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Рецептура для домашнего приготовления Cinderella Cake [Shatura]

Cinderella Cake [Shatura] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up406.18658.07650.58384.34
Jelly marmalade89.68145.29143.6384.86
№061 Cream "New"31.6551.2850.7 29.95
Total527.51854.64844.91499.15
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up248.06401.89397.31234.72
Unsalted butter91.91148.9 147.2 86.96
Whole condensed milk with sugar44.7472.4871.6642.33
Raw egg white26.1 42.2841.8 24.69
Citric acid1.552.5 2.471.46
Sign up1.041.681.660.98
Total413.4 669.73662.1 391.14
Output406.18658.07650.58384.34

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.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up17.6328.5728.2416.69
Unsalted butter14.5423.5623.2913.76
Vanilla powder0.120.210.210.12
Cognac0.0270.0450.0440.026
Wine0.0270.0450.0440.026
Total32.34452.4351.82830.622
Output31.6551.2850.7 29.95

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. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up145.2 235.25232.57137.4 
Starch syrup72.6 117.62116.2868.69
Water36.3158.8158.1534.35
Water (for soaking agar-agar)10.1216.3916.219.58
Agar2.023.283.241.92
Total266.25431.35426.45251.94
Output248.06401.89397.31234.72

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 ℃.

Jelly marmalade Recipe No. 1 (Shatura)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up67.4 109.19107.9563.78
water16.6727.0226.7115.78
Starch syrup8.6614.0413.888.2 
Agar1.312.122.1 1.23
Citric acid0.8 1.3 1.280.76
Sign up0.0830.130.130.078
Dye0.010.0160.0160.009 
Total94.933153.816152.06689.837
Output89.68145.29143.6384.86

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 up12.5720.3720.1311.9 
Fresh whole milk the weight ratio of fat 3.2%6.019.739.625.69
Total18.5830.1 29.7517.59
Output17.6328.5728.2416.69

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up225.17364.81360.65213.07
Unsalted butter106.45172.46170.5 100.72
Starch syrup81.26131.66130.1776.89
water63.1 102.22101.0659.71
Whole condensed milk with sugar44.7472.4871.6642.33
Sign up26.1 42.2841.8 24.69
Fresh whole milk the weight ratio of fat 3.2%6.019.739.625.69
Agar3.335.4 5.333.15
Citric acid2.343.8 3.752.22
Citrus essence1.041.681.660.98
Sign up0.120.210.210.12
Essence0.0830.130.130.078
Cognac0.0270.0450.0440.026
Wine0.0270.0450.0440.026
Dye0.010.0160.0160.009 
Total559.807 906.966896.644529.709 
Output508.4 823.7 814.3 481.1