KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Mystery cake [Balashikha] → Recipe No. 1 → Home

Homemade recipe Mystery cake [Balashikha] Recipe No. 1

Mystery cake [Balashikha] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up412.28 509.95 75.67 537.18 
№105 Souffle187.40 231.79 34.39 244.17 
Chocolate glaze [Skurikhin]137.93 170.60 25.31 179.71 
Cocoa-butter [cocoa butter]11.99 14.83 2.20 15.63 
Total749.60 927.18 137.58 976.69 
Output
List of recipes

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up114.45 141.56 21.00 149.12 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]42.40 52.45 7.78 55.25 
Whole condensed milk with sugar the weight ratio of fat 8.5%20.64 25.53 3.79 26.89 
Raw egg white12.04 14.89 2.21 15.69 
Citric acid (E330)0.71 0.88 0.13 0.93 
Sign up0.48 0.59 0.0880.62 
Total190.72 235.90 35.00 248.50 
Output187.40 231.79 34.39 244.17 

Description: ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Manual: Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.

Butter-whipped semi-finished product basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up173.16 214.18 31.78 225.61 
Granulated sugar131.07 162.12 24.06 170.78 
Margarine131.07 162.12 24.06 170.78 
Melange92.42 114.32 16.96 120.42 
Total527.72 652.74 96.86 687.60 
Output412.28 509.95 75.67 537.18 

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 up66.99 82.86 12.30 87.28 
Starch syrup33.49 41.43 6.15 43.64 
Water16.75 20.72 3.07 21.82 
Water (for soaking agar-agar)4.67 5.78 0.86 6.08 
Agar (E406)0.93 1.16 0.17 1.22 
Total122.84 151.94 22.54 160.05 
Output114.45 141.56 21.00 149.12 

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 up198.06 244.98 36.35 258.06 
Flour, premium173.16 214.18 31.78 225.61 
Chocolate glaze [Skurikhin]137.93 170.60 25.31 179.71 
Margarine131.07 162.12 24.06 170.78 
Melange92.42 114.32 16.96 120.42 
Sign up42.40 52.45 7.78 55.25 
Starch syrup33.49 41.43 6.15 43.64 
Water21.42 26.49 3.93 27.91 
Whole condensed milk with sugar the weight ratio of fat 8.5%20.64 25.53 3.79 26.89 
Raw egg white12.04 14.89 2.21 15.69 
Sign up11.99 14.83 2.20 15.63 
Agar (E406)0.93 1.16 0.17 1.22 
Citric acid (E330)0.71 0.88 0.13 0.93 
Citrus essence0.48 0.59 0.0880.62 
Total876.75 1084.45 160.92 1142.36 
Output725.20 897.00 133.10 944.90 

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