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1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Consolidated recipe Cake From the bottom of my heart
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 734.8 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 290.25 | 289.82 | 295.75 | 295.31 |
water | 115.50 | — | 117.69 | — |
Starch syrup | 80.04 | 62.43 | 81.56 | 63.61 |
Fat "Butao-26" | 78.17 | 77.55 | 79.65 | 79.01 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 66.70 | 56.02 | 67.96 | 57.09 |
Sign up | 55.02 | 14.86 | 56.06 | 15.14 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 42.08 | 31.14 | 42.88 | 31.73 |
Flour, premium | 32.71 | 27.97 | 33.33 | 28.50 |
Fresh whole milk the weight ratio of fat 3.2% | 27.54 | 3.30 | 28.06 | 3.37 |
Raw egg white | 9.27 | 1.11 | 9.45 | 1.13 |
Sign up | 5.39 | 2.80 | 5.49 | 2.85 |
Dry egg white [without enzyme TU Skurikhin] | 3.24 | 2.95 | 3.30 | 3.00 |
Agar (E406) | 2.78 | 2.36 | 2.83 | 2.41 |
Cocoa powder [Skurikhin] | 1.82 | 1.73 | 1.86 | 1.77 |
Citric acid (E330) | 1.60 | 1.57 | 1.63 | 1.60 |
Sign up | 0.97 | — | 0.99 | — |
Vanilla powder | 0.78 | 0.77 | 0.79 | 0.79 |
Essence | 0.23 | — | 0.23 | — |
Cognac | 0.17 | — | 0.17 | — |
Wine | 0.095 | — | 0.10 | — |
Sign up | 0.073 | — | 0.075 | — |
Vanillin | 0.061 | — | 0.062 | — |
Total | 814.50 | 576.39 | 829.92 | 587.31 |
Total phase loss 5.1% | 29.61 | |||
Other losses 1.9% | 10.92 | |||
General losses 6.9% | 40.52 | |||
Output | 734.80 | 546.78 | 734.80 | 546.78 |
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