KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Evgeniya [Serpukhov] → Recipe No. 1 → Home

Homemade recipe Cake Evgeniya [Serpukhov] Recipe No. 1

Cake Evgeniya [Serpukhov] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up442.37 429.67 199.17 42.98 
No. 007 Sponge cake with cocoa powder202.75 196.93 91.29 19.70 
No. 095 Blotting syrup110.59 107.42 49.79 10.75 
№061 Cream "New"92.16 89.51 41.49 8.95 
Chocolate64.51 62.66 29.05 6.27 
Sign up9.22 8.95 4.15 0.90 
Total921.61 895.15 414.94 89.55 
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 up270.16 262.40 121.64 26.25 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]100.10 97.22 45.07 9.73 
Whole condensed milk with sugar the weight ratio of fat 8.5%48.72 47.32 21.94 4.73 
Raw egg white28.42 27.61 12.80 2.76 
Citric acid (E330)1.68 1.63 0.76 0.16 
Sign up1.13 1.10 0.51 0.11 
Total450.21 437.29 202.70 43.74 
Output442.37 429.67 199.17 42.98 

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.

№061 Cream "New" with condensed milk syrup

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up51.35 49.88 23.12 4.99 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]42.34 41.13 19.06 4.11 
Vanilla powder0.38 0.36 0.17 0.036
Cognac0.0790.0770.0360.008
Wine0.0790.0770.0360.008
Total94.23 91.52 42.42 9.16 
Output92.16 89.51 41.49 8.95 

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.

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 up158.14 153.60 71.20 15.36 
Starch syrup79.07 76.80 35.60 7.68 
Water39.54 38.40 17.80 3.84 
Water (for soaking agar-agar)11.02 10.71 4.96 1.07 
Agar (E406)2.20 2.14 0.99 0.21 
Total289.96 281.64 130.55 28.17 
Output270.16 262.40 121.64 26.25 

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. 007 Sponge cake with cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up116.25 112.91 52.34 11.30 
Granulated sugar69.75 67.75 31.40 6.78 
Flour, premium56.50 54.88 25.44 5.49 
Cocoa powder [Skurikhin]11.63 11.29 5.23 1.13 
Potato starch4.65 4.52 2.09 0.45 
Total258.77 251.35 116.51 25.14 
Output202.75 196.93 91.29 19.70 

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up62.42 60.62 28.10 6.06 
Granulated sugar56.74 55.11 25.55 5.51 
Cognac or dessert wine5.30 5.15 2.39 0.52 
Essence of rum0.21 0.21 0.10 0.021
Total124.67 121.09 56.13 12.11 
Output110.59 107.42 49.79 10.75 

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.

No. 063 Milk-sugar syrup on condensed milk

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up33.70 32.74 15.17 3.27 
water12.49 12.13 5.62 1.21 
Whole condensed milk with sugar the weight ratio of fat 8.5%6.58 6.39 2.96 0.64 
Total52.77 51.26 23.76 5.13 
Output51.35 49.88 23.12 4.99 

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.75 6.56 3.04 0.66 
Granulated sugar4.05 3.94 1.82 0.39 
Flour, premium3.28 3.19 1.48 0.32 
Potato starch0.81 0.79 0.36 0.079
Essence0.0410.0390.0180.004
Total14.94 14.51 6.73 1.45 
Output9.22 8.95 4.15 0.90 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up322.39 313.13 145.15 31.32 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]142.44 138.35 64.13 13.84 
Water125.46 121.86 56.49 12.19 
Melange123.01 119.47 55.38 11.95 
Starch syrup79.07 76.80 35.60 7.68 
Sign up64.51 62.66 29.05 6.27 
Flour, premium59.78 58.06 26.92 5.81 
Whole condensed milk with sugar the weight ratio of fat 8.5%55.31 53.72 24.90 5.37 
Raw egg white28.42 27.61 12.80 2.76 
Cocoa powder [Skurikhin]11.63 11.29 5.23 1.13 
Sign up5.46 5.30 2.46 0.53 
Cognac or dessert wine5.30 5.15 2.39 0.52 
Agar (E406)2.20 2.14 0.99 0.21 
Citric acid (E330)1.68 1.63 0.76 0.16 
Citrus essence1.13 1.10 0.51 0.11 
Sign up0.38 0.36 0.17 0.036
Essence of rum0.21 0.21 0.10 0.021
Cognac0.0790.0770.0360.008
Wine0.0790.0770.0360.008
Essence0.0410.0390.0180.004
Total1028.57 999.04 463.10 99.94 
Output888.20 862.70 399.90 86.30 

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