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Marzipan filling → in cake No. 413 → Home

Homemade recipe Marzipan filling in cake No. 413

Marzipan filling in cake No. 413

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up260.82 172.00 358.45 115.39 
# 099 Lipstick130.41 86.00 179.23 57.69 
No. 108 Marzipan for fruits and vegetables130.41 86.00 179.23 57.69 
water44.12 29.09 60.63 19.52 
Cocoa powder [Skurikhin]10.97 7.24 15.08 4.86 
Sign up5.21 3.44 7.16 2.31 
Total581.95 383.77 799.79 257.46 
Output
List of recipes

# 099 Lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up103.71 68.39 142.53 45.88 
Water34.57 22.80 47.51 15.29 
Starch syrup15.56 10.26 21.38 6.88 
Essence0.36 0.24 0.49 0.16 
Total154.20 101.68 211.92 68.22 
Output130.41 86.00 179.23 57.69 

Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

No. 108 Marzipan for fruits and vegetables basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up64.89 42.79 89.19 28.71 
Granulated sugar51.92 34.24 71.35 22.97 
Powdered sugar12.98 8.56 17.84 5.74 
Cognac or dessert wine3.89 2.57 5.35 1.72 
water2.54 1.67 3.49 1.12 
Sign up1.95 1.28 2.68 0.86 
Dye0.13 0.0860.18 0.058
Total138.29 91.20 190.06 61.18 
Output130.41 86.00 179.23 57.69 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up260.82 172.00 358.45 115.39 
Granulated sugar155.62 102.63 213.88 68.85 
water81.22 53.56 111.63 35.93 
Dried almond kernel64.89 42.79 89.19 28.71 
Starch syrup17.50 11.54 24.06 7.74 
Sign up12.98 8.56 17.84 5.74 
Cocoa powder [Skurikhin]10.97 7.24 15.08 4.86 
Alcohol5.21 3.44 7.16 2.31 
Cognac or dessert wine3.89 2.57 5.35 1.72 
Essence0.36 0.24 0.49 0.16 
Sign up0.13 0.0860.18 0.058
Total613.61 404.65 843.31 271.47 
Output577.30 380.70 793.40 255.40 

Marzipan filling (in cake No. 413) included in recipes:

No. 413 Small cake "Chocolate"recipe number 1
No. 412 Small cakes "Latvian set"recipe number 1

Recipe on Marzipan filling contained in handbooks:

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