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Рецептура для домашнего приготовления Forest Fairy Tale Cake [Balashikha]

Forest Fairy Tale Cake [Balashikha] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up214.92148.1416.4869.18
№061 Cream "New"206.96142.6615.8766.61
No. 001 Biscuit (main)159.2 109.7412.2151.24
Semi-finished Strawberry95.5265.847.3330.75
No. 095 Blotting syrup71.6449.385.5 23.06
Sign up31.8421.952.4510.25
Chocolate glaze15.9210.971.225.13
Total796.0 548.6861.06256.22
Output

Semi-finished Strawberry basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up63.5243.784.8720.44
№061 Cream "New"20.0613.831.546.46
Granulated sugar13.859.551.064.46
Citric acid0.470.330.0370.15
Total97.9 67.497.507 31.51
Output95.5265.847.3330.75

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up131.2590.4710.0742.25
Unsalted butter48.6333.523.7315.66
Whole condensed milk with sugar23.6716.321.827.62
Raw egg white13.819.511.064.45
Citric acid0.810.570.0630.27
Sign up0.540.380.0420.17
Total218.71150.7716.78570.42
Output214.92148.1416.4869.18

Description: ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Manual: Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up115.3279.498.8437.12
Unsalted butter95.0865.547.2930.6 
Vanilla powder0.840.590.0650.27
Cognac0.170.120.0130.058
Wine0.170.120.0130.058
Total211.58145.8616.22168.106 
Output206.96142.6615.8766.61

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 up17.4 11.991.345.6 
Unsalted butter13.529.321.044.36
Cocoa powder1.531.060.110.49
Vanilla powder0.120.0820.009 0.039
Cognac0.0620.0420.005 0.02
Total32.63222.4942.504 10.509 
Output31.8421.952.4510.25

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.

№061 Cream "New" with condensed milk syrup

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up11.187.710.863.6 
Unsalted butter9.226.350.712.97
Vanilla powder0.0810.0570.006 0.027
Cognac0.0170.0120.001 0.005 
Wine0.0170.0120.001 0.005 
Total20.51514.1411.5786.607 
Output20.0613.831.546.46

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.

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up92.1 63.497.0629.65
Granulated sugar55.2638.094.2317.78
Flour, premium44.7630.863.4314.4 
Potato starch11.067.610.843.55
Essence0.550.380.0420.17
Total203.73140.4315.602 65.55
Output159.2 109.7412.2151.24

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. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up94.5965.2 7.2630.45
Fresh whole milk the weight ratio of fat 3.2%45.1931.153.4614.55
Total139.7896.3510.7245.0 
Output132.7191.4810.1742.72

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.

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up76.8352.965.9 24.74
Starch syrup38.4126.482.9512.37
Water19.2 13.241.476.18
Water (for soaking agar-agar)5.353.690.411.73
Agar1.070.740.0820.35
Total140.8697.1110.81245.37
Output131.2590.4710.0742.25

Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up40.4327.873.1 13.02
Granulated sugar36.7525.342.8211.83
Cognac or dessert wine3.432.360.271.11
Essence of rum0.130.0950.010.044
Total80.7455.6656.2 26.004 
Output71.6449.385.5 23.06

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. 001a Biscuit semi-finished product crumb No. 1 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up37.2 25.642.8611.97
Granulated sugar22.2815.351.717.17
Flour, premium18.0412.441.395.8 
Potato starch4.463.070.341.44
Essence0.230.150.0170.072
Total82.2156.656.31726.452
Output63.5243.784.8720.44

Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

No. 063 Milk-sugar syrup on condensed milk

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up7.345.060.572.36
water2.721.870.210.87
Whole condensed milk with sugar1.430.990.110.46
Total11.497.920.893.69
Output11.187.710.863.6 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up306.89211.5423.5398.8 
Unsalted butter166.45114.7312.7653.59
Melange129.3 89.129.9241.62
Water67.7146.675.1921.8 
Flour, premium62.8 43.3 4.8220.21
Sign up45.1931.153.4614.55
Starch syrup38.4126.482.9512.37
Whole condensed milk with sugar25.1 17.3 1.938.09
Chocolate glaze15.9210.971.225.13
Potato starch15.5210.691.184.99
Sign up13.819.511.064.45
Cognac or dessert wine3.432.360.271.11
Cocoa powder1.531.060.110.49
Citric acid1.280.890.1 0.42
Agar1.070.740.0820.35
Sign up1.050.730.080.33
Essence0.780.530.060.25
Citrus essence0.540.380.0420.17
Cognac0.260.170.020.082
Wine0.2 0.130.0140.063
Sign up0.130.0950.010.044
Total897.37618.54568.808 288.909 
Output774.7 534.0 59.4 249.4