KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Angelica cake (figured) [Noginsk] → Recipe No. 1 → Home

Homemade recipe Angelica cake (figured) [Noginsk] Recipe No. 1

Angelica cake (figured) [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up833.86 705.61 894.33 298.87 
New finishing cream103.03 87.18 110.50 36.93 
Chocolate glaze [Skurikhin]26.00 22.00 27.88 9.32 
Total962.88 814.80 1032.71 345.12 
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 up509.25 430.93 546.17 182.52 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]188.68 159.66 202.36 67.63 
Whole condensed milk with sugar the weight ratio of fat 8.5%91.84 77.72 98.50 32.92 
Raw egg white53.58 45.34 57.46 19.20 
Citric acid (E330)3.17 2.68 3.40 1.14 
Sign up2.13 1.80 2.28 0.76 
Total848.63 718.12 910.17 304.17 
Output833.86 705.61 894.33 298.87 

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.

New finishing cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up54.05 45.74 57.97 19.37 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]50.60 42.82 54.27 18.14 
Vanilla powder0.42 0.36 0.45 0.15 
Cognac0.17 0.14 0.18 0.060
Total105.24 89.05 112.87 37.72 
Output103.03 87.18 110.50 36.93 

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 up298.08 252.24 319.70 106.84 
Starch syrup149.04 126.11 159.84 53.42 
Water74.52 63.06 79.93 26.71 
Water (for soaking agar-agar)20.78 17.58 22.28 7.45 
Agar (E406)4.16 3.52 4.46 1.49 
Total546.57 462.51 586.21 195.90 
Output509.25 430.93 546.17 182.52 

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 con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up38.53 32.60 41.32 13.81 
Fresh whole milk the weight ratio of fat 3.2%18.40 15.57 19.74 6.60 
Total56.93 48.18 61.06 20.41 
Output54.05 45.74 57.97 19.37 

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 con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up336.61 284.84 361.02 120.65 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]239.28 202.48 256.63 85.76 
Starch syrup149.04 126.11 159.84 53.42 
Water95.30 80.64 102.21 34.16 
Whole condensed milk with sugar the weight ratio of fat 8.5%91.84 77.72 98.50 32.92 
Sign up53.58 45.34 57.46 19.20 
Chocolate glaze [Skurikhin]26.00 22.00 27.88 9.32 
Fresh whole milk the weight ratio of fat 3.2%18.40 15.57 19.74 6.60 
Agar (E406)4.16 3.52 4.46 1.49 
Citric acid (E330)3.17 2.68 3.40 1.14 
Sign up2.13 1.80 2.28 0.76 
Vanilla powder0.42 0.36 0.45 0.15 
Cognac0.17 0.14 0.18 0.060
Total1020.08 863.19 1094.05 365.61 
Output912.90 772.50 979.10 327.20 

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