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Рецептура для домашнего приготовления Cake Swan [Mozhaisk]

Cake Swan [Mozhaisk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up204.56358.37281.35113.29
Jam143.74251.82197.7 79.61
No. 095 Blotting syrup77.4 135.6 106.4642.86
№061 Cream "New"60.82106.5483.6533.68
Chocolate49.7587.1768.4427.56
Sign up16.5829.0622.829.18
Total552.85968.56760.42306.18
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up33.8859.3746.6118.77
Unsalted butter27.9448.9538.4415.47
Vanilla powder0.240.430.340.14
Cognac0.0530.0920.0720.028
Wine0.0530.0920.0720.028
Total62.166108.93485.53434.436
Output60.82106.5483.6533.68

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 up118.34207.33162.7765.54
Granulated sugar71.0 124.3997.6639.32
Flour, premium57.51100.7679.1 31.85
Potato starch14.2 24.8819.537.86
Essence0.711.250.980.39
Total261.76458.61360.04144.96
Output204.56358.37281.35113.29

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 up43.6976.5360.0824.19
Granulated sugar39.7169.5754.6221.99
Cognac or dessert wine3.726.5 5.112.06
Essence of rum0.150.260.2 0.082
Total87.27152.86120.0148.322
Output77.4 135.6 106.4642.86

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 up24.1542.3133.2213.37
Fresh whole milk the weight ratio of fat 3.2%11.5420.2115.876.39
Total35.6962.5249.0919.76
Output33.8859.3746.6118.77

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 up143.74251.82197.7 79.61
Granulated sugar134.86236.28185.5 74.69
Melange118.34207.33162.7765.54
Flour, premium57.51100.7679.1 31.85
Chocolate49.7587.1768.4427.56
Sign up43.6976.5360.0824.19
Unsalted butter27.9448.9538.4415.47
Coconut sprinkle16.5829.0622.829.18
Potato starch14.2 24.8819.537.86
Fresh whole milk the weight ratio of fat 3.2%11.5420.2115.876.39
Sign up3.726.5 5.112.06
Essence0.711.250.980.39
Vanilla powder0.240.430.340.14
Essence of rum0.150.260.2 0.082
Cognac0.0530.0920.0720.028
Sign up0.0530.0920.0720.028
Total623.0761091.614857.024345.068
Output523.8 917.7 720.5 290.1