To get a calculation for 1000 or your specified output is required:
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
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
Homemade recipe New finishing cream basic recipe
Manual: Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 359.98 | 372.36 | 41.79 | 212.85 |
| Granulated sugar | 274.10 | 283.52 | 31.82 | 162.07 |
| Fresh whole milk the weight ratio of fat 3.2% | 130.94 | 135.44 | 15.20 | 77.42 |
| Vanilla powder | 3.01 | 3.11 | 0.35 | 1.78 |
| Cognac | 1.19 | 1.23 | 0.14 | 0.70 |
| Total | 769.22 | 795.66 | 89.30 | 454.82 |
| Output | 733.00 | 758.20 | 85.10 | 433.40 |
| Cake Waiting [Pavlovsky Posad] | Recipe No. 1 | |
| Mimosa cake [Kashira] | Recipe No. 1 | |
| Angelica cake (figured) [Noginsk] | Recipe No. 1 | |
| Cake Waiting 2.0 | recipe number 1 |
calculations, forms, documents:
- Consolidated recipe New finishing cream
- Technological map New finishing cream
- Energy value New finishing cream
- Mass fraction of sugar and fat New finishing cream
- Nutritional value New finishing cream
- Constructor ganache New finishing cream
- The cost of raw materials for New finishing cream
- Homemade recipe New finishing cream
- Technology instruction New finishing cream
- Recipe New finishing cream
- Technical and technological map New finishing cream