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Рецептура для домашнего приготовления Cake Lemon flavor [Yakhroma]

Cake Lemon flavor [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up190.41212.36312.2989.19
Lemon filling165.02184.05270.6577.3 
No. 095 Blotting syrup63.4770.79104.1 29.73
Marmalade34.9138.9457.2616.35
No. 104 Jelly28.5631.8646.8413.38
Sign up19.0521.2431.238.92
Coconut sprinkle6.357.0810.412.98
Total507.77566.32832.78237.85
Output

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up110.16122.85180.6751.6 
Granulated sugar66.1 73.71108.4 30.96
Flour, premium53.5459.7187.8 25.08
Potato starch13.2214.7421.676.19
Essence0.660.741.090.31
Total243.68271.75399.63114.14
Output190.41212.36312.2989.19

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.

Lemon filling Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up117.24130.77192.2954.92
Fresh lemons60.2767.2298.8528.24
Total177.51197.99291.1483.16
Output165.02184.05270.6577.3 

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up35.8239.9558.7516.78
Granulated sugar32.5636.3253.4 15.26
Cognac or dessert wine3.043.4 4.991.42
Essence of rum0.130.140.2 0.057
Total71.5579.81117.3433.517
Output63.4770.79104.1 29.73

Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

No. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up13.6 15.1622.3 6.37
Granulated sugar11.8313.2 19.415.54
Starch syrup2.953.294.841.38
Agar0.3 0.330.490.14
Essence0.0890.0990.150.041
Sign up0.0590.0650.0960.027
Food paint0.0280.0320.0460.014
Total28.85632.17647.33213.512
Output28.5631.8646.8413.38

Description: ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up227.73254.0 373.5 106.67
Melange110.16122.85180.6751.6 
Fresh lemons60.2767.2298.8528.24
Flour, premium53.5459.7187.8 25.08
Water49.4355.1181.0523.15
Sign up34.9138.9457.2616.35
Fruit cooking19.0521.2431.238.92
Potato starch13.2214.7421.676.19
Coconut sprinkle6.357.0810.412.98
Cognac or dessert wine3.043.4 4.991.42
Sign up2.953.294.841.38
Essence0.750.831.230.35
Agar0.3 0.330.490.14
Essence of rum0.130.140.2 0.057
Citric acid0.0590.0650.0960.027
Sign up0.0280.0320.0460.014
Total581.917648.977954.332272.568
Output481.2 536.7 789.2 225.4