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All groups → All products → Cakes → Sets of cakes → No. 417 Small cake "Mokka" → recipe number 1 → Home

Homemade recipe No. 417 Small cake "Mokka" recipe number 1

No. 417 Small cake "Mokka" recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up156.92 114.30 87.94 264.45 
# 099 Lipstick143.14 104.26 80.21 241.22 
Marzipan-coffee filling (in # 417)98.13 71.47 54.99 165.37 
Chocolate glaze [Skurikhin]4.87 3.54 2.73 8.20 
Fruit filling2.43 1.77 1.36 4.10 
Total405.49 295.34 227.23 683.33 
Output
List of recipes

Description: The layers of biscuit semi-finished product are connected with marzipan-coffee filling. The surface (except for the bottom) is covered with lipstick and finished with chocolate glaze. 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 up43.79 31.90 24.54 73.80 
Powdered sugar43.77 31.88 24.53 73.76 
Flour, premium43.74 31.86 24.51 73.71 
Chicken eggs [chicken egg] [2]37.62 27.40 21.08 63.40 
No. 108 Marzipan for fruits and vegetables21.89 15.95 12.27 36.90 
Sign up0.0910.0660.0510.15 
Cinnamon0.0880.0640.0490.15 
Lemon essence0.0780.0570.0440.13 
Total191.07 139.17 107.07 322.00 
Output156.92 114.30 87.94 264.45 

Marzipan-coffee filling (in # 417) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up47.12 34.32 26.40 79.40 
# 099 Lipstick23.56 17.16 13.20 39.70 
No. 108 Marzipan for fruits and vegetables23.56 17.16 13.20 39.70 
No. 071 Coffee syrup3.46 2.52 1.94 5.84 
Alcohol0.94 0.69 0.53 1.59 
Total98.64 71.85 55.28 166.23 
Output98.13 71.47 54.99 165.37 

# 099 Lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up132.56 96.55 74.29 223.40 
Water44.19 32.18 24.76 74.47 
Starch syrup19.89 14.48 11.14 33.51 
Essence0.46 0.34 0.26 0.78 
Total197.10 143.56 110.45 332.15 
Output166.70 121.41 93.41 280.92 

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 up22.62 16.47 12.67 38.12 
Granulated sugar18.09 13.18 10.14 30.49 
Powdered sugar4.52 3.29 2.53 7.62 
Cognac or dessert wine1.36 0.99 0.76 2.29 
water0.88 0.64 0.50 1.49 
Sign up0.68 0.49 0.38 1.14 
Dye0.0450.0330.0250.077
Total48.20 35.11 27.01 81.23 
Output45.45 33.11 25.47 76.60 

No. 071 Coffee syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.27 1.65 1.27 3.83 
water1.13 0.82 0.63 1.90 
Natural roasted coffee0.15 0.11 0.0850.26 
Total3.55 2.59 1.99 5.98 
Output3.46 2.52 1.94 5.84 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up152.93 111.39 85.70 257.72 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]90.91 66.21 50.94 153.20 
Powdered sugar48.29 35.17 27.06 81.38 
Water46.20 33.65 25.89 77.85 
Flour, premium43.74 31.86 24.51 73.71 
Sign up37.62 27.40 21.08 63.40 
Dried almond kernel22.62 16.47 12.67 38.12 
Starch syrup20.56 14.98 11.52 34.65 
Chocolate glaze [Skurikhin]4.87 3.54 2.73 8.20 
Fruit filling2.43 1.77 1.36 4.10 
Sign up1.36 0.99 0.76 2.29 
Alcohol0.94 0.69 0.53 1.59 
Essence0.46 0.34 0.26 0.78 
Natural roasted coffee0.15 0.11 0.0850.26 
Salt0.0910.0660.0510.15 
Sign up0.0880.0640.0490.15 
Lemon essence0.0780.0570.0440.13 
Dye0.0450.0330.0250.077
Total473.38 344.79 265.27 797.75 
Output391.70 285.30 219.50 660.10 

No. 417 Small cake "Mokka" (recipe number 1) included in recipes:

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

Recipe on No. 417 Small cake "Mokka" contained in handbooks:

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