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

All groups → All products → Cakes → Mosoblkhleb cakes → Shortbread honey cake [Kashira] → Recipe No. 1 → Home

Homemade recipe Shortbread honey cake [Kashira] Recipe No. 1

Shortbread honey cake [Kashira] Recipe No. 1
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	404.56	40.59	288.17	306.17
No. 082 Custard cream	356.01	35.72	253.59	269.43
Roasted kernels	40.46	4.06	28.82	30.62
No. 016а Semi-finished sandy product crumb No. 16	8.09	0.81	5.76	6.12
Total	809.12	81.17	576.35	612.34
Output

grid

List of recipes

No. 082 Custard cream with honey and 62 (deputy for dry) Kashira
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	259.44	26.03	184.81	196.35
Granulated sugar	109.48	10.98	77.99	82.86
Chicken eggs [chicken egg] [2]	51.89	5.21	36.96	39.27
Flour, premium	32.43	3.25	23.10	24.55
Natural honey	24.28	2.44	17.29	18.37
Sign up	21.59	2.17	15.38	16.34
Total	499.11	50.07	355.52	377.73
Output	356.01	35.72	253.59	269.43

Description: ** Characteristics of the semi-finished product. ** Gelatinous homogeneous mass of yellow color.
Manual: Milk and granulated sugar are heated to a boil while stirring. The flour is heated at a temperature of 105–110 ℃ for 40–60 minutes, then cooled and combined with lightly beaten eggs.
Milk syrup is gradually poured into the resulting egg-flour mixture. The whole mass with constant stirring is heated for 5 minutes at a temperature of 95 ℃. The finished mass is cooled for 15–20 minutes to room temperature (20–33 ℃), then add Charlotte cream No. 59, provided by the recipe, and mix thoroughly.
The custard should be used within an hour of making it.

№061 Cream "New" basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	12.03	1.21	8.57	9.10
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	9.92	0.99	7.06	7.51
Vanilla powder	0.088	0.009	0.063	0.066
Cognac	0.019	0.002	0.013	0.014
Wine	0.019	0.002	0.013	0.014
Total	22.07	2.21	15.72	16.70
Output	21.59	2.17	15.38	16.34

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.

Semi-finished sandy product with honey basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	208.52	20.92	148.53	157.81
Margarine	125.11	12.55	89.12	94.68
Granulated sugar	70.76	7.10	50.40	53.55
Melange	29.19	2.93	20.79	22.09
Flour, premium (on the dust)	16.68	1.67	11.88	12.63
Sign up	16.18	1.62	11.53	12.25
Essence	0.84	0.084	0.60	0.63
Salt	0.83	0.084	0.59	0.63
Ammonium carbonic (E503(i))	0.21	0.021	0.15	0.16
Baking soda (E500(ii))	0.21	0.021	0.15	0.16
Total	468.54	47.01	333.75	354.59
Output	404.56	40.59	288.17	306.17

No. 063 Milk-sugar syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	8.57	0.86	6.11	6.49
Fresh whole milk the weight ratio of fat 3.2%	4.10	0.41	2.92	3.10
Total	12.67	1.27	9.02	9.59
Output	12.03	1.21	8.57	9.10

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. 016а Semi-finished sandy product crumb No. 16 basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	4.21	0.42	3.00	3.19
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	2.53	0.25	1.80	1.91
Granulated sugar	1.69	0.17	1.20	1.28
Melange	0.59	0.059	0.42	0.45
Flour, premium (on the dust)	0.34	0.034	0.24	0.26
Sign up	0.017	0.002	0.012	0.013
Salt	0.017	0.002	0.012	0.013
Ammonium carbonic (E503(i))	0.004	—	0.003	0.003
Baking soda (E500(ii))	0.004	—	0.003	0.003
Total	9.40	0.94	6.69	7.11
Output	8.09	0.81	5.76	6.12

Итого сырья
Name of raw materials	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	263.54	26.44	187.72	199.45
Flour, premium	262.19	26.30	186.76	198.42
Granulated sugar	190.50	19.11	135.70	144.17
Margarine	125.11	12.55	89.12	94.68
Chicken eggs [chicken egg] [2]	51.89	5.21	36.96	39.27
Sign up	40.46	4.06	28.82	30.62
Roasted kernels	40.46	4.06	28.82	30.62
Melange	29.78	2.99	21.21	22.54
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	12.45	1.25	8.87	9.42
Essence	0.85	0.086	0.61	0.65
Sign up	0.85	0.085	0.61	0.64
Ammonium carbonic (E503(i))	0.21	0.022	0.15	0.16
Baking soda (E500(ii))	0.21	0.022	0.15	0.16
Vanilla powder	0.088	0.009	0.063	0.066
Cognac	0.019	0.002	0.013	0.014
Sign up	0.019	0.002	0.013	0.014
Total	1018.63	102.19	725.58	770.90
Output	775.50	77.80	552.40	586.90

Homemade recipe Shortbread honey cake [Kashira] Recipe No. 1

calculations, forms, documents: