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Рецептура для домашнего приготовления Anniversary cake (figured) [Pavlovsky Posad]

Anniversary cake (figured) [Pavlovsky Posad] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up289.3265.05121.25152.99
№061 Cream "New"279.6762.88117.21147.9 
Butter-whipped semi-finished product241.1154.21101.04127.49
№062 Cream "New" chocolate86.7919.5236.3845.9 
Fruit from compote67.5115.1828.2935.7 
Total964.4 216.84404.17509.98
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up176.6939.7374.0593.44
Unsalted butter65.4614.7227.4334.62
Whole condensed milk with sugar31.877.1713.3616.85
Raw egg white18.594.187.799.83
Citric acid1.1 0.250.460.59
Sign up0.740.160.310.39
Total294.4566.21123.4 155.72
Output289.3265.05121.25152.99

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 up155.8235.0465.3182.4 
Unsalted butter128.4928.8953.8567.95
Vanilla powder1.140.260.470.61
Cognac0.240.0540.1 0.12
Wine0.240.0540.1 0.12
Total285.9364.298119.83151.2 
Output279.6762.88117.21147.9 

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.

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up47.4110.6619.8725.08
Unsalted butter36.848.2915.4419.49
Cocoa powder4.180.951.762.21
Vanilla powder0.330.0730.130.17
Cognac0.160.0380.0710.089
Total88.9220.01137.27147.039
Output86.7919.5236.3845.9 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

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 up101.2722.7742.4453.55
Granulated sugar76.6517.2432.1340.53
Margarine76.6517.2432.1340.53
Melange54.0512.1522.6528.58
Total308.6269.4 129.35163.19
Output241.1154.21101.04127.49

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 up144.8632.5760.7276.61
Fresh whole milk the weight ratio of fat 3.2%69.2 15.5629.0 36.59
Total214.0648.1389.72113.2 
Output203.2445.7 85.18107.48

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 up103.4323.2643.3454.7 
Starch syrup51.7111.6321.6727.35
Water25.865.8110.8413.67
Water (for soaking agar-agar)7.211.623.023.81
Agar1.440.330.610.76
Total189.6542.6579.48100.29
Output176.6939.7374.0593.44

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 ℃.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up324.9473.06136.19171.83
Unsalted butter230.8 51.9 96.73122.06
Flour, premium101.2722.7742.4453.55
Margarine76.6517.2432.1340.53
Fresh whole milk the weight ratio of fat 3.2%69.2 15.5629.0 36.59
Sign up67.5115.1828.2935.7 
Melange54.0512.1522.6528.58
Starch syrup51.7111.6321.6727.35
Water33.077.4413.8617.49
Whole condensed milk with sugar31.877.1713.3616.85
Sign up18.594.187.799.83
Cocoa powder4.180.951.762.21
Vanilla powder1.470.330.610.78
Agar1.440.330.610.76
Citric acid1.1 0.250.460.59
Sign up0.740.160.310.39
Cognac0.4 0.0920.170.22
Wine0.240.0540.1 0.12
Total1069.23240.446448.13565.43
Output938.7 211.1 393.4 496.4