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Рецептура для домашнего приготовления Lemon-fruit cake [Yakhroma]

Lemon-fruit cake [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up63.81239.9 354.96325.46
Lemon filling25.5295.96141.98130.19
№061 Cream "New"21.2779.96118.32108.49
No. 104 Jelly19.7874.37110.03100.89
No. 095 Blotting syrup17.0163.9794.6586.79
Sign up14.8955.9782.8275.94
Fruit cooking6.3823.9935.4932.55
№002 Fried biscuit crumb1.495.6 8.287.6 
Total170.15639.72946.53867.91
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up11.8544.5565.9360.45
Unsalted butter9.7736.7454.3649.85
Vanilla powder0.0870.320.480.45
Cognac0.0190.0680.1 0.093
Wine0.0190.0680.1 0.093
Total21.74581.746120.97110.936
Output21.2779.96118.32108.49

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. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up36.92138.78205.35188.28
Granulated sugar22.1583.27123.21112.97
Flour, premium17.9467.4599.8 91.5 
Potato starch4.4216.6524.6422.59
Essence0.220.831.231.13
Total81.65306.98454.23416.47
Output63.81239.9 354.96325.46

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 up18.1368.18100.8792.5 
Fresh lemons9.3335.0551.8647.56
Total27.46103.23152.73140.06
Output25.5295.96141.98130.19

No. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up9.4235.4 52.3748.02
Granulated sugar8.2 30.8145.5941.79
Starch syrup2.047.6911.3710.43
Agar0.210.771.141.05
Essence0.0610.230.340.31
Sign up0.040.160.230.21
Food paint0.020.0750.110.1 
Total19.99175.135111.15101.91
Output19.7874.37110.03100.89

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.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up9.6 36.1153.4248.99
Granulated sugar8.7232.8248.5644.53
Cognac or dessert wine0.823.074.544.17
Essence of rum0.0330.120.190.17
Total19.17372.12106.7197.86
Output17.0163.9794.6586.79

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. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up8.4431.7547.0 43.09
Fresh whole milk the weight ratio of fat 3.2%4.0415.1722.4520.58
Total12.4846.9269.4563.67
Output11.8544.5565.9360.45

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 up1.1 4.1 6.075.56
Granulated sugar0.652.463.643.34
Flour, premium0.531.992.952.7 
Potato starch0.130.490.730.66
Essence0.006 0.0250.0360.033
Total2.4169.06513.42612.293
Output1.495.6 8.287.6 

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 up66.3 249.28368.86338.21
Melange38.02142.89211.42193.85
water19.0271.51105.7997.01
Flour, premium18.4669.44102.7694.21
Fruit14.8955.9782.8275.94
Sign up9.7736.7454.3649.85
Fresh lemons9.3335.0551.8647.56
Fruit cooking6.3823.9935.4932.55
Potato starch4.5617.1425.3723.25
Fresh whole milk the weight ratio of fat 3.2%4.0415.1722.4520.58
Sign up2.047.6911.3710.43
Cognac or dessert wine0.823.074.544.17
Essence0.291.081.621.47
Agar0.210.771.141.05
Vanilla powder0.0870.320.480.45
Sign up0.040.160.230.21
Essence of rum0.0330.120.190.17
Food paint0.020.0750.110.1 
Cognac0.0190.0680.1 0.093
Wine0.0190.0680.1 0.093
Total194.348730.601 1081.06991.246
Output164.2 617.3 913.4 837.5