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2) having received a registration letter confirm your E-mail and phone number;
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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. 358 Pastry "Air-nut" recipe number 1
Description: Air-nut semi-finished product. The surface is sprinkled with powdered sugar.
Manual: A semi-finished product is prepared in the same way as air No. 23, at the end of whipping, chopped roasted nuts are added. Duration of knocking down the mass for the "Flight" cake is 40-50 min.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 249.01 | 330.20 | 536.69 | 61.26 |
| Raw egg white | 124.51 | 165.10 | 268.35 | 30.63 |
| Roasted kernels | 105.83 | 140.33 | 228.09 | 26.03 |
| Powdered sugar | 11.26 | 14.93 | 24.27 | 2.77 |
| Vanilla powder | 3.11 | 4.13 | 6.71 | 0.77 |
| Total | 493.72 | 654.70 | 1064.11 | 121.45 |
| Output | 374.80 | 497.00 | 807.80 | 92.20 |
calculations, forms, documents:
- Consolidated recipe No. 358 Pastry "Air-nut"
- Technological map No. 358 Pastry "Air-nut"
- Energy value No. 358 Pastry "Air-nut"
- Mass fraction of sugar and fat No. 358 Pastry "Air-nut"
- Nutritional value No. 358 Pastry "Air-nut"
- Constructor ganache No. 358 Pastry "Air-nut"
- The cost of raw materials for No. 358 Pastry "Air-nut"
- Homemade recipe No. 358 Pastry "Air-nut"
- Technology instruction No. 358 Pastry "Air-nut"
- Recipe No. 358 Pastry "Air-nut"
- Technical and technological map No. 358 Pastry "Air-nut"