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 Yaroslavna cake [Balashikha]

Yaroslavna cake [Balashikha] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up45.91338.67100.3456.07
Semi-finished Zephyr36.51269.3679.8 44.6 
Chocolate glaze18.26134.6839.9 22.29
Cocoa powder6.0944.8913.3 7.43
Total106.77787.6 233.34130.39
Output

Semi-finished Zephyr the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up33.46246.8773.1440.87
Apple puree5.7342.3212.547.01
Powdered sugar3.8328.218.364.67
Raw egg white3.8328.218.364.67
Citric acid0.0760.570.170.094
Sign up0.0380.280.0840.046
Dye0.0110.0850.0250.014
Vanillin0.007 0.0570.0170.009 
Total46.982346.602 102.69657.383
Output36.51269.3679.8 44.6 

No. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up44.13325.6196.4753.9 
Raw egg white16.55122.1136.1820.22
Vanilla powder0.332.440.720.4 
Total61.01450.16133.3774.52
Output45.91338.67100.3456.07

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 up20.83153.7245.5425.45
Starch syrup7.9858.9117.459.75
water6.6148.8114.468.08
Agar0.463.411.010.57
Total35.88264.8578.4643.85
Output33.46246.8773.1440.87

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up64.97479.34142.0279.36
Raw egg white20.38150.3244.5324.89
Chocolate glaze18.26134.6839.9 22.29
Starch syrup7.9858.9117.459.75
water6.6148.8114.468.08
Sign up6.0944.8913.3 7.43
Apple puree5.7342.3212.547.01
Powdered sugar3.8328.218.364.67
Agar0.463.411.010.57
Vanilla powder0.332.440.720.4 
Sign up0.0760.570.170.094
Essence0.0380.280.0840.046
Dye0.0110.0850.0250.014
Vanillin0.007 0.0570.0170.009 
Total134.772994.322294.586164.613
Output103.5 763.5 226.2 126.4