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Рецептура для домашнего приготовления Valentine cake [Wedge]

Valentine cake [Wedge] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up280.23200.03163.48211.92
Fruit from compote240.19171.45140.13181.64
No. 001 Biscuit (main)192.15137.16112.1 145.31
№061 Cream "New"160.13114.3193.42121.1 
No. 095 Blotting syrup60.8443.4335.4946.01
Sign up19.2213.7111.2114.53
№002 Fried biscuit crumb8.0 5.714.666.05
Total960.76685.8 560.49726.56
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up171.13122.1699.85129.42
Unsalted butter63.4145.2636.9947.95
Whole condensed milk with sugar30.8622.0418.0123.34
Raw egg white18.0112.8510.5 13.62
Citric acid1.070.770.620.81
Sign up0.710.510.420.55
Total285.19203.59166.39215.69
Output280.23200.03163.48211.92

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 up89.2263.6852.0567.47
Unsalted butter73.5752.5242.9355.64
Vanilla powder0.650.460.380.49
Cognac0.140.0990.0810.1 
Wine0.140.0990.0810.1 
Total163.72116.85895.522123.8 
Output160.13114.3193.42121.1 

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 up111.1679.3564.8684.07
Granulated sugar66.7 47.6138.9150.44
Flour, premium54.0338.5731.5240.85
Potato starch13.339.527.7810.08
Essence0.670.470.390.5 
Total245.89175.52143.46185.94
Output192.15137.16112.1 145.31

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. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up100.1771.5158.4475.76
Starch syrup50.0935.7529.2337.87
Water25.0417.8714.6118.94
Water (for soaking agar-agar)6.984.984.085.28
Agar1.391.0 0.821.06
Total183.67131.11107.18138.91
Output171.13122.1699.85129.42

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 up63.6 45.3937.1 48.09
Fresh whole milk the weight ratio of fat 3.2%30.3821.6917.7322.98
Total93.9867.0854.8371.07
Output89.2263.6852.0567.47

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 up34.3424.5120.0325.97
Granulated sugar31.2222.2918.2123.61
Cognac or dessert wine2.912.091.7 2.2 
Essence of rum0.120.0840.0680.088
Total68.5948.97440.008 51.868
Output60.8443.4335.4946.01

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up5.864.183.424.43
Granulated sugar3.522.522.052.66
Flour, premium2.852.031.672.16
Potato starch0.7 0.5 0.410.53
Essence0.0360.0250.0210.026
Total12.9669.2557.5719.806 
Output8.0 5.714.666.05

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 up265.22189.31154.71200.57
Fruit from compote240.19171.45140.13181.64
Unsalted butter136.9897.7879.92103.59
Melange117.0283.5368.2788.51
Water66.3747.3638.7250.19
Sign up56.8840.6 33.1943.01
Starch syrup50.0935.7529.2337.87
Whole condensed milk with sugar30.8622.0418.0123.34
Fresh whole milk the weight ratio of fat 3.2%30.3821.6917.7322.98
Chocolate19.2213.7111.2114.53
Sign up18.0112.8510.5 13.62
Potato starch14.0410.028.1910.62
Cognac or dessert wine2.912.091.7 2.2 
Agar1.391.0 0.821.06
Citric acid1.070.770.620.81
Sign up0.710.510.420.55
Essence0.7 0.490.410.53
Vanilla powder0.650.460.380.49
Cognac0.140.0990.0810.1 
Wine0.140.0990.0810.1 
Sign up0.120.0840.0680.088
Total1053.09751.692614.39796.398
Output916.5 654.2 534.7 693.1