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Рецептура для домашнего приготовления Cake Splash of champagne [Noginsk]

Cake Splash of champagne [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up456.05295.69245.08477.44
Fruit193.37125.38103.92202.44
Sponge cake with surfactant96.6862.6951.96101.22
№061 Cream "New"52.9134.3 28.4355.38
Jam34.6622.4718.6236.29
Sign up34.6622.4718.6236.29
No. 104 Jelly26.4517.1514.2227.69
№062 Cream "New" chocolate17.3311.249.3118.14
Total912.11591.39490.16954.89
Output

Whipped semi-finished product basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up415.19269.2 223.12434.66
Raw egg white51.1233.1427.4753.51
Essence0.790.510.420.82
Total467.1 302.85251.01488.99
Output456.05295.69245.08477.44

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up29.4819.1215.8330.86
Unsalted butter24.3115.7613.0625.44
Vanilla powder0.220.140.110.23
Cognac0.0450.030.0250.047
Wine0.0450.030.0250.047
Total54.1 35.0829.0556.624
Output52.9134.3 28.4355.38

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 up9.476.135.089.91
Unsalted butter7.364.773.957.7 
Cocoa powder0.830.550.450.87
Vanilla powder0.0650.0420.0350.068
Cognac0.0340.0220.0190.035
Total17.75911.5149.53418.583
Output17.3311.249.3118.14

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.

Agar syrup Recipe No. 1 (Noginsk)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up174.34113.0493.7 182.53
Starch syrup168.61109.3390.61176.52
water85.2955.3 45.8489.29
Agar8.645.614.659.05
Total436.88283.28234.8 457.39
Output415.19269.2 223.12434.66

Sponge cake with surfactant basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up43.0827.9323.1545.1 
Flour, premium36.3723.5819.5538.07
Granulated sugar36.3723.5819.5538.07
Surfactant (churning paste)2.451.591.322.57
Ammonium carbonate0.280.190.150.29
Sign up0.280.190.150.29
Total118.8377.0663.87124.39
Output96.6862.6951.96101.22

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 up27.7617.9914.9129.05
Fresh whole milk the weight ratio of fat 3.2%13.268.6 7.1213.88
Total41.0226.5922.0342.93
Output38.9425.2520.9240.76

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. 024b Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up33.4921.7117.9835.05
Raw egg white16.7410.858.9917.53
Citric acid0.160.110.0910.17
Vanilla powder0.160.110.090.17
Total50.5532.7827.15152.92
Output34.6622.4718.6236.29

No. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up12.598.176.7713.18
Granulated sugar10.967.115.8911.47
Starch syrup2.741.771.472.86
Agar0.280.170.140.29
Essence0.0820.0540.0440.085
Sign up0.0550.0350.0290.057
Food paint0.0270.0170.0140.028
Total26.73417.32614.35727.97
Output26.4517.1514.2227.69

Description: ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up282.92183.43152.03296.18
Fruit193.37125.38103.92202.44
Starch syrup171.35111.1 92.08179.38
water97.8963.4752.61102.47
Raw egg white67.8543.9936.4671.04
Sign up43.0827.9323.1545.1 
Flour, premium36.3723.5819.5538.07
Jam34.6622.4718.6236.29
Unsalted butter31.6720.5417.0133.14
Fresh whole milk the weight ratio of fat 3.2%13.268.6 7.1213.88
Sign up8.925.784.799.34
Surfactant (churning paste)2.451.591.322.57
Essence1.150.750.621.19
Cocoa powder0.830.550.450.87
Vanilla powder0.440.3 0.240.47
Sign up0.280.190.150.29
Citric acid0.220.140.120.24
Cognac0.0790.0510.0430.082
Wine0.0450.030.0250.047
Food paint0.0270.0170.0140.028
Total986.861639.888530.3221033.117
Output886.5 574.8 476.4 928.1