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Рецептура для домашнего приготовления Chess cake [Mytishchi]

Chess cake [Mytishchi] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up38.3413.75430.39324.97
№014 Sponge cake "Prague"38.3413.75430.39324.97
No. 095 Blotting syrup6.392.2971.7354.17
Coconut sprinkle4.571.6451.2438.69
Chocolate glaze3.651.3140.9930.95
Total91.2932.741024.74773.75
Output

Prague cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up20.587.38231.04174.46
Whole condensed milk with sugar12.434.46139.58105.39
water3.021.0933.9825.66
Raw egg yolk2.140.7724.0518.16
Cocoa powder0.960.3410.848.19
Sign up0.0110.004 0.120.094
Total39.14114.044439.61331.954
Output38.3413.75430.39324.97

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath to a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of whipping, add cocoa powder and vanillin. Beating duration 20 min.

№014 Sponge cake "Prague" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up26.329.44295.52223.13
Granulated sugar11.884.26133.35100.68
Flour, premium9.113.26102.2677.21
Unsalted butter3.0 1.0833.7425.48
Cocoa powder1.840.6620.6615.6 
Total52.1518.7 585.53442.1 
Output38.3413.75430.39324.97

Description: ** Characteristics of the semi-finished product. ** Round shape. Smooth, thin top crust of golden brown color. The crumb is porous, elastic, brown in color.
Manual:
** Preparation of dough. ** Egg yolks are ground with 50% granulated sugar, provided by the recipe, until the sugar crystals are completely dissolved. Beat the egg whites separately. At the end of the beating, add the remaining granulated sugar. The whipped whites and yolks are mixed. Whipped butter, preheated to 30 ℃, is added to the egg-sugar mass, mixed until a homogeneous mass is obtained, then flour mixed with cocoa powder is gradually added and the dough is kneaded.
** Shaping. ** The dough is poured into round molds, the bottom of which is preliminarily covered with paper.
** Baking. ** Baking duration 40–45 minutes at a temperature of 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from the 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. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.6 1.3 40.4830.57
Granulated sugar3.281.1736.8127.79
Cognac or dessert wine0.310.113.442.6 
Essence of rum0.0120.004 0.130.1 
Total7.202 2.58480.8661.06
Output6.392.2971.7354.17

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up26.329.44295.52223.13
Unsalted butter23.588.46264.79199.94
Granulated sugar15.175.43170.16128.48
Whole condensed milk with sugar12.434.46139.58105.39
Flour, premium9.113.26102.2677.21
Sign up6.632.3874.4656.23
Coconut sprinkle4.571.6451.2438.69
Chocolate glaze3.651.3140.9930.95
Cocoa powder2.811.0131.5 23.79
Raw egg yolk2.140.7724.0518.16
Sign up0.310.113.442.6 
Essence of rum0.0120.004 0.130.1 
Vanillin0.0110.004 0.120.094
Total106.74338.2781198.24904.764
Output88.2 31.6 990.0 747.5