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1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Consolidated recipe: Love Lake cake (figured) [Voskresensk]
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 331.3 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 115.73 | 115.56 | 117.18 | 117.00 |
water | 67.83 | — | 68.68 | — |
Starch syrup | 50.82 | 39.64 | 51.46 | 40.14 |
Fat "Butao-26" | 47.90 | 47.52 | 48.50 | 48.12 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 27.73 | 20.52 | 28.08 | 20.78 |
Sign up | 19.88 | 19.70 | 20.13 | 19.95 |
Powdered sugar | 9.38 | 9.37 | 9.50 | 9.48 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 9.13 | 7.67 | 9.25 | 7.77 |
Fresh whole milk the weight ratio of fat 3.2% | 3.77 | 0.45 | 3.82 | 0.46 |
Dry egg white [without enzyme TU Skurikhin] | 2.13 | 1.94 | 2.16 | 1.97 |
Sign up | 1.64 | 1.39 | 1.66 | 1.41 |
Citric acid (E330) | 1.02 | 1.00 | 1.03 | 1.01 |
Flavoring | 0.64 | — | 0.65 | — |
Gelatin | 0.10 | 0.090 | 0.11 | 0.091 |
Essence | 0.092 | — | 0.094 | — |
Sign up | 0.081 | 0.081 | 0.082 | 0.082 |
Food paint | 0.030 | — | 0.030 | — |
Cognac | 0.017 | — | 0.017 | — |
Wine | 0.017 | — | 0.017 | — |
Total | 357.95 | 264.93 | 362.44 | 268.25 |
Total phase loss 5.3% | 14.12 | |||
Other losses 1.2% | 3.32 | |||
General losses 6.5% | 17.44 | |||
Output | 331.30 | 250.81 | 331.30 | 250.81 |
Allergens | used as an ingredient | unintentional presence (cross-contact) | |
---|---|---|---|
Yes/No | Note | Yes/No | |
Cereals containing gluten. | no data | no data | |
Crustaceans and products thereof. | no data | no data | |
Eggs and products thereof. | Yes | dry egg white | no data |
Fish and products thereof. | no data | no data | |
Peanuts and products thereof. | no data | no data | |
Soybeans and products thereof. | no data | no data | |
Milk and products thereof (including lactose). | Yes | fresh whole milk the weight ratio of fat 3.2%; butter; whole condensed milk with sugar the weight ratio of fat 8.5% | no data |
Nut sand products thereof. | no data | no data | |
Celery and products thereof. | no data | no data | |
Mustard and products thereof. | no data | no data | |
Sesame seeds and products thereof. | no data | no data | |
Sulphur dioxide and sulphites. | no data | no data | |
Lupin and products thereof. | no data | no data | |
Molluscs and products thereof. | no data | no data | |
Aspartame and aspartame-acesulfame salt. | no data | no data |
- Consolidated recipe Love Lake cake (figured) [Voskresensk]
- Technological map Love Lake cake (figured) [Voskresensk]
- Energy value Love Lake cake (figured) [Voskresensk]
- Mass fraction of sugar and fat Love Lake cake (figured) [Voskresensk]
- Nutritional value Love Lake cake (figured) [Voskresensk]
- Constructor ganache Love Lake cake (figured) [Voskresensk]
- The cost of raw materials for Love Lake cake (figured) [Voskresensk]
- Homemade recipe Love Lake cake (figured) [Voskresensk]
- Technology instruction Love Lake cake (figured) [Voskresensk]
- Recipe Love Lake cake (figured) [Voskresensk]
- Technical and technological map Love Lake cake (figured) [Voskresensk]