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Рецептура для домашнего приготовления Cake From the bottom of my heart [Podolsk]

Cake From the bottom of my heart [Podolsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up102.07351.4241.6353.57
№105 Souffle51.03175.7120.8226.78
No. 053 Creamy fruit cream43.38149.3517.6922.77
No. 104 Jelly25.5287.8610.4113.39
№061 Cream "New"25.5287.8610.4113.39
Sign up7.6526.363.134.01
Total255.17878.56104.09133.91
Output

No. 053 Creamy fruit cream on 61m cream with J. candy var.

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up30.49104.9712.4316.01
Jam, confiture, preserves13.0644.995.336.85
Total43.55149.9617.7622.86
Output43.38149.3517.6922.77

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up31.21107.4412.7316.38
Unsalted butter25.7388.5910.4913.5 
Vanilla powder0.220.790.0930.12
Cognac0.0480.160.0190.026
Wine0.0480.160.0190.026
Total57.256197.1423.35130.052
Output56.01192.8222.8429.4 

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.

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up31.17107.3112.7216.35
Unsalted butter11.5439.764.716.06
Whole condensed milk with sugar5.6219.352.292.95
Raw egg white3.2811.291.341.72
Citric acid0.190.660.0790.1 
Sign up0.130.450.0530.068
Total51.93178.8221.19227.248
Output51.03175.7120.8226.78

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.

Butter-whipped semi-finished product basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up42.87147.6 17.4922.49
Granulated sugar32.45111.7213.2417.03
Margarine32.45111.7213.2417.03
Melange22.8878.789.3412.01
Total130.65449.8253.3168.56
Output102.07351.4241.6353.57

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 up22.2576.589.0711.68
Fresh whole milk the weight ratio of fat 3.2%10.6236.584.335.58
Total32.87113.1613.4 17.26
Output31.21107.4412.7316.38

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. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up18.2462.817.459.57
Starch syrup9.1231.4 3.724.79
Water4.5615.7 1.862.39
Water (for soaking agar-agar)1.274.380.520.66
Agar0.260.880.1 0.13
Total33.45115.1713.6517.54
Output31.17107.3112.7216.35

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. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up12.1541.824.956.37
Granulated sugar10.5736.4 4.315.55
Starch syrup2.649.081.071.38
Agar0.270.910.110.14
Essence0.0790.280.0330.042
Sign up0.0520.180.0210.028
Food paint0.0260.0880.010.013
Total25.78788.75810.504 13.523
Output25.5287.8610.4113.39

Description: ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up83.52287.5 34.0643.82
Flour, premium42.87147.6 17.4922.49
Unsalted butter37.27128.3515.2 19.56
Margarine32.45111.7213.2417.03
Melange22.8878.789.3412.01
Sign up17.9761.917.339.43
Jam, confiture, preserves13.0644.995.336.85
Starch syrup11.7640.484.796.17
Fresh whole milk the weight ratio of fat 3.2%10.6236.584.335.58
Coconut sprinkle7.6526.363.134.01
Sign up5.6219.352.292.95
Raw egg white3.2811.291.341.72
Agar0.521.790.210.28
Citric acid0.250.850.1 0.13
Vanilla powder0.220.790.0930.12
Sign up0.130.450.0530.068
Essence0.0790.280.0330.042
Cognac0.0480.160.0190.026
Wine0.0480.160.0190.026
Food paint0.0260.0880.010.013
Total290.271999.478118.407 152.325
Output249.8 860.0 101.9 131.1