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Homemade recipe №313 Pastry "Amateur basket" recipe No. 3

№313 Pastry "Amateur basket" recipe No. 3

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up306.40 315.40 144.12 337.42 
№074 Cream "Glace"286.11 294.52 134.58 315.08 
No. 001a Biscuit semi-finished product crumb No. 1200.37 206.26 94.25 220.66 
Fruit37.57 38.67 17.67 41.37 
Cognac4.17 4.30 1.96 4.60 
Sign up0.25 0.26 0.12 0.28 
Total834.88 859.40 392.71 919.40 
Output

Description: Sand basket filled with biscuit crumbs and cream. The surface is finished with cream and fruit or candied fruits.

No. 016 Sand (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up157.92 162.56 74.28 173.91 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]94.75 97.54 44.57 104.35 
Granulated sugar63.17 65.03 29.71 69.57 
Melange22.11 22.76 10.40 24.35 
Flour, premium (on the dust)12.64 13.01 5.94 13.92 
Sign up0.63 0.65 0.30 0.70 
Salt0.63 0.65 0.30 0.70 
Ammonium carbonic (E503(i))0.16 0.16 0.0750.18 
Baking soda (E500(ii))0.16 0.16 0.0750.18 
Total352.18 362.52 165.66 387.83 
Output306.40 315.40 144.12 337.42 

Description: ** Characteristics of a semi-finished product. ** Shape rectangular, round, etc. Thickness no more than 8mm. The crumb is well-porous, crumbly, light brown, and light yellow for the Sandy Biscuit with Apples cake and Krakowski pastries.
Manual:
** Preparation of the dough. ** Put butter into the kneading machine, add granulated sugar, melange, sodium bicarbonate, ammonium carbonate, salt, essence and mix for 20-30 minutes until a homogeneous mass is obtained. Then add flour and continue kneading the dough for no more than 1–2 minutes. Shortcrust pastry should have a smooth surface without lumps and traces of impurities, color from light yellow to yellow, pleasant smell and light aroma of essence. The moisture content of the dough is 18.5–19.5%.
** Shaping. ** The dough is cut into 3-4 kg pieces and rolled into layers on a table dusty with flour. Then the layers are cut and transferred to the pastry sheets using a rolling pin. The excess dough at the edges of the sheet is cut off. Before baking, the surface of the dough is pricked in several places to prevent swelling. The shortcrust pastry sheets are not greased.
The dough for cakes and sliced pastries is rolled out to a thickness of 3-4 mm. For round cakes, the rolled dough is formed with a round metal recess, for square cakes, cut with a knife.
The ring dough is rolled out to a thickness of 6–7 mm. The rolled dough is formed with a metal recess.
The dough for cakes "Krakowski" is rolled out to a thickness of 5–6 mm, the dough for baskets is rolled out to a thickness of 7–8 mm, placed on corrugated molds and the bottom and walls are lined with dough; molds with dough are baked on sheets.
** Baking. ** Duration of baking layer at a temperature of 200-225 ℃ 10-15 minutes, baskets and rings - 10-13 minutes. Sand layers for the Sandy Biscuit with Apples cake and the Krakowski pastries are baked until half cooked.

№074 Cream "Glace" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up113.15 116.48 53.22 124.61 
Granulated sugar113.15 116.48 53.22 124.61 
Chicken eggs [chicken egg] [2]67.89 69.89 31.93 74.76 
Vanilla powder1.13 1.16 0.53 1.24 
Cognac or dessert wine0.57 0.58 0.27 0.62 
Total295.89 304.58 139.18 325.85 
Output286.11 294.52 134.58 315.08 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, well retaining its shape.
Manual: Eggs are beaten in a whisk machine, first at low speed, then at high speed for 20-25 minutes. Add hot sugar syrup in a trickle to the whipped mass and beat until the mass cools to a temperature of 26-28 ℃.
Combine the prepared mass with preliminary whipped butter and beat for another 5-10 minutes until a homogeneous thick mass is obtained. At the end of whipping, add cognac or dessert wine and vanilla powder.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

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 up117.33 120.77 55.19 129.20 
Granulated sugar70.28 72.34 33.06 77.39 
Flour, premium56.92 58.60 26.78 62.69 
Potato starch14.06 14.47 6.61 15.48 
Essence0.70 0.72 0.33 0.77 
Total259.29 266.90 121.96 285.53 
Output200.37 206.26 94.25 220.66 

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

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up246.60 253.84 116.00 271.56 
Flour, premium227.48 234.17 107.00 250.51 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]207.91 214.01 97.79 228.95 
Melange139.44 143.53 65.59 153.55 
Chicken eggs [chicken egg] [2]67.89 69.89 31.93 74.76 
Sign up37.57 38.67 17.67 41.37 
Potato starch14.06 14.47 6.61 15.48 
Cognac4.17 4.30 1.96 4.60 
Essence1.34 1.38 0.63 1.47 
Vanilla powder1.13 1.16 0.53 1.24 
Sign up0.63 0.65 0.30 0.70 
Cognac or dessert wine0.57 0.58 0.27 0.62 
Essence of rum0.25 0.26 0.12 0.28 
Ammonium carbonic (E503(i))0.16 0.16 0.0750.18 
Baking soda (E500(ii))0.16 0.16 0.0750.18 
Total949.35 977.24 446.56 1045.46 
Output823.80 848.00 387.50 907.20