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 → No. 345 Pastry "Shu" with creamy cream → recipe number 1 → Consolidated recipe

Consolidated recipe No. 345 Pastry "Shu" with creamy cream

Weight 42 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 756.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 022 Custard	76.0	333.00	253.08	252.01	191.53
3	Powdered sugar	99.85	24.00	23.96	18.16	18.14
	Total	44.0 56.0	1000.00	559.96	756.80	423.78
	Output	44.0 56.0	1000.00	559.96		423.78

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

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 486.62 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	137.11	50.73
3	Powdered sugar	99.85	169.05	168.80	82.26	82.14
4	Vanilla powder	99.85	7.04	7.03	3.43	3.42
	Total	56.0 44.0	1020.85	448.98	496.77	218.48
	Losses 2.0%			8.98		4.37
	Output	56.0 44.0	1000.00	440.00	486.62	214.11
	Losses before baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	4.97	2.18
	Baking/boiling 0.04%		0.44		0.22
	Losses after baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	4.96	2.18

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 252.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	114.78	98.14
3	water	—	260.93	—	65.76	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	57.38	48.20
5	Salt	96.5	5.70	5.50	1.44	1.39
	Total	54.0 46.0	1735.46	798.31	437.36	201.19
	Losses 4.8%			38.31		9.66
	Output	24.0 76.0	1000.00	760.00	252.01	191.53
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	10.49	4.83
	Baking/boiling 39.47%		668.61		168.50
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	6.35	4.83

Consolidated recipe, k=1.01252
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 756.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	30.0	273.97	82.19	277.40	83.22
2	Melange	27.0	198.00	53.46	200.48	54.13
3	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	137.11	50.73	138.82	51.36
4	Flour, premium	85.5	114.78	98.14	116.22	99.37
5	Powdered sugar	99.85	100.43	100.28	101.68	101.53
6	Sign up	—	65.76	—	66.58	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	57.38	48.20	58.10	48.80
8	Vanilla powder	99.85	3.43	3.42	3.47	3.46
9	Salt	96.5	1.44	1.39	1.45	1.40
	Total		952.29	437.80	964.22	443.29
	Total phase loss 3.2%			14.02
	Other losses 1.2%					5.48
	General losses 4.4%					19.50
	Output	56.0	756.80	423.78	756.80	423.78

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 No. 345 Pastry "Shu" with creamy cream contained in handbooks:

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

Consolidated recipe No. 345 Pastry "Shu" with creamy cream

Recipe on No. 345 Pastry "Shu" with creamy cream contained in handbooks:

calculations, forms, documents: