KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Cakes → Mosoblkhleb cakes → Cake Squirrel fun [Voskresensk] → Recipe No. 1 → Home

Homemade recipe Cake Squirrel fun [Voskresensk] Recipe No. 1

Cake Squirrel fun [Voskresensk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up110.21 335.49 50.71 141.07 
№061 Cream "New"67.01 203.98 30.83 85.77 
№062 Cream "New" chocolate54.96 167.30 25.29 70.35 
Chocolate glaze [Skurikhin]35.27 107.36 16.23 45.14 
No. 095 Blotting syrup26.45 80.52 12.17 33.86 
Total293.88 894.64 135.23 376.20 
Output
List of recipes

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up37.33 113.65 17.18 47.79 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]30.79 93.72 14.17 39.41 
Vanilla powder0.27 0.83 0.13 0.35 
Cognac0.0580.18 0.0270.074
Wine0.0580.18 0.0270.074
Total68.51 208.55 31.52 87.70 
Output67.01 203.98 30.83 85.77 

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 up30.02 91.38 13.81 38.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]23.33 71.02 10.74 29.87 
Cocoa powder [Skurikhin]2.65 8.07 1.22 3.39 
Vanilla powder0.21 0.63 0.10 0.26 
Cognac0.11 0.32 0.0490.14 
Total56.31 171.43 25.91 72.09 
Output54.96 167.30 25.29 70.35 

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.

Sponge cake with surfactant basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up49.11 149.49 22.60 62.86 
Flour, premium41.45 126.19 19.07 53.06 
Granulated sugar41.45 126.19 19.07 53.06 
Integrated Nutritional Supplement emulsifier churning paste [3]2.80 8.51 1.29 3.58 
Ammonium carbonic (E503(i))0.32 0.97 0.15 0.41 
Sign up0.32 0.97 0.15 0.41 
Total135.45 412.33 62.33 173.38 
Output110.21 335.49 50.71 141.07 

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 up48.01 146.15 22.09 61.45 
Fresh whole milk the weight ratio of fat 3.2%22.93 69.82 10.55 29.36 
Total70.94 215.96 32.64 90.81 
Output67.35 205.03 30.99 86.22 

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.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up14.93 45.44 6.87 19.11 
Granulated sugar13.57 41.31 6.24 17.37 
Cognac or dessert wine1.27 3.86 0.58 1.62 
Essence of rum0.0510.15 0.0230.065
Total29.82 90.77 13.72 38.17 
Output26.45 80.52 12.17 33.86 

Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up103.03 313.65 47.41 131.89 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]54.12 164.74 24.90 69.27 
Melange49.11 149.49 22.60 62.86 
Flour, premium41.45 126.19 19.07 53.06 
Chocolate glaze [Skurikhin]35.27 107.36 16.23 45.14 
Sign up22.93 69.82 10.55 29.36 
Water14.93 45.44 6.87 19.11 
Integrated Nutritional Supplement emulsifier churning paste [3]2.80 8.51 1.29 3.58 
Cocoa powder [Skurikhin]2.65 8.07 1.22 3.39 
Cognac or dessert wine1.27 3.86 0.58 1.62 
Sign up0.48 1.46 0.22 0.61 
Ammonium carbonic (E503(i))0.32 0.97 0.15 0.41 
Essence0.32 0.97 0.15 0.41 
Cognac0.16 0.50 0.0760.21 
Wine0.0580.18 0.0270.074
Sign up0.0510.15 0.0230.065
Total328.94 1001.36 151.36 421.07 
Output284.90 867.30 131.10 364.70 

calculations, forms, documents: