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Рецептура для домашнего приготовления Cake Bride [Noginsk]

Cake Bride [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up479.34170.8 491.42414.54
№061 Cream "New"237.9984.8 243.99205.81
No. 001 Biscuit (main)94.1933.5696.5681.45
No. 023 Air29.4310.4930.1825.46
Total840.95299.65862.15727.26
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up292.74104.31300.12253.16
Unsalted butter108.4638.65111.1993.8 
Whole condensed milk with sugar52.7918.8254.1345.66
Raw egg white30.8 10.9731.5726.63
Citric acid1.830.651.871.57
Sign up1.230.441.251.06
Total487.85173.84500.13421.88
Output479.34170.8 491.42414.54

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 up132.6 47.25135.95114.68
Unsalted butter109.3438.96112.1 94.57
Vanilla powder0.970.351.0 0.84
Cognac0.210.0730.210.18
Wine0.210.0730.210.18
Total243.3386.706 249.47210.45
Output237.9984.8 243.99205.81

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. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up171.3661.05175.67148.19
Starch syrup85.6830.5387.8374.09
Water42.8415.2643.9237.05
Water (for soaking agar-agar)11.954.2612.2410.33
Agar2.390.852.442.07
Total314.22111.95322.1 271.73
Output292.74104.31300.12253.16

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 up94.5133.6896.9 81.74
Fresh whole milk the weight ratio of fat 3.2%45.1516.0946.2939.04
Total139.6649.77143.19120.78
Output132.6 47.25135.95114.68

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. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up54.4919.4155.8647.12
Granulated sugar32.7 11.6533.5128.27
Flour, premium26.499.4427.1522.9 
Potato starch6.532.336.7 5.65
Essence0.330.120.340.28
Total120.5442.95123.56104.22
Output94.1933.5696.5681.45

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. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up28.3 10.0829.0124.47
Raw egg white10.623.7910.889.18
Vanilla powder0.210.0760.220.18
Total39.1313.94640.1133.83
Output29.4310.4930.1825.46

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 up326.87116.46335.11282.67
Unsalted butter217.8177.61223.3 188.37
Starch syrup85.6830.5387.8374.09
Water54.7919.5256.1647.38
Melange54.4919.4155.8647.12
Sign up52.7918.8254.1345.66
Fresh whole milk the weight ratio of fat 3.2%45.1516.0946.2939.04
Raw egg white41.4114.7642.4535.81
Flour, premium26.499.4427.1522.9 
Potato starch6.532.336.7 5.65
Sign up2.390.852.442.07
Citric acid1.830.651.871.57
Citrus essence1.230.441.251.06
Vanilla powder1.170.421.221.02
Essence0.330.120.340.28
Sign up0.210.0730.210.18
Wine0.210.0730.210.18
Total919.38327.596942.52795.05
Output801.7 285.7 821.9 693.3