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 → Almond cakes → №193 Cake "Baku" → No. 193 → Home

Homemade recipe №193 Cake "Baku" No. 193

№193 Cake "Baku" No. 193

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up658.34 206.76 292.20 246.73 
No. 046 Creamy cream (basic)150.48 47.26 66.79 56.39 
No. 057 Creamy cream with cocoa powder84.64 26.58 37.57 31.72 
"Patterned" chocolate23.51 7.38 10.44 8.81 
Fried crumb of semi-finished protein-almond product (in No. 193)23.51 7.38 10.44 8.81 
Total940.49 295.37 417.43 352.47 
Output
List of recipes

Description: Four layers of protein-almond semi-finished product are connected with butter cream. The surface is decorated with a grid-shaped chocolate buttercream and patterned chocolate. The side surfaces are covered with cream and crumbs of protein-almond semi-finished product.

Fried crumb of semi-finished protein-almond product (in No. 193) the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up24.65 7.74 10.94 9.24 
Total24.65 7.74 10.94 9.24 
Output23.51 7.38 10.44 8.81 

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 up394.88 124.02 175.27 147.99 
Raw egg white256.67 80.61 113.92 96.19 
Raw almond kernels197.44 62.01 87.64 74.00 
Raw egg yolk51.33 16.12 22.78 19.24 
Flour, premium49.36 15.50 21.91 18.50 
Total949.69 298.26 421.52 355.92 
Output682.99 214.50 303.14 255.96 

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 up78.60 24.68 34.89 29.46 
Powdered sugar41.92 13.17 18.61 15.71 
Whole condensed milk with sugar the weight ratio of fat 8.5%31.44 9.87 13.95 11.78 
Vanilla powder0.77 0.24 0.34 0.29 
Cognac or dessert wine0.26 0.0810.11 0.10 
Total152.99 48.05 67.90 57.34 
Output150.48 47.26 66.79 56.39 

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.

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 up42.04 13.20 18.66 15.76 
Powdered sugar22.42 7.04 9.95 8.40 
Whole condensed milk with sugar the weight ratio of fat 8.5%16.82 5.28 7.46 6.30 
Cocoa powder [Skurikhin]4.06 1.28 1.80 1.52 
Vanilla powder0.20 0.0620.0870.074
Sign up0.14 0.0440.0620.053
Total85.68 26.91 38.03 32.11 
Output84.64 26.58 37.57 31.72 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up394.88 124.02 175.27 147.99 
Raw egg white256.67 80.61 113.92 96.19 
Raw almond kernels197.44 62.01 87.64 74.00 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]120.64 37.89 53.55 45.21 
Powdered sugar64.34 20.21 28.56 24.11 
Sign up51.33 16.12 22.78 19.24 
Flour, premium49.36 15.50 21.91 18.50 
Whole condensed milk with sugar the weight ratio of fat 8.5%48.25 15.15 21.42 18.08 
"Patterned" chocolate23.51 7.38 10.44 8.81 
Cocoa powder [Skurikhin]4.06 1.28 1.80 1.52 
Sign up0.97 0.31 0.43 0.36 
Cognac or dessert wine0.40 0.13 0.18 0.15 
Total1211.87 380.60 537.89 454.18 
Output932.30 292.80 413.80 349.40 

Recipe on №193 Cake "Baku" contained in handbooks:

calculations, forms, documents: