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
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
Consolidated recipe: Cake Tenderness [Stupino]
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 468 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 185.61 | 185.33 | 190.70 | 190.41 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 104.02 | 87.38 | 106.88 | 89.78 |
Melange | 89.35 | 24.12 | 91.80 | 24.79 |
Flour, premium | 43.42 | 37.13 | 44.61 | 38.14 |
Fresh whole milk the weight ratio of fat 3.2% | 42.95 | 5.15 | 44.13 | 5.30 |
Sign up | 37.20 | — | 38.22 | — |
Potato starch | 10.72 | 8.58 | 11.02 | 8.81 |
Cognac | 5.08 | — | 5.22 | — |
Cognac or dessert wine | 4.15 | — | 4.27 | — |
Vanilla powder | 0.92 | 0.92 | 0.95 | 0.95 |
Sign up | 0.58 | 0.55 | 0.60 | 0.57 |
Essence | 0.54 | — | 0.55 | — |
Wine | 0.19 | — | 0.19 | — |
Essence of rum | 0.17 | — | 0.17 | — |
Total | 524.91 | 349.17 | 539.30 | 358.74 |
Total phase loss 4.3% | 15.18 | |||
Other losses 2.7% | 9.57 | |||
General losses 6.9% | 24.75 | |||
Output | 468.00 | 333.98 | 468.00 | 333.98 |
Allergens | used as an ingredient | unintentional presence (cross-contact) | |
---|---|---|---|
Yes/No | Note | Yes/No | |
Cereals containing gluten. | Yes | flour, premium | no data |
Crustaceans and products thereof. | no data | no data | |
Eggs and products thereof. | Yes | melange | no data |
Fish and products thereof. | no data | no data | |
Peanuts and products thereof. | no data | no data | |
Soybeans and products thereof. | no data | no data | |
Milk and products thereof (including lactose). | Yes | fresh whole milk the weight ratio of fat 3.2%; butter | no data |
Nut sand products thereof. | no data | no data | |
Celery and products thereof. | no data | no data | |
Mustard and products thereof. | no data | no data | |
Sesame seeds and products thereof. | no data | no data | |
Sulphur dioxide and sulphites. | no data | no data | |
Lupin and products thereof. | no data | no data | |
Molluscs and products thereof. | no data | no data | |
Aspartame and aspartame-acesulfame salt. | no data | no data |
- Consolidated recipe Cake Tenderness [Stupino]
- Technological map Cake Tenderness [Stupino]
- Energy value Cake Tenderness [Stupino]
- Mass fraction of sugar and fat Cake Tenderness [Stupino]
- Nutritional value Cake Tenderness [Stupino]
- Constructor ganache Cake Tenderness [Stupino]
- The cost of raw materials for Cake Tenderness [Stupino]
- Homemade recipe Cake Tenderness [Stupino]
- Technology instruction Cake Tenderness [Stupino]
- Recipe Cake Tenderness [Stupino]
- Technical and technological map Cake Tenderness [Stupino]