KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe Cake Zhuravlik [Noginsk] Recipe No. 1

Cake Zhuravlik [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up280.54 296.71 168.97 255.94 
Fruit from compote93.51 98.90 56.32 85.31 
No. 001 Biscuit (main)93.51 98.90 56.32 85.31 
No. 095 Blotting syrup62.34 65.93 37.55 56.88 
Jelly (Cake Autumn Garden) and Nog43.64 46.15 26.28 39.81 
Sign up31.17 32.97 18.77 28.44 
№083 Protein cream on agar12.47 13.19 7.51 11.38 
№002 Fried biscuit crumb6.23 6.59 3.75 5.69 
Total623.43 659.35 375.49 568.76 
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up171.33 181.20 103.19 156.31 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]63.48 67.14 38.23 57.91 
Whole condensed milk with sugar the weight ratio of fat 8.5%30.90 32.68 18.61 28.19 
Raw egg white18.02 19.06 10.86 16.44 
Citric acid (E330)1.07 1.13 0.64 0.97 
Sign up0.72 0.76 0.43 0.65 
Total285.51 301.96 171.96 260.48 
Output280.54 296.71 168.97 255.94 

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.

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 up100.29 106.06 60.40 91.49 
Starch syrup50.14 53.03 30.20 45.74 
Water25.07 26.52 15.10 22.87 
Water (for soaking agar-agar)6.99 7.39 4.21 6.38 
Agar (E406)1.40 1.48 0.84 1.28 
Total183.89 194.48 110.76 167.76 
Output171.33 181.20 103.19 156.31 

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. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up54.10 57.22 32.58 49.36 
Granulated sugar32.46 34.33 19.55 29.61 
Flour, premium26.29 27.81 15.84 23.99 
Potato starch6.49 6.87 3.91 5.92 
Essence0.32 0.34 0.20 0.30 
Total119.67 126.56 72.08 109.18 
Output93.51 98.90 56.32 85.31 

Description: ** Characteristics of a semi-finished product. ** Rectangular, round or oval shape. The thickness of the biscuit is 30–40mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
Manual:
** Preparation of the dough. ** Melange with granulated sugar without heating or (to speed up the whipping) with preheating to 30 ивают is whipped in a beating machine, first at low, then at a high speed for 30-40 minutes until the volume increases by 2 , 5–3 times. Before the end of whipping, add flour mixed with potato starch, essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color. The moisture content of the dough is 36–38%.
** Shaping. ** The biscuit dough is immediately poured into baking trays or molds, which are pre-greased or covered with paper. Baking trays and molds are filled to 3/4 of the height so that the dough does not fall over the sides when lifting.
** Baking. ** Baking time 50–55 min at 195–200 ℃ or 40–45 min at 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from baking trays or molds and left to stand for 8-10 hours at a temperature of 15-20 ℃. After that, the paper is removed, the biscuit is cleaned.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up35.19 37.21 21.19 32.10 
Granulated sugar31.99 33.83 19.27 29.18 
Cognac or dessert wine2.99 3.16 1.80 2.73 
Essence of rum0.12 0.13 0.0720.11 
Total70.28 74.33 42.33 64.12 
Output62.34 65.93 37.55 56.88 

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.

Jelly (Cake Autumn Garden) and Nog Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up47.72 50.47 28.74 43.54 
Agar (E406)0.48 0.50 0.29 0.44 
Citric acid (E330)0.12 0.13 0.0720.11 
Essence0.12 0.13 0.0720.11 
Total48.44 51.23 29.18 44.19 
Output43.64 46.15 26.28 39.81 

№083 Protein cream on agar basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up8.34 8.82 5.02 7.61 
Raw egg white4.17 4.41 2.51 3.80 
Agar (E406)0.0600.0630.0360.054
Total12.57 13.29 7.57 11.47 
Output12.47 13.19 7.51 11.38 

Manual: Prepare a cream like protein (custard) No. 87. At the end of beating, add hot (90 ℃) sugar-agar syrup, which is prepared from granulated sugar and soaked agar by boiling to a temperature of 115 ℃.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.57 4.83 2.75 4.17 
Granulated sugar2.74 2.90 1.65 2.50 
Flour, premium2.22 2.35 1.34 2.03 
Potato starch0.55 0.58 0.33 0.50 
Essence0.0270.0290.0170.025
Total10.11 10.69 6.09 9.22 
Output6.23 6.59 3.75 5.69 

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 up175.81 185.94 105.89 160.40 
Fruit from compote93.51 98.90 56.32 85.31 
Water67.25 71.12 40.50 61.35 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]63.48 67.14 38.23 57.91 
Melange58.67 62.05 35.34 53.53 
Sign up50.14 53.03 30.20 45.74 
Compote syrup47.72 50.47 28.74 43.54 
Fruit cooking31.17 32.97 18.77 28.44 
Whole condensed milk with sugar the weight ratio of fat 8.5%30.90 32.68 18.61 28.19 
Flour, premium28.51 30.16 17.17 26.01 
Sign up22.20 23.47 13.37 20.25 
Potato starch7.04 7.45 4.24 6.42 
Cognac or dessert wine2.99 3.16 1.80 2.73 
Agar (E406)1.94 2.05 1.17 1.77 
Citric acid (E330)1.19 1.25 0.71 1.08 
Sign up0.72 0.76 0.43 0.65 
Essence0.47 0.50 0.28 0.43 
Essence of rum0.12 0.13 0.0720.11 
Total683.83 723.22 411.87 623.86 
Output591.90 626.00 356.50 540.00