KondiDoc: технологические расчеты в кондитерском производстве
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
All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → No. 027 "Sponge-cream" cake (by weight) → recipe number 1 → Home

Homemade recipe No. 027 "Sponge-cream" cake (by weight) recipe number 1

No. 027 "Sponge-cream" cake (by weight) recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up8.38 275.86 388.63 321.39 
No. 048 Creamy cream5.19 170.77 240.58 198.96 
No. 095 Blotting syrup3.19 105.09 148.05 122.43 
№058 Creamy chocolate cream2.39 78.82 111.04 91.83 
Roasted kernels0.80 26.27 37.01 30.61 
Total19.95 656.80 925.31 765.22 
Output
List of recipes

Description: Four layers of biscuit semi-finished product are connected with creamy, creamy chocolate and pink creams. The surface is covered with cream and sprinkled with roasted nuts.

Biscuit recipe for biscuit-cream cake (by weight)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.76 156.68 220.73 182.54 
Wheat flour 1s2.88 94.97 133.79 110.65 
Granulated sugar2.86 94.03 132.48 109.56 
Essence0.0280.91 1.28 1.06 
Total10.53 346.59 488.28 403.80 
Output8.38 275.86 388.63 321.39 

No. 048 Creamy cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.02 66.35 93.48 77.30 
Granulated sugar1.50 49.42 69.63 57.58 
water1.24 40.98 57.74 47.75 
Whole condensed milk with sugar the weight ratio of fat 8.5%0.46 15.13 21.32 17.63 
Cognac or dessert wine0.0662.18 3.08 2.54 
Total5.29 174.07 245.24 202.81 
Output5.19 170.77 240.58 198.96 

Manual: Prepare a cream like the creamy "New" No. 47.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up1.80 59.31 83.56 69.10 
Granulated sugar1.64 53.92 75.96 62.82 
Cognac or dessert wine0.15 5.04 7.10 5.87 
Essence of rum0.0060.20 0.28 0.24 
Total3.60 118.47 166.90 138.02 
Output3.19 105.09 148.05 122.43 

Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

№058 Creamy chocolate cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up1.17 38.58 54.35 44.94 
Granulated sugar0.54 17.86 25.16 20.81 
water0.32 10.61 14.94 12.36 
Whole condensed milk with sugar the weight ratio of fat 8.5%0.25 8.12 11.44 9.46 
Cocoa powder [Skurikhin]0.15 4.87 6.86 5.68 
Sign up0.0060.18 0.26 0.21 
Cognac or dessert wine0.0040.12 0.17 0.14 
Total2.44 80.34 113.19 93.60 
Output2.39 78.82 111.04 91.83 

Description: ** Characteristics of a semi-finished product. ** Lush homogeneous mass of brown color, well retaining its shape.
Manual: Prepare a cream like “New” # 47, add cocoa powder at the end of whipping.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.54 215.23 303.22 250.76 
Melange4.76 156.68 220.73 182.54 
water3.37 110.90 156.23 129.20 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]3.19 104.93 147.82 122.25 
Wheat flour 1s2.88 94.97 133.79 110.65 
Sign up0.80 26.27 37.01 30.61 
Whole condensed milk with sugar the weight ratio of fat 8.5%0.71 23.26 32.76 27.10 
Cognac or dessert wine0.22 7.35 10.35 8.56 
Cocoa powder [Skurikhin]0.15 4.87 6.86 5.68 
Essence0.0280.91 1.28 1.06 
Sign up0.0060.20 0.28 0.24 
Vanilla powder0.0060.18 0.26 0.21 
Total22.65 745.75 1050.62 868.85 
Output19.30 635.50 895.30 740.40 

Recipe on No. 027 "Sponge-cream" cake (by weight) contained in handbooks:

calculations, forms, documents: