KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Diploma [Serpukhov] → Recipe No. 2 → Home

Homemade recipe Cake Diploma [Serpukhov] Recipe No. 2

Cake Diploma [Serpukhov] Recipe No. 2

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up180.94 44.46 195.46 197.45 
Creamy cream (in the Diplomant)155.09 38.11 167.53 169.24 
№062 Cream "New" chocolate82.71 20.33 89.35 90.26 
Chocolate56.87 13.97 61.43 62.05 
Jam41.36 10.16 44.68 45.13 
Total516.96 127.04 558.45 564.14 
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 up45.18 11.10 48.81 49.30 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]35.11 8.63 37.93 38.32 
Cocoa powder [Skurikhin]3.99 0.98 4.31 4.35 
Vanilla powder0.31 0.0760.34 0.34 
Cognac0.16 0.0390.17 0.18 
Total84.76 20.83 91.56 92.49 
Output82.71 20.33 89.35 90.26 

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. 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 up103.74 25.49 112.07 113.21 
Granulated sugar62.25 15.30 67.24 67.93 
Flour, premium50.42 12.39 54.46 55.02 
Cocoa powder [Skurikhin]10.37 2.55 11.21 11.32 
Potato starch4.15 1.02 4.48 4.53 
Total230.93 56.75 249.46 252.00 
Output180.94 44.46 195.46 197.45 

Creamy cream (in the Diplomant) Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up80.70 19.83 87.18 88.06 
Granulated sugar38.17 9.38 41.23 41.65 
Fresh whole milk the weight ratio of fat 3.2%36.46 8.96 39.39 39.79 
Potato starch13.31 3.27 14.37 14.52 
Wine-alcohol composition3.95 0.97 4.27 4.32 
Total172.59 42.41 186.44 188.34 
Output155.09 38.11 167.53 169.24 

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 up32.20 7.91 34.79 35.14 
Fresh whole milk the weight ratio of fat 3.2%15.38 3.78 16.62 16.79 
Total47.59 11.69 51.41 51.93 
Output45.18 11.10 48.81 49.30 

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 up132.62 32.59 143.26 144.72 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]115.81 28.46 125.11 126.38 
Melange103.74 25.49 112.07 113.21 
Chocolate56.87 13.97 61.43 62.05 
Fresh whole milk the weight ratio of fat 3.2%51.85 12.74 56.01 56.58 
Sign up50.42 12.39 54.46 55.02 
Jam41.36 10.16 44.68 45.13 
Potato starch17.46 4.29 18.86 19.05 
Cocoa powder [Skurikhin]14.36 3.53 15.52 15.67 
Wine-alcohol composition3.95 0.97 4.27 4.32 
Sign up0.31 0.0760.34 0.34 
Cognac0.16 0.0390.17 0.18 
Total588.90 144.72 636.16 642.65 
Output499.70 122.80 539.80 545.30 

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