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Рецептура для домашнего приготовления Cake Honey flavor [Lyubertsy]
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.
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.
Name of raw materials
|Raw material consumption||Raw material consumption||Raw material consumption||Raw material consumption|
|Fresh whole milk the weight ratio of fat 3.2%||34.08||0.61||14.21||18.23|
- Consolidated recipe Cake Honey flavor [Lyubertsy]
- Technological map Cake Honey flavor [Lyubertsy]
- Energy value Cake Honey flavor [Lyubertsy]
- Mass fraction of sugar and fat Cake Honey flavor [Lyubertsy]
- Nutritional value Cake Honey flavor [Lyubertsy]
- The cost of raw materials for Cake Honey flavor [Lyubertsy]
- Homemade recipe Cake Honey flavor [Lyubertsy]
- Technology instruction Cake Honey flavor [Lyubertsy]
- Recipe Cake Honey flavor [Lyubertsy]
- Technical and technological map Cake Honey flavor [Lyubertsy]