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 → Air cakes → Air cakes → №171 Cake "Tatarstan" → No. 171 → Home

Homemade recipe №171 Cake "Tatarstan" No. 171

№171 Cake "Tatarstan" No. 171

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up187.44 386.21 368.55 339.84 
Creamy protein cream (B No. 171)140.58 289.65 276.41 254.88 
Creamy protein cream with cranberries (b171)128.86 265.52 253.37 233.64 
Chocolate glaze [Skurikhin]7.03 14.48 13.82 12.74 
Cranberry soup4.69 9.66 9.21 8.50 
Total468.60 965.51 921.36 849.61 
Output
List of recipes

Description: Layers of the airy semi-finished product are connected with a creamy protein cream with cranberry podvarka. The surface is finished with a creamy protein cream, chocolate glaze and cranberry podvody. The side surfaces are finished with a creamy protein cream.

Creamy protein cream (B No. 171) the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up95.33 196.41 187.43 172.84 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]35.37 72.87 69.54 64.12 
Whole condensed milk with sugar the weight ratio of fat 8.5%16.76 34.53 32.95 30.38 
Raw egg white9.76 20.11 19.19 17.69 
Citric acid (E330)0.35 0.72 0.69 0.64 
Sign up0.28 0.58 0.55 0.51 
Vanillin0.0560.12 0.11 0.10 
Total157.90 325.34 310.46 286.28 
Output140.58 289.65 276.41 254.88 

Creamy protein cream with cranberries (b171) the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up80.01 164.85 157.31 145.06 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]29.68 61.16 58.36 53.81 
Whole condensed milk with sugar the weight ratio of fat 8.5%14.06 28.98 27.65 25.50 
Cranberry soup13.45 27.71 26.44 24.38 
Raw egg white8.19 16.88 16.11 14.85 
Sign up0.30 0.61 0.58 0.54 
Vanillin0.0520.11 0.10 0.093
Total145.74 300.28 286.55 264.23 
Output128.86 265.52 253.37 233.64 

Air semi-finished product (in No. 171) the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up160.65 331.01 315.87 291.27 
Raw egg white80.33 165.50 157.94 145.64 
Whole milk powder19.75 40.70 38.84 35.82 
Vanilla powder1.59 3.27 3.12 2.88 
Total262.32 540.48 515.77 475.60 
Output187.44 386.21 368.55 339.84 

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up102.63 211.46 201.79 186.07 
Starch syrup51.31 105.73 100.89 93.03 
Water25.66 52.87 50.45 46.52 
Water (for soaking agar-agar)7.15 14.74 14.07 12.97 
Agar (E406)1.43 2.95 2.81 2.59 
Total188.18 387.74 370.01 341.19 
Output175.33 361.26 344.74 317.89 

Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up263.28 542.47 517.66 477.35 
Raw egg white98.28 202.49 193.23 178.19 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]65.05 134.02 127.90 117.94 
Starch syrup51.31 105.73 100.89 93.03 
Water32.81 67.61 64.51 59.49 
Sign up30.82 63.50 60.60 55.88 
Whole milk powder19.75 40.70 38.84 35.82 
Cranberry soup18.13 37.36 35.65 32.88 
Chocolate glaze [Skurikhin]7.03 14.48 13.82 12.74 
Vanilla powder1.59 3.27 3.12 2.88 
Sign up1.43 2.95 2.81 2.59 
Citric acid (E330)0.65 1.33 1.27 1.17 
Cognac0.28 0.58 0.55 0.51 
Vanillin0.11 0.22 0.21 0.20 
Total590.52 1216.72 1161.08 1070.65 
Output461.70 951.30 907.80 837.10 

Recipe on №171 Cake "Tatarstan" contained in handbooks:

calculations, forms, documents: