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2) having received a registration letter confirm your E-mail and phone number;
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4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe No. 121 (04) with fondant-chocolate filling Ready candy
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 116.79 | 371.86 | 235.14 | 533.98 |
| Granulated sugar | 59.39 | 189.10 | 119.58 | 271.55 |
| Starch syrup | 14.85 | 47.27 | 29.89 | 67.89 |
| water | 4.68 | 14.91 | 9.43 | 21.41 |
| Cocoa powder [Skurikhin] | 3.87 | 12.31 | 7.78 | 17.67 |
| Sign up | 3.86 | 12.30 | 7.78 | 17.66 |
| Essence of rum | 0.006 | 0.019 | 0.012 | 0.027 |
| Total | 203.45 | 647.76 | 409.61 | 930.19 |
| Output | 195.80 | 623.40 | 394.20 | 895.20 |
calculations, forms, documents:
- Consolidated recipe No. 121 (04) with fondant-chocolate filling
- Technological map No. 121 (04) with fondant-chocolate filling
- Energy value No. 121 (04) with fondant-chocolate filling
- Mass fraction of sugar and fat No. 121 (04) with fondant-chocolate filling
- Nutritional value No. 121 (04) with fondant-chocolate filling
- Constructor ganache No. 121 (04) with fondant-chocolate filling
- The cost of raw materials for No. 121 (04) with fondant-chocolate filling
- Homemade recipe No. 121 (04) with fondant-chocolate filling
- Technology instruction No. 121 (04) with fondant-chocolate filling
- Recipe No. 121 (04) with fondant-chocolate filling
- Technical and technological map No. 121 (04) with fondant-chocolate filling