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 Waiting (fig) [Yegoryevsk]

Cake Waiting (fig) [Yegoryevsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up107.52238.8947.55207.37
No. 001 Biscuit (main)81.55181.2 36.06157.3 
No. 095 Blotting syrup41.9693.2218.5580.93
№062 Cream "New" chocolate31.2 69.3413.8 60.18
Total262.23582.65115.96505.78
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up59.91133.1 26.49115.55
Unsalted butter49.4 109.7621.8595.28
Vanilla powder0.440.980.190.84
Cognac0.0920.210.0410.17
Wine0.0920.210.0410.17
Total109.934244.2648.612212.01
Output107.52238.8947.55207.37

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.

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up17.0537.877.5432.87
Unsalted butter13.2529.445.8625.55
Cocoa powder1.513.350.672.9 
Vanilla powder0.110.260.0520.23
Cognac0.0610.130.0270.11
Total31.98171.0514.14961.66
Output31.2 69.3413.8 60.18

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.

No. 001 Biscuit (main) starch free

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up47.18104.8320.8691.01
Flour, premium28.5963.5212.6455.15
Granulated sugar28.3162.8912.5254.6 
Essence0.290.630.120.54
Total104.37231.8746.14201.3 
Output81.55181.2 36.06157.3 

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 up54.85121.8724.26105.8 
Fresh whole milk the weight ratio of fat 3.2%26.2 58.2211.5950.54
Total81.05180.0935.85156.34
Output76.96170.9834.03148.42

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 up23.6852.6110.4745.67
Granulated sugar21.5247.839.5241.53
Cognac or dessert wine2.014.470.893.88
Essence of rum0.080.170.0360.15
Total47.29105.0820.91691.23
Output41.9693.2218.5580.93

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 up104.68232.5946.3 201.92
Unsalted butter62.65139.1927.71120.82
Melange47.18104.8320.8691.01
Flour, premium28.5963.5212.6455.15
Fresh whole milk the weight ratio of fat 3.2%26.2 58.2211.5950.54
Sign up23.6852.6110.4745.67
Cognac or dessert wine2.014.470.893.88
Cocoa powder1.513.350.672.9 
Vanilla powder0.551.230.251.07
Essence0.290.630.120.54
Sign up0.150.340.0680.29
Wine0.0920.210.0410.17
Essence of rum0.080.170.0360.15
Total297.662661.36131.645574.11
Output255.5 567.7 113.0 492.8