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Рецептура для домашнего приготовления Cake Baby [Stupino]

Cake Baby [Stupino] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up66.06147.62204.79285.46
№105 Souffle66.06147.62204.79285.46
№061 Cream "New"33.0273.81102.4 142.74
№062а Cream "New" chocolate31.0569.3896.25134.18
№002 Fried biscuit crumb1.994.436.158.57
Total198.18442.86614.38856.41
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up40.3490.16125.07174.34
Unsalted butter14.9533.4 46.3464.6 
Whole condensed milk with sugar7.2816.2622.5631.44
Raw egg white4.249.4813.1618.34
Citric acid0.250.560.781.08
Sign up0.160.380.530.73
Total67.22150.24208.44290.53
Output66.06147.62204.79285.46

Description: ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Manual: Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up18.4 41.1357.0579.54
Unsalted butter15.1733.9147.0465.58
Vanilla powder0.130.3 0.410.58
Cognac0.0290.0640.0890.12
Wine0.0290.0640.0890.12
Total33.75875.468104.678145.94
Output33.0273.81102.4 142.74

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.

№062а Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up16.4536.7751.0171.1 
Unsalted butter13.5730.3142.0658.62
Cocoa powder1.543.444.786.66
Vanilla powder0.120.270.370.51
Cognac0.0620.130.2 0.27
Total31.74270.9298.42137.16
Output31.0569.3896.25134.18

Butter-whipped semi-finished product basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up27.7462.0186.02119.9 
Granulated sugar21.0 46.9365.1 90.76
Margarine21.0 46.9365.1 90.76
Melange14.8133.0945.9164.0 
Total84.55188.96262.13365.42
Output66.06147.62204.79285.46

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up23.6252.7773.21102.05
Starch syrup11.8126.3936.6 51.03
Water5.9113.1918.3125.51
Water (for soaking agar-agar)1.653.685.117.11
Agar0.330.731.021.42
Total43.3296.76134.25187.12
Output40.3490.16125.07174.34

Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

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 up24.8455.5277.03107.38
Fresh whole milk the weight ratio of fat 3.2%11.8726.5236.8 51.29
Total36.7182.04113.83158.67
Output34.8577.89108.06150.64

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up1.453.244.516.28
Granulated sugar0.881.952.713.77
Flour, premium0.711.582.193.05
Potato starch0.180.390.550.75
Essence0.008 0.020.0270.038
Total3.2287.189.98713.888
Output1.994.436.158.57

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up70.33157.17218.05303.96
Unsalted butter43.6997.62135.45188.81
Flour, premium28.4563.5888.21122.94
Margarine21.0 46.9365.1 90.76
Melange16.2636.3450.4270.28
Sign up11.8726.5236.8 51.29
Starch syrup11.8126.3936.6 51.03
Water7.5616.8723.4132.63
Whole condensed milk with sugar7.2816.2622.5631.44
Raw egg white4.249.4813.1618.34
Sign up1.543.444.786.66
Agar0.330.731.021.42
Vanilla powder0.260.570.781.09
Citric acid0.250.560.781.08
Potato starch0.180.390.550.75
Sign up0.160.380.530.73
Cognac0.0910.2 0.290.39
Wine0.0290.0640.0890.12
Essence0.008 0.020.0270.038
Total225.338503.514698.606 973.758
Output192.5 430.1 596.7 831.8