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 → Rolls → Fruit rolls → №474 Roll "Praline" → recipe number 1 → Consolidated recipe

Consolidated recipe: №474 Roll "Praline"

Weighted.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 611 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Creamy cream with praline (in No. 474)	77.2	300.00	231.60	183.30	141.51
3	Apple jam	66.0	242.00	159.72	147.86	97.59
4	Powdered sugar	99.85	8.00	7.99	4.89	4.88
	Total	26.8 73.2	1000.00	732.31	611.00	447.44
	Output	26.8 73.2	1000.00	732.31		447.44

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Biscuit rec. for rolls "Praline", cream, "Extra", "Creamy"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 274.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wheat flour 1s	85.5	344.27	294.35	94.66	80.93
3	Granulated sugar	99.85	340.88	340.37	93.72	93.58
4	Essence	—	3.30	—	0.91	—
	Total	37.3 62.7	1256.43	788.07	345.46	216.68
	Losses 6.1%			48.07		13.22
	Output	26.0 74.0	1000.00	740.00	274.95	203.46
	Losses before baking/boiling, shrinkage 3.0501%	62.7	38.32	24.04	10.54	6.61
	Baking/boiling 15.24%		185.63		51.04
	Losses after baking/boiling, shrinkage 3.0501%	74.0	32.48	24.04	8.93	6.61

Creamy cream with praline (in No. 474) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 183.3 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	314.35	264.05	57.62	48.40
3	Granulated sugar	99.85	145.11	144.89	26.60	26.56
4	water	—	137.99	—	25.29	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	80.47	59.55	14.75	10.92
6	Sign up
	Total	22.8 77.2	1019.35	786.94	186.85	144.25
	Losses 1.9%			14.94		2.74
	Output	22.8 77.2	1000.00	772.00	183.30	141.51
	Losses before baking/boiling, shrinkage 0.94909%	77.2	9.67	7.47	1.77	1.37
	Losses after baking/boiling, shrinkage 0.94909%	77.2	9.67	7.47	1.77	1.37

Consolidated recipe, k=1.027199
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 611 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	156.17	42.16	160.41	43.31
2	Apple jam	66.0	147.86	97.59	151.88	100.24
3	Granulated sugar	99.85	120.32	120.14	123.60	123.41
4	Wheat flour 1s	85.5	94.66	80.93	97.23	83.13
5	Praline	99.0	58.96	58.37	60.56	59.96
6	Sign up	84.0	57.62	48.40	59.19	49.72
7	water	—	25.29	—	25.98	—
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	14.75	10.92	15.15	11.21
9	Powdered sugar	99.85	4.89	4.88	5.02	5.01
10	Alcohol	—	3.62	—	3.72	—
11	Sign up	—	0.91	—	0.93	—
	Total		685.05	463.40	703.68	476.00
	Total phase loss 3.4%			15.96
	Other losses 2.6%					12.60
	General losses 6.0%					28.56
	Output	73.2	611.00	447.44	611.00	447.44

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		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; whole condensed milk with sugar the weight ratio of fat 8.5%	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 №474 Roll "Praline" contained in handbooks:

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

Consolidated recipe: №474 Roll "Praline"

Recipe on №474 Roll "Praline" contained in handbooks:

calculations, forms, documents: