Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Рецептура для домашнего приготовления Cake Fruit dessert [Yegoryevsk]

Cake Fruit dessert [Yegoryevsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up486.77101.71307.4986.89
Whippack cream with syrup182.5338.15115.3132.58
No. 001 Biscuit (main)152.1231.7996.0927.16
Fruit filler "Ledifruit Samfil"101.4121.1964.0618.1 
No. 095 Blotting syrup85.1917.8 53.8115.2 
Sign up5.071.063.2 0.9 
Flavoring1.020.210.640.18
Total1014.11211.91640.6 181.01
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up297.2862.12187.7853.07
Unsalted butter110.1423.0269.5819.66
Whole condensed milk with sugar53.6111.2 33.879.57
Raw egg white31.286.5319.765.58
Citric acid1.850.391.170.33
Sign up1.240.260.790.22
Total495.4 103.52312.9588.43
Output486.77101.71307.4986.89

Description: ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Manual: Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

Whippack cream with syrup Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up146.0330.5292.2526.07
Sugar syrup for vegetable cream36.517.6323.066.51
Total182.5438.15115.3132.58
Output182.5338.15115.3132.58

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up174.0 36.36109.9231.07
Starch syrup87.0 18.1754.9515.53
Water43.5 9.0927.487.76
Water (for soaking agar-agar)12.132.537.662.16
Agar2.430.5 1.530.43
Total319.0666.65201.5456.95
Output297.2862.12187.7853.07

Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up88.0118.3955.5915.72
Granulated sugar52.8 11.0333.359.42
Flour, premium42.778.9427.027.64
Potato starch10.562.216.671.88
Essence0.530.120.340.095
Total194.6740.69122.9734.755
Output152.1231.7996.0927.16

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. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up48.0810.0430.378.58
Granulated sugar43.7 9.1327.617.8 
Cognac or dessert wine4.090.852.580.72
Essence of rum0.170.0350.1 0.029
Total96.0420.05560.6617.129
Output85.1917.8 53.8115.2 

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.

Sugar syrup for vegetable cream Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up18.433.8411.643.29
water18.373.8311.613.28
Total36.8 7.6723.256.57
Output36.517.6323.066.51

No. 024a Semi-finished product crumb "Air" No. 24 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.851.023.070.86
Raw egg white2.430.5 1.530.43
Citric acid0.0240.005 0.0160.004 
Vanilla powder0.0240.005 0.0160.004 
Total7.3281.534.6321.298
Output5.071.063.2 0.9 

Manual: The finished air semi-finished product No. 24 is crushed and sieved.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up293.7961.38185.5952.44
Vegetable oil cream "Vippak"146.0330.5292.2526.07
Water122.1 25.5 77.1221.79
Unsalted butter110.1423.0269.5819.66
Fruit filler "Ledifruit Samfil"101.4121.1964.0618.1 
Sign up88.0118.3955.5915.72
Starch syrup87.0 18.1754.9515.53
Whole condensed milk with sugar53.6111.2 33.879.57
Flour, premium42.778.9427.027.64
Raw egg white33.7 7.0421.296.01
Sign up10.562.216.671.88
Cognac or dessert wine4.090.852.580.72
Agar2.430.5 1.530.43
Citric acid1.870.4 1.190.33
Citrus essence1.240.260.790.22
Sign up1.020.210.640.18
Essence0.530.120.340.095
Essence of rum0.170.0350.1 0.029
Vanilla powder0.0240.005 0.0160.004 
Total1100.494229.94695.176196.418
Output965.3 201.7 609.8 172.3