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Рецептура для домашнего приготовления Cake Delight [Stupino]

Cake Delight [Stupino] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up31.8444.08117.78227.29
No. 095а Blotting syrup25.4735.2694.22181.83
№056 Creamy fruit cream21.6529.9780.09154.56
No. 001 Biscuit (main)15.2821.1656.53109.09
№062а Cream "New" chocolate15.2821.1656.53109.09
Sign up8.9112.3432.9863.64
№061 Cream "New"5.1 7.0518.8436.37
Sponge crumbs fried with cocoa2.543.539.4218.18
Powdered sugar1.271.764.729.09
Total127.34176.31471.11909.14
Output

№056 Creamy fruit cream on 61m cream

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up10.8715.0540.2177.59
№061 Cream "New"10.8715.0540.2177.59
Total21.7430.1 80.42155.18
Output21.6529.9780.09154.56

Manual: Add jam to the creamy "New" No. 47 at the end of the whipping.

Semi-finished Strawberry basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up5.938.2121.9342.33
№061 Cream "New"1.872.596.9313.36
Granulated sugar1.291.794.789.23
Citric acid0.0440.0620.160.32
Total9.13412.65233.8 65.24
Output8.9112.3432.9863.64

No. 095а Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up24.2 33.5 89.53172.77
Cognac or dessert wine1.221.694.528.72
Essence of rum0.0490.0680.180.35
Total25.46935.25894.23181.84
Output25.4735.2694.22181.83

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up8.9 12.3132.9 63.49
Unsalted butter7.3310.1627.1352.35
Vanilla powder0.0650.090.240.46
Cognac0.0130.0190.0510.098
Wine0.0130.0190.0510.098
Total16.32122.59860.372116.496
Output15.9722.1 59.06113.95

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.

№062а Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up8.1 11.2129.9657.81
Unsalted butter6.689.2524.7 47.67
Cocoa powder0.761.052.815.41
Vanilla powder0.0590.0820.220.42
Cognac0.0310.0420.110.22
Total15.6321.63457.8 111.53
Output15.2821.1656.53109.09

Sponge crumbs fried with cocoa basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.873.9910.6420.53
Cocoa powder0.280.381.021.96
Total3.154.3711.6622.49
Output2.543.539.4218.18

№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 up1.041.453.877.44
Unsalted butter0.861.193.196.14
Vanilla powder0.007 0.010.0290.054
Cognac0.002 0.002 0.006 0.011
Wine0.002 0.002 0.006 0.011
Total1.9112.6547.101 13.656
Output1.872.596.9313.36

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. 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 up18.2525.2767.53130.32
Granulated sugar10.9515.1640.5278.19
Flour, premium8.8712.2832.8263.33
Cocoa powder1.832.536.7613.03
Potato starch0.731.012.7 5.21
Total40.6356.25150.33290.08
Output31.8444.08117.78227.29

Sugar syrup for blotting basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up13.1718.2248.6993.96
water11.6416.1 43.0483.05
Total24.8134.3291.73177.01
Output24.2 33.5 89.53172.77

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up10.5 14.5538.8774.99
Granulated sugar6.3 8.7223.3144.99
Flour, premium5.117.0718.8936.44
Potato starch1.261.744.669.0 
Essence0.0630.0870.240.45
Total23.23332.16785.97165.87
Output18.1525.1567.18129.62

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.

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 up12.1216.7744.8 86.46
Fresh whole milk the weight ratio of fat 3.2%5.798.0121.4141.3 
Total17.9124.7866.21127.76
Output17.0 23.5362.86121.3 

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. 001a Biscuit semi-finished product crumb No. 1 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.474.8112.8424.78
Granulated sugar2.082.887.6914.85
Flour, premium1.682.346.2312.03
Potato starch0.420.571.542.97
Essence0.0210.0290.0770.14
Total7.67110.62928.37754.77
Output5.938.2121.9342.33

Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

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 up0.680.952.534.89
water0.260.350.941.81
Whole condensed milk with sugar0.130.180.490.95
Total1.071.483.967.65
Output1.041.453.877.44

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 up46.5864.5 172.33332.56
Melange32.2244.62119.24230.09
Flour, premium15.6621.6957.94111.8 
Unsalted butter14.8720.5955.02106.16
water11.8916.4543.9884.87
Sign up10.8715.0540.2177.59
Fresh whole milk the weight ratio of fat 3.2%5.798.0121.4141.3 
Cocoa powder2.863.9610.5820.4 
Potato starch2.413.338.9 17.18
Powdered sugar1.271.764.729.09
Sign up1.221.694.528.72
Vanilla powder0.130.180.490.95
Whole condensed milk with sugar0.130.180.480.93
Essence0.0830.110.320.59
Essence of rum0.0490.0680.180.35
Sign up0.0460.0640.170.33
Citric acid0.0440.0620.160.32
Wine0.0150.0220.0570.11
Total146.137202.336540.707 1043.34
Output124.2 172.0 459.5 886.7