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Рецептура для домашнего приготовления Tea Cake

Tea Cake Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up316.9892.7623.86274.4 
No. 096 Fortified blotting syrup211.4161.8715.92183.01
Jam158.5146.3811.93137.21
№061 Cream "New"105.6630.927.9591.46
№062а Cream "New" chocolate105.6630.927.9591.46
Sign up31.679.272.3927.41
Marmalade21.136.191.5918.29
Total951.02278.3171.59823.24
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up58.8717.234.4350.96
Unsalted butter48.5514.2 3.6642.02
Vanilla powder0.430.120.0320.37
Cognac0.0910.0270.007 0.079
Wine0.0910.0270.007 0.079
Total108.03231.604 8.13693.508 
Output105.6630.927.9591.46

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Manual: Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.

№062а Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up56.0 16.384.2148.47
Unsalted butter46.1713.513.4739.96
Cocoa powder5.251.540.394.54
Vanilla powder0.4 0.120.0310.35
Cognac0.210.0620.0150.19
Total108.0331.6128.11693.51
Output105.6630.927.9591.46

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up183.3853.6713.8 158.75
Granulated sugar110.0332.2 8.2895.25
Flour, premium89.1226.086.7 77.15
Potato starch22.016.441.6519.05
Essence1.1 0.320.0830.95
Total405.64118.7130.513351.15
Output316.9892.7623.86274.4 

Description: ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Manual:
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

No. 096 Fortified blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up108.4731.758.1793.9 
water85.7 25.086.4674.18
Cognac11.9 3.480.9 10.3 
Cognac or dessert wine10.142.960.768.77
Essence of rum0.4 0.110.0310.35
Total216.6163.3816.321187.5 
Output211.4161.8715.92183.01

Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

No. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up81.8823.966.1770.87
Fresh whole milk the weight ratio of fat 3.2%39.1111.452.9433.86
Total120.9935.419.11104.73
Output114.8733.628.6599.42

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up23.2 6.791.7520.09
Granulated sugar13.934.071.0512.06
Flour, premium11.283.3 0.859.76
Potato starch2.790.820.212.41
Essence0.130.040.010.12
Total51.3315.023.8744.44
Output31.679.272.3927.41

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up314.3 91.9723.67272.07
Melange206.5960.4515.55178.84
Jam158.5146.3811.93137.21
Flour, premium100.4 29.387.5586.91
Unsalted butter94.7227.727.1381.98
Sign up85.7 25.086.4674.18
Fresh whole milk the weight ratio of fat 3.2%39.1111.452.9433.86
Potato starch24.8 7.251.8621.46
Marmalade21.136.191.5918.29
Cognac12.2 3.570.9210.57
Sign up10.142.960.768.77
Cocoa powder5.251.540.394.54
Essence1.230.360.0931.07
Vanilla powder0.840.250.0630.72
Essence of rum0.4 0.110.0310.35
Sign up0.0910.0270.007 0.079
Total1075.411314.68780.944930.899
Output920.5 269.4 69.3 796.8