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Рецептура для домашнего приготовления Coconut cake [Yakhroma]

Coconut cake [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up250.439.07176.89204.62
Prague cream239.718.68169.3 195.85
No. 095 Blotting syrup35.781.3 25.2729.23
Coconut sprinkle21.460.7715.1617.54
No. 024 Air17.890.6512.6314.62
Sign up7.150.265.065.84
Total572.4220.73404.31467.7 
Output

№014 Sponge cake "Prague" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up171.956.23121.46140.49
Granulated sugar77.592.8154.8163.4 
Flour, premium59.5 2.1642.0348.62
Unsalted butter19.630.7113.8716.04
Cocoa powder12.020.438.5 9.83
Total340.6912.34240.67278.38
Output250.439.07176.89204.62

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.

Prague cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up128.684.6690.89105.14
Whole condensed milk with sugar77.732.8254.9 63.51
water18.920.6813.3715.46
Raw egg yolk13.4 0.489.4710.94
Cocoa powder6.040.224.264.93
Sign up0.0690.002 0.050.057
Total244.8398.862172.94200.037
Output239.718.68169.3 195.85

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath to a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of whipping, add cocoa powder and vanillin. Beating duration 20 min.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up20.190.7314.2716.49
Granulated sugar18.350.6712.9615.0 
Cognac or dessert wine1.710.0621.211.4 
Essence of rum0.0690.002 0.0490.056
Total40.3191.46428.48932.946
Output35.781.3 25.2729.23

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. 024 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up16.920.6211.9513.82
Raw egg white8.470.315.986.92
Citric acid0.0850.003 0.060.069
Vanilla powder0.0850.003 0.060.069
Total25.560.93618.0520.878
Output17.890.6512.6314.62

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

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up171.956.23121.46140.49
Unsalted butter148.315.37104.76121.18
Granulated sugar112.864.0979.7392.22
Whole condensed milk with sugar77.732.8254.9 63.51
Flour, premium59.5 2.1642.0348.62
Sign up39.111.4127.6331.96
Coconut sprinkle21.460.7715.1617.54
Cocoa powder18.060.6512.7614.76
Raw egg yolk13.4 0.489.4710.94
Raw egg white8.470.315.986.92
Sign up7.150.265.065.84
Cognac or dessert wine1.710.0621.211.4 
Citric acid0.0850.003 0.060.069
Vanilla powder0.0850.003 0.060.069
Essence of rum0.0690.002 0.050.057
Sign up0.0690.002 0.0490.056
Total680.01824.622480.369555.631
Output554.5 20.1 391.7 453.1