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Рецептура для домашнего приготовления Diana cake [Balashikha]

Diana cake [Balashikha] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up289.88440.9 514.97235.02
Semi-finished Zephyr149.62227.56265.79121.3 
Raw peanut kernels28.0542.6749.8322.75
Total467.55711.13830.59379.07
Output

Semi-finished Zephyr the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up137.13208.57243.6 111.17
Apple puree23.5135.7641.7619.06
Powdered sugar15.6723.8327.8412.71
Raw egg white15.6723.8327.8412.71
Citric acid0.320.480.550.26
Sign up0.150.240.280.12
Dye0.0470.0720.0840.038
Vanillin0.0320.0480.0550.026
Total192.529292.83342.009 156.094
Output149.62227.56265.79121.3 

No. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up278.71423.9 495.11225.96
Raw egg white104.51158.96185.6784.73
Vanilla powder2.093.183.711.69
Total385.31586.04684.49312.38
Output289.88440.9 514.97235.02

Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

Sugar-agar-syrup for marshmallows the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up85.39129.86151.6969.22
Starch syrup32.7249.7758.1326.53
water27.1141.2448.1721.98
Agar1.892.893.371.54
Total147.11223.76261.36119.27
Output137.13208.57243.6 111.17

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up364.1 553.76646.79295.17
Raw egg white120.18182.8 213.5197.45
Starch syrup32.7249.7758.1326.53
Raw peanut kernels28.0542.6749.8322.75
water27.1141.2448.1721.98
Sign up23.5135.7641.7619.06
Powdered sugar15.6723.8327.8412.71
Vanilla powder2.093.183.711.69
Agar1.892.893.371.54
Citric acid0.320.480.550.26
Sign up0.150.240.280.12
Dye0.0470.0720.0840.038
Vanillin0.0320.0480.0550.026
Total615.869936.741094.079499.324
Output456.5 694.3 810.9 370.1