QUINOA DRESSING VANILLA DRESSING DIJON DRESSING ORANGE DRESSING

270 GM MAPLE SYRUP AGING FIRST : 200 ML WHITE VENIGAR 200 ML WHITE VENIGAR
150 GM DIJON MUSTARD 1 L GRAPESEED OIL 600 ML OLIVE OIL 600 ML OLIVE OIL
75 GM APPLE VENIGAR 5 GM VANILLA 300 GM HONEY 200 ML ORANGE JUICE
10 GM GARLIC FOR DRESSING : 120 GM DIJON MUSTARD 150 GM HONEY
5 GM SALT 10 GM DIJON MUSTARD 10 GM GARLIC 5 GM SALT
130 GM OLIVE OIL 100 GM GRAPES VENIGAR 3 GM SALT 1 GM PEPPER
450 GM VANILLA OIL 3 GM PEPPER 5 GM GARLIC
ORANGE DRESSING MINT DRESSING LEMON DRESSING BALSAMIC DRESSING
200 ML WHITE VENIGAR 200 ML WHITE VENIGAR 1 KGM LEMON JUICE 330 GM BALSAMIC VENIGAR
600 ML OLIVE OIL 600 ML OLIVE OIL 350 GM DIJON MUSTARD 125 GM RED GRAPE VENIGAR
200 ML ORANGE JUICE 40 GM MINT LEAFS 10 GM GARLIC POWDER 50 GM WERSHISTER
150 GM HONEY 30 GM PARSLEY 5 GM SALT 100 GM ORANGE JUICE
5 GM SALT 8 GM GARLIC 5 GM WHITE PEPPER 250 GM DIJON MUSTARD
1 GM PEPPER 8 GM SALT 1500 GM CORN OIL 20 GM GARLIC
5 GM GARLIC 2 GM PEPPER 50 GM SUGAR
10 GM SALT
10 GM PEPPER
310 GM CORN OIL
250 GM OLIVE OIL
 SHRIMP SAUCE RANCH SAUCE TARTAR SAUCE CAROLINA GOLD
100 GM MAYONAISE 500 GM MAYO 500 GM MAYO 1/2 CUP MUSTARD
1 GM LEMON ZEST 500 GM BUTTERMILK 1 TBS LEMON JUICE 1/8 CUP APPLE VENIGAR
15 GM LEMON JUICE 1 TBS ONION POWDER 1/2 CUP PICKLED CUCUMBER 1 TBS HONEY
15 GM CELERY 1 TBS GARLIC POWDER 1/2 CUP WHITE ONION 1 TBS MAYO
5 GM CHIVES 1/8 CUP SUGAR 1 TS DILL 1 TBS KETCHUP
5 GM DILL 1 TS SALT BLACK PEPPER 1 TBS HOT SAUCE
LEMON GARLIC MAYO 1 TS BLACK PEPPER HAWAIIAN SAUCE 1 TBS WERSHISTER SAUCE
1 KGM MAYO 1 TBS DRY PARSLEY 700 GM MAYO GRILLED PICO DE GALLO DIP
150 GM GRILLED GARLIC CESAR SAUCE 100 GM COMPUT PEACH 250 GM TOMATOES
100 GM LEMON JUICE 1 KGM MAYO 100 GM COMPUT PINNAPLE 100 GM SPRING ONION
SALT AND PEPPER 150 GM DIJON MUSTARD 50 GMM MANGO JUICE 30 GM FRESH CORIANDER
100 GM LEMON JUICE 1 GM SALT
100 GM PARMESAN 1 GM PEPPER
50 GM WERSHISTER 100 GM CORN OIL
100 GM ANCHOVIES 30 GM LEMON JUICE
30 GM DARK SOY SAUCE
200 GM OLIVE OIL
30 GM GARLIC
5 GM SALT
5 GM PEPPER
 CAROLINA GOLD CEVICHADA SAUCE HERB MAYO HONEY MUSTARD
1/2 CUP MUSTARD 30 GM CORIANDER STALKS 500 GM MAYO 100 GM MAYO
1/8 CUP APPLE VENIGAR 30 GM CELERY STALKS 50 GM PARSLEY 20 GM HONEY
1 TBS HONEY 20 GM FRESH GINGER 20 GM ROSEMARY 400 GM MUSTARD
1 TBS MAYO 20 GM GARLIC 20 GM THYME 2 GM SALT
1 TBS KETCHUP 30 GM CHILI PASTE 20 GM VENIGAR PINCH OF PAPRIKA
1 TBS HOT SAUCE 40 GM HUNDASHI 20 GM HONEY GREEN SAUCE
1 TBS WERSHISTER SAUCE 90 GM LEMON JUICE 5 GM GARLIC 50 GM BASIL
GRILLED PICO DE GALLO DIP 1 PCS EGG 2 GM SALT AND PEPPER 25 GM ROCA
250 GM TOMATOES 5 GM SALT 25 GM CORIANDER
100 GM SPRING ONION 350 GM CORN OIL 15 GM GARLIC
30 GM FRESH CORIANDER 2 GM SALT AND PEPPER
1 GM SALT 40 GM WALNUT
1 GM PEPPER 40 GM PARMESAN
100 GM CORN OIL 100 GM OLIVE OIL
30 GM LEMON JUICE 100 GM CORN OIL
30 GM LEMON JUICE
 THOUSAND ISLAND
330 GM MAYO
180 GM KETCHUP
20 GM PICKLED CUCUMBER
50 GM ORANGE JUICE
15 GM WERSHISTER
20 GM WHITE ONION
5 GM PARSLEY
 PIZZA SAUCE KOREAN SAUCE Sea Bream Sauce CHICKEN STOCK
2 KGM ROASTED TOMATOES 100 GM KETCHUP 30 GM GARLIC CONFIT 5 KGM CHICKEN BONES
300 GM ROASTED RED BELL 60 GM SOY SAUCE 100 GM TOMATOES 50 GM LEEKS
PEPPER 100 GM Gochujang PASTE 30 GM GINGER 25 GM GARLIC
150 GM WHITE ONIONS 30 GM GARLIC 20 GM LEMON CONFIT 300 GM WHITE ONION
100 GM CELERY 30 GM GINGER 60 GM SHALLOTS 30 GM FINOCKIA
100 GM LEEKS 60 GM APPLE VENIGAR 30 GM OLIVES 150 GM PARSELY STALKS
30 GM GARLIC 90 GM SUGAR 10 GM FRESH BASIL 250 GM CELERY
20 GM FRESH THYME PESTO SAUCE 800 ML OLIVE OIL 300 GM CARROTS
10 GM FRESH BASIL 50 GM BASIL 5 GM FRESH THYME 50 GM PEPPERCORN
30 GM TOMATO PASTE 50 GM PARMESAN BECHAMEL SAUCE 5 GM BAY LEAVS
50 GM KETCHUP 40 GM PECAN 150 GM BUTTER 100 GM FRESH THYME
50 GM SUGAR 100 ML CREAM 150 GM FLOUR 30 GM ROSEMARY
5 GM PAPRIKA 1 GM SALT AND PEPPER 1500 GM CHICKEN STOCK TERIYAKI SAUCE
SALT AND PEPPER 3 GM GARLIC 1000 GM MILK 1 KGM CHICKEN BONES
60 ML MILK 1000 GM CREAM 50 GM OYSTER SAUCE
100 ML OLIVE OIL 10 GM THYME 40 GM DARK SOY SAUCE
5 GM ROSEMARY 80 GM GINGER
50 GM WHITE ONION 40 GM GARLIC
50 GM CELERY 40 GM HONEY
50 GM LEEKS 20 GM ANISE STAR
50 GM CARROTS 10 GM PEPPERCORN + BAY LEAV
20 GM PEPPERCORN 20 GM SESAME OIL
5 GM CARDMOM SWEET CHILI SAUCE
10 GM BAY LEAVS 1 L WATER
500 ML RICE VENIGAR
500 ML WHITE VENIGAR
500 GM RED CHILI PEPPER
100 GM SUGAR
100 GM HONEY
5 GM GARLIC
 CHICKEN STOCK CHEESE SAUCE BUFFALO SAUCE SHRIMP BISQUE SAUCE
5 KGM CHICKEN BONES 70 GM BUTTER 100 GM KETCHUP 50 GM CORN OIL
50 GM LEEKS 70 GM FLOUR 100 GM SIRARACHA 2 KGM SHRIMP SHELLS
25 GM GARLIC 900 ML MILK 5 GM GARLIC 10 GM GARLIC
300 GM WHITE ONION 100 GM CREAM 30 GM HONEY 60 GM TOMATO PASTE
30 GM FINOCKIA 250 GM RED CHEDDER 50 GM BUTTER 2250 GM WATER OR STOCK
150 GM PARSELY STALKS 50 GM CREAMY CHEESE 30 GM WHITE VENIGAR 250 GM COOKING CREAM
250 GM CELERY PINCH OF SALT 20 GM WERSHISTER 100 GM BUTTER
300 GM CARROTS HOLLANDAISE 40 GM CREAM 100 GM FLOUR
50 GM PEPPERCORN 150 GM CLARFIED BUTTER 2 GM SALT SALT AND PEPPER TT
5 GM BAY LEAVS 2 PCS EGG YOLKS 2 GM PEPPER 5 GM BASIL
100 GM FRESH THYME 10 ML VENIGAR 5 GM ONION POWDER 70 GM CELERY
30 GM ROSEMARY 10 ML LEMON JUICE 2 GM PAPRIKA 70 GM WHITE ONION
TERIYAKI SAUCE 2 GM SALT BUTTER LEMON 70 GM CARROTS
1 KGM CHICKEN BONES 1 GM PEPPER 60 GM BUTTER 50 GM LEEKS
50 GM OYSTER SAUCE TOMATO SAUCE 60 GM LEMON JUICE 4 THYME STALK
40 GM DARK SOY SAUCE 2 KGM TOMATOES 40 GM SUGAR BOLOGNAISE SAUCE
80 GM GINGER 60 GM OLIVE OIL 2 WHOLE EGGS 2 KGM MINCED MEAT
40 GM GARLIC 500 GM TOMATO PASTE 2 MINT LEAFS 500 GM RED ONION
40 GM HONEY 750 GM CHICKEN STOCK 200 GM CELERY
20 GM ANISE STAR 50 GM CELERY 30 GM GARLIC
10 GM PEPPERCORN + BAY LEAVS 50 GM LEEKS 100 GM LEEKS
20 GM SESAME OIL 50 GM WHITE ONION 250 GM TOMATO PASTE
SWEET CHILI SAUCE 10 GM THYME 100 GM OLIVE OIL
1 L WATER 10 GM ROSEMARY 100 GM CORN OIL
500 ML RICE VENIGAR 20 GM GARLIC 2 KGM TOMATO JUICE
500 ML WHITE VENIGAR 5 GM BLACK PEPPER 30 GM PAPRIKA
500 GM RED CHILI PEPPER 5 GM SALT 10 GM CINAMMON POWDER
100 GM SUGAR 50 GM FRESH THYME
100 GM HONEY 50 GM FRESH ROSEMARY
5 GM GARLIC 5 GM NUTMEG
SALT AND PEPPER TT
 SHRIMP BISQUE SAUCE CALAPRESE SAUCE
50 GM CORN OIL 400 GM RED BELL PEPPER
2 KGM SHRIMP SHELLS 300 GM RED ONION
10 GM GARLIC 4 GARLIC CLOVES
60 GM TOMATO PASTE 2 PCS RED CHILI PEPPER
2250 GM WATER OR STOCK 200 GM CREAMY CHEESE
250 GM COOKING CREAM 300 GM GOAT CHEESE
100 GM BUTTER 200 GM PARMESAN
100 GM FLOUR 70 GM BASIL
SALT AND PEPPER TT
5 GM BASIL
70 GM CELERY
70 GM WHITE ONION
70 GM CARROTS
50 GM LEEKS
4 THYME STALK
BOLOGNAISE SAUCE
2 KGM MINCED MEAT
500 GM RED ONION
200 GM CELERY
30 GM GARLIC
100 GM LEEKS
250 GM TOMATO PASTE
100 GM OLIVE OIL
100 GM CORN OIL
2 KGM TOMATO JUICE
30 GM PAPRIKA
10 GM CINAMMON POWDER
50 GM FRESH THYME
50 GM FRESH ROSEMARY
5 GM NUTMEG
SALT AND PEPPER TT
 LOBSTER ESPUMA ORANGE CHILI PASTE
200 GM BISQUE 20 PCS TOMATOES
50 GM REDUCTION 10 PCS ORANGE PEPPER
300 GM COOKING CREAM 10 GM GARLIC POWDER
REDUCTION TO 200 GM 10 GM CORIANDER SEED
100 GM BUTTER 5 GM THYME POWDER
10 GM OLIVE OIL
SALT AND PEPPER
SHAWERMA CHICKEN MARINATION WINGS BRINE " 12 H " ORANGE MARINATION
" BEEF -
CHICKEN " 1,500 KGM CHICKEN 1 KGM CHICKEN WINGS 700 GM FRESH ORANGE JUICE
750 GM BEEF OR CHICKEN 30 GM FRESH OREGANO 450 ML WARM WATER 100 GM OLIVE OIL
2 GARLIC CLOVES 10 GM FRESH ROSEMARY 25 ML APPLE VENIGAR 800 GM BUTTERMILK
1 CUP ORANGE JUICE 15 GM SALT 35 GM BROWN SUGAR 100 GM MIX CAJUN SPICES
2 TBS SEVEN SPICES 8 GM WHITE PEPPER 10 GM FRESH ROSEMARY 25 GM SALT
1/4 TS CINNAMON POWDER 20 GM GARLIC POWDER 2 GM BAY LEAFS 10 GM BLACK PEPPER
1/4 TS CARDMOM POWDER 30 GM ONION POWDER 15 GM SALT BEEF BRINE
1/4 TS NUTMEG POWDER 70 GM DIJON MUSTARD 25 GM FRESH GARLIC 3 KGM BEEF
2 TBS SALT 200 GM CORN OIL 5 GM BLACK PEPPER SEED 180 GM SALT
1 TBS BLACK PEPPER 100 GM SUGAR
15 GM BLACK PEPPER SEEDS
5 GM CORIANDER SEEDS
5 GM CARDMOM
15 GM SUMAC
10 GM GARLIC POWDER
10 GM FRESH GARLIC
220 GM CELERY JUICE
 ORANGE MARINATION GRAVLAX BRINE FISH MARINATION LOCAL MARINATION
700 GM FRESH ORANGE JUICE 1 SALMON SIDE 300 GM ORANGE FILLET 600 GM KETCHUP
100 GM OLIVE OIL 50 GM SALT 10 GM GARLIC 200 GM MUSTARD
800 GM BUTTERMILK 200 GM SUGAR 20 GM DILL 100 GM BBQ
100 GM MIX CAJUN SPICES 10 GM CRUSHED BLACK PEPPER 30 GM THYME 180 GM WHITE ONION
25 GM SALT 50 GM DILL 80 GM MUSTARD 250 GM TOMATOES
10 GM BLACK PEPPER 20 GM ORANGE ZEST 40 GM DIJON MUSTARD 15 GM GARLIC
BEEF BRINE 10 GM ORANGE JUICE 20 GM CAJUN 100 GM GREEN BELL PEPPER
3 KGM BEEF 100 GM GRATED BEETROOT 10 GM CUMIN 25 GM ROSEMARY
180 GM SALT 10 GM FRESH GINGER 25 GM THYME
100 GM SUGAR 20 GM HONEY 5 GM BLACK PEPPER
15 GM BLACK PEPPER SEEDS 30 GM FAR EAST SPICES
5 GM CORIANDER SEEDS 50 GM CHICKEN STOCK POWDER
5 GM CARDMOM 50 GM OLIVE OIL
15 GM SUMAC 300 GM CORN OIL
10 GM GARLIC POWDER 50 GM WATER
10 GM FRESH GARLIC
220 GM CELERY JUICE
 LOCAL MARINATION
600 GM KETCHUP
200 GM MUSTARD
100 GM BBQ
180 GM WHITE ONION
250 GM TOMATOES
15 GM GARLIC
100 GM GREEN BELL PEPPER
25 GM ROSEMARY
25 GM THYME
5 GM BLACK PEPPER
30 GM FAR EAST SPICES
GM CHICKEN STOCK POWDER
50 GM OLIVE OIL
300 GM CORN OIL
50 GM WATER
 PASTRY CREAM CREAM BRULEE TIRAMISU : " TRADITIONAL"
200 GM EGG YOLK 15 PCS EGG YOLK 400 GM CREAMY CHEESE
120 GM SUGAR 2 PCS WHOLE EGG 400 GM MASCARPONE CHHESE
80 GM CORN STARCH 125 GM SUGAR 16 PCS EGG YOLK
5 GM VANILLA 500 ML MILK 400 GM SUGAR
1L MILK 500 ML CREAM 800 GM WHIPPED CREAM
1 VANILLA STALK 5 GM VANILLA
LADY FINGER BISCUITS
SABLE DOUGH CHOUX DOUGH
12 PCS EGG YOLK
120 GM SUGAR 600 GM FLOUR 235 GM WATER
