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Рецептура для домашнего приготовления Cake Honey flavor [Lyubertsy]

Cake Honey flavor [Lyubertsy] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up449.138.06187.28240.29
No. 054 Creamy fruit cream324.375.83135.26173.55
A crumb of semi-finished honey41.590.7517.3422.25
№061 Cream "New"16.630.3 6.948.9 
Total831.7214.94346.82444.99
Output

No. 054 Creamy fruit cream on 61m cream

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up163.0 2.9267.9787.21
№061 Cream "New"163.0 2.9267.9787.21
Total326.0 5.84135.94174.42
Output324.375.83135.26173.55

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up100.091.7941.7453.55
Unsalted butter82.541.4834.4244.16
Vanilla powder0.730.0130.310.39
Cognac0.160.003 0.0650.083
Wine0.160.003 0.0650.083
Total183.683.28976.6 98.266
Output179.633.2274.9196.11

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.

A crumb of semi-finished honey Recipe number 1 (Any)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up41.590.7517.3422.25
Total41.590.7517.3422.25
Output41.590.7517.3422.25

Semi-finished product honey Recipe number 1 (Serp, Lyubertsy)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up264.984.76110.5 141.77
Granulated sugar120.712.1750.3464.58
Margarine49.070.8820.4626.25
Chicken eggs46.620.8419.4424.94
Natural honey24.540.4410.2313.13
Sign up22.570.4 9.4212.07
Starch syrup19.630.358.1910.5 
Baking soda3.440.0611.431.84
Total551.569.901 230.01295.08
Output490.718.81204.63262.54

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 up71.341.2729.7538.17
Fresh whole milk the weight ratio of fat 3.2%34.080.6114.2118.23
Total105.421.8843.9656.4 
Output100.091.7941.7453.55

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 up287.555.16119.92153.84
Granulated sugar192.063.4480.09102.75
Fruit cooking163.0 2.9267.9787.21
Unsalted butter82.541.4834.4244.16
Margarine49.070.8820.4626.25
Sign up46.620.8419.4424.94
Fresh whole milk the weight ratio of fat 3.2%34.080.6114.2118.23
Natural honey24.540.4410.2313.13
Starch syrup19.630.358.1910.5 
Baking soda3.440.0611.431.84
Sign up0.730.0130.310.39
Cognac0.160.003 0.0650.083
Wine0.160.003 0.0650.083
Total903.5816.2 376.8 483.406 
Output786.0 14.1 327.8 420.5