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Рецептура для домашнего приготовления Cake Bird's milk-Lux [Voskresensk]

Cake Bird's milk-Lux [Voskresensk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up415.84354.2917.21460.47
Chocolate glaze113.4196.624.69125.59
Sponge cake with surfactant No. 2100.8185.894.17111.63
Total630.06536.8 26.07697.69
Output

Souffle Lux Recipe No. 1 (for 98m syrup)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up269.41229.5411.15298.32
Fat "Butao-26"79.1167.413.2787.6 
Whole condensed milk with sugar45.8 39.031.8950.72
water37.2131.711.5441.21
Dry egg white3.523.0 0.143.9 
Sign up1.591.350.0651.75
Flavoring1.060.9 0.0441.18
Total437.7 372.9418.099484.68
Output415.84354.2917.21460.47

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 up157.69134.356.52174.61
Starch syrup78.8567.173.2687.31
Water39.4233.591.6443.66
Water (for soaking agar-agar)10.999.370.4512.17
Agar2.2 1.870.0912.43
Total289.15246.3511.961320.18
Output269.41229.5411.15298.32

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 ℃.

Sponge cake with surfactant No. 2 Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up52.0644.352.1657.65
Flour, premium30.9626.371.2834.27
Granulated sugar30.7926.231.2834.1 
Fat "Butao-26"5.184.420.215.74
Surfactant (churning paste)5.1 4.350.215.65
Sign up0.0570.0490.002 0.063
Total124.147105.7695.142137.473
Output100.8185.894.17111.63

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up188.49160.587.8 208.71
Chocolate glaze113.4196.624.69125.59
water87.6374.673.6397.04
Fat "Butao-26"84.3 71.823.4993.34
Starch syrup78.8567.173.2687.31
Sign up52.0644.352.1657.65
Whole condensed milk with sugar45.8 39.031.8950.72
Flour, premium30.9626.371.2834.27
Surfactant (churning paste)5.1 4.350.215.65
Dry egg white3.523.0 0.143.9 
Sign up2.2 1.870.0912.43
Citric acid1.591.350.0651.75
Flavoring1.060.9 0.0441.18
Vanillin0.0570.0490.002 0.063
Total695.027592.12928.752769.603 
Output616.1 524.9 25.5 682.2