Weight 75 g.
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Consolidated recipe # 261 Biscuit cake with nut cream (sliced)
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 81.2 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 30.59 | 30.54 | 31.11 | 31.06 |
Melange | 20.50 | 5.54 | 20.85 | 5.63 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 10.69 | 8.98 | 10.87 | 9.13 |
Flour, premium | 9.96 | 8.52 | 10.13 | 8.66 |
Water | 8.16 | — | 8.30 | — |
Sign up | 7.25 | 0.87 | 7.37 | 0.88 |
Walnut kernel (raw) | 3.01 | 2.83 | 3.06 | 2.87 |
Roasted kernels | 2.05 | 2.00 | 2.08 | 2.03 |
Chicken eggs [chicken egg] [2] | 1.93 | 0.52 | 1.97 | 0.53 |
Potato starch | 0.82 | 0.66 | 0.83 | 0.67 |
Sign up | 0.73 | — | 0.75 | — |
Vanilla powder | 0.10 | 0.10 | 0.11 | 0.11 |
Essence of rum | 0.028 | — | 0.028 | — |
Total | 95.82 | 60.55 | 97.44 | 61.57 |
Total phase loss 4.7% | 2.85 | |||
Other losses 1.7% | 1.03 | |||
General losses 6.3% | 3.88 | |||
Output | 81.20 | 57.70 | 81.20 | 57.70 |
Recipe on # 261 Biscuit cake with nut cream (sliced) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe # 261 Biscuit cake with nut cream (sliced)
- Technological map # 261 Biscuit cake with nut cream (sliced)
- Energy value # 261 Biscuit cake with nut cream (sliced)
- Mass fraction of sugar and fat # 261 Biscuit cake with nut cream (sliced)
- Nutritional value # 261 Biscuit cake with nut cream (sliced)
- Constructor ganache # 261 Biscuit cake with nut cream (sliced)
- The cost of raw materials for # 261 Biscuit cake with nut cream (sliced)
- Homemade recipe # 261 Biscuit cake with nut cream (sliced)
- Technology instruction # 261 Biscuit cake with nut cream (sliced)
- Recipe # 261 Biscuit cake with nut cream (sliced)
- Technical and technological map # 261 Biscuit cake with nut cream (sliced)