KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Garden of Eden cake [Voskresensk] → Recipe No. 1 → Home

Homemade recipe Garden of Eden cake [Voskresensk] Recipe No. 1

Garden of Eden cake [Voskresensk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up355.88 230.49 232.94 309.76 
Fruit222.43 144.06 145.59 193.60 
Cream on vegetable oils "Shantipak"133.46 86.44 87.35 116.16 
Gel88.97 57.62 58.24 77.44 
Sponge cake with surfactant No. 288.97 57.62 58.24 77.44 
Total889.70 576.23 582.35 774.39 
Output
List of recipes

Souffle Lux Recipe No. 1 (for 98m syrup)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up230.56 149.33 150.91 200.68 
Fat "Butao-26"67.71 43.85 44.32 58.93 
Whole condensed milk with sugar the weight ratio of fat 8.5%39.20 25.39 25.66 34.12 
water31.85 20.63 20.85 27.72 
Dry egg white [without enzyme TU Skurikhin]3.01 1.95 1.97 2.62 
Sign up1.35 0.88 0.89 1.18 
Flavoring0.91 0.59 0.59 0.79 
Total374.59 242.61 245.19 326.04 
Output355.88 230.49 232.94 309.76 

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 up134.96 87.41 88.34 117.47 
Starch syrup67.48 43.70 44.17 58.73 
Water33.74 21.85 22.08 29.37 
Water (for soaking agar-agar)9.41 6.09 6.16 8.19 
Agar (E406)1.88 1.22 1.23 1.64 
Total247.46 160.27 161.97 215.39 
Output230.56 149.33 150.91 200.68 

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 ℃.

Sponge cake with surfactant No. 2 Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up45.95 29.76 30.07 39.99 
Flour, premium27.31 17.69 17.88 23.77 
Granulated sugar27.17 17.60 17.79 23.65 
Fat "Butao-26"4.57 2.96 2.99 3.98 
Integrated Nutritional Supplement emulsifier churning paste [3]4.50 2.91 2.94 3.92 
Sign up0.0510.0330.0330.044
Total109.56 70.96 71.71 95.36 
Output88.97 57.62 58.24 77.44 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up222.43 144.06 145.59 193.60 
Granulated sugar162.13 105.01 106.12 141.12 
Cream on vegetable oils "Shantipak"133.46 86.44 87.35 116.16 
Gel88.97 57.62 58.24 77.44 
water75.00 48.57 49.09 65.28 
Sign up72.28 46.81 47.31 62.91 
Starch syrup67.48 43.70 44.17 58.73 
Melange45.95 29.76 30.07 39.99 
Whole condensed milk with sugar the weight ratio of fat 8.5%39.20 25.39 25.66 34.12 
Flour, premium27.31 17.69 17.88 23.77 
Sign up4.50 2.91 2.94 3.92 
Dry egg white [without enzyme TU Skurikhin]3.01 1.95 1.97 2.62 
Agar (E406)1.88 1.22 1.23 1.64 
Citric acid (E330)1.35 0.88 0.89 1.18 
Flavoring0.91 0.59 0.59 0.79 
Sign up0.0510.0330.0330.044
Total945.90 612.63 619.13 823.31 
Output858.00 555.70 561.60 746.80 

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