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 → Sets of cakes → No. 416 Small cake "Strawberry" → recipe number 1 → Home

Homemade recipe No. 416 Small cake "Strawberry" recipe number 1

No. 416 Small cake "Strawberry" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up75.52 385.25 76.08 395.72 
# 099 Lipstick57.14 291.49 57.56 299.41 
Marzipan-fruit filling (in # 416)45.68 233.01 46.02 239.34 
Chocolate glaze [Skurikhin]2.37 12.07 2.38 12.40 
Strawberry jam1.27 6.50 1.28 6.67 
Total181.98 928.31 183.33 953.53 
Output
List of recipes

Description: The layers of biscuit semi-finished product are connected with marzipan-fruit filling. The surface (except for the bottom) is completely covered with lipstick and finished with chocolate icing and strawberry confiture. Produced for sale as part of the "Latvian set" mixture.

Cinnamon sponge cake for cakes "Chocolate", "Praline", "Nut", "Strawberry", "Mokka"

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up21.08 107.51 21.23 110.43 
Powdered sugar21.06 107.45 21.22 110.37 
Flour, premium21.05 107.38 21.21 110.30 
Chicken eggs [chicken egg] [2]18.11 92.37 18.24 94.88 
No. 108 Marzipan for fruits and vegetables10.54 53.75 10.61 55.21 
Sign up0.0440.22 0.0440.23 
Cinnamon0.0420.22 0.0430.22 
Lemon essence0.0380.19 0.0380.20 
Total91.96 469.09 92.64 481.83 
Output75.52 385.25 76.08 395.72 

Marzipan-fruit filling (in # 416) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up21.72 110.79 21.88 113.79 
# 099 Lipstick10.86 55.39 10.94 56.90 
No. 108 Marzipan for fruits and vegetables10.86 55.39 10.94 56.90 
Strawberry jam1.55 7.91 1.56 8.13 
water0.62 3.19 0.63 3.27 
Sign up0.43 2.21 0.44 2.27 
Total46.05 234.88 46.39 241.26 
Output45.68 233.01 46.02 239.34 

# 099 Lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up54.08 275.86 54.48 283.35 
Water18.03 91.95 18.16 94.45 
Starch syrup8.11 41.38 8.17 42.50 
Essence0.19 0.96 0.19 0.98 
Total80.40 410.14 81.00 421.29 
Output68.00 346.88 68.50 356.31 

Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

No. 108 Marzipan for fruits and vegetables basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up10.65 54.31 10.73 55.79 
Granulated sugar8.52 43.45 8.58 44.63 
Powdered sugar2.13 10.86 2.15 11.16 
Cognac or dessert wine0.64 3.26 0.64 3.35 
water0.42 2.12 0.42 2.18 
Sign up0.32 1.63 0.32 1.67 
Dye0.0210.11 0.0220.11 
Total22.69 115.74 22.86 118.88 
Output21.40 109.14 21.55 112.11 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up62.60 319.30 63.06 327.98 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]42.79 218.29 43.11 224.22 
Powdered sugar23.19 118.31 23.36 121.53 
Flour, premium21.05 107.38 21.21 110.30 
water19.07 97.26 19.21 99.90 
Sign up18.11 92.37 18.24 94.88 
Dried almond kernel10.65 54.31 10.73 55.79 
Starch syrup8.43 43.01 8.49 44.18 
Strawberry jam2.83 14.41 2.85 14.80 
Chocolate glaze [Skurikhin]2.37 12.07 2.38 12.40 
Sign up0.64 3.26 0.64 3.35 
Alcohol0.43 2.21 0.44 2.27 
Essence0.19 0.96 0.19 0.98 
Salt0.0440.22 0.0440.23 
Cinnamon0.0420.22 0.0430.22 
Sign up0.0380.19 0.0380.20 
Dye0.0210.11 0.0220.11 
Total212.48 1083.89 214.05 1113.33 
Output176.10 898.30 177.40 922.70 

No. 416 Small cake "Strawberry" (recipe number 1) included in recipes:

No. 412 Small cakes "Latvian set"recipe number 1

Recipe on No. 416 Small cake "Strawberry" contained in handbooks:

calculations, forms, documents: