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Рецептура для домашнего приготовления Cake Zhuravlik [Noginsk]

Cake Zhuravlik [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up294.9 388.38111.44107.78
Fruit from compote98.3 129.4637.1535.93
No. 001 Biscuit (main)98.3 129.4637.1535.93
No. 095 Blotting syrup65.5386.3124.7623.95
Jelly (Cake Autumn Garden) and Nog45.8760.4217.3416.77
Sign up32.7743.1512.3911.98
№083 Protein cream on agar13.1 17.264.954.79
№002 Fried biscuit crumb6.558.632.482.39
Total655.32863.07247.66239.52
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up180.1 237.1968.0565.82
Unsalted butter66.7287.8825.2224.38
Whole condensed milk with sugar32.4842.7712.2711.87
Raw egg white18.9524.957.166.92
Citric acid1.121.470.420.41
Sign up0.750.990.280.27
Total300.12395.25113.4 109.67
Output294.9 388.38111.44107.78

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 up105.42138.8339.8338.53
Starch syrup52.7 69.4119.9219.26
Water26.3534.719.969.63
Water (for soaking agar-agar)7.359.682.782.69
Agar1.471.940.560.54
Total193.29254.5773.0570.65
Output180.1 237.1968.0565.82

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 up56.8774.9 21.4920.78
Granulated sugar34.1344.9312.8912.47
Flour, premium27.6436.4 10.4510.1 
Potato starch6.838.982.582.5 
Essence0.340.450.130.13
Total125.81165.6647.5445.98
Output98.3 129.4637.1535.93

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. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up36.9948.7113.9813.51
Granulated sugar33.6244.2812.7 12.29
Cognac or dessert wine3.144.141.191.15
Essence of rum0.130.170.0470.046
Total73.8897.3 27.91726.996
Output65.5386.3124.7623.95

Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

Jelly (Cake Autumn Garden) and Nog Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up50.1766.0718.9618.34
Agar0.510.660.190.18
Citric acid0.130.170.0470.045
Essence0.130.170.0470.045
Total50.9467.0719.24418.61
Output45.8760.4217.3416.77

№083 Protein cream on agar basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up8.7611.543.313.2 
Raw egg white4.385.771.651.6 
Agar0.0620.0820.0230.023
Total13.202 17.3924.9834.823
Output13.1 17.264.954.79

Manual: Prepare a cream like protein (custard) No. 87. At the end of beating, add hot (90 ℃) sugar-agar syrup, which is prepared from granulated sugar and soaked agar by boiling to a temperature of 115 ℃.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.8 6.321.811.75
Granulated sugar2.893.791.081.05
Flour, premium2.343.080.880.85
Potato starch0.580.760.220.21
Essence0.0280.0380.0110.011
Total10.63813.9884.001 3.871
Output6.558.632.482.39

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up184.81243.3869.8267.54
Fruit from compote98.3 129.4637.1535.93
Water70.6993.1 26.7225.83
Unsalted butter66.7287.8825.2224.38
Melange61.6781.2223.3 22.53
Sign up52.7 69.4119.9219.26
Compote syrup50.1766.0718.9618.34
Fruit cooking32.7743.1512.3911.98
Whole condensed milk with sugar32.4842.7712.2711.87
Flour, premium29.9839.4811.3310.95
Sign up23.3330.728.828.52
Potato starch7.4 9.742.8 2.71
Cognac or dessert wine3.144.141.191.15
Agar2.042.690.770.74
Citric acid1.241.640.470.45
Sign up0.750.990.280.27
Essence0.5 0.660.190.18
Essence of rum0.130.170.0470.046
Total718.82946.67271.647262.676
Output622.2 819.4 235.1 227.4