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Рецептура для домашнего приготовления Alenka cake [Yakhroma]

Alenka cake [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up452.7 210.26335.21260.25
No. 001 Biscuit (main)368.0 170.92272.5 211.56
Roasted kernels50.3 23.3637.2528.92
№002 Fried biscuit crumb9.244.3 6.855.31
Total880.24408.84651.81506.04
Output

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up212.9 98.88157.64122.39
Granulated sugar127.7459.3394.5973.44
Flour, premium103.4748.0576.6159.49
Potato starch25.5511.8618.9214.68
Essence1.270.6 0.940.73
Total470.93218.72348.7 270.73
Output368.0 170.92272.5 211.56

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.773.155.023.89
Granulated sugar4.071.893.012.33
Flour, premium3.291.532.431.89
Potato starch0.820.380.610.47
Essence0.0410.0190.030.023
Total14.9916.96911.1 8.603 
Output9.244.3 6.855.31

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 up452.7 210.26335.21260.25
Melange219.67102.03162.66126.28
Granulated sugar131.8 61.2297.6 75.77
Flour, premium106.7649.5879.0561.38
Roasted kernels50.3 23.3637.2528.92
Sign up26.3712.2419.5215.15
Essence1.320.620.970.75
Total988.92459.31732.26568.5 
Output842.3 391.2 623.7 484.2