Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Рецептура для домашнего приготовления Cake Ivanushka [Kolomna]

Cake Ivanushka [Kolomna] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up10.98189.93294.2148.66
№014 Sponge cake "Prague"10.44180.43279.5 46.23
No. 095 Blotting syrup4.1271.22110.3318.25
Cherries in syrup0.8214.2422.063.65
Coconut sprinkle0.6911.8818.393.05
Sign up0.417.1211.031.82
Total27.46474.82735.52121.66
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.12105.82163.9227.11
Unsalted butter5.0587.27135.1822.35
Vanilla powder0.0440.771.190.2 
Cognac0.009 0.160.260.042
Wine0.009 0.160.260.042
Total11.232194.18300.8149.744
Output10.98189.93294.2148.66

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.

№014 Sponge cake "Prague" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up7.17123.89191.9131.74
Granulated sugar3.2355.9 86.6 14.33
Flour, premium2.4842.8766.4110.98
Unsalted butter0.8214.1521.923.62
Cocoa powder0.5 8.6613.422.22
Total14.2 245.47380.2662.89
Output10.44180.43279.5 46.23

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 up4.3675.43116.8419.32
Fresh whole milk the weight ratio of fat 3.2%2.0936.0355.829.23
Total6.45111.46172.6628.55
Output6.12105.82163.9227.11

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. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.3240.2 62.2710.3 
Granulated sugar2.1236.5456.619.36
Cognac or dessert wine0.2 3.425.290.87
Essence of rum0.008 0.130.220.035
Total4.64880.29124.3920.565
Output4.1271.22110.3318.25

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up9.71167.88260.0543.01
Chicken eggs7.17123.89191.9131.74
Unsalted butter5.87101.42157.1 25.97
Flour, premium2.4842.8766.4110.98
Water2.3240.2 62.2710.3 
Sign up2.0936.0355.829.23
Cherries in syrup0.8214.2422.063.65
Coconut sprinkle0.6911.8818.393.05
Cocoa powder0.5 8.6613.422.22
Chocolate glaze0.417.1211.031.82
Sign up0.2 3.425.290.87
Vanilla powder0.0440.771.190.2 
Cognac0.009 0.160.260.042
Wine0.009 0.160.260.042
Essence of rum0.008 0.130.220.035
Total32.33558.83865.68143.159
Output26.7 461.4 714.7 118.2