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

Homemade recipe Forest Guest cake [Noginsk] Recipe No. 1

Forest Guest cake [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up123.26 402.32 474.38 322.29 
№062 Cream "New" chocolate60.16 196.37 231.54 157.31 
№061 Cream "New"26.20 85.53 100.85 68.51 
Total209.62 684.22 806.77 548.11 
Output
List of recipes

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up32.86 107.26 126.48 85.93 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]25.54 83.37 98.30 66.78 
Cocoa powder [Skurikhin]2.90 9.47 11.17 7.59 
Vanilla powder0.23 0.74 0.87 0.59 
Cognac0.12 0.38 0.45 0.31 
Total61.65 201.22 237.26 161.19 
Output60.16 196.37 231.54 157.31 

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.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up14.60 47.65 56.19 38.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]12.04 39.30 46.34 31.48 
Vanilla powder0.11 0.35 0.41 0.28 
Cognac0.0230.0740.0870.059
Wine0.0230.0740.0870.059
Total26.79 87.45 103.11 70.05 
Output26.20 85.53 100.85 68.51 

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.

Sponge cake with surfactant basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up54.92 179.27 211.38 143.61 
Flour, premium46.36 151.33 178.43 121.23 
Granulated sugar46.36 151.33 178.43 121.23 
Integrated Nutritional Supplement emulsifier churning paste [3]3.13 10.21 12.04 8.18 
Ammonium carbonic (E503(i))0.36 1.16 1.37 0.93 
Sign up0.36 1.16 1.37 0.93 
Total151.49 494.47 583.03 396.10 
Output123.26 402.32 474.38 322.29 

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 up33.83 110.42 130.20 88.46 
Fresh whole milk the weight ratio of fat 3.2%16.16 52.75 62.20 42.26 
Total49.99 163.18 192.40 130.72 
Output47.46 154.92 182.67 124.10 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up80.19 261.75 308.64 209.68 
Melange54.92 179.27 211.38 143.61 
Flour, premium46.36 151.33 178.43 121.23 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]37.58 122.66 144.63 98.26 
Fresh whole milk the weight ratio of fat 3.2%16.16 52.75 62.20 42.26 
Sign up3.13 10.21 12.04 8.18 
Cocoa powder [Skurikhin]2.90 9.47 11.17 7.59 
Ammonium carbonic (E503(i))0.36 1.16 1.37 0.93 
Essence0.36 1.16 1.37 0.93 
Vanilla powder0.33 1.09 1.28 0.87 
Sign up0.14 0.45 0.54 0.36 
Wine0.0230.0740.0870.059
Total242.45 791.39 933.13 633.96 
Output205.60 671.10 791.30 537.60 

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