To get a calculation for 1000 or your specified output is required:
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
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
Homemade recipe Creamy fondant layer in candy No. 180
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 244.82 | 117.88 | 153.49 | 500.53 |
| Granulated sugar | 198.23 | 95.44 | 124.28 | 405.27 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 44.62 | 21.48 | 27.98 | 91.23 |
| Starch syrup | 19.13 | 9.21 | 11.99 | 39.10 |
| Cognac | 11.80 | 5.68 | 7.40 | 24.13 |
| Sign up | 0.22 | 0.11 | 0.14 | 0.45 |
| Total | 518.83 | 249.80 | 325.28 | 1060.71 |
| Output | 475.00 | 228.70 | 297.80 | 971.10 |
Recipe on Creamy fondant layer contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Creamy fondant layer
- Technological map Creamy fondant layer
- Energy value Creamy fondant layer
- Mass fraction of sugar and fat Creamy fondant layer
- Nutritional value Creamy fondant layer
- Constructor ganache Creamy fondant layer
- The cost of raw materials for Creamy fondant layer
- Homemade recipe Creamy fondant layer
- Technology instruction Creamy fondant layer
- Recipe Creamy fondant layer
- Technical and technological map Creamy fondant layer