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4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe №047 Cream cream "New" basic recipe
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.
Recipe on №047 Cream cream "New" 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 №047 Cream cream "New"
- Technological map №047 Cream cream "New"
- Energy value №047 Cream cream "New"
- Mass fraction of sugar and fat №047 Cream cream "New"
- Nutritional value №047 Cream cream "New"
- Constructor ganache №047 Cream cream "New"
- The cost of raw materials for №047 Cream cream "New"
- Homemade recipe №047 Cream cream "New"
- Technology instruction №047 Cream cream "New"
- Recipe №047 Cream cream "New"
- Technical and technological map №047 Cream cream "New"