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 → Sand cakes → Sandy curd cakes → №157 Cake "Curd" → No. 157 → Home

Homemade recipe №157 Cake "Curd" No. 157

№157 Cake "Curd" No. 157

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up146.19 667.72 91.26 407.20 
Jam63.89 291.82 39.88 177.96 
Fried semi-finished cottage cheese crumb (in No. 157)4.33 19.78 2.70 12.07 
Powdered sugar2.17 9.89 1.35 6.03 
Total216.58 989.21 135.20 603.25 
Output
List of recipes

Description: Two layers of semi-finished curd product are connected with jam. The surface is sprinkled with powdered sugar and crumbs.
Round or square shape.

Semi-finished curd product (in No. 157) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up44.86 204.89 28.00 124.95 
Flour, premium38.30 174.92 23.91 106.67 
Cottage mass fraction of fat eighteen%34.53 157.73 21.56 96.19 
Melange21.88 99.94 13.66 60.95 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]21.31 97.33 13.30 59.35 
Sign up1.75 8.00 1.09 4.88 
Baking soda (E500(ii))0.0670.31 0.0420.19 
Total162.70 743.11 101.56 453.17 
Output146.19 667.72 91.26 407.20 

Manual:
** Preparation of the dough. ** Beat softened butter and granulated sugar for 10-15 minutes, add grated cottage cheese and continue beating until a homogeneous mass is obtained. Then add melange, sodium bicarbonate, mix thoroughly, add flour and continue kneading the dough for 3-5 minutes. Further preparation is carried out in the same way as rec # 16 (semi-finished sandy product), but baked at a temperature of 170–185 ℃ for 10–15 minutes.

Fried semi-finished cottage cheese crumb (in No. 157) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up1.68 7.68 1.05 4.68 
Flour, premium1.44 6.55 0.90 4.00 
Cottage mass fraction of fat eighteen%1.28 5.85 0.80 3.57 
Melange0.82 3.75 0.51 2.28 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]0.80 3.65 0.50 2.22 
Sign up0.0660.30 0.0410.18 
Baking soda (E500(ii))0.0030.0110.0020.007
Total6.08 27.79 3.80 16.95 
Output4.33 19.78 2.70 12.07 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up63.89 291.82 39.88 177.96 
Granulated sugar46.54 212.57 29.05 129.63 
Flour, premium39.73 181.47 24.80 110.67 
Cottage mass fraction of fat eighteen%35.81 163.58 22.36 99.76 
Melange22.70 103.69 14.17 63.23 
Sign up22.11 100.97 13.80 61.58 
Powdered sugar3.98 18.19 2.49 11.09 
Baking soda (E500(ii))0.0700.32 0.0440.19 
Total234.84 1072.61 146.60 654.11 
Output212.90 972.40 132.90 593.00 

Recipe on №157 Cake "Curd" contained in handbooks:

calculations, forms, documents: