Weight 45 g.
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1) Sign up;
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. 358 Pastry "Air-nut"
Name of raw materials | Raw material consumption | |||
|---|---|---|---|---|
sum of phases | on 759.8 kg finished product | |||
| in kind | in solids | in kind | in solids | |
| Sign up | 504.01 | 503.25 | 504.80 | 504.04 |
| Raw egg white | 252.01 | 30.24 | 252.41 | 30.29 |
| Roasted kernels | 214.20 | 208.85 | 214.54 | 209.17 |
| Powdered sugar | 22.79 | 22.76 | 22.83 | 22.80 |
| Vanilla powder | 6.30 | 6.29 | 6.31 | 6.30 |
| Total | 999.32 | 771.39 | 1000.88 | 772.60 |
| Total phase loss 4.9% | 37.42 | |||
| Other losses 0.16% | 1.21 | |||
| General losses 5.0% | 38.63 | |||
| Output | 759.80 | 733.97 | 759.80 | 733.97 |
Recipe on No. 358 Pastry "Air-nut" contained in handbooks:
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"