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

Cake Maria [Balashikha] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up234.23 434.60 246.99 348.16 
№061 Cream "New"133.51 247.72 140.78 198.45 
№062 Cream "New" chocolate70.27 130.38 74.10 104.45 
Roasted kernels23.42 43.46 24.70 34.82 
№002 Fried biscuit crumb7.03 13.04 7.41 10.44 
Total468.47 869.21 493.98 696.32 
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up74.39 138.02 78.44 110.57 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]61.34 113.82 64.68 91.18 
Vanilla powder0.54 1.01 0.57 0.81 
Cognac0.11 0.21 0.12 0.17 
Wine0.11 0.21 0.12 0.17 
Total136.51 253.28 143.94 202.90 
Output133.51 247.72 140.78 198.45 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Manual: Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up38.38 71.22 40.47 57.05 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]29.83 55.35 31.46 44.34 
Cocoa powder [Skurikhin]3.39 6.29 3.57 5.04 
Vanilla powder0.26 0.49 0.28 0.39 
Cognac0.14 0.25 0.14 0.20 
Total72.00 133.60 75.93 107.03 
Output70.27 130.38 74.10 104.45 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

No. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up225.20 417.85 237.47 334.74 
Raw egg white84.45 156.69 89.05 125.53 
Vanilla powder1.69 3.13 1.78 2.51 
Total311.34 577.67 328.30 462.77 
Output234.23 434.60 246.99 348.16 

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.

No. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up80.38 149.15 84.76 119.48 
Fresh whole milk the weight ratio of fat 3.2%38.40 71.25 40.49 57.08 
Total118.78 220.40 125.25 176.56 
Output112.77 209.24 118.91 167.62 

Manual: Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up5.15 9.56 5.43 7.65 
Granulated sugar3.09 5.73 3.26 4.59 
Flour, premium2.50 4.64 2.64 3.72 
Potato starch0.62 1.15 0.65 0.92 
Essence0.0310.0570.0330.046
Total11.39 21.14 12.01 16.93 
Output7.03 13.04 7.41 10.44 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up308.67 572.72 325.48 458.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]91.18 169.17 96.14 135.52 
Raw egg white84.45 156.69 89.05 125.53 
Fresh whole milk the weight ratio of fat 3.2%38.40 71.25 40.49 57.08 
Roasted kernels23.42 43.46 24.70 34.82 
Sign up5.15 9.56 5.43 7.65 
Cocoa powder [Skurikhin]3.39 6.29 3.57 5.04 
Flour, premium2.50 4.64 2.64 3.72 
Vanilla powder2.50 4.63 2.63 3.71 
Potato starch0.62 1.15 0.65 0.92 
Sign up0.25 0.47 0.26 0.37 
Wine0.11 0.21 0.12 0.17 
Essence0.0310.0570.0330.046
Total560.68 1040.30 591.21 833.38 
Output451.70 838.10 476.30 671.40