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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 No. 096 Fortified blotting syrup basic recipe
Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
Recipe on No. 096 Fortified blotting syrup 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. 096 Fortified blotting syrup
- Technological map No. 096 Fortified blotting syrup
- Energy value No. 096 Fortified blotting syrup
- Mass fraction of sugar and fat No. 096 Fortified blotting syrup
- Nutritional value No. 096 Fortified blotting syrup
- Constructor ganache No. 096 Fortified blotting syrup
- The cost of raw materials for No. 096 Fortified blotting syrup
- Homemade recipe No. 096 Fortified blotting syrup
- Technology instruction No. 096 Fortified blotting syrup
- Recipe No. 096 Fortified blotting syrup
- Technical and technological map No. 096 Fortified blotting syrup