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THE FEUTEX TOOLKIT

Round Dough Cutter Tray Yield

Estimate a rectangular-grid first pass of round cuts and the dough left for rerolling.

Cooking workspace● Runs in your browser
01 Your input
02 Your result
View or copy raw result data
FormulaFirst-pass rounds = Math.floor((width+gap)/(diameter+gap))*Math.floor((height+gap)/(diameter+gap)); Reroll area percentage = 100*(1-Math.floor((width+gap)/(diameter+gap))*Math.floor((height+gap)/(diameter+gap))*Math.PI*(diameter/2)**2/(width*height))

Made for real tasks

  • Estimate a rectangular-grid first pass of round cuts and the dough left for rerolling.
  • Compare an alternative set of measurements without uploading personal data.
Explore step-by-step workflows →

Worked example

Inputs

Rolled dough width
40 cm
Rolled dough height
30 cm
Cutter diameter
6 cm
Gap between cuts
0.2 cm

Expected results

First-pass rounds
24 rounds
Reroll area percentage
43.45133224 %

Load the example in the workspace to reproduce these results. Display rounding does not change the underlying calculation.

How to use this tool

  1. Enter rolled dough width, rolled dough height, cutter diameter, and gap between cuts in the displayed units.
  2. Calculate and use each labeled result for round dough cutter tray yield. Compare the result with a measured sample before committing materials.

Try this example

{
  "width": 40,
  "height": 30,
  "diameter": 6,
  "gap": 0.2
}

Accuracy and scope

Rectangular arrangement only, not maximum staggered circle packing. Rerolling can change texture and thickness.

Is my data uploaded?

This tool runs locally in your browser. Input and output are not sent to a processing server. Copy or download your result before leaving the page.