Weight 75 g.
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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. 276 Pastry "Biscuit roll" with cream and jelly (sliced)
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 157.8 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 62.35 | 62.25 | 64.25 | 64.15 |
Melange | 34.49 | 9.31 | 35.54 | 9.60 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 22.39 | 18.81 | 23.07 | 19.38 |
water | 19.17 | — | 19.75 | — |
Flour, premium | 16.76 | 14.33 | 17.27 | 14.77 |
Sign up | 13.26 | 1.59 | 13.66 | 1.64 |
Potato starch | 4.14 | 3.31 | 4.27 | 3.41 |
Chicken eggs [chicken egg] [2] | 3.54 | 0.95 | 3.64 | 0.98 |
Cognac | 1.79 | — | 1.84 | — |
Cognac or dessert wine | 1.61 | — | 1.66 | — |
Sign up | 1.58 | 1.58 | 1.63 | 1.62 |
Starch syrup | 1.37 | 1.07 | 1.41 | 1.10 |
Essence | 0.25 | — | 0.26 | — |
Vanilla powder | 0.22 | 0.22 | 0.22 | 0.22 |
Agar (E406) | 0.14 | 0.12 | 0.14 | 0.12 |
Sign up | 0.061 | — | 0.063 | — |
Citric acid (E330) | 0.027 | 0.027 | 0.028 | 0.028 |
Food paint | 0.013 | — | 0.014 | — |
Total | 183.13 | 113.56 | 188.72 | 117.03 |
Total phase loss 4.5% | 5.07 | |||
Other losses 3.0% | 3.47 | |||
General losses 7.3% | 8.54 | |||
Output | 157.80 | 108.49 | 157.80 | 108.49 |
Recipe on No. 276 Pastry "Biscuit roll" with cream and jelly (sliced) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)
- Technological map No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)
- Energy value No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)
- Mass fraction of sugar and fat No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)
- Nutritional value No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)
- Constructor ganache No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)
- The cost of raw materials for No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)
- Homemade recipe No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)
- Technology instruction No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)
- Recipe No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)
- Technical and technological map No. 276 Pastry "Biscuit roll" with cream and jelly (sliced)