To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Mosoblkhleb cakes → Butterfly cake [Voskresensk] → Recipe No. 1 → Home

Homemade recipe Butterfly cake [Voskresensk] Recipe No. 1

Butterfly cake [Voskresensk] Recipe No. 1
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	435.42	206.78	12.53	20.64
No. 095 Blotting syrup	193.52	91.90	5.57	9.17
№105 Souffle	193.52	91.90	5.57	9.17
№061 Cream "New"	125.79	59.74	3.62	5.96
No. 116 Zhzhenka	19.35	9.19	0.56	0.92
Total	967.59	459.52	27.85	45.86
Output

grid

List of recipes

No. 040 Special basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	306.97	145.78	8.83	14.55
Melange	63.60	30.20	1.83	3.01
Flour, premium	59.36	28.19	1.71	2.81
Granulated sugar	32.23	15.30	0.93	1.53
No. 116 Zhzhenka	18.65	8.86	0.54	0.88
Sign up	2.54	1.21	0.073	0.12
Cocoa powder [Skurikhin]	1.69	0.80	0.049	0.080
Essence	0.59	0.28	0.017	0.028
Baking soda (E500(ii))	0.43	0.20	0.012	0.020
Total	486.05	230.83	13.99	23.04
Output	435.42	206.78	12.53	20.64

Manual: Prepared as a semi-finished product in the same way as "Dachny" No. 37.

№105 Souffle basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	118.18	56.13	3.40	5.60
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	43.79	20.80	1.26	2.08
Whole condensed milk with sugar the weight ratio of fat 8.5%	21.31	10.12	0.61	1.01
Raw egg white	12.43	5.90	0.36	0.59
Citric acid (E330)	0.74	0.35	0.021	0.035
Sign up	0.49	0.23	0.014	0.023
Total	196.95	93.53	5.67	9.33
Output	193.52	91.90	5.57	9.17

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 consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	70.08	33.28	2.02	3.32
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	57.79	27.45	1.66	2.74
Vanilla powder	0.51	0.24	0.015	0.024
Cognac	0.11	0.051	0.003	0.005
Wine	0.11	0.051	0.003	0.005
Total	128.61	61.08	3.70	6.10
Output	125.79	59.74	3.62	5.96

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. 095 Blotting syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	109.22	51.87	3.14	5.18
Granulated sugar	99.29	47.15	2.86	4.71
Cognac or dessert wine	9.28	4.41	0.27	0.44
Essence of rum	0.37	0.18	0.011	0.018
Total	218.16	103.61	6.28	10.34
Output	193.52	91.90	5.57	9.17

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. 098 Sugar-agar syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	69.18	32.85	1.99	3.28
Starch syrup	34.59	16.43	1.00	1.64
Water	17.29	8.21	0.50	0.82
Water (for soaking agar-agar)	4.82	2.29	0.14	0.23
Agar (E406)	0.96	0.46	0.028	0.046
Total	126.85	60.24	3.65	6.01
Output	118.18	56.13	3.40	5.60

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 consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	49.96	23.72	1.44	2.37
Fresh whole milk the weight ratio of fat 3.2%	23.86	11.33	0.69	1.13
Total	73.82	35.06	2.12	3.50
Output	70.08	33.28	2.02	3.32

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.

No. 116 Zhzhenka basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	32.99	15.67	0.95	1.56
Water	19.79	9.40	0.57	0.94
Total	52.78	25.07	1.52	2.50
Output	38.00	18.05	1.09	1.80

Description: ** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.
Manual: Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	306.97	145.78	8.83	14.55
Granulated sugar	283.63	134.70	8.16	13.44
Water	151.13	71.77	4.35	7.16
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	101.58	48.24	2.92	4.81
Melange	63.60	30.20	1.83	3.01
Sign up	59.36	28.19	1.71	2.81
Starch syrup	34.59	16.43	1.00	1.64
Fresh whole milk the weight ratio of fat 3.2%	23.86	11.33	0.69	1.13
Whole condensed milk with sugar the weight ratio of fat 8.5%	21.31	10.12	0.61	1.01
Raw egg white	12.43	5.90	0.36	0.59
Sign up	9.28	4.41	0.27	0.44
Ammonium carbonic (E503(i))	2.54	1.21	0.073	0.12
Cocoa powder [Skurikhin]	1.69	0.80	0.049	0.080
Agar (E406)	0.96	0.46	0.028	0.046
Citric acid (E330)	0.74	0.35	0.021	0.035
Sign up	0.59	0.28	0.017	0.028
Vanilla powder	0.51	0.24	0.015	0.024
Citrus essence	0.49	0.23	0.014	0.023
Baking soda (E500(ii))	0.43	0.20	0.012	0.020
Essence of rum	0.37	0.18	0.011	0.018
Sign up	0.11	0.051	0.003	0.005
Wine	0.11	0.051	0.003	0.005
Total	1076.29	511.14	30.97	51.01
Output	934.70	443.90	26.90	44.30

Homemade recipe Butterfly cake [Voskresensk] Recipe No. 1

calculations, forms, documents: