 109, 340а, 350а) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 72.62 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	324.47	272.55	23.56	19.79
3	Granulated sugar	99.85	217.27	216.94	15.78	15.76
4	Chicken eggs [chicken egg] [2]	27.0	86.89	23.46	6.31	1.70
5	Flour, premium	85.5	67.35	57.58	4.89	4.18
6	Sign up
	Total	41.3 58.7	1043.64	612.25	75.79	44.46
	Losses 2.0%			12.25		0.89
	Output	40.0 60.0	1000.00	600.00	72.62	43.57
	Losses before baking/boiling, shrinkage 1.00056%	58.7	10.44	6.13	0.76	0.44
	Baking/boiling 2.22%		22.99		1.67
	Losses after baking/boiling, shrinkage 1.00056%	60.0	10.21	6.13	0.74	0.44

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	10.35	—
3	Starch syrup	78.0	119.29	93.05	4.66	3.63
4	Essence	—	2.76	—	0.11	—
	Total	25.0 75.0	1182.37	887.09	46.15	34.63
	Losses 0.8%			7.09		0.28
	Output	12.0 88.0	1000.00	880.00	39.04	34.35
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.18	0.14
	Baking/boiling 14.74%		173.61		6.78
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.16	0.14

No. 022 Custard basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	17.43	14.91
3	water	—	260.93	—	9.99	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	8.72	7.32
5	Salt	96.5	5.70	5.50	0.22	0.21
	Total	54.0 46.0	1735.46	798.31	66.43	30.56
	Losses 4.8%			38.31		1.47
	Output	24.0 76.0	1000.00	760.00	38.28	29.09
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	1.59	0.73
	Baking/boiling 39.47%		668.61		25.59
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	0.96	0.73

Consolidated recipe, k=1.021198
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 151.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	46.82	46.75	47.81	47.74
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	32.28	27.12	32.96	27.69
3	Melange	27.0	30.07	8.12	30.71	8.29
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	25.24	3.03	25.78	3.09
5	Flour, premium	85.5	22.33	19.09	22.80	19.49
6	Sign up	—	20.34	—	20.77	—
7	Chicken eggs [chicken egg] [2]	27.0	6.31	1.70	6.44	1.74
8	Starch syrup	78.0	4.66	3.63	4.76	3.71
9	Cocoa powder [Skurikhin]	95.0	1.36	1.29	1.39	1.32
10	Salt	96.5	0.22	0.21	0.22	0.22
11	Sign up	—	0.11	—	0.11	—
12	Vanillin	—	0.007	—	0.007	—
	Total		189.74	110.94	193.76	113.30
	Total phase loss 2.4%			2.63
	Other losses 2.1%					2.35
	General losses 4.4%					4.99
	Output	71.6	151.30	108.31	151.30	108.31

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 №340 Pastry "Tube" with custard

Recipe on №340 Pastry "Tube" with custard contained in handbooks:

calculations, forms, documents: