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Рецептура для домашнего приготовления Cake Autumn tale [Ivanteevka]

Cake Autumn tale [Ivanteevka] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up439.9918.01337.9 291.75
Butter-whipped semi-finished product430.4317.61330.56285.41
№061 Cream "New"62.172.5547.7541.22
№002 Fried biscuit crumb9.570.397.346.35
№062 Cream "New" chocolate9.570.397.346.35
Sign up4.780.2 3.683.17
Total956.5139.15734.57634.25
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up268.7 11.0 206.36178.18
Unsalted butter99.554.0776.4666.01
Whole condensed milk with sugar48.461.9937.2232.13
Raw egg white28.271.1621.7118.74
Citric acid1.670.0681.281.11
Sign up1.120.0460.860.75
Total447.7718.334343.89296.92
Output439.9918.01337.9 291.75

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.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up34.641.4226.6 22.97
Unsalted butter28.571.1721.9418.94
Vanilla powder0.250.010.2 0.17
Cognac0.0540.002 0.0410.035
Wine0.0540.002 0.0410.035
Total63.5682.604 48.82242.15
Output62.172.5547.7541.22

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 up5.230.224.013.47
Unsalted butter4.060.173.122.69
Cocoa powder0.470.0190.350.31
Vanilla powder0.0360.001 0.0280.024
Cognac0.0190.001 0.0140.012
Total9.8150.4117.5226.506 
Output9.570.397.346.35

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.

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 up180.787.39138.84119.87
Granulated sugar136.845.6 105.0990.74
Margarine136.845.6 105.0990.74
Melange96.493.9574.1 63.98
Total550.9522.54423.12365.33
Output430.4317.61330.56285.41

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 up157.286.44120.79104.29
Starch syrup78.643.2260.3952.15
Water39.321.6130.2 26.07
Water (for soaking agar-agar)10.970.458.427.27
Agar2.2 0.091.691.45
Total288.4111.81221.49191.23
Output268.7 11.0 206.36178.18

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 ℃.

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 up28.411.1721.8218.85
Fresh whole milk the weight ratio of fat 3.2%13.580.5610.439.0 
Total41.991.7332.2527.85
Output39.871.6430.6126.44

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 up7.010.295.384.65
Granulated sugar4.2 0.183.232.8 
Flour, premium3.410.142.622.26
Potato starch0.840.0340.640.56
Essence0.0420.002 0.0320.028
Total15.502 0.64611.902 10.298
Output9.570.397.346.35

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

No. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.6 0.193.533.04
Raw egg white1.730.0711.331.14
Vanilla powder0.0340.001 0.0270.023
Total6.3640.2624.8874.203 
Output4.780.2 3.683.17

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up331.3413.58254.46219.72
Flour, premium184.197.54141.46122.13
Margarine136.845.6 105.0990.74
Unsalted butter132.185.41101.5287.64
Melange103.5 4.2479.4968.63
Sign up78.643.2260.3952.15
Water50.282.0538.6133.34
Whole condensed milk with sugar48.461.9937.2232.13
Raw egg white30.0 1.2323.0419.88
Fresh whole milk the weight ratio of fat 3.2%13.580.5610.439.0 
Sign up2.2 0.091.691.45
Citric acid1.670.0681.281.11
Citrus essence1.120.0460.860.75
Potato starch0.840.0340.640.56
Cocoa powder0.470.0190.350.31
Sign up0.320.0120.250.22
Cognac0.0720.003 0.0560.048
Wine0.0540.002 0.0410.035
Essence0.0420.002 0.0320.028
Total1115.79845.696856.909 739.871
Output923.7 37.8 709.4 612.5