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Рецептура для домашнего приготовления Almond cake [Voskresensk]

Almond cake [Voskresensk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up47.31436.62419.64515.28
Biscuit New40.55374.22359.67441.65
Roasted almond plates6.7662.3659.9473.6 
Total94.62873.2 839.251030.53
Output

Cream 61 + jam + praline + margarine Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up15.83146.13140.44172.45
№061 Cream "New"15.83146.13140.44172.45
Margarine7.9173.0670.2286.22
Praline7.9173.0670.2286.22
Total47.48438.38421.32517.34
Output47.31436.62419.64515.28

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up8.8281.4278.2496.09
Unsalted butter7.2767.1464.5379.23
Vanilla powder0.0640.590.570.71
Cognac0.0140.120.120.15
Wine0.0140.120.120.15
Total16.182149.39143.58176.33
Output15.83146.13140.44172.45

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.

Biscuit New Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up15.29141.08135.6 166.5 
Granulated sugar15.25140.71135.24166.06
Flour, premium14.68135.47130.2 159.88
Potato starch0.615.625.4 6.62
Essence0.161.421.371.68
Total45.99424.3 407.81500.74
Output40.55374.22359.67441.65

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 up6.2858.0455.7868.49
Fresh whole milk the weight ratio of fat 3.2%3.0 27.7226.6432.72
Total9.2885.7682.42101.21
Output8.8281.4278.2496.09

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 up21.53198.75191.01234.54
Jam15.83146.13140.44172.45
Melange15.29141.08135.6 166.5 
Flour, premium14.68135.47130.2 159.88
Margarine7.9173.0670.2286.22
Sign up7.9173.0670.2286.22
Unsalted butter7.2767.1464.5379.23
Roasted almond plates6.7662.3659.9473.6 
Fresh whole milk the weight ratio of fat 3.2%3.0 27.7226.6432.72
Potato starch0.615.625.4 6.62
Sign up0.161.421.371.68
Vanilla powder0.0640.590.570.71
Cognac0.0140.120.120.15
Wine0.0140.120.120.15
Total101.042932.64896.381100.67
Output91.1 841.0 808.3 992.5