KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Bouquet of flowers [Pavlovsky Posad] → Recipe No. 1 → Home

Homemade recipe Cake Bouquet of flowers [Pavlovsky Posad] Recipe No. 1

Cake Bouquet of flowers [Pavlovsky Posad] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up181.34 97.70 64.49 122.18 
No. 001 Biscuit (main)172.27 92.81 61.26 116.07 
No. 007 Sponge cake with cocoa powder167.74 90.37 59.65 113.02 
№056 Creamy fruit cream163.20 87.93 58.04 109.96 
№062а Cream "New" chocolate131.47 70.83 46.75 88.58 
Sign up81.60 43.96 29.02 54.98 
№002 Fried biscuit crumb6.35 3.42 2.26 4.28 
Cocoa powder [Skurikhin]2.72 1.47 0.97 1.83 
Total906.68 488.48 322.43 610.90 
Output
List of recipes

№056 Creamy fruit cream on 61m cream

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up81.93 44.14 29.14 55.20 
№061 Cream "New"81.93 44.14 29.14 55.20 
Total163.86 88.28 58.27 110.40 
Output163.20 87.93 58.04 109.96 

Manual: Add jam to the creamy "New" No. 47 at the end of the whipping.

No. 095а Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up172.29 92.82 61.27 116.09 
Cognac or dessert wine8.70 4.68 3.09 5.86 
Essence of rum0.35 0.19 0.12 0.23 
Total181.34 97.70 64.49 122.18 
Output181.34 97.70 64.49 122.18 

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up91.11 49.09 32.40 61.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]75.14 40.48 26.72 50.62 
Vanilla powder0.67 0.36 0.24 0.45 
Cognac0.14 0.0760.0500.095
Wine0.14 0.0760.0500.095
Total167.20 90.08 59.46 112.65 
Output163.53 88.10 58.15 110.18 

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.

№062а Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up69.67 37.53 24.78 46.94 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]57.45 30.95 20.43 38.71 
Cocoa powder [Skurikhin]6.52 3.52 2.32 4.40 
Vanilla powder0.51 0.27 0.18 0.34 
Cognac0.26 0.14 0.0940.18 
Total134.41 72.41 47.80 90.56 
Output131.47 70.83 46.75 88.58 

Sugar syrup for blotting basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up93.70 50.48 33.32 63.14 
water82.83 44.62 29.46 55.81 
Total176.53 95.11 62.78 118.94 
Output172.29 92.82 61.27 116.09 

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up99.66 53.69 35.44 67.15 
Granulated sugar59.80 32.22 21.26 40.29 
Flour, premium48.44 26.09 17.22 32.63 
Potato starch11.96 6.44 4.25 8.06 
Essence0.60 0.32 0.21 0.40 
Total220.45 118.77 78.40 148.54 
Output172.27 92.81 61.26 116.07 

Description: ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Manual:
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

No. 007 Sponge cake with cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up96.17 51.81 34.20 64.80 
Granulated sugar57.70 31.09 20.52 38.88 
Flour, premium46.74 25.18 16.62 31.49 
Cocoa powder [Skurikhin]9.62 5.18 3.42 6.48 
Potato starch3.85 2.07 1.37 2.59 
Total214.08 115.34 76.13 144.24 
Output167.74 90.37 59.65 113.02 

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 up114.61 61.74 40.75 77.22 
Fresh whole milk the weight ratio of fat 3.2%54.75 29.50 19.47 36.89 
Total169.35 91.24 60.22 114.11 
Output160.78 86.62 57.18 108.33 

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 up4.65 2.51 1.65 3.13 
Granulated sugar2.79 1.50 0.99 1.88 
Flour, premium2.26 1.22 0.80 1.52 
Potato starch0.56 0.30 0.20 0.38 
Essence0.0280.0150.0100.019
Total10.29 5.54 3.66 6.93 
Output6.35 3.42 2.26 4.28 

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 up328.60 177.03 116.85 221.40 
Melange200.49 108.01 71.30 135.08 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]132.58 71.43 47.15 89.33 
Flour, premium97.44 52.49 34.65 65.65 
water82.83 44.62 29.46 55.81 
Sign up81.93 44.14 29.14 55.20 
Fresh whole milk the weight ratio of fat 3.2%54.75 29.50 19.47 36.89 
Cocoa powder [Skurikhin]18.86 10.16 6.71 12.71 
Potato starch16.36 8.82 5.82 11.03 
Cognac or dessert wine8.70 4.68 3.09 5.86 
Sign up1.17 0.63 0.42 0.79 
Essence0.63 0.34 0.22 0.42 
Cognac0.40 0.22 0.14 0.27 
Essence of rum0.35 0.19 0.12 0.23 
Wine0.14 0.0760.0500.095
Total1025.23 552.34 364.58 690.78 
Output881.30 474.80 313.40 593.80 

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