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Рецептура для домашнего приготовления Cake Blizzard [Noginsk]

Cake Blizzard [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up208.73304.98181.66341.63
№087 Protein cream (custard)99.3 145.0886.42162.52
No. 095 Blotting syrup89.17130.2877.61145.94
№002 Fried biscuit crumb8.1111.847.0613.27
Total405.31592.18352.75663.36
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 up120.76176.43105.09197.64
Granulated sugar72.45105.8663.06118.58
Flour, premium58.6985.7451.0796.05
Potato starch14.4921.1712.6123.71
Essence0.731.060.631.19
Total267.12390.26232.46437.17
Output208.73304.98181.66341.63

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.

№087 Protein cream (custard) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up64.5294.2756.15105.6 
Raw egg white32.2647.1328.0752.8 
Vanilla powder2.423.542.1 3.96
water1.822.661.582.98
Total101.02147.6 87.9 165.34
Output99.3 145.0886.42162.52

Description: ** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.
Manual: Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up50.3273.5243.8 82.36
Granulated sugar45.7566.8439.8274.87
Cognac or dessert wine4.286.253.727.0 
Essence of rum0.170.250.150.28
Total100.52146.8687.49164.51
Output89.17130.2877.61145.94

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 up5.948.685.179.73
Granulated sugar3.565.2 3.115.84
Flour, premium2.884.222.514.73
Potato starch0.711.040.631.17
Essence0.0360.0520.0310.058
Total13.12619.19211.45121.528
Output8.1111.847.0613.27

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 up186.28272.17162.14304.89
Melange126.7 185.11110.26207.37
Flour, premium61.5789.9653.59100.78
water52.1376.1845.3885.34
Raw egg white32.2647.1328.0752.8 
Sign up15.2 22.2113.2424.88
Cognac or dessert wine4.286.253.727.0 
Vanilla powder2.423.542.1 3.96
Essence0.771.110.661.25
Essence of rum0.170.250.150.28
Total481.78703.91419.31788.55
Output395.0 577.1 343.8 646.5