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2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Consolidated recipe: No. 117 Cake "Abricotin"
Weight 1 kg.
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 350.6 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 127.56 | 127.37 | 130.98 | 130.78 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 89.97 | 75.57 | 92.37 | 77.59 |
Flour, premium | 88.57 | 75.73 | 90.94 | 77.76 |
Fresh whole milk the weight ratio of fat 3.2% | 24.45 | 2.93 | 25.11 | 3.01 |
Water | 19.15 | — | 19.66 | — |
Sign up | 12.93 | 3.49 | 13.27 | 3.58 |
Apricot liqueur | 8.76 | 3.51 | 9.00 | 3.60 |
Fruit | 8.76 | 6.14 | 9.00 | 6.30 |
Starch syrup | 8.62 | 6.72 | 8.85 | 6.90 |
Chicken eggs [chicken egg] [2] | 6.52 | 1.76 | 6.69 | 1.81 |
Sign up | 3.16 | 3.08 | 3.24 | 3.16 |
Essence | 0.54 | — | 0.55 | — |
Vanilla powder | 0.39 | 0.39 | 0.40 | 0.40 |
Salt | 0.33 | 0.31 | 0.33 | 0.32 |
Potato starch | 0.19 | 0.15 | 0.19 | 0.15 |
Sign up | 0.16 | — | 0.16 | — |
Cocoa powder [Skurikhin] | 0.15 | 0.14 | 0.16 | 0.15 |
Ammonium carbonic (E503(i)) | 0.082 | — | 0.084 | — |
Baking soda (E500(ii)) | 0.082 | 0.041 | 0.084 | 0.042 |
Cognac | 0.005 | — | 0.005 | — |
Total | 400.36 | 307.34 | 411.07 | 315.55 |
Total phase loss 2.2% | 6.61 | |||
Other losses 2.6% | 8.22 | |||
General losses 4.7% | 14.83 | |||
Output | 350.60 | 300.72 | 350.60 | 300.72 |
Allergens | used as an ingredient | unintentional presence (cross-contact) | |
---|---|---|---|
Yes/No | Note | Yes/No | |
Cereals containing gluten. | Yes | flour, premium | no data |
Crustaceans and products thereof. | no data | no data | |
Eggs and products thereof. | Yes | chicken eggs; melange | no data |
Fish and products thereof. | no data | no data | |
Peanuts and products thereof. | no data | no data | |
Soybeans and products thereof. | no data | no data | |
Milk and products thereof (including lactose). | Yes | fresh whole milk the weight ratio of fat 3.2%; butter | no data |
Nut sand products thereof. | no data | no data | |
Celery and products thereof. | no data | no data | |
Mustard and products thereof. | no data | no data | |
Sesame seeds and products thereof. | no data | no data | |
Sulphur dioxide and sulphites. | no data | no data | |
Lupin and products thereof. | no data | no data | |
Molluscs and products thereof. | no data | no data | |
Aspartame and aspartame-acesulfame salt. | no data | no data |
calculations, forms, documents:
- Consolidated recipe No. 117 Cake "Abricotin"
- Technological map No. 117 Cake "Abricotin"
- Energy value No. 117 Cake "Abricotin"
- Mass fraction of sugar and fat No. 117 Cake "Abricotin"
- Nutritional value No. 117 Cake "Abricotin"
- Constructor ganache No. 117 Cake "Abricotin"
- The cost of raw materials for No. 117 Cake "Abricotin"
- Homemade recipe No. 117 Cake "Abricotin"
- Technology instruction No. 117 Cake "Abricotin"
- Recipe No. 117 Cake "Abricotin"
- Technical and technological map No. 117 Cake "Abricotin"