Weight 1.5 kg.
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Consolidated recipe №143 Cake "Currant"
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 291 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 72.52 | 60.91 | 72.67 | 61.05 |
Granulated sugar | 70.58 | 70.47 | 70.73 | 70.62 |
Flour, premium | 60.69 | 51.89 | 60.82 | 52.00 |
Blackcurrant jam | 59.52 | 42.85 | 59.65 | 42.95 |
Melange | 40.46 | 10.92 | 40.55 | 10.95 |
Sign up | 18.87 | 2.26 | 18.92 | 2.27 |
Chicken eggs [chicken egg] [2] | 5.03 | 1.36 | 5.04 | 1.36 |
water | 2.08 | — | 2.08 | — |
Vanilla powder | 0.71 | 0.71 | 0.71 | 0.71 |
Starch syrup | 0.45 | 0.35 | 0.45 | 0.35 |
Sign up | 0.20 | — | 0.20 | — |
Cocoa powder [Skurikhin] | 0.18 | 0.17 | 0.18 | 0.17 |
Cognac or dessert wine | 0.12 | — | 0.12 | — |
Agar (E406) | 0.045 | 0.038 | 0.045 | 0.038 |
Essence | 0.014 | — | 0.014 | — |
Sign up | 0.009 | 0.009 | 0.009 | 0.009 |
Food paint | 0.004 | — | 0.004 | — |
Total | 331.48 | 241.95 | 332.20 | 242.48 |
Total phase loss 4.5% | 10.87 | |||
Other losses 0.22% | 0.52 | |||
General losses 4.7% | 11.40 | |||
Output | 291.00 | 231.08 | 291.00 | 231.08 |
Recipe on №143 Cake "Currant" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №143 Cake "Currant"
- Technological map №143 Cake "Currant"
- Energy value №143 Cake "Currant"
- Mass fraction of sugar and fat №143 Cake "Currant"
- Nutritional value №143 Cake "Currant"
- Constructor ganache №143 Cake "Currant"
- The cost of raw materials for №143 Cake "Currant"
- Homemade recipe №143 Cake "Currant"
- Technology instruction №143 Cake "Currant"
- Recipe №143 Cake "Currant"
- Technical and technological map №143 Cake "Currant"