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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
Homemade recipe No. 286 "Creamy toffee" (at the IPE) No. 286
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 249.71 | 356.98 | 187.53 | 305.29 |
| Granulated sugar | 183.72 | 262.63 | 137.97 | 224.60 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 57.22 | 81.79 | 42.97 | 69.95 |
| Starch syrup | 56.04 | 80.11 | 42.08 | 68.51 |
| Vanillin | 0.13 | 0.19 | 0.10 | 0.16 |
| Total | 546.82 | 781.70 | 410.65 | 668.52 |
| Output | 487.50 | 696.90 | 366.10 | 596.00 |
calculations, forms, documents:
- Consolidated recipe No. 286 "Creamy toffee" (at the IPE)
- Technological map No. 286 "Creamy toffee" (at the IPE)
- Energy value No. 286 "Creamy toffee" (at the IPE)
- Mass fraction of sugar and fat No. 286 "Creamy toffee" (at the IPE)
- Nutritional value No. 286 "Creamy toffee" (at the IPE)
- Constructor ganache No. 286 "Creamy toffee" (at the IPE)
- The cost of raw materials for No. 286 "Creamy toffee" (at the IPE)
- Homemade recipe No. 286 "Creamy toffee" (at the IPE)
- Technology instruction No. 286 "Creamy toffee" (at the IPE)
- Recipe No. 286 "Creamy toffee" (at the IPE)
- Technical and technological map No. 286 "Creamy toffee" (at the IPE)