Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Рецептура для домашнего приготовления Cake Maria [Balashikha]

Cake Maria [Balashikha] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up305.59349.73162.99228.75
№061 Cream "New"174.19199.3492.91130.38
№062 Cream "New" chocolate91.68104.9248.9 68.63
Roasted kernels30.5634.9716.3 22.88
№002 Fried biscuit crumb9.1710.5 4.886.87
Total611.19699.46325.98457.51
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up97.06111.0751.7672.64
Unsalted butter80.0491.5942.6959.91
Vanilla powder0.710.810.370.53
Cognac0.150.180.080.11
Wine0.150.180.080.11
Total178.11203.8394.98133.3 
Output174.19199.3492.91130.38

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.

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up50.0857.3126.7137.48
Unsalted butter38.9244.5520.7629.13
Cocoa powder4.425.062.353.31
Vanilla powder0.340.390.190.26
Cognac0.180.210.0940.13
Total93.94107.5250.104 70.31
Output91.68104.9248.9 68.63

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

No. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up293.81336.25156.7 219.93
Raw egg white110.18126.0958.7782.48
Vanilla powder2.2 2.521.171.65
Total406.19464.86216.64304.06
Output305.59349.73162.99228.75

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.

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 up104.88120.0255.9378.49
Fresh whole milk the weight ratio of fat 3.2%50.1 57.3326.7237.5 
Total154.98177.3582.65115.99
Output147.14168.3978.47110.13

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 up6.727.7 3.585.03
Granulated sugar4.034.622.153.02
Flour, premium3.273.731.742.45
Potato starch0.810.920.430.6 
Essence0.040.0470.0220.03
Total14.8717.0177.92211.13
Output9.1710.5 4.886.87

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 up402.72460.89214.78301.45
Unsalted butter118.96136.1463.4589.04
Raw egg white110.18126.0958.7782.48
Fresh whole milk the weight ratio of fat 3.2%50.1 57.3326.7237.5 
Roasted kernels30.5634.9716.3 22.88
Sign up6.727.7 3.585.03
Cocoa powder4.425.062.353.31
Flour, premium3.273.731.742.45
Vanilla powder3.253.721.732.44
Potato starch0.810.920.430.6 
Sign up0.320.380.180.25
Wine0.150.180.080.11
Essence0.040.0470.0220.03
Total731.5 837.157390.132547.57
Output589.3 674.4 314.3 441.1