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Рецептура для домашнего приготовления Cake Waiting [Pavlovsky Posad]

Cake Waiting [Pavlovsky Posad] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up413.79126.1 227.53244.1 
No. 001 Biscuit (main)313.8895.65172.59185.16
No. 095а Blotting syrup161.4849.2188.7995.26
Cream New finishing chocolate63.5819.3734.9637.51
New finishing cream56.5217.2331.0733.34
Total1009.25307.56554.94595.37
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up230.5570.26126.77136.01
Unsalted butter190.1257.94104.54112.15
Vanilla powder1.680.510.921.0 
Cognac0.360.110.2 0.21
Wine0.360.110.2 0.21
Total423.07128.93232.63249.58
Output413.79126.1 227.53244.1 

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.

No. 095а Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up153.4246.7684.3790.51
Cognac or dessert wine7.742.364.264.57
Essence of rum0.310.0940.170.18
Total161.4749.21488.8 95.26
Output161.4849.2188.7995.26

Cream New finishing chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up31.169.5 17.1418.38
Unsalted butter25.7 7.8314.1315.16
Cocoa powder7.982.434.384.71
Vanilla powder0.0980.030.0530.057
Total64.93819.7935.703 38.307 
Output63.5819.3734.9637.51

New finishing cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up29.669.0316.3 17.49
Unsalted butter27.768.4615.2616.37
Vanilla powder0.240.0710.120.13
Cognac0.0910.0280.050.054
Total57.75117.58931.7334.044
Output56.5217.2331.0733.34

No. 001 Biscuit (main) starch free

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up181.5955.3499.85107.12
Flour, premium110.0433.5460.5 64.91
Granulated sugar108.9533.2 59.9164.27
Essence1.090.330.6 0.65
Total401.67122.41220.86236.95
Output313.8895.65172.59185.16

Description: ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Manual:
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

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 up207.6963.29114.2 122.52
Fresh whole milk the weight ratio of fat 3.2%99.2130.2354.5658.53
Total306.9 93.52168.76181.05
Output291.3788.78160.22171.88

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.

Sugar syrup for blotting basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up83.4425.4345.8849.22
water73.7522.4840.5643.51
Total157.1947.9186.4492.73
Output153.4246.7684.3790.51

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up400.09121.91219.99236.01
Unsalted butter243.5874.23133.94143.69
Melange181.5955.3499.85107.12
Flour, premium110.0433.5460.5 64.91
Fresh whole milk the weight ratio of fat 3.2%99.2130.2354.5658.53
Sign up73.7522.4840.5643.51
Cocoa powder7.982.434.384.71
Cognac or dessert wine7.742.364.264.57
Vanilla powder2.020.621.1 1.19
Essence1.090.330.6 0.65
Sign up0.450.140.250.26
Wine0.360.110.2 0.21
Essence of rum0.310.0940.170.18
Total1128.21343.814620.36665.54
Output983.2 299.6 540.6 580.0