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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. 123 (2) with fruit and fondant filling Ready candy
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 572.34 | 467.83 | 162.02 | 319.37 |
| Granulated sugar | 204.08 | 166.82 | 57.77 | 113.88 |
| Fruit cooking | 88.67 | 72.48 | 25.10 | 49.48 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 63.34 | 51.77 | 17.93 | 35.34 |
| Starch syrup | 36.73 | 30.03 | 10.40 | 20.50 |
| Sign up | 19.00 | 15.53 | 5.38 | 10.60 |
| water | 14.60 | 11.93 | 4.13 | 8.15 |
| Citric acid (E330) | 0.83 | 0.68 | 0.24 | 0.46 |
| Fruit essence | 0.47 | 0.38 | 0.13 | 0.26 |
| Total | 1000.06 | 817.46 | 283.09 | 558.05 |
| Output | 958.40 | 783.40 | 271.30 | 534.80 |
calculations, forms, documents:
- Consolidated recipe No. 123 (2) with fruit and fondant filling
- Technological map No. 123 (2) with fruit and fondant filling
- Energy value No. 123 (2) with fruit and fondant filling
- Mass fraction of sugar and fat No. 123 (2) with fruit and fondant filling
- Nutritional value No. 123 (2) with fruit and fondant filling
- Constructor ganache No. 123 (2) with fruit and fondant filling
- The cost of raw materials for No. 123 (2) with fruit and fondant filling
- Homemade recipe No. 123 (2) with fruit and fondant filling
- Technology instruction No. 123 (2) with fruit and fondant filling
- Recipe No. 123 (2) with fruit and fondant filling
- Technical and technological map No. 123 (2) with fruit and fondant filling