12 PCS EGG WHITES 400 GM BUTTER 235 GM MILK
240 GM SUGAR 150 GM SUGAR POWDER 245 GM BUTTER
380 GM FLOUR 100 GM EGGS 10 GM SALT
5 GM VANILLA 10 GM VANILLA 10 GM SUGAR
MANGO CREAM JEL BASE 275 GM FLOUR
300 GM WHITE CHOCOLATE 400 GM ANY PUREE 410 GM EGGS
100 GM HOT CREAM 100 GM SUGAR PINCH OF VANILLA
1 SMALL PCS MANGO 10 GM PECTIN CRAQUELIN
CHOCOLATE FONDANT CREAMY CHEESE CREAM 150 GM SOFT BUTTER
3 EGG YOLKS 250 GM CREAMY CHEESE 150 GM SUGAR
2 EGGS 250 GM WHIPPED CREAM 180 GM FLOUR
80 GM SUGAR 90 GM SUGAR POWDER FRENCH TOAST MIXTURE
100 GM BUTTER 1 VANILLA STALK 500 GM MILK
100 GM DARK CHOCOLATE LOTUS SPREAD CREAM 1 PCS EGG
70 GM FLOUR 125 GM LOTUS BISCUIT 150 GM BROWN SUGAR
100 GM EVAPORATED MILK 15 GM CINAMMON POWDER
30 GM BROWN SUGAR 5 GM VANILLA
40 GM BUTTER 5 GM FLOUR
5 GM CINAMMON POWDER 5 GM HONEY
5 GM LEMON JUICE
MATCHA CHEESE CAKE : " COLD " CHOCOLATE MOUSSE ALMOND JACONDE
FOR BISCUIT BASE : 250 GM MILK 120 GM EGG WHITES
200 GM DIGESTIVE BISCUIT 250 GM CREAM 40 SUGAR
20 GM MATCHA TEA 100 GM EGG YOLKS 100 GM ALMOND POWDER
90 GM MELTED BUTTER 50 GM SUGAR 100 GM SUGAR POWDER
FOR MIXING : 6 PCS GELATIN SHHET 20 GM FLOUR
180 GM SUGAR POWDER 400 GM MILK CHOCOLATE 115 GM WHOLE EGG
400 GM WHIPPED CREAM 800 GM WHIPPED CREAM LEMON CURD
30 GM MATCHA TEA 160 GM WHOLE EGGS
CARAMEL SAUCE
1 VANILLA STALK 170 GM SUGAR
20 GM GELATIN 270 GM SUGAR 350 GM COLD BUTTER
30 GM WATER 160 GM LEMON JUICE
FRENCH CANELLE
160 GM COOKING CREAM PARFAIT BASE
50 GM BUTTER 70 GM COLD BUTTER 10 PCS EGGS
490 GM MILK MOCHI 6 EGG YOLKS
10 GM VANILLA 80 GM Sticky rice flour 50 GM SUGAR
100 GM FLOUR 20 GM CORN STARCH 150 GM CARMALIZED ALMOND
200 GM SUGAR 30 GM SUGAR 2 L WHIPPED CREAM
10 GM SALT 140 GM MILK CHOCOLATE TRIFEL
2 PCS WHOLE EGGS 10 GM CORN OIL 600 GM MILK CHOCOLATE
2 PCS EGG YOLKS CRAMEL FILLING 250 GM CARAMEL SAUCE
BEESWAX FOR FORMS 400 GM SUGAR 400 GM WHIPPING CREAM
BAKED CHEESE CAKE 200 GM GLUCOSE 300 GM OREO BISCUIT
680 GM CREAMY CHEESE 100 GM WATER 100 GM MELTED BUTTER
190 GM SUGAR POWDER 250 GM HEAVY CREAM
5 GM VANILLA 135 GM BUTTER
330 GM WHIPPING CREAM 15 GM SEA SALT
6 PCS EGGS TOFFE SAUCE
50 GM FLOUR 100 GM BROWN SUGAR
300 GM BISCUITS 50 GM BUTTER
100 GM BUTTER 120 ML HEAVY CREAM
ADD ANY FLAVOUR
 MADELINE
230 GM WHOLE EGG
230 GM FLOUR
105 GM BROWN BUTTER
3 GM LEMON ZEST
10 GM BAKING POWDER
5 GM VANILLA
COOKIES
200 GM FLOUR
20 GM BAKING POWDER
