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Рецептура для домашнего приготовления Cake Joy [Noginsk]

Cake Joy [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up263.4 354.2491.49211.72
No. 114 Zephyr119.96161.3341.6796.43
Raw glaze (in №68, 122, 197)18.0424.266.2614.49
No. 104 Jelly12.1616.364.229.78
No. 107 Chocolate grits5.877.9 2.044.73
Total419.43564.09145.68337.15
Output

No. 107 Chocolate grits basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.556.131.593.66
Cocoa powder1.141.530.390.92
Unsalted butter0.240.320.0830.2 
Vanilla powder0.0310.0410.010.025
Total5.9618.0212.0734.805 
Output5.877.9 2.044.73

Manual: Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.

Biscuit (Noginsk) Recipe No. 2

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up162.37218.3656.39130.51
Flour, premium97.42131.0233.8478.31
Granulated sugar97.42131.0233.8478.31
Essence0.540.730.190.43
Total357.75481.13124.26287.56
Output263.4 354.2491.49211.72

No. 114 Zephyr basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up61.4482.6321.3449.39
Granulated sugar30.7241.3210.6724.7 
Raw egg white30.7241.3210.6724.7 
water1.842.480.641.48
Agar0.460.620.160.37
Sign up0.150.210.0530.12
Total125.33168.5843.533100.76
Output119.96161.3341.6796.43

Raw glaze (in №68, 122, 197) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up15.6221.0 5.4312.55
Raw egg white3.054.1 1.062.45
Citric acid0.002 0.002 0.001 0.001 
Total18.67225.102 6.49115.001 
Output18.0424.266.2614.49

Manual: Egg whites, with the gradual addition of refined powder, are whipped in a beating machine at low speed until a homogeneous mass is obtained. At the end of the beat, add citric acid.

No. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up5.797.782.014.65
Granulated sugar5.036.771.754.06
Starch syrup1.261.690.431.01
Agar0.120.160.0430.1 
Essence0.0380.050.0130.03
Sign up0.0250.0340.008 0.021
Food paint0.0120.0160.004 0.01
Total12.27516.5 4.2589.881
Output12.1616.364.229.78

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.

# 099 Lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.614.871.262.91
Water1.2 1.630.420.97
Starch syrup0.550.730.190.43
Essence0.0120.0160.004 0.01
Total5.3727.2461.8744.32
Output4.556.131.593.66

Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up162.37218.3656.39130.51
Granulated sugar136.79183.9847.51109.97
Flour, premium97.42131.0233.8478.31
Fruit filling61.4482.6321.3449.39
Raw egg white33.7745.4111.7327.15
Sign up15.6221.0 5.4312.55
water8.8311.893.077.1 
Starch syrup1.8 2.420.621.44
Cocoa powder1.141.530.390.92
Agar0.590.8 0.210.47
Sign up0.590.780.210.47
Unsalted butter0.240.320.0830.2 
Dye0.150.210.0530.12
Vanilla powder0.0310.0410.010.025
Citric acid0.0270.0360.009 0.022
Sign up0.0120.0160.004 0.01
Total520.82700.443180.899418.657
Output407.4 547.9 141.5 327.5