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Рецептура для домашнего приготовления Cake Evgeniya [Serpukhov]

Cake Evgeniya [Serpukhov] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up128.5549.16389.0140.89
No. 007 Sponge cake with cocoa powder58.9222.52178.3 18.74
No. 095 Blotting syrup32.1412.2897.2510.22
№061 Cream "New"26.7810.2481.048.52
Chocolate18.757.1756.735.97
Sign up2.681.038.1 0.85
Total267.82102.4 810.4385.19
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up78.5130.03237.5724.97
Unsalted butter29.0911.1288.029.26
Whole condensed milk with sugar14.165.4242.854.5 
Raw egg white8.263.1525.0 2.63
Citric acid0.490.191.470.16
Sign up0.330.121.0 0.1 
Total130.8450.03395.9141.62
Output128.5549.16389.0140.89

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.

№061 Cream "New" with condensed milk syrup

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up14.925.7145.154.74
Unsalted butter12.314.7 37.233.91
Vanilla powder0.110.0420.330.034
Cognac0.0230.008 0.070.007 
Wine0.0230.008 0.070.007 
Total27.38610.46882.858.698
Output26.7810.2481.048.52

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 up45.9617.58139.0614.62
Starch syrup22.978.7969.537.3 
Water11.494.4 34.763.65
Water (for soaking agar-agar)3.211.229.691.02
Agar0.640.251.940.21
Total84.2732.24254.9826.8 
Output78.5130.03237.5724.97

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. 007 Sponge cake with cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up33.7912.92102.2210.74
Granulated sugar20.277.7561.346.44
Flour, premium16.426.2849.685.22
Cocoa powder3.381.2910.221.08
Potato starch1.350.524.090.43
Total75.2128.76227.5523.91
Output58.9222.52178.3 18.74

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up18.146.9354.885.77
Granulated sugar16.496.3 49.895.24
Cognac or dessert wine1.550.594.660.49
Essence of rum0.0610.0240.190.02
Total36.24113.844109.6211.52
Output32.1412.2897.2510.22

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 on condensed milk

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up9.8 3.7529.643.11
water3.631.3910.981.15
Whole condensed milk with sugar1.910.745.790.61
Total15.345.8846.414.87
Output14.925.7145.154.74

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 up1.960.765.940.62
Granulated sugar1.170.463.560.37
Flour, premium0.950.362.880.3 
Potato starch0.240.090.720.075
Essence0.0110.004 0.0350.004 
Total4.3311.67413.1351.369
Output2.681.038.1 0.85

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 up93.6835.83283.4929.79
Unsalted butter41.3915.82125.2513.17
Water36.4613.94110.3211.59
Melange35.7513.67108.1611.36
Starch syrup22.978.7969.537.3 
Sign up18.757.1756.735.97
Flour, premium17.376.6452.575.52
Whole condensed milk with sugar16.076.1548.645.12
Raw egg white8.263.1525.0 2.63
Cocoa powder3.381.2910.221.08
Sign up1.590.614.8 0.5 
Cognac or dessert wine1.550.594.660.49
Agar0.640.251.940.21
Citric acid0.490.191.470.16
Citrus essence0.330.121.0 0.1 
Sign up0.110.0420.330.034
Essence of rum0.0610.0240.190.02
Cognac0.0230.008 0.070.007 
Wine0.0230.008 0.070.007 
Essence0.0110.004 0.0350.004 
Total298.908 114.296904.47595.062
Output258.1 98.7 781.0 82.1