KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Sets of cakes → №405 Pastries "Baku set" → recipe number 1 → Home

Homemade recipe №405 Pastries "Baku set" recipe number 1

№405 Pastries "Baku set" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up62.74 67.55 178.69 193.40 
№408 Pastry "Yuzhnoye" (sliced)59.75 64.33 170.18 184.19 
№407 Pety-fur cake (sliced)53.77 57.90 153.16 165.77 
№406 Pastry "Almond tartlet"44.81 48.25 127.63 138.15 
№409 Pastry "Almond"38.84 41.82 110.61 119.73 
Sign up38.84 41.82 110.61 119.73 
Total298.74 321.67 850.88 920.97 
Output
List of recipes

Description: A mixture of six types of cakes.

# 411 Pastry "Almond Basket" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up35.13 37.83 100.06 108.31 
No. 046 Creamy cream (basic)27.60 29.72 78.62 85.10 
Total62.74 67.55 178.69 193.40 
Output62.12 66.88 176.92 191.50 

Description: The almond tartlet is filled and trimmed with butter cream. Produced for sale as part of the "Baku set" mixture.

№408 Pastry "Yuzhnoye" (sliced) recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up26.47 28.50 75.39 81.60 
No. 057 Creamy cream with cocoa powder19.90 21.42 56.67 61.34 
Semi-finished product Yuzhny with cocoa (in No. 408)13.38 14.41 38.12 41.26 
Total59.75 64.33 170.18 184.19 
Output59.16 63.70 168.50 182.38 

Description: Two layers of semi-finished product "Yuzhny" and one layer of "Yuzhny with cocoa" are combined with creamy cocoa cream. Produced for sale as part of the "Baku set" mixture.

№407 Pety-fur cake (sliced) recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up34.20 36.82 97.41 105.43 
No. 046 Creamy cream (basic)19.57 21.08 55.75 60.34 
Total53.77 57.90 153.16 165.77 
Output53.24 57.33 151.65 164.14 

Description: Two layers of semi-finished almond are connected with butter cream and trimmed with the same cream. Produced for sale as part of the "Baku set" mixture.

№406 Pastry "Almond tartlet" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up30.43 32.76 86.66 93.80 
No. 046 Creamy cream (basic)9.72 10.47 27.68 29.96 
№002 Fried biscuit crumb2.92 3.14 8.31 8.99 
Powdered sugar1.75 1.88 4.98 5.39 
Total44.81 48.25 127.63 138.15 
Output44.37 47.78 126.38 136.78 

Description: Two almond tartlets connected with butter cream. The surface is finished with powdered sugar and biscuit crumbs. Produced for sale as part of the "Baku set" mixture.

№409 Pastry "Almond" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up33.03 35.56 94.07 101.82 
Apple podvarka5.81 6.26 16.55 17.91 
Total38.84 41.82 110.61 119.73 
Output38.45 41.40 109.52 118.55 

Description: Two round almond semi-finished products are connected with apple cakes. Produced for sale as part of the "Baku set" mixture.

№410 Cake "Horn" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up15.52 16.71 44.19 47.83 
Raw almond kernels (for finishing)11.31 12.18 32.21 34.86 
Raw almond kernels10.34 11.14 29.46 31.89 
Raw egg white4.03 4.34 11.49 12.44 
Flour, premium1.55 1.67 4.42 4.78 
Sign up0.0050.0060.0150.017
Total42.76 46.04 121.79 131.82 
Output38.45 41.40 109.52 118.55 

Description: Almond semi-finished product in the shape of a horn sprinkled with crushed almonds. Produced for sale as part of the "Baku set" mixture.

No. 046 Creamy cream (basic) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up29.72 32.00 84.65 91.62 
Powdered sugar15.85 17.07 45.14 48.86 
Whole condensed milk with sugar the weight ratio of fat 8.5%11.89 12.80 33.86 36.65 
Vanilla powder0.29 0.32 0.83 0.90 
Cognac or dessert wine0.10 0.11 0.28 0.30 
Total57.85 62.29 164.76 178.33 
Output56.90 61.26 162.05 175.40 

Description: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

Semi-finished almond tartlet (in No. 411) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up9.61 10.34 27.36 29.62 
Flour, premium9.61 10.34 27.36 29.62 
Powdered sugar9.61 10.34 27.36 29.62 
Raw almond kernels9.61 10.34 27.36 29.62 
Chicken eggs [chicken egg] [2]1.53 1.65 4.37 4.73 
Total39.96 43.03 113.81 123.19 
Output35.13 37.83 100.06 108.31 

