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Рецептура для домашнего приготовления Sunny cake [Yakhroma]

Sunny cake [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up64.95433.73346.2731.76
Semi-finished product Margarita40.27268.91214.6919.7 
# 099 Lipstick29.72198.55158.5114.54
Candied fruit3.6124.1 19.241.76
Liquor3.6124.1 19.241.76
Sign up1.3 8.676.930.64
№002 Fried biscuit crumb0.865.794.620.42
Total144.32963.85769.5 70.58
Output

Semi-finished product Margarita Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up23.15154.56123.3911.33
Margarine PREMIUM15.5 103.5282.657.58
Powdered sugar2.7718.4914.761.35
Vanilla powder0.151.010.8 0.074
Cognac0.0350.240.180.017
Sign up0.0350.240.180.017
Total41.64278.06221.9620.368
Output40.27268.91214.6919.7 

No. 016 Sand (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up33.48223.55178.4716.37
Unsalted butter20.08134.13107.089.82
Granulated sugar13.3989.4271.396.55
Melange4.6931.2924.982.29
Flour, premium (on the dust)2.6817.8814.281.31
Sign up0.130.9 0.720.066
Salt0.130.890.720.066
Ammonium carbonate0.0340.230.180.016
Baking soda0.0340.230.180.016
Total74.648498.52398.0 36.504 
Output64.95433.73346.2731.76

Description: ** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.
Manual:
** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.

# 099 Lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up23.64157.89126.0511.56
Water7.8852.6342.013.86
Starch syrup3.5523.6918.911.73
Essence0.0820.540.440.04
Total35.152234.75187.4117.19
Output29.72198.55158.5114.54

Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

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 up16.5 110.1687.968.07
Fresh whole milk the weight ratio of fat 3.2%7.8952.6242.013.86
Total24.39162.78129.9711.93
Output23.15154.56123.3911.33

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up0.644.243.390.31
Granulated sugar0.382.542.030.18
Flour, premium0.312.061.640.15
Potato starch0.0760.510.410.037
Essence0.004 0.0260.0210.002 
Total1.419.3767.4910.679
Output0.865.794.620.42

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up53.91360.02287.4326.37
Flour, premium36.46243.49194.3917.84
Unsalted butter20.08134.13107.089.82
Margarine PREMIUM15.5 103.5282.657.58
Fresh whole milk the weight ratio of fat 3.2%7.8952.6342.013.86
Sign up7.8852.6242.013.86
Melange5.3235.5328.372.6 
Candied fruit3.6124.1 19.241.76
Liquor3.6124.1 19.241.76
Starch syrup3.5523.6918.911.73
Sign up2.7718.4914.761.35
Roasted kernels1.3 8.676.930.64
Essence0.221.481.180.11
Vanilla powder0.151.010.8 0.074
Salt0.130.890.720.066
Sign up0.0760.510.410.037
Cognac0.0350.240.180.017
Wine0.0350.240.180.017
Ammonium carbonate0.0340.230.180.016
Baking soda0.0340.230.180.016
Total162.5941085.82866.8579.523
Output140.7 939.4 750.0 68.8