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 Exotic [Podolsk] → Recipe No. 1 → Home

Homemade recipe Cake Exotic [Podolsk] Recipe No. 1

Cake Exotic [Podolsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up33.66 350.08 419.07 151.10 
No. 053 Creamy fruit cream21.32 221.72 265.41 95.69 
Fruit14.96 155.59 186.25 67.15 
№061 Cream "New"3.74 38.90 46.56 16.79 
No. 024a Semi-finished product crumb "Air" No. 240.75 7.78 9.31 3.36 
Sign up0.37 3.89 4.66 1.68 
Total74.81 777.97 931.27 335.77 
Output
List of recipes

No. 053 Creamy fruit cream on 61m cream with J. candy var.

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up14.98 155.83 186.53 67.25 
Jam, confiture, preserves6.42 66.79 79.95 28.82 
Total21.41 222.61 266.48 96.08 
Output21.32 221.72 265.41 95.69 

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up10.43 108.50 129.87 46.83 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]8.60 89.47 107.10 38.61 
Vanilla powder0.0760.79 0.95 0.34 
Cognac0.0160.17 0.20 0.072
Wine0.0160.17 0.20 0.072
Total19.14 199.09 238.32 85.93 
Output18.72 194.73 233.10 84.04 

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.

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 up14.14 147.04 176.01 63.46 
Granulated sugar10.70 111.30 133.23 48.04 
Margarine10.70 111.30 133.23 48.04 
Melange7.55 78.48 93.95 33.87 
Total43.09 448.12 536.42 193.41 
Output33.66 350.08 419.07 151.10 

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 up7.44 77.33 92.57 33.38 
Fresh whole milk the weight ratio of fat 3.2%3.55 36.94 44.22 15.94 
Total10.99 114.28 136.80 49.32 
Output10.43 108.50 129.87 46.83 

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. 024a Semi-finished product crumb "Air" No. 24 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up0.72 7.44 8.90 3.21 
Raw egg white0.36 3.72 4.45 1.60 
Citric acid (E330)0.0040.0370.0450.016
Vanilla powder0.0040.0370.0450.016
Total1.08 11.23 13.44 4.85 
Output0.75 7.78 9.31 3.36 

Manual: The finished air semi-finished product No. 24 is crushed and sieved.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up18.85 196.07 234.71 84.62 
Fruit14.96 155.59 186.25 67.15 
Flour, premium14.14 147.04 176.01 63.46 
Margarine10.70 111.30 133.23 48.04 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]8.60 89.47 107.10 38.61 
Sign up7.55 78.48 93.95 33.87 
Jam, confiture, preserves6.42 66.79 79.95 28.82 
Fresh whole milk the weight ratio of fat 3.2%3.55 36.94 44.22 15.94 
Sprinkles confectionery sprinkles0.37 3.89 4.66 1.68 
Raw egg white0.36 3.72 4.45 1.60 
Sign up0.0800.83 0.99 0.36 
Cognac0.0160.17 0.20 0.072
Wine0.0160.17 0.20 0.072
Citric acid (E330)0.0040.0370.0450.016
Total85.63 890.49 1065.96 384.33 
Output73.10 760.20 910.00 328.10 

calculations, forms, documents: