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Рецептура для домашнего приготовления Layla cake [Yakhroma]

Layla cake [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up120.1949.59337.629.27
No. 001 Biscuit (main)70.1128.93196.955.41
№061 Cream "New"23.379.6465.651.8 
No. 095 Blotting syrup16.696.8946.9 1.29
№002 Fried biscuit crumb3.341.389.390.26
Total233.7 96.43656.5118.03
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up73.4 30.29206.195.66
Unsalted butter27.1911.2276.4 2.1 
Whole condensed milk with sugar13.245.4637.181.02
Raw egg white7.723.1821.690.6 
Citric acid0.450.191.290.035
Sign up0.310.120.870.024
Total122.3150.46343.629.439
Output120.1949.59337.629.27

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.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up13.025.3836.581.01
Unsalted butter10.744.4330.170.82
Vanilla powder0.0950.0390.270.007 
Cognac0.0210.008 0.0570.002 
Wine0.0210.008 0.0570.002 
Total23.8979.86567.1341.841
Output23.379.6465.651.8 

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.

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 up42.9617.73120.693.32
Starch syrup21.488.8660.341.66
Water10.744.4330.180.82
Water (for soaking agar-agar)3.0 1.248.420.23
Agar0.6 0.251.680.046
Total78.7832.51221.316.076
Output73.4 30.29206.195.66

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 up40.5616.74113.943.13
Granulated sugar24.3410.0468.361.87
Flour, premium19.718.1355.381.52
Potato starch4.862.0113.670.37
Essence0.250.1 0.680.019
Total89.7237.02252.036.909 
Output70.1128.93196.955.41

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 up9.423.8926.470.73
Granulated sugar8.563.5324.060.66
Cognac or dessert wine0.8 0.332.250.062
Essence of rum0.0320.0130.090.002 
Total18.8127.76352.871.454
Output16.696.8946.9 1.29

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 up9.283.8326.070.72
Fresh whole milk the weight ratio of fat 3.2%4.431.8312.460.34
Total13.715.6638.531.06
Output13.025.3836.581.01

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.441.016.880.19
Granulated sugar1.460.614.130.11
Flour, premium1.190.493.340.092
Potato starch0.290.120.820.023
Essence0.0140.006 0.0410.001 
Total5.3942.23615.2110.416
Output3.341.389.390.26

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 up86.6135.75243.3 6.68
Melange43.0 17.75120.823.32
Unsalted butter37.9315.65106.562.92
Water23.159.5665.061.78
Starch syrup21.488.8660.341.66
Sign up20.9 8.6258.721.62
Whole condensed milk with sugar13.245.4637.181.02
Raw egg white7.723.1821.690.6 
Potato starch5.152.1314.5 0.39
Fresh whole milk the weight ratio of fat 3.2%4.431.8312.460.34
Sign up0.8 0.332.250.062
Agar0.6 0.251.680.046
Citric acid0.450.191.290.035
Citrus essence0.310.120.870.024
Essence0.260.1 0.720.02
Sign up0.0950.0390.270.007 
Essence of rum0.0320.0130.090.002 
Cognac0.0210.008 0.0570.002 
Wine0.0210.008 0.0570.002 
Total266.199109.848747.91420.53
Output226.8 93.6 637.2 17.5