10 GM SALT
10 GM VANILLA
150 GM SUGAR
120 GM BUTTER
1 EGG
CHOCOLATE MIRROR
450 GM CREAM
260 GM GLUCOSE
100 GM SUGAR
150 GM COCAO
240 GM WATER
750 SUGAR
8 GELATIN SHHET
 LEVAIN STARTER UZBEK BREAD PUFF PASTRY BURGER BRIOCHE
START 1 KGM FLOUR 1 KGM FLOUR T55 1 KGM FLOUR
50 GM RYE FLOUR T130 450 GM MILK 20 GM SALT 20 GM FRESH YEAST
60 GM WATER AT 35 DEGREE 50 GM WATER 75 GM BUTTER 10 GM SALT
2 GM HONEY 25 GM DRY YEAST 500 GM WATER 80 GM SUGAR
LET IT 48 HOURS AT 25 DEGREE 15 GM SALT 600 GM BUTTER FOR 120 GM BUTTER
FIRST REFRESH 40 GM SUGAR LAMINATION 200 GM EGGS
110 GM BASE 100 GM MELTED BUTTER BROWN TOAST 350 GM COLD WATER
80 GM FLOUR T55 DOUGHNUTS 1 KGM FLOUR SOY TAHINI COOKIES
20 GM RYE FLOUR T130 FOR SPONGE STARTER : 300 GM FLOUR CRAFT CORN 500 GM SUGAR
100 GM WATER AT 30 DEGREE 550 GM FLOUR 10 GM SALT 900 GM BUTTER
LET IT 24 HOURS AT 25 DEGREE 350 GM WATER 15 GM YEAST 10 PCS EGGS
SECOND REFRESH 10 GM YEAST 20 GM SUGAR 2,500 KGM FLOUR
100 GM BASE FOR DOUGH : 50 GM BUTTER 40 GM CORIANDER POWD
80 GM FLOUR T55 500 GM FLOUR 550 GM WATER 20 GM SALT
20 GM RYE FLOUR T130 200 GM EGG YOLKS PANINI BREAD 20 GM BAKING POWDE
99 GM WATER AT 30 DEGREE 15 GM YEAST 1 KGM FLOUR 150 GM SOY POWDER
LET IT 12 HOURS AT 25 DEGREE 130 GM SUGAR 10 GM SALT 350 GM TAHINI
THIRD REFRESH 20 GM SALT 40 GM SUGAR 40 GM WATER
100 GM BASE 100 ML MILK 20 GM YEAST WHITE TOAST
80 GM FLOUR T55 130 GM BUTTER 50 GM MILK POWDER 1 KGM FLOUR
20 GM RYE FLOUR T130 1 PCS LEMON ZEST 100 GM BUTTER 10 GM SALT
100 GM WATER AT 30 DEGREE PAN CAKE 500 GM WATER 15 GM YEAST
LET IT 8 HOURS AT 25 DEGREE 220 GM FLOUR 80 GM SUGAR
FOURTH REFRESH 50 GM EGG 100 GM BUTTER
100 GM BASE 1 GM SALT 500 GM WATER
80 GM FLOUR T55 70 GM MILK
20 GM RYE FLOUR T130 210 GM BUTTERMILK
100 GM WATER AT 30 DEGREE 4 GM BAKING POWDER
LET IT 3 HOURS AT 25 DEGREE 5 GM BUTTER
160 GM SUGAR
2 GM VANILLA
 BURGER BRIOCHE NAPOLITANA PIZZA FRESH PASTA BAGELS BREAD
1 KGM FLOUR 1 KGM FLOUR T55 2 KGM FLOUR 1 KGM FLOUR
20 GM FRESH YEAST 30 GM SALT 1 KGM SEMOLINA 50 GM MILK POWDER
10 GM SALT 20 GM OLIVE OIL 35 GM SALT 550 GM WATER
80 GM SUGAR 690 GM COLD WATER 300 GM WATER 15 GM YEAST
120 GM BUTTER 5 GM FRESH YEAST 100 GM OLIVE OIL 15 GM SALT
200 GM EGGS FRENCH BAGUETTE 1100 GM EGG YOLKS FOCCACIA
350 GM COLD WATER 1670 GM FLOUR T55 SOURDOUGH BREAD FOR POLISH :
SOY TAHINI COOKIES 1200 GM WATER 900 GM FLOUR T55 675 GM FLOUR T55
