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Рецептура для домашнего приготовления Olga cake [Lyubertsy]

Olga cake [Lyubertsy] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up318.38349.09107.59215.47
Chocolate139.77153.2647.2394.6 
No. 023 Air139.77153.2647.2394.6 
№061 Cream "New"85.4293.6628.8757.81
№062 Cream "New" chocolate85.4293.6628.8757.81
Sign up7.768.522.635.26
Total776.52851.45262.42525.55
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up194.43213.1965.71131.59
Unsalted butter72.0478.9924.3548.76
Whole condensed milk with sugar35.0738.4511.8523.74
Raw egg white20.4622.426.9113.84
Citric acid1.211.330.410.82
Sign up0.810.890.270.55
Total324.02355.27109.5 219.3 
Output318.38349.09107.59215.47

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 con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up47.5952.1916.0832.21
Unsalted butter39.2443.0313.2626.57
Vanilla powder0.350.380.120.23
Cognac0.0740.0810.0250.049
Wine0.0740.0810.0250.049
Total87.32895.76229.5159.108 
Output85.4293.6628.8757.81

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.

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up46.6651.1615.7731.58
Unsalted butter36.2739.7612.2524.55
Cocoa powder4.124.511.392.79
Vanilla powder0.330.350.110.22
Cognac0.170.180.0560.12
Total87.5595.9629.57659.26
Output85.4293.6628.8757.81

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

No. 107 Chocolate grits basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.026.612.044.08
Cocoa powder1.5 1.650.521.02
Unsalted butter0.320.350.110.21
Vanilla powder0.040.0440.0140.027
Total7.888.6542.6845.337
Output7.768.522.635.26

Manual: Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.

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 up113.81124.7838.4677.03
Starch syrup56.9 62.3919.2438.51
Water28.4531.2 9.6119.26
Water (for soaking agar-agar)7.938.7 2.685.36
Agar1.591.740.541.07
Total208.68228.8170.53141.23
Output194.43213.1965.71131.59

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. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up134.39147.3445.4190.95
Raw egg white50.3955.2517.0334.11
Vanilla powder1.011.1 0.340.68
Total185.79203.6962.78125.74
Output139.77153.2647.2394.6 

Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

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 up67.1873.6722.7 45.47
Fresh whole milk the weight ratio of fat 3.2%32.0935.1910.8421.73
Total99.27108.8633.5467.2 
Output94.25103.3531.8563.8 

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.

# 099 Lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.795.251.623.25
Water1.6 1.750.541.08
Starch syrup0.720.790.240.48
Essence0.0170.0180.005 0.012
Total7.1277.808 2.405 4.822
Output6.026.612.044.08

Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up320.17351.04108.19216.7 
Unsalted butter147.86162.1249.97100.08
Chocolate139.77153.2647.2394.6 
Raw egg white70.8577.6723.9447.95
Starch syrup57.6263.1819.4839.0 
Sign up37.9841.6412.8325.7 
Whole condensed milk with sugar35.0738.4511.8523.74
Fresh whole milk the weight ratio of fat 3.2%32.0935.1910.8421.73
Cocoa powder5.636.161.9 3.81
Vanilla powder1.721.870.571.17
Sign up1.591.740.541.07
Citric acid1.211.330.410.82
Citrus essence0.810.890.270.55
Cognac0.240.260.0810.17
Wine0.0740.0810.0250.049
Sign up0.0170.0180.005 0.012
Total852.701 934.899288.131577.151
Output738.3 809.5 249.5 499.7