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Рецептура для домашнего приготовления Yuzhanka cake [Yakhroma]

Yuzhanka cake [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up164.12128.414.82278.88
№062 Cream "New" chocolate125.9798.563.7 214.04
No. 095 Blotting syrup70.9955.542.08120.62
Chocolate27.4921.510.8 46.72
No. 107 Chocolate grits21.7517.010.6436.95
Total410.32321.0312.04697.21
Output

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up68.8 53.832.02116.92
Unsalted butter53.4741.841.5790.87
Cocoa powder6.084.750.1810.32
Vanilla powder0.470.370.0130.8 
Cognac0.250.2 0.007 0.41
Total129.07100.993.79219.32
Output125.9798.563.7 214.04

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 up16.8613.190.4928.66
Cocoa powder4.223.310.127.18
Unsalted butter0.890.7 0.0261.51
Vanilla powder0.110.0890.003 0.2 
Total22.0817.2890.63937.55
Output21.7517.010.6436.95

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. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up94.9574.292.79161.34
Granulated sugar56.9744.571.6796.8 
Flour, premium46.1436.1 1.3678.42
Potato starch11.398.910.3319.36
Essence0.570.440.0160.97
Total210.02164.316.166356.89
Output164.12128.414.82278.88

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 up40.0631.351.1768.07
Granulated sugar36.4328.5 1.0761.89
Cognac or dessert wine3.4 2.660.1 5.78
Essence of rum0.130.1 0.004 0.23
Total80.0262.612.344135.97
Output70.9955.542.08120.62

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.

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 up49.0538.371.4483.34
Fresh whole milk the weight ratio of fat 3.2%23.4318.330.6939.82
Total72.4856.7 2.13123.16
Output68.8 53.832.02116.92

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 up13.4110.490.3922.79
Water4.473.490.137.59
Starch syrup2.011.580.0593.42
Essence0.0460.0360.001 0.079
Total19.93615.5960.5833.879
Output16.8613.190.4928.66

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 up155.85121.924.57264.82
Melange94.9574.292.79161.34
Unsalted butter54.3642.541.6 92.38
Flour, premium46.1436.1 1.3678.42
Water44.5334.841.3175.66
Sign up27.4921.510.8 46.72
Fresh whole milk the weight ratio of fat 3.2%23.4318.330.6939.82
Potato starch11.398.910.3319.36
Cocoa powder10.3 8.060.3 17.5 
Cognac or dessert wine3.4 2.660.1 5.78
Sign up2.011.580.0593.42
Essence0.620.480.0181.05
Vanilla powder0.590.460.0161.0 
Cognac0.250.2 0.007 0.41
Essence of rum0.130.1 0.004 0.23
Total475.44371.9813.954807.91
Output398.3 311.6 11.7 676.8