500 GM SUGAR 420 GM LEVAIN 400 GM RYE FLOUR T130 920 GM WATER AT 30D
900 GM BUTTER 30 GM SALT 1 KGM WATER 30 GM FRESH YEAST
10 PCS EGGS 18 GM FRESH YEAST 460 GM LEVAIN FOR DOUGH :
2,500 KGM FLOUR CIABATA BREAD 24 GM SALT 675 GM FLOUR T55
40 GM CORIANDER POWDER 800 GM FLOUR T55 2 GM FRESH YEAST 30 GM SALT
20 GM SALT 700 GM WATER FRENCH BRIOCHE 160 GM OLIVE OIL
20 GM BAKING POWDER 20 GM SALT 2210 GM FLOUR T55 270 GM LEVAIN
150 GM SOY POWDER 12 GM FRESH YEAST 300 GM SUGAR 270 GM FERMENTED DOUGH
350 GM TAHINI 200 GM LEVAIN 50 GM SALT 100 GM BLACK OLIVES
40 GM WATER 100 GM OLIVE OIL 100 GM FRESH YEAST 50 GM FRESH HERBS
WHITE TOAST ADD 100 GM FROM ANY FLAVOUR 1200 GM EGGS MUFFINS
1 KGM FLOUR VEGAN BURGER BUNS 1000 GM BUTTER 300 GM EGGS
10 GM SALT 1 KGM FLOUR PRETZEL 620 GM SUGAR
15 GM YEAST 80 GM SUGAR 1 KGM FLOUR 360 GM YOUGURT
80 GM SUGAR 20 GM YEAST 15 GM YEAST 120 GM HONEY
100 GM BUTTER 15 GM SALT 50 GM MILK POWDER 680 GM FLOUR
500 GM WATER 40 GM OLIVE OIL 25 GM SALT 120 GM COCAO
560 GM WATER 100 GM BUTTER 25 GM PECAN POWDER
500 GM WATER 250 GM CRUSHED ALMOND
FOR SODA : 340 GM MELTED BUTTER
30 GM ACOSTIC SODA 350 GM CHOCOLATE CHIPS
1 L WATER 360 GM MILK
 BAGELS BREAD GREEK PITA BREAD ENGLISH MUFFIN BREAD BAO BUNS
1 KGM FLOUR 1 KGM FLOUR 1 KGM FLOUR 1 KGM FLOUR
50 GM MILK POWDER 10 GM YEAST 50 GM SUGAR 550 GM MILK
550 GM WATER 10 GM SALT 10 GM SALT 20 GM YEAST
15 GM YEAST 50 GM SUGAR 20 GM YEAST 20 GM BAKING POWDER
15 GM SALT 10 GM DRY THYME 250 GM WATER 100 GM SUGAR
FOCCACIA 100 GM MINT PASTE 350 GM MILK 15 GM SALT
FOR POLISH : 550 GM MILK 1 EGG FERMENTED DOUGH
675 GM FLOUR T55 50 GM OLIVE OIL 100 GM MELTED BUTTER 1 KGM FLOUR
920 GM WATER AT 30D CROISSANT GERMAN BREAD 500 GM WATER
30 GM FRESH YEAST " 3 PATONS " FOR SEEDS : 20 GM SALT
FOR DOUGH : FOR POOLISH : 700 GM MIX SEEDS 45 GM FRESH YEAST
675 GM FLOUR T55 1300 GM FOUR T55 360 GM WATER TIGER BREAD
30 GM SALT 1600 GM WATER AT 30D 50 GM OLIVE OIL FOR DOUGH :
160 GM OLIVE OIL 100 GM FRESH YEAST BRINE FOR 2 HOURS 1 KGM FLOUR
270 GM LEVAIN FOR DOUGH : FOR DOUGH : 40 GM MILK POWDER
270 GM FERMENTED DOUGH 2400 GM FLOUR T55 400 GM FLOUR T55 20 GM SALT
100 GM BLACK OLIVES 480 GM SUGAR 200 GM RYE FLOUR T130 20 GM YEAST
50 GM FRESH HERBS 85 GM SALT 30 GM FRESH YEAST 500 GM WATER
MUFFINS 240 GM EGGS 25 GM SALT 80 GM BUTTER
300 GM EGGS 240 GM BUTTER 200 GM LEVAIN FOR COATING :
