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Рецептура для домашнего приготовления Cherry cake [Yakhroma]

Cherry cake [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up702.58595.6 134.0 258.3 
No. 001 Biscuit (main)234.2 198.5344.6786.1 
Total936.78794.13178.67344.4 
Output

Cream "Dream" - cherry basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up411.7 349.0278.52151.36
Dry cream "Dream"176.45149.5933.6564.87
Cherry Foundation117.6499.7322.4343.25
Total705.79598.34134.6 259.48
Output702.58595.6 134.0 258.3 

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up135.49114.8625.8449.81
Granulated sugar81.2968.9115.5129.88
Flour, premium65.8555.8212.5624.21
Potato starch16.2613.783.1 5.98
Essence0.820.690.160.3 
Total299.71254.0657.17110.18
Output234.2 198.5344.6786.1 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up411.7 349.0278.52151.36
Dry cream "Dream"176.45149.5933.6564.87
Melange135.49114.8625.8449.81
Cherry Foundation117.6499.7322.4343.25
Granulated sugar81.2968.9115.5129.88
Sign up65.8555.8212.5624.21
Potato starch16.2613.783.1 5.98
Essence0.820.690.160.3 
Total1005.5 852.4 191.77369.66
Output896.5 760.0 171.0 329.6