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Рецептура для домашнего приготовления Podolsk honey cake [Podolsk]
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.
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.
Name of raw materials
|Raw material consumption||Raw material consumption||Raw material consumption||Raw material consumption|
|Fresh whole milk the weight ratio of fat 3.2%||6.88||54.39||40.22||53.57|
- Consolidated recipe Podolsk honey cake [Podolsk]
- Technological map Podolsk honey cake [Podolsk]
- Energy value Podolsk honey cake [Podolsk]
- Mass fraction of sugar and fat Podolsk honey cake [Podolsk]
- Nutritional value Podolsk honey cake [Podolsk]
- The cost of raw materials for Podolsk honey cake [Podolsk]
- Homemade recipe Podolsk honey cake [Podolsk]
- Technology instruction Podolsk honey cake [Podolsk]
- Recipe Podolsk honey cake [Podolsk]
- Technical and technological map Podolsk honey cake [Podolsk]