620 GM SUGAR FOR LAMINATION 200 GM FERMANTED DOUGH 200 GM RICE FLOUR
360 GM YOUGURT 2100 GM FROM DOUGH 30 GM COCAO 120 GM WATER
120 GM HONEY 700 GM BLOCK BUTTER 20 GM BLACK HONEY 50 GM CORN OIL
680 GM FLOUR 600 GM WATER 10 GM SALT
120 GM COCAO 1 GM YEAST
25 GM PECAN POWDER
250 GM CRUSHED ALMOND
340 GM MELTED BUTTER
350 GM CHOCOLATE CHIPS
360 GM MILK
 CHEESE BALLS Beef Burger BALSAMIC ONION CHICKEN KFC
220 GM YELLEOW CHEDDER 850 GM NECK 500 GM WHITE ONION SMALL PCS CHICKEN
80 GM MOZZARELLA 150 GM BEEF FAT 300 GM BALSAMIC VENIGAR BRINE AT WATER AND SALT
80 GM PARMESAN 1.5 TBS SALT 50 GM SUGAR FOR FLOUR :
40 GM FLOUR 1 TBS BLACK PEPPER CARMALIZED ONION 2,500 KGM FLOUR
5 GM BAKING POWDER1 TBS GARLIC POWDER WHITE ONION 50 GM BREAD CRUMBS
20 GM HALEPINO 1 TBS ONION POWDER CHICKEN STOCK 25 GM THYME POWDER
2 PCS EGGS 1.5 TBS PAPRIKA ONION RINGS 25 GM ROSEMARY POWDER
PINCH OF BLACK PEPPER WHITE ONION 25 GM Marjoram
FLOUR + BREAD CRUMBS 25 GM BASIL POWDER
EGGS + MILK " APRAY " 25 GM MUSTARD POWDER
SALT AND PEPPER 35 GM PAPRIKA
35 GM GARLIC POWDER
35 GM ONION POWDER
25 GM GINGER POWDER
25 GM WHITE PEPPER
35 GM SALT
 FRESCAS FRIES
BRINE FOR POTATO :
500 GM POTATOES
80 ML WHITE VENIGAR
420 ML ICING WATER
30 GM SALT
FOR DOUGH :
100 GM FLOUR
100 GM CORN STARCH
100 ML BIRELL
100 ML WATER
100 ML WHITE VENIGAR
1 PCS EGG YOLKS
10 GM CORN OIL
2 PCS EGG WHITES
SALT AND PEPPER
 SUSHI RICE
1 KGM RICE
950 ML WATER
FOR MARINADW :
400 ML RICE VENIGER
200 GM SUGAR
75 GM SALT
FOR 1 KGM RICE USE 300
ML MARINADE
PICKLED CUCUMBER PICKLED CORNICHONS PICKLED ONION PICKLED RADISH
1 KGM CUCUMBER 2 KGM CORNICHONS 1 KG WHITE ONION 350 GM WHITE RADISH
750 GM WHITE VENIGAR 1 KGM SEA SALT 1,5 L WATER 300 GM VENIGAR
30 GM SALT 350 GM MIX ONIONS 20 GM SEA SALT 90 GM SUGAR
10 GM CUMIN 2 PCS HOT RED PEPPER 20 GM PEPPERCORN 2 GM SALT
10 GM GARLIC 125 GM TARRAGON 1 L BOILING VENIGAR 5 GM BLACK PEPPER
5 GM PAPRIKA 10 GM PEPPERCORNS 5 GM ANISE STAR
20 GM CELERY 2 L BOILING WHITE VENIGAR
10 GM CORN OIL 9 KGM CORNICHONS
10 KGM CORNICHONS
11 KGM CORNICHONS
PICKLED RADISH
350 GM WHITE RADISH
300 GM VENIGAR
90 GM SUGAR
2 GM SALT
5 GM BLACK PEPPER
5 GM ANISE STAR
 CAJUN SPICES
20 GM DRY THYME
10 GM OREGANO DRY
30 GM GINGER POWDER
20 GM PAPRIKA
40 GM ONION POWDER
40 GM GARLIC POWDER
20 GM CUMIN POWDER
20 GM NUTMEG POWDER
20 GM SALT
20 GM BLACK PEPPER
20 GM CURRY POWDER
20 GM CORIANDER POWDER
20 GM CINAMMON POWDER