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Homemade recipe No. 098 Sugar-agar syrup basic recipe
Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
---|---|---|---|---|
Sign up | 364.02 | 454.11 | 425.48 | 121.34 |
Starch syrup | 182.01 | 227.05 | 212.73 | 60.67 |
Water | 116.38 | 145.18 | 136.03 | 38.79 |
Agar (E406) | 5.07 | 6.33 | 5.93 | 1.69 |
Total | 667.49 | 832.67 | 780.18 | 222.50 |
Output | 621.90 | 775.80 | 726.90 | 207.30 |
Recipe on No. 098 Sugar-agar 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. 098 Sugar-agar syrup
- Technological map No. 098 Sugar-agar syrup
- Energy value No. 098 Sugar-agar syrup
- Mass fraction of sugar and fat No. 098 Sugar-agar syrup
- Nutritional value No. 098 Sugar-agar syrup
- Constructor ganache No. 098 Sugar-agar syrup
- The cost of raw materials for No. 098 Sugar-agar syrup
- Homemade recipe No. 098 Sugar-agar syrup
- Technology instruction No. 098 Sugar-agar syrup
- Recipe No. 098 Sugar-agar syrup
- Technical and technological map No. 098 Sugar-agar syrup