KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished Strawberry → basic recipe → Home

Homemade recipe Semi-finished Strawberry basic recipe

Semi-finished Strawberry basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up143.04 209.21 545.57 588.79 
№061 Cream "New"45.17 66.07 172.28 185.93 
Granulated sugar31.19 45.62 118.96 128.38 
Citric acid (E330)1.08 1.57 4.10 4.43 
Total220.48 322.46 840.91 907.53 
Output
List of recipes

№061 Cream "New" with condensed milk syrup

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up25.17 36.81 95.99 103.60 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]20.75 30.35 79.16 85.43 
Vanilla powder0.18 0.27 0.70 0.76 
Cognac0.0390.0570.15 0.16 
Wine0.0390.0570.15 0.16 
Total46.18 67.55 176.15 190.10 
Output45.17 66.07 172.28 185.93 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Manual: Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.

No. 001a Biscuit semi-finished product crumb No. 1 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up83.76 122.50 319.46 344.77 
Granulated sugar50.17 73.38 191.35 206.51 
Flour, premium40.64 59.43 154.99 167.27 
Potato starch10.03 14.68 38.27 41.30 
Essence0.50 0.73 1.91 2.07 
Total185.10 270.72 705.98 761.91 
Output143.04 209.21 545.57 588.79 

Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

No. 063 Milk-sugar syrup on condensed milk

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up16.52 24.16 63.01 68.00 
water6.12 8.95 23.34 25.19 
Whole condensed milk with sugar the weight ratio of fat 8.5%3.23 4.72 12.31 13.28 
Total25.87 37.83 98.65 106.47 
Output25.17 36.81 95.99 103.60 

Manual: Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up97.88 143.15 373.31 402.89 
Melange83.76 122.50 319.46 344.77 
Flour, premium40.64 59.43 154.99 167.27 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]20.75 30.35 79.16 85.43 
Potato starch10.03 14.68 38.27 41.30 
Sign up6.12 8.95 23.34 25.19 
Whole condensed milk with sugar the weight ratio of fat 8.5%3.23 4.72 12.31 13.28 
Citric acid (E330)1.08 1.57 4.10 4.43 
Essence0.50 0.73 1.91 2.07 
Vanilla powder0.18 0.27 0.70 0.76 
Sign up0.0390.0570.15 0.16 
Wine0.0390.0570.15 0.16 
Total264.25 386.48 1007.85 1087.70 
Output215.10 314.60 820.40 885.40 

Semi-finished Strawberry (basic recipe) included in recipes:

Cake Gift of the summer (figured) [Pavlovsky Posad]Recipe No. 1
Forest Etude Cake [Shatura]Recipe No. 1
Forest Fairy Tale Cake [Balashikha]Recipe No. 1
Curly cake with strawberries [Kashira]Recipe No. 1
Cake Delight [Stupino]Recipe No. 1

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