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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
Calculation of the mass fraction of sugar and fat: №064 Cream "Charlotte" basic recipe
| Cream Charlotte Praline Cake Special | basic recipe | |
| №037 Cake "Red Carnation" | recipe number 1 | |
| №038 Cake "Snow Maiden" | recipe number 1 | |
| №168 Cake "Yaroslavna" | No. 168 | |
| №105 Cake "Special" | recipe number 1 |
Recipe on №064 Cream "Charlotte" contained in handbooks:
- 1986 Collection of recipes for flour confectionery and bakery products for catering
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products
calculations, forms, documents:
- Consolidated recipe №064 Cream "Charlotte"
- Technological map №064 Cream "Charlotte"
- Energy value №064 Cream "Charlotte"
- Mass fraction of sugar and fat №064 Cream "Charlotte"
- Nutritional value №064 Cream "Charlotte"
- Constructor ganache №064 Cream "Charlotte"
- The cost of raw materials for №064 Cream "Charlotte"
- Homemade recipe №064 Cream "Charlotte"
- Technology instruction №064 Cream "Charlotte"
- Recipe №064 Cream "Charlotte"
- Technical and technological map №064 Cream "Charlotte"