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Рецептура для домашнего приготовления Cake Chocolate-biscuit [Ivanteevka]

Cake Chocolate-biscuit [Ivanteevka] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up137.33305.3232.07331.08
Prague cream116.73259.5227.26281.43
Chocolate54.93122.1312.83132.43
№061 Cream "New"34.3376.338.0282.77
Total343.32763.3 80.18827.71
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up19.1342.534.4746.12
Unsalted butter15.7735.073.6838.03
Vanilla powder0.130.310.0320.33
Cognac0.0290.0650.007 0.072
Wine0.0290.0650.007 0.072
Total35.08878.048.19684.624
Output34.3376.338.0282.77

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 up79.44176.6418.56191.54
Granulated sugar47.66105.9811.13114.92
Flour, premium38.6185.849.0193.09
Potato starch9.5321.192.2322.99
Essence0.481.060.111.15
Total175.72390.7141.04423.69
Output137.33305.3232.07331.08

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.

Prague cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up62.67139.3214.64151.08
Whole condensed milk with sugar37.8684.168.8491.27
water9.2120.492.1622.22
Raw egg yolk6.5314.5 1.5215.73
Cocoa powder2.946.540.687.09
Sign up0.0340.0760.008 0.082
Total119.244265.08627.848287.472
Output116.73259.5227.26281.43

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath to a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of whipping, add cocoa powder and vanillin. Beating duration 20 min.

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 up13.6330.313.1832.87
Fresh whole milk the weight ratio of fat 3.2%6.5214.481.5215.71
Total20.1544.794.7 48.58
Output19.1342.534.4746.12

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 up79.44176.6418.56191.54
Unsalted butter78.44174.4 18.32189.11
Granulated sugar61.3 136.2914.31147.79
Chocolate54.93122.1312.83132.43
Flour, premium38.6185.849.0193.09
Sign up37.8684.168.8491.27
Potato starch9.5321.192.2322.99
water9.2120.492.1622.22
Raw egg yolk6.5314.5 1.5215.73
Fresh whole milk the weight ratio of fat 3.2%6.5214.481.5215.71
Sign up2.946.540.687.09
Essence0.481.060.111.15
Vanilla powder0.130.310.0320.33
Vanillin0.0340.0760.008 0.082
Cognac0.0290.0650.007 0.072
Sign up0.0290.0650.007 0.072
Total386.012858.23690.144930.676
Output330.9 735.8 77.3 797.9