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Рецептура для домашнего приготовления Cake Gift of the summer (figured) [Pavlovsky Posad]

Cake Gift of the summer (figured) [Pavlovsky Posad] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up259.56123.8761.9747.43
№061 Cream "New"129.0761.6 30.8123.59
No. 096a Fortified blotting syrup112.2453.5726.8 20.51
Semi-finished Strawberry98.2146.8723.4417.94
No. 054 Creamy fruit cream63.1430.1315.0711.53
Sign up33.6716.078.046.15
Chocolate glaze5.612.671.341.02
Total701.5 334.78167.47128.17
Output

Semi-finished Strawberry basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up65.3131.1715.5911.93
№061 Cream "New"20.639.844.923.77
Granulated sugar14.246.8 3.4 2.6 
Citric acid0.490.230.110.09
Total100.6748.0424.0218.39
Output98.2146.8723.4417.94

No. 054 Creamy fruit cream on 61m cream with jam 66cc

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up31.7315.147.575.8 
№061 Cream "New"31.7315.147.575.8 
Total63.4630.2815.1411.6 
Output63.1430.1315.0711.53

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up89.5942.7621.3916.37
Unsalted butter73.8935.2617.6413.5 
Vanilla powder0.650.320.150.12
Cognac0.140.0660.0330.026
Wine0.140.0660.0330.026
Total164.4178.47239.24630.042
Output160.8176.7438.3829.38

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. 096a Fortified blotting syrup Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up100.3247.8823.9518.34
Cognac6.323.011.511.15
Cognac or dessert wine5.382.571.290.98
Essence of rum0.210.1 0.0510.04
Total112.2353.5626.801 20.51
Output112.2453.5726.8 20.51

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up18.398.784.393.36
Unsalted butter14.3 6.823.422.61
Cocoa powder1.620.780.390.3 
Vanilla powder0.120.060.0310.023
Cognac0.0650.0320.0150.012
Total34.49516.4728.2466.305 
Output33.6716.078.046.15

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.

№061 Cream "New" with condensed milk syrup

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up11.495.482.752.1 
Unsalted butter9.484.522.261.74
Vanilla powder0.0840.040.020.015
Cognac0.0170.008 0.004 0.003 
Wine0.0170.008 0.004 0.003 
Total21.08810.0565.0383.861
Output20.639.844.923.77

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. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up150.1671.6635.8527.43
Granulated sugar90.0943.0 21.5116.46
Flour, premium72.9834.8317.4213.34
Potato starch18.018.594.313.3 
Essence0.9 0.430.210.16
Total332.14158.5179.3 60.69
Output259.56123.8761.9747.43

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. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up76.9736.7418.3814.06
Fresh whole milk the weight ratio of fat 3.2%36.7717.558.786.72
Total113.7454.2927.1620.78
Output107.9951.5425.7819.73

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.

Sugar syrup for blotting basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up54.5626.0413.029.97
water48.2323.0211.518.82
Total102.7949.0624.5318.79
Output100.3247.8823.9518.34

No. 001a Biscuit semi-finished product crumb No. 1 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up38.2418.259.136.99
Granulated sugar22.9 10.935.474.18
Flour, premium18.568.864.433.39
Potato starch4.582.181.090.84
Essence0.220.110.0550.042
Total84.5 40.3320.17515.442
Output65.3131.1715.5911.93

Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

No. 063 Milk-sugar syrup on condensed milk

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up7.543.591.811.38
water2.8 1.340.660.51
Whole condensed milk with sugar1.470.7 0.350.27
Total11.815.632.822.16
Output11.495.482.752.1 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up266.31127.1 63.5948.66
Melange188.4189.9144.9934.43
Unsalted butter97.6746.6 23.3117.85
Flour, premium91.5343.6921.8516.73
water51.0224.3512.189.33
Sign up36.7717.558.786.72
Jam31.7315.147.575.8 
Potato starch22.6 10.785.4 4.13
Cognac6.543.111.561.19
Chocolate glaze5.612.671.341.02
Sign up5.382.571.290.98
Cocoa powder1.620.780.390.3 
Whole condensed milk with sugar1.470.7 0.350.27
Essence1.120.540.270.2 
Vanilla powder0.860.420.2 0.16
Sign up0.490.230.110.09
Essence of rum0.210.1 0.0510.04
Wine0.160.0750.0370.029
Total809.5 386.315193.268147.929
Output687.3 328.0 164.1 125.6