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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 Fondant layer in candy No. 293 (review No. 4)
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 627.21 | 242.86 | 286.41 | 623.93 |
| water | 183.10 | 70.90 | 83.61 | 182.15 |
| Oranges taken out of syrup | 81.47 | 31.55 | 37.20 | 81.05 |
| Starch syrup | 78.41 | 30.36 | 35.80 | 78.00 |
| Citric acid (E330) | 2.58 | 1.00 | 1.18 | 2.57 |
| Total | 972.77 | 376.66 | 444.21 | 967.69 |
| Output | 822.30 | 318.40 | 375.50 | 818.00 |
| №293 "Chocolate set" | No. 293_4 Fondant with waffles | |
| Candy body No. 293 | Retz. No. 4 candy"Fudge with waff." |
Recipe on Fondant layer contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Fondant layer
- Technological map Fondant layer
- Energy value Fondant layer
- Mass fraction of sugar and fat Fondant layer
- Nutritional value Fondant layer
- Constructor ganache Fondant layer
- The cost of raw materials for Fondant layer
- Homemade recipe Fondant layer
- Technology instruction Fondant layer
- Recipe Fondant layer
- Technical and technological map Fondant layer