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Calculation of the mass fraction of sugar and fat: No. 046 Creamy cream (basic) basic recipe
Recipe on No. 046 Creamy cream (basic) contained in handbooks:
- 1986 Collection of recipes for flour confectionery and bakery products for catering
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products
calculations, forms, documents:
- Consolidated recipe No. 046 Creamy cream (basic)
- Technological map No. 046 Creamy cream (basic)
- Energy value No. 046 Creamy cream (basic)
- Mass fraction of sugar and fat No. 046 Creamy cream (basic)
- Nutritional value No. 046 Creamy cream (basic)
- Constructor ganache No. 046 Creamy cream (basic)
- The cost of raw materials for No. 046 Creamy cream (basic)
- Homemade recipe No. 046 Creamy cream (basic)
- Technology instruction No. 046 Creamy cream (basic)
- Recipe No. 046 Creamy cream (basic)
- Technical and technological map No. 046 Creamy cream (basic)