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Рецептура для домашнего приготовления Cake Grove [Kolomna]

Cake Grove [Kolomna] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up105.56219.41237.55239.66
№105 Souffle105.56219.41237.55239.66
No. 001 Biscuit (main)54.89114.1 123.52124.63
No. 007 Sponge cake with cocoa powder54.89114.1 123.52124.63
No. 095 Blotting syrup50.67105.32114.03115.03
Sign up21.1143.8847.5147.94
№061 Cream "New"21.1143.8847.5147.94
No. 023 Air4.228.789.5 9.59
Sponge crumbs fried with cocoa4.228.789.5 9.59
Total422.23877.66950.19958.67
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 up57.66119.85129.75130.91
Unsalted butter44.8193.15100.85101.74
Cocoa powder5.0910.5811.4611.56
Vanilla powder0.390.830.9 0.9 
Cognac0.210.420.460.46
Total108.16224.83243.42245.57
Output105.56219.41237.55239.66

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.

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up64.47134.0 145.07146.37
Unsalted butter23.8949.6553.7554.23
Whole condensed milk with sugar11.6224.1626.1726.39
Raw egg white6.7914.1 15.2615.4 
Citric acid0.4 0.840.910.91
Sign up0.270.560.610.61
Total107.44223.31241.77243.91
Output105.56219.41237.55239.66

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 up11.7724.4526.4726.71
Unsalted butter9.7 20.1621.8322.03
Vanilla powder0.0860.180.2 0.2 
Cognac0.0190.0380.0410.041
Wine0.0190.0380.0410.041
Total21.59444.86648.58249.022
Output21.1143.8847.5147.94

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.

Sponge crumbs fried with cocoa basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.769.9110.7310.83
Cocoa powder0.450.951.021.03
Total5.2110.8611.7511.86
Output4.228.789.5 9.59

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 up49.49102.85111.35112.35
Fresh whole milk the weight ratio of fat 3.2%23.6449.1353.2 53.67
Total73.13151.98164.55166.02
Output69.43144.3 156.23157.62

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. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up37.7478.4384.9185.67
Starch syrup18.8639.2242.4642.83
Water9.4419.6121.2321.42
Water (for soaking agar-agar)2.635.475.925.97
Agar0.531.091.191.2 
Total69.2 143.82155.71157.09
Output64.47134.0 145.07146.37

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. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up34.5171.7477.6778.36
Granulated sugar20.7143.0546.6 47.02
Flour, premium16.7734.8737.7538.09
Potato starch4.158.619.329.41
Essence0.210.430.460.47
Total76.35158.7 171.8 173.35
Output59.65124.01134.25135.45

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. 007 Sponge cake with cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up31.4765.4270.8271.45
Granulated sugar18.8839.2542.4942.87
Flour, premium15.2931.8 34.4234.72
Cocoa powder3.156.547.097.15
Potato starch1.262.622.842.86
Total70.05145.63157.66159.05
Output54.89114.1 123.52124.63

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up28.6 59.4464.3664.92
Granulated sugar26.0 54.0358.5159.02
Cognac or dessert wine2.435.055.475.52
Essence of rum0.0970.210.220.22
Total57.127118.73128.56129.68
Output50.67105.32114.03115.03

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.

Jelly marmalade Recipe No. 3 (Qty)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up15.8532.9635.6836.0 
water3.026.296.816.87
Starch syrup2.044.244.594.63
Agar0.310.640.690.7 
Citric acid0.190.390.420.42
Sign up0.1 0.220.240.24
Essence0.020.040.0430.044
Dye0.002 0.005 0.005 0.005 
Total21.53244.78548.47848.909 
Output21.1143.8847.5147.94

No. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.058.449.139.22
Raw egg white1.523.173.423.45
Vanilla powder0.030.0630.0680.069
Total5.6 11.67312.61812.739
Output4.228.789.5 9.59

Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up172.73359.01388.67392.16
Unsalted butter78.4 162.96176.43178.0 
Melange65.97137.16148.49149.81
Water43.6990.8 98.3199.18
Flour, premium32.0666.6672.1672.81
Sign up23.6449.1353.2 53.67
Starch syrup20.9 43.4647.0547.46
Whole condensed milk with sugar11.6224.1626.1726.39
Cocoa powder8.6918.0719.5619.74
Raw egg white8.4117.4818.9319.09
Sign up5.4 11.2312.1612.26
Cognac or dessert wine2.435.055.475.52
Agar0.841.731.881.9 
Citric acid0.591.231.331.33
Vanilla powder0.511.061.171.17
Sign up0.270.560.610.61
Cognac0.230.470.510.52
Essence0.230.460.510.51
Essence of rum0.0970.210.220.22
Wine0.0190.0380.0410.041
Sign up0.002 0.005 0.005 0.005 
Total476.728990.9331072.8761082.396
Output409.4 851.0 921.3 929.5