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Рецептура для домашнего приготовления Cake Russian field [Kashira]

Cake Russian field [Kashira] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up422.09505.61299.36411.19
№062 Cream "New" chocolate111.08133.0578.78108.21
Fruit cooking81.4697.5857.7779.36
No. 101 Chocolate lipstick66.6479.8347.2764.92
№061 Cream "New"29.6235.4821.0128.85
Sign up14.8117.7410.5114.43
Colored vermicelli sprinkle7.418.875.257.22
No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 177.418.875.257.22
Total740.52887.03525.2 721.4 
Output

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up60.6872.6843.0359.1 
Unsalted butter47.1656.4933.4545.93
Cocoa powder5.356.423.795.22
Vanilla powder0.420.5 0.3 0.41
Cognac0.210.250.160.21
Total113.82136.3480.73110.87
Output111.08133.0578.78108.21

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" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up16.5 19.7711.7116.08
Unsalted butter13.6216.3 9.6513.26
Vanilla powder0.120.150.0850.12
Cognac0.0250.0310.0180.025
Wine0.0250.0310.0180.025
Total30.2936.28221.48129.51
Output29.6235.4821.0128.85

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. 017 Sand with nuts and cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up188.66225.99133.8 183.79
Unsalted butter113.2 135.6 80.28110.27
Granulated sugar75.4690.4 53.5273.52
Roasted cashew kernels37.7345.1926.7536.75
Melange26.4231.6418.7425.73
Sign up22.6427.1216.0622.05
Flour, premium (on the dust)15.0918.0810.7114.7 
Essence0.750.9 0.540.73
Salt0.750.9 0.540.73
Ammonium carbonate0.190.230.140.19
Sign up0.190.230.140.19
Total481.08576.28341.22468.65
Output422.09505.61299.36411.19

Description: ** Characteristics of the semi-finished product. ** Round shape. Crumb with good porosity, crumbly, brown color.
Manual: A semi-finished product is prepared in the same way as sand No. 16, but the flour is pre-mixed with chopped roasted nuts and cocoa powder.

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 up55.0165.8939.0253.59
Fresh whole milk the weight ratio of fat 3.2%26.2831.4718.6425.61
Total81.2997.3657.6679.2 
Output77.1892.4454.7475.18

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. 101 Chocolate lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up50.2960.2335.6748.99
Water16.7620.0711.8916.32
Starch syrup7.559.035.357.34
Cocoa powder3.153.772.233.07
Essence0.180.210.130.17
Sign up0.160.190.120.16
Total78.0993.5 55.3976.05
Output66.6479.8347.2764.92

Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy brown mass.
Manual: Prepared as lipstick No. 99. Before use, the lipstick is heated to a temperature of 50–55 ℃, cocoa powder, vanilla powder are added and mixed until a homogeneous mass is obtained.

No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.344.0 2.373.26
Unsalted butter2.0 2.4 1.421.96
Granulated sugar1.341.6 0.951.31
Roasted cashew kernels0.660.8 0.470.65
Melange0.460.560.330.45
Sign up0.4 0.480.280.39
Flour, premium (on the dust)0.260.320.190.26
Essence0.0140.0160.009 0.013
Salt0.0140.0160.009 0.013
Ammonium carbonate0.003 0.004 0.002 0.003 
Sign up0.003 0.004 0.002 0.003 
Total8.49410.2 6.0328.312
Output7.418.875.257.22

Manual: The finished sandy semi-finished product with nuts and cocoa powder No. 17 is ground and sieved.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up207.36248.4 147.07202.01
Granulated sugar182.1 218.12129.16177.41
Unsalted butter175.97210.8 124.81171.42
Fruit cooking81.4697.5857.7779.36
Roasted cashew kernels38.3946.0 27.2337.41
Sign up31.5437.8 22.3730.73
Melange26.8832.2 19.0626.19
Fresh whole milk the weight ratio of fat 3.2%26.2831.4718.6425.61
Water16.7620.0711.8916.32
Roasted kernels14.8117.7410.5114.43
Sign up7.559.035.357.34
Colored vermicelli sprinkle7.418.875.257.22
Essence0.941.130.670.91
Salt0.760.920.550.74
Vanilla powder0.7 0.830.5 0.68
Sign up0.230.280.180.23
Ammonium carbonate0.190.230.140.19
Baking soda0.190.230.140.19
Wine0.0250.0310.0180.025
Total819.545981.731581.308 798.415
Output702.7 841.8 498.4 684.6