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Все группы → All products → Cakes → Mosoblkhleb cakes → Cake Presentation [Voskresensk] → Recipe No. 1 → Home

Рецептура для домашнего приготовления Cake Presentation [Voskresensk]

Cake Presentation [Voskresensk] Recipe No. 1
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	410.02	490.15	564.48	402.51
№015 Biscuit "Stephanie"	248.94	297.59	342.72	244.38
№061 Cream "New"	36.61	43.76	50.41	35.94
№062 Cream "New" chocolate	36.61	43.76	50.41	35.94
Total	732.18	875.26	1008.02	718.77
Output

List of recipes

No. 106 Chocolate soufflé basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	240.54	287.55	331.15	236.13
Unsalted butter	89.12	106.53	122.68	87.48
Whole condensed milk with sugar	43.38	51.86	59.72	42.59
Cocoa powder	26.27	31.4	36.17	25.79
Raw egg white	25.28	30.23	34.81	24.82
Sign up	1.5	1.79	2.06	1.46
Citrus essence	1.0	1.2	1.38	0.98
Total	427.09	510.56	587.97	419.25
Output	410.02	490.15	564.48	402.51

Manual: Prepare as soufflé No. 105, add cocoa powder at the end of whipping.

№061 Cream "New" basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	20.4	24.38	28.08	20.02
Unsalted butter	16.82	20.1	23.16	16.52
Vanilla powder	0.15	0.18	0.21	0.15
Cognac	0.031	0.038	0.043	0.031
Wine	0.031	0.038	0.043	0.031
Total	37.432	44.736	51.536	36.752
Output	36.61	43.76	50.41	35.94

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 consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	20.0	23.9	27.53	19.63
Unsalted butter	15.54	18.58	21.4	15.26
Cocoa powder	1.77	2.11	2.43	1.74
Vanilla powder	0.14	0.17	0.19	0.14
Cognac	0.071	0.085	0.097	0.07
Total	37.521	44.845	51.647	36.84
Output	36.61	43.76	50.41	35.94

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.

№015 Biscuit "Stephanie" basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	69.3	82.84	95.4	68.03
Granulated sugar	63.78	76.25	87.82	62.62
Chicken eggs	58.78	70.27	80.93	57.7
Roasted kernels	57.58	68.84	79.27	56.53
Unsalted butter	54.82	65.53	75.47	53.81
Sign up	4.85	5.81	6.68	4.77
Ammonium carbonate	1.1	1.32	1.52	1.09
Salt	0.72	0.87	0.99	0.71
Vanillin	0.06	0.071	0.083	0.059
Total	310.99	371.801	428.163	305.319
Output	248.94	297.59	342.72	244.38

No. 098 Sugar-agar syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	140.8	168.32	193.84	138.22
Starch syrup	70.39	84.16	96.92	69.1
Water	35.2	42.08	48.46	34.56
Water (for soaking agar-agar)	9.81	11.74	13.51	9.63
Agar	1.97	2.34	2.7	1.92
Total	258.17	308.64	355.43	253.43
Output	240.54	287.55	331.15	236.13

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 ℃.

No. 063 Milk-sugar syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	28.8	34.41	39.64	28.26
Fresh whole milk the weight ratio of fat 3.2%	13.75	16.44	18.93	13.5
Total	42.55	50.85	58.57	41.76
Output	40.4	48.28	55.61	39.65

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 consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	233.38	278.98	321.3	229.1
Unsalted butter	176.3	210.74	242.71	173.07
Starch syrup	70.39	84.16	96.92	69.1
Flour, premium	69.3	82.84	95.4	68.03
Chicken eggs	58.78	70.27	80.93	57.7
Sign up	57.58	68.84	79.27	56.53
Water	45.01	53.81	61.97	44.19
Whole condensed milk with sugar	43.38	51.86	59.72	42.59
Cocoa powder	32.9	39.32	45.28	32.3
Raw egg white	25.28	30.23	34.81	24.82
Sign up	13.75	16.44	18.93	13.5
Agar	1.97	2.34	2.7	1.92
Citric acid	1.5	1.79	2.06	1.46
Ammonium carbonate	1.1	1.32	1.52	1.09
Citrus essence	1.0	1.2	1.38	0.98
Sign up	0.72	0.87	0.99	0.71
Vanilla powder	0.28	0.35	0.4	0.28
Cognac	0.1	0.13	0.14	0.1
Vanillin	0.06	0.071	0.083	0.059
Wine	0.031	0.038	0.043	0.031
Total	832.811	995.599	1146.556	817.56
Output	700.0	836.8	963.7	687.2

Рецептура для домашнего приготовления Cake Presentation [Voskresensk]

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