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Consolidated recipe: No. 266 Biscuit cake with butter cream (sliced)
Weight 75 g.
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 739.8 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 278.51 | 278.09 | 286.26 | 285.83 |
Melange | 190.03 | 51.31 | 195.32 | 52.74 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 113.39 | 95.25 | 116.54 | 97.90 |
Flour, premium | 92.35 | 78.96 | 94.92 | 81.16 |
Water | 70.14 | — | 72.10 | — |
Sign up | 67.15 | 8.06 | 69.02 | 8.28 |
Potato starch | 22.80 | 18.24 | 23.44 | 18.75 |
Fruit filling | 18.50 | 13.69 | 19.01 | 14.07 |
Chicken eggs [chicken egg] [2] | 17.91 | 4.84 | 18.41 | 4.97 |
Cognac or dessert wine | 6.40 | — | 6.58 | — |
Sign up | 1.14 | — | 1.17 | — |
Vanilla powder | 1.10 | 1.10 | 1.13 | 1.13 |
Essence of rum | 0.24 | — | 0.25 | — |
Total | 879.67 | 549.53 | 904.15 | 564.83 |
Total phase loss 4.7% | 25.94 | |||
Other losses 2.7% | 15.29 | |||
General losses 7.3% | 41.23 | |||
Output | 739.80 | 523.59 | 739.80 | 523.59 |
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 |
Recipe on No. 266 Biscuit cake with butter cream (sliced) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 266 Biscuit cake with butter cream (sliced)
- Technological map No. 266 Biscuit cake with butter cream (sliced)
- Energy value No. 266 Biscuit cake with butter cream (sliced)
- Mass fraction of sugar and fat No. 266 Biscuit cake with butter cream (sliced)
- Nutritional value No. 266 Biscuit cake with butter cream (sliced)
- Constructor ganache No. 266 Biscuit cake with butter cream (sliced)
- The cost of raw materials for No. 266 Biscuit cake with butter cream (sliced)
- Homemade recipe No. 266 Biscuit cake with butter cream (sliced)
- Technology instruction No. 266 Biscuit cake with butter cream (sliced)
- Recipe No. 266 Biscuit cake with butter cream (sliced)
- Technical and technological map No. 266 Biscuit cake with butter cream (sliced)