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Рецептура для домашнего приготовления Rhythm Cake [Shatura]

Rhythm Cake [Shatura] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up515.8 251.75385.25107.27
No. 001 Biscuit (main)85.4241.6963.8 17.76
№085 Protein cream on agar26.2812.8219.635.47
No. 024a Semi-finished product crumb "Air" No. 2419.719.6214.724.1 
Chocolate9.864.817.372.05
Total657.07320.69490.77136.65
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up315.01153.74235.2865.51
Unsalted butter116.7156.9687.1824.27
Whole condensed milk with sugar56.8127.7242.4411.82
Raw egg white33.1416.1824.766.89
Citric acid1.960.951.460.4 
Sign up1.320.640.990.27
Total524.95256.19392.11109.16
Output515.8 251.75385.25107.27

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.

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 up184.3990.0 137.7138.35
Starch syrup92.1945.0 68.8519.18
Water46.1 22.4934.439.59
Water (for soaking agar-agar)12.866.289.6 2.68
Agar2.571.261.920.54
Total338.11165.03252.5170.34
Output315.01153.74235.2865.51

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. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up49.4224.1236.9110.27
Granulated sugar29.6514.4722.146.16
Flour, premium24.0211.7217.944.99
Potato starch5.932.894.431.23
Essence0.3 0.150.220.061
Total109.3253.3581.6422.711
Output85.4241.6963.8 17.76

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.

№085 Protein cream on agar basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up17.588.5813.133.65
Raw egg white8.794.296.571.83
Agar0.120.0610.0930.026
Vanillin0.0250.0110.0190.005 
Citric acid0.005 0.002 0.004 0.001 
Total26.5212.94419.8165.512
Output26.2812.8219.635.47

Manual: Prepare a cream like protein on agar No. 83. At the end of whipping, add vanillin and citric acid.

No. 024a Semi-finished product crumb "Air" No. 24 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up18.849.1914.073.92
Raw egg white9.424.6 7.031.96
Citric acid0.0940.0460.0710.02
Vanilla powder0.0940.0460.0710.02
Total28.44813.88221.2425.92
Output19.719.6214.724.1 

Manual: The finished air semi-finished product No. 24 is crushed and sieved.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up250.46122.24187.0552.09
Unsalted butter116.7156.9687.1824.27
Starch syrup92.1945.0 68.8519.18
Water58.9528.7744.0212.26
Whole condensed milk with sugar56.8127.7242.4411.82
Sign up51.3525.0638.3610.68
Melange49.4224.1236.9110.27
Flour, premium24.0211.7217.944.99
Chocolate9.864.817.372.05
Potato starch5.932.894.431.23
Sign up2.7 1.322.010.57
Citric acid2.061.011.540.43
Citrus essence1.320.640.990.27
Essence0.3 0.150.220.061
Vanilla powder0.0940.0460.0710.02
Sign up0.0250.0110.0190.005 
Total722.199352.467539.4 150.196
Output633.3 309.1 473.0 131.7