Semi-finished protein-almond product (in No. 193, 407) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up19.77 21.29 56.32 60.96 
Raw egg white12.85 13.84 36.61 39.62 
Raw almond kernels9.89 10.65 28.16 30.48 
Raw egg yolk2.57 2.77 7.32 7.92 
Flour, premium2.47 2.66 7.04 7.62 
Total47.56 51.20 135.45 146.60 
Output34.20 36.82 97.41 105.43 

Almond semi-finished product (in No. 409) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up19.49 20.98 55.51 60.08 
Raw almond kernels11.46 12.34 32.65 35.34 
Raw egg white8.94 9.63 25.46 27.56 
Flour, premium2.01 2.16 5.71 6.18 
Baking soda (E500(ii))0.0060.0060.0160.017
Total41.91 45.12 119.35 129.19 
Output33.03 35.56 94.07 101.82 

Semi-finished Almond Tartlet (in No. 406) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up18.79 20.23 53.52 57.93 
Raw egg white12.21 13.15 34.79 37.65 
Raw almond kernels9.39 10.12 26.76 28.96 
Flour, premium1.22 1.32 3.48 3.77 
Total41.62 44.81 118.54 128.31 
Output30.43 32.76 86.66 93.80 

Semi-finished product Yuzhny (in # 408) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up13.59 14.63 38.69 41.88 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]6.79 7.31 19.35 20.94 
Flour, premium6.79 7.31 19.35 20.94 
Powdered sugar6.79 7.31 19.35 20.94 
Total33.96 36.57 96.73 104.70 
Output26.47 28.50 75.39 81.60 

No. 057 Creamy cream with cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up9.88 10.64 28.15 30.46 
Powdered sugar5.27 5.67 15.01 16.25 
Whole condensed milk with sugar the weight ratio of fat 8.5%3.95 4.26 11.26 12.19 
Cocoa powder [Skurikhin]0.96 1.03 2.72 2.95 
Vanilla powder0.0460.0500.13 0.14 
Sign up0.0330.0360.0940.10 
Total20.14 21.69 57.36 62.09 
Output19.90 21.42 56.67 61.34 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, well retaining its shape.
Manual: Prepare a cream like creamy No. 46, add cocoa powder at the end of whipping.

Semi-finished product Yuzhny with cocoa (in No. 408) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.83 7.35 19.45 21.05 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]3.41 3.68 9.73 10.53 
Powdered sugar3.41 3.68 9.73 10.53 
Flour, premium2.73 2.94 7.78 8.42 
Cocoa powder [Skurikhin]0.68 0.74 1.94 2.11 
Total17.07 18.38 48.63 52.63 
Output13.38 14.41 38.12 41.26 

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.14 2.30 6.09 6.59 
Granulated sugar1.28 1.38 3.65 3.95 
Flour, premium1.04 1.12 2.96 3.20 
Potato starch0.26 0.28 0.73 0.79 
Essence0.0130.0140.0370.040
Total4.73 5.09 13.47 14.58 
Output2.92 3.14 8.31 8.99 

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 up77.69 83.65 221.27 239.49 
Raw almond kernels62.00 66.76 176.60 191.15 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]59.41 63.97 169.23 183.16 
Granulated sugar39.85 42.90 113.49 122.84 
Raw egg white38.04 40.96 108.35 117.27 
Sign up27.42 29.52 78.10 84.53 
Chicken eggs [chicken egg] [2]21.95 23.63 62.51 67.66 
Whole condensed milk with sugar the weight ratio of fat 8.5%15.84 17.06 45.11 48.83 
Apple podvarka5.81 6.26 16.55 17.91 
Raw egg yolk2.57 2.77 7.32 7.92 
Sign up2.14 2.30 6.09 6.59 
Cocoa powder [Skurikhin]1.64 1.76 4.67 5.05 
Vanilla powder0.34 0.37 0.97 1.05 
Potato starch0.26 0.28 0.73 0.79 
Cognac or dessert wine0.13 0.14 0.37 0.40 
Sign up0.0130.0140.0370.040
Baking soda (E500(ii))0.0110.0120.0310.034
Total355.11 382.36 1011.42 1094.73 
Output295.80 318.50 842.50 911.90 

Recipe on №405 Pastries "Baku set" contained in handbooks:

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