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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №063 Cake "Amber" → recipe number 1 → Home

Homemade recipe №063 Cake "Amber" recipe number 1

№063 Cake "Amber" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up267.52 493.00 235.79 128.51 
№003 Biscuit119.15 219.57 105.02 57.24 
Apricots from compote31.47 58.00 27.74 15.12 
No. 104 Jelly26.98 49.71 23.78 12.96 
№002 Fried biscuit crumb4.50 8.29 3.96 2.16 
Total449.61 828.57 396.28 215.99 
Output
List of recipes

Description: Four layers of biscuit semi-finished product without soaking are connected with apricot jam. The surface is covered with apricot jam and jelly and trimmed with apricot wedges. The side surfaces are finished with apricot jam and biscuit crumbs.

№003 Biscuit basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up54.97 101.30 48.45 26.41 
Flour, premium45.80 84.40 40.37 22.00 
Granulated sugar41.22 75.97 36.34 19.80 
Citrus essence0.36 0.65 0.31 0.17 
Total142.35 262.33 125.47 68.38 
Output119.15 219.57 105.02 57.24 

No. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up12.84 23.66 11.32 6.17 
Granulated sugar11.18 20.59 9.85 5.37 
Starch syrup2.79 5.14 2.46 1.34 
Agar (E406)0.28 0.51 0.25 0.13 
Essence0.0840.15 0.0740.040
Sign up0.0560.10 0.0490.027
Food paint0.0270.0500.0240.013
Total27.25 50.22 24.02 13.09 
Output26.98 49.71 23.78 12.96 

Description: ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.30 6.07 2.90 1.58 
Granulated sugar1.98 3.64 1.74 0.95 
Flour, premium1.60 2.95 1.41 0.77 
Potato starch0.40 0.73 0.35 0.19 
Essence0.0200.0360.0170.010
Total7.29 13.43 6.42 3.50 
Output4.50 8.29 3.96 2.16 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up267.52 493.00 235.79 128.51 
Melange58.26 107.37 51.35 27.99 
Granulated sugar54.38 100.21 47.93 26.12 
Flour, premium47.40 87.36 41.78 22.77 
Apricots from compote31.47 58.00 27.74 15.12 
Sign up12.84 23.66 11.32 6.17 
Starch syrup2.79 5.14 2.46 1.34 
Potato starch0.40 0.73 0.35 0.19 
Citrus essence0.36 0.65 0.31 0.17 
Agar (E406)0.28 0.51 0.25 0.13 
Sign up0.10 0.19 0.0910.050
Citric acid (E330)0.0560.10 0.0490.027
Food paint0.0270.0500.0240.013
Total475.88 876.97 419.44 228.60 
Output435.90 803.30 384.20 209.40 

Recipe on №063 Cake "Amber" contained in handbooks:

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