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Рецептура для домашнего приготовления Gift cake new [Shatura]

Gift cake new [Shatura] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up319.2382.05122.63268.51
No. 095а Blotting syrup182.4146.8970.07153.44
No. 054 Creamy fruit cream155.0639.8559.56130.42
№061 Cream "New"136.8235.1752.55115.08
Roasted kernels109.4528.1442.0492.06
Sign up9.132.343.5 7.68
Total912.1 234.44350.35767.19
Output

No. 054 Creamy fruit cream on 61m cream

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up77.9220.0229.9365.54
№061 Cream "New"77.9220.0229.9365.54
Total155.8440.0459.86131.08
Output155.0639.8559.56130.42

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up119.6430.7645.96100.64
Unsalted butter98.6725.3637.9 82.99
Vanilla powder0.870.230.330.74
Cognac0.190.0480.070.16
Wine0.190.0480.070.16
Total219.5656.44684.33184.69
Output214.7355.1982.48180.62

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. 095а Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up173.3244.5466.58145.78
Cognac or dessert wine8.742.253.367.35
Essence of rum0.350.090.130.29
Total182.4146.8870.07153.42
Output182.4146.8970.07153.44

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up184.6847.4870.94155.34
Granulated sugar110.8128.4842.5793.2 
Flour, premium89.7623.0734.4875.5 
Potato starch22.165.7 8.5218.64
Essence1.110.280.420.93
Total408.52105.01156.93343.61
Output319.2382.05122.63268.51

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.

Sugar syrup for blotting basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up94.2624.2336.2179.29
water83.3221.4132.0170.08
Total177.5845.6468.22149.37
Output173.3244.5466.58145.78

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 up85.2821.9232.7671.74
Fresh whole milk the weight ratio of fat 3.2%40.7410.4715.6534.27
Total126.0232.3948.41106.01
Output119.6430.7645.96100.64

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 up290.3574.63111.53244.22
Melange184.6847.4870.94155.34
Roasted kernels109.4528.1442.0492.06
Unsalted butter98.6725.3637.9 82.99
Flour, premium89.7623.0734.4875.5 
Sign up83.3221.4132.0170.08
Fruit cooking77.9220.0229.9365.54
Fresh whole milk the weight ratio of fat 3.2%40.7410.4715.6534.27
Potato starch22.165.7 8.5218.64
Powdered sugar9.132.343.5 7.68
Sign up8.742.253.367.35
Essence1.110.280.420.93
Vanilla powder0.870.230.330.74
Essence of rum0.350.090.130.29
Cognac0.190.0480.070.16
Sign up0.190.0480.070.16
Total1017.63261.566390.88855.95
Output880.5 226.3 338.2 740.6