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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. 116 Zhzhenka basic recipe
Description: ** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.
Manual: Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.
Recipe on No. 116 Zhzhenka 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. 116 Zhzhenka
- Technological map No. 116 Zhzhenka
- Energy value No. 116 Zhzhenka
- Mass fraction of sugar and fat No. 116 Zhzhenka
- Nutritional value No. 116 Zhzhenka
- Constructor ganache No. 116 Zhzhenka
- The cost of raw materials for No. 116 Zhzhenka
- Homemade recipe No. 116 Zhzhenka
- Technology instruction No. 116 Zhzhenka
- Recipe No. 116 Zhzhenka
- Technical and technological map No. 116 Zhzhenka