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

Homemade recipe Stratosphere cake [Lyubertsy] Recipe No. 1

Stratosphere cake [Lyubertsy] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up608.66 621.36 207.94 505.50 
Butter-whipped semi-finished product196.34 200.44 67.08 163.06 
Raw glaze (in №68, 122, 197)78.54 80.18 26.83 65.23 
№087 Protein cream (custard)68.72 70.15 23.48 57.07 
Chocolate29.45 30.07 10.06 24.46 
Total981.71 1002.19 335.38 815.32 
Output
List of recipes

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up371.71 379.47 126.99 308.71 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]137.72 140.60 47.05 114.38 
Whole condensed milk with sugar the weight ratio of fat 8.5%67.04 68.44 22.90 55.68 
Raw egg white39.11 39.92 13.36 32.48 
Citric acid (E330)2.31 2.36 0.79 1.92 
Sign up1.55 1.58 0.53 1.29 
Total619.44 632.37 211.62 514.45 
Output608.66 621.36 207.94 505.50 

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.

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 up217.58 222.12 74.33 180.70 
Starch syrup108.79 111.06 37.16 90.35 
Water54.40 55.53 18.58 45.18 
Water (for soaking agar-agar)15.17 15.48 5.18 12.60 
Agar (E406)3.03 3.10 1.04 2.52 
Total398.96 407.29 136.30 331.34 
Output371.71 379.47 126.99 308.71 

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 ℃.

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 up82.46 84.18 28.17 68.49 
Granulated sugar62.42 63.72 21.32 51.84 
Margarine62.42 63.72 21.32 51.84 
Melange44.02 44.93 15.04 36.56 
Total251.32 256.57 85.86 208.72 
Output196.34 200.44 67.08 163.06 

Raw glaze (in №68, 122, 197) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up68.01 69.43 23.23 56.48 
Raw egg white13.27 13.55 4.53 11.02 
Citric acid (E330)0.0080.0080.0030.007
Total81.29 82.99 27.77 67.51 
Output78.54 80.18 26.83 65.23 

Manual: Egg whites, with the gradual addition of refined powder, are whipped in a beating machine at low speed until a homogeneous mass is obtained. At the end of the beat, add citric acid.

№087 Protein cream (custard) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up44.65 45.58 15.25 37.08 
Raw egg white22.33 22.79 7.63 18.54 
Vanilla powder1.67 1.71 0.57 1.39 
water1.26 1.28 0.43 1.04 
Total69.91 71.37 23.88 58.06 
Output68.72 70.15 23.48 57.07 

Description: ** Characteristics of a semi-finished product. ** White, homogeneous, fluffy, slightly viscous mass with a glossy surface, good shape retention.
Manual: Pre-chilled egg whites are whipped in a beater, first at low, then at high speed for 7-10 minutes. Add 15–20% granulated sugar to the beaten mass, as provided by the recipe, and beat the mixture for another 10 minutes. Without stopping whipping, hot sugar syrup, vanilla powder are introduced in a thin stream and beat for 3–7 minutes.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up324.65 331.43 110.91 269.63 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]137.72 140.60 47.05 114.38 
Starch syrup108.79 111.06 37.16 90.35 
Flour, premium82.46 84.18 28.17 68.49 
Raw egg white74.70 76.26 25.52 62.04 
Sign up70.82 72.30 24.19 58.82 
Powdered sugar68.01 69.43 23.23 56.48 
Whole condensed milk with sugar the weight ratio of fat 8.5%67.04 68.44 22.90 55.68 
Margarine62.42 63.72 21.32 51.84 
Melange44.02 44.93 15.04 36.56 
Sign up29.45 30.07 10.06 24.46 
Agar (E406)3.03 3.10 1.04 2.52 
Citric acid (E330)2.32 2.37 0.79 1.93 
Vanilla powder1.67 1.71 0.57 1.39 
Citrus essence1.55 1.58 0.53 1.29 
Total1078.66 1101.17 368.50 895.84 
Output944.00 963.70 322.50 784.00 

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