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Рецептура для домашнего приготовления Cake Nut [Yakhroma]

Cake Nut [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up375.5328.68286.72195.72
№061 Cream "New"128.869.8498.3867.15
№062 Cream "New" chocolate103.097.8778.7153.72
Roasted kernels32.4 2.4724.7416.89
No. 024 Air15.461.1811.818.05
Sign up5.890.454.5 3.07
Cocoa powder1.470.111.120.77
Total662.7 50.6 505.98345.37
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up71.8 5.4854.8237.42
Unsalted butter59.214.5245.2 30.86
Vanilla powder0.520.040.4 0.28
Cognac0.110.008 0.0850.058
Wine0.110.008 0.0850.058
Total131.7510.056100.5968.676
Output128.869.8498.3867.15

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 up56.314.3142.9929.35
Unsalted butter43.763.3433.4122.8 
Cocoa powder4.970.383.792.59
Vanilla powder0.390.030.3 0.2 
Cognac0.2 0.0150.150.1 
Total105.638.07580.6455.04
Output103.097.8778.7153.72

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.

№014 Sponge cake "Prague" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up257.8419.69196.87134.38
Granulated sugar116.368.8988.8460.64
Flour, premium89.236.8168.1346.51
Unsalted butter29.452.2522.4815.34
Cocoa powder18.021.3813.769.39
Total510.9 39.02390.08266.26
Output375.5328.68286.72195.72

Description: ** Characteristics of the semi-finished product. ** Round shape. Smooth, thin top crust of golden brown color. The crumb is porous, elastic, brown in color.
Manual:
** Preparation of dough. ** Egg yolks are ground with 50% granulated sugar, provided by the recipe, until the sugar crystals are completely dissolved. Beat the egg whites separately. At the end of the beating, add the remaining granulated sugar. The whipped whites and yolks are mixed. Whipped butter, preheated to 30 ℃, is added to the egg-sugar mass, mixed until a homogeneous mass is obtained, then flour mixed with cocoa powder is gradually added and the dough is kneaded.
** Shaping. ** The dough is poured into round molds, the bottom of which is preliminarily covered with paper.
** Baking. ** Baking duration 40–45 minutes at a temperature of 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from the 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. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up91.316.9769.7247.59
Fresh whole milk the weight ratio of fat 3.2%43.633.3333.3 22.73
Total134.9410.3 103.0270.32
Output128.119.7997.8166.77

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.

No. 024 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up14.621.1111.167.61
Raw egg white7.310.555.583.81
Citric acid0.0740.005 0.0560.038
Vanilla powder0.0740.005 0.0560.038
Total22.0781.6716.85211.496
Output15.461.1811.818.05

Manual: Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.310.333.292.25
Granulated sugar2.590.191.971.35
Flour, premium2.1 0.161.6 1.09
Potato starch0.520.040.4 0.27
Essence0.0260.002 0.0190.013
Total9.5460.7227.2794.973
Output5.890.454.5 3.07

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 up257.8419.69196.87134.38
Granulated sugar224.8817.17171.69117.2 
Unsalted butter132.4210.11101.0969.01
Flour, premium91.326.9769.7347.6 
Fresh whole milk the weight ratio of fat 3.2%43.633.3333.3 22.73
Sign up32.4 2.4724.7416.89
Cocoa powder24.461.8718.6712.75
Raw egg white7.310.555.583.81
Melange4.310.333.292.25
Vanilla powder0.980.0750.760.52
Sign up0.520.040.4 0.27
Cognac0.320.0240.240.16
Wine0.110.008 0.0850.058
Citric acid0.0740.005 0.0560.038
Essence0.0260.002 0.0190.013
Total820.6 62.644626.52427.679
Output648.3 49.5 495.0 337.9