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Рецептура для домашнего приготовления Cake Presentation [Voskresensk]

Cake Presentation [Voskresensk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up410.02490.15564.48402.51
№015 Biscuit "Stephanie"248.94297.59342.72244.38
№061 Cream "New"36.6143.7650.4135.94
№062 Cream "New" chocolate36.6143.7650.4135.94
Total732.18875.261008.02718.77
Output

No. 106 Chocolate soufflé basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up240.54287.55331.15236.13
Unsalted butter89.12106.53122.6887.48
Whole condensed milk with sugar43.3851.8659.7242.59
Cocoa powder26.2731.4 36.1725.79
Raw egg white25.2830.2334.8124.82
Sign up1.5 1.792.061.46
Citrus essence1.0 1.2 1.380.98
Total427.09510.56587.97419.25
Output410.02490.15564.48402.51

Manual: Prepare as soufflé No. 105, add cocoa powder at the end of whipping.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up20.4 24.3828.0820.02
Unsalted butter16.8220.1 23.1616.52
Vanilla powder0.150.180.210.15
Cognac0.0310.0380.0430.031
Wine0.0310.0380.0430.031
Total37.43244.73651.53636.752
Output36.6143.7650.4135.94

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.

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up20.0 23.9 27.5319.63
Unsalted butter15.5418.5821.4 15.26
Cocoa powder1.772.112.431.74
Vanilla powder0.140.170.190.14
Cognac0.0710.0850.0970.07
Total37.52144.84551.64736.84
Output36.6143.7650.4135.94

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

№015 Biscuit "Stephanie" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up69.3 82.8495.4 68.03
Granulated sugar63.7876.2587.8262.62
Chicken eggs58.7870.2780.9357.7 
Roasted kernels57.5868.8479.2756.53
Unsalted butter54.8265.5375.4753.81
Sign up4.855.816.684.77
Ammonium carbonate1.1 1.321.521.09
Salt0.720.870.990.71
Vanillin0.060.0710.0830.059
Total310.99371.801 428.163305.319
Output248.94297.59342.72244.38

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 up140.8 168.32193.84138.22
Starch syrup70.3984.1696.9269.1 
Water35.2 42.0848.4634.56
Water (for soaking agar-agar)9.8111.7413.519.63
Agar1.972.342.7 1.92
Total258.17308.64355.43253.43
Output240.54287.55331.15236.13

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. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up28.8 34.4139.6428.26
Fresh whole milk the weight ratio of fat 3.2%13.7516.4418.9313.5 
Total42.5550.8558.5741.76
Output40.4 48.2855.6139.65

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 up233.38278.98321.3 229.1 
Unsalted butter176.3 210.74242.71173.07
Starch syrup70.3984.1696.9269.1 
Flour, premium69.3 82.8495.4 68.03
Chicken eggs58.7870.2780.9357.7 
Sign up57.5868.8479.2756.53
Water45.0153.8161.9744.19
Whole condensed milk with sugar43.3851.8659.7242.59
Cocoa powder32.9 39.3245.2832.3 
Raw egg white25.2830.2334.8124.82
Sign up13.7516.4418.9313.5 
Agar1.972.342.7 1.92
Citric acid1.5 1.792.061.46
Ammonium carbonate1.1 1.321.521.09
Citrus essence1.0 1.2 1.380.98
Sign up0.720.870.990.71
Vanilla powder0.280.350.4 0.28
Cognac0.1 0.130.140.1 
Vanillin0.060.0710.0830.059
Wine0.0310.0380.0430.031
Total832.811995.5991146.556817.56
Output700.0 836.8 963.7 687.2