KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe Diana cake [Balashikha] Recipe No. 1

Diana cake [Balashikha] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up477.86 210.39 201.37 506.63 
Semi-finished Zephyr246.64 108.59 103.93 261.48 
Raw peanut kernels46.24 20.36 19.49 49.03 
Total770.74 339.33 324.79 817.14 
Output

Semi-finished Zephyr the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up226.05 99.52 95.26 239.66 
Apple puree [GOST]38.75 17.06 16.33 41.09 
Powdered sugar25.84 11.37 10.89 27.39 
Raw egg white25.84 11.37 10.89 27.39 
Citric acid (E330)0.52 0.23 0.22 0.55 
Sign up0.26 0.11 0.11 0.27 
Dye0.0780.0340.0330.082
Vanillin0.0520.0230.0220.055
Total317.38 139.73 133.74 336.48 
Output246.64 108.59 103.93 261.48 

No. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up459.43 202.27 193.60 487.09 
Raw egg white172.29 75.85 72.60 182.66 
Vanilla powder3.45 1.52 1.45 3.65 
Total635.17 279.64 267.66 673.40 
Output477.86 210.39 201.37 506.63 

Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

Sugar-agar-syrup for marshmallows the main

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up140.76 61.97 59.32 149.24 
Starch syrup53.94 23.75 22.73 57.19 
water44.69 19.67 18.83 47.38 
Agar (E406)3.13 1.38 1.32 3.32 
Total242.52 106.77 102.20 257.12 
Output226.05 99.52 95.26 239.66 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up600.20 264.25 252.92 636.33 
Raw egg white198.12 87.23 83.49 210.05 
Starch syrup53.94 23.75 22.73 57.19 
Raw peanut kernels46.24 20.36 19.49 49.03 
water44.69 19.67 18.83 47.38 
Sign up38.75 17.06 16.33 41.09 
Powdered sugar25.84 11.37 10.89 27.39 
Vanilla powder3.45 1.52 1.45 3.65 
Agar (E406)3.13 1.38 1.32 3.32 
Citric acid (E330)0.52 0.23 0.22 0.55 
Sign up0.26 0.11 0.11 0.27 
Dye0.0780.0340.0330.082
Vanillin0.0520.0230.0220.055
Total1015.26 446.98 427.83 1076.38 
Output752.50 331.30 317.10 797.80