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 Snow Queen Cake [Shatura]

Snow Queen Cake [Shatura] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up217.11324.74349.5866.39
Vegetable cream77.24115.54124.3723.62
Jam62.6393.68100.8419.15
No. 001 Biscuit (main)50.1 74.9480.6815.32
No. 024a Semi-finished product crumb "Air" No. 246.269.3710.081.92
Sign up4.186.256.721.28
Total417.52624.52672.27127.68
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up132.59198.32213.5 40.54
Unsalted butter49.1373.4879.1 15.02
Whole condensed milk with sugar23.9235.7638.517.32
Raw egg white13.9520.8722.464.27
Citric acid0.831.241.330.25
Sign up0.550.830.890.17
Total220.97330.5 355.7967.57
Output217.11324.74349.5866.39

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.

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 up77.61116.09124.9723.74
Starch syrup38.8 58.0562.4911.87
Water19.4129.0231.245.93
Water (for soaking agar-agar)5.418.098.711.65
Agar1.081.621.740.33
Total142.31212.87229.1543.52
Output132.59198.32213.5 40.54

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 up28.9843.3546.678.86
Granulated sugar17.4 26.0128.015.32
Flour, premium14.0921.0722.684.31
Potato starch3.475.2 5.6 1.07
Essence0.180.260.280.053
Total64.1295.89103.2419.613
Output50.1 74.9480.6815.32

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. 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 up5.998.959.631.83
Raw egg white2.994.484.810.91
Citric acid0.030.0450.0480.009 
Vanilla powder0.030.0450.0480.009 
Total9.0413.5214.5362.758
Output6.269.3710.081.92

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

No. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up1.992.973.2 0.61
Granulated sugar1.732.592.780.53
Starch syrup0.430.650.690.14
Agar0.0430.0650.0690.014
Essence0.0130.020.0210.004 
Sign up0.008 0.0130.0140.003 
Food paint0.004 0.006 0.006 0.001 
Total4.2186.3146.781.302 
Output4.186.256.721.28

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 up102.72153.63165.3931.42
Vegetable cream77.24115.54124.3723.62
Jam62.6393.68100.8419.15
Unsalted butter49.1373.4879.1 15.02
Starch syrup39.2358.6963.1812.0 
Sign up28.9843.3546.678.86
water26.8 40.0943.158.19
Whole condensed milk with sugar23.9235.7638.517.32
Raw egg white16.9525.3527.285.18
Flour, premium14.0921.0722.684.31
Sign up3.475.2 5.6 1.07
Agar1.121.691.810.35
Citric acid0.871.3 1.390.26
Citrus essence0.550.830.890.17
Essence0.190.280.3 0.058
Sign up0.030.0450.0480.009 
Food paint0.004 0.006 0.006 0.001 
Total447.924669.991721.214136.988
Output398.9 596.7 642.3 122.0