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 Nut [Yakhroma] → Recipe No. 1 → Home

Homemade recipe Cake Nut [Yakhroma] Recipe No. 1

Cake Nut [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up540.71 235.45 570.59 148.51 
№061 Cream "New"185.53 80.79 195.79 50.96 
№062 Cream "New" chocolate148.43 64.64 156.64 40.77 
Roasted kernels46.65 20.31 49.23 12.81 
No. 024 Air22.26 9.69 23.49 6.11 
Sign up8.48 3.69 8.95 2.33 
Cocoa powder [Skurikhin]2.12 0.92 2.24 0.58 
Total954.18 415.51 1006.93 262.08 
Output
List of recipes

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up103.37 45.01 109.09 28.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]85.24 37.12 89.96 23.41 
Vanilla powder0.76 0.33 0.80 0.21 
Cognac0.16 0.0690.17 0.044
Wine0.16 0.0690.17 0.044
Total189.69 82.60 200.18 52.10 
Output185.53 80.79 195.79 50.96 

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 con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up81.08 35.31 85.56 22.27 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]63.01 27.44 66.50 17.31 
Cocoa powder [Skurikhin]7.16 3.12 7.55 1.97 
Vanilla powder0.56 0.24 0.59 0.15 
Cognac0.29 0.13 0.30 0.079
Total152.10 66.23 160.50 41.78 
Output148.43 64.64 156.64 40.77 

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.

№014 Sponge cake "Prague" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up371.26 161.67 391.78 101.97 
Granulated sugar167.53 72.95 176.79 46.02 
Flour, premium128.47 55.94 135.57 35.29 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]42.40 18.46 44.74 11.64 
Cocoa powder [Skurikhin]25.95 11.30 27.39 7.13 
Total735.62 320.33 776.28 202.05 
Output540.71 235.45 570.59 148.51 

Description: ** Characteristics of the semi-finished product. ** Round shape. Smooth, thin top crust of golden brown color. The crumb is porous, elastic, brown in color.
Manual:
** Preparation of dough. ** Egg yolks are ground with 50% granulated sugar, provided by the recipe, until the sugar crystals are completely dissolved. Beat the egg whites separately. At the end of the beating, add the remaining granulated sugar. The whipped whites and yolks are mixed. Whipped butter, preheated to 30 ℃, is added to the egg-sugar mass, mixed until a homogeneous mass is obtained, then flour mixed with cocoa powder is gradually added and the dough is kneaded.
** Shaping. ** The dough is poured into round molds, the bottom of which is preliminarily covered with paper.
** Baking. ** Baking duration 40–45 minutes at a temperature of 205–225 ℃. The baked sponge cake is cooled for 20-30 minutes, removed from the 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. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up131.47 57.25 138.74 36.11 
Fresh whole milk the weight ratio of fat 3.2%62.81 27.35 66.28 17.25 
Total194.28 84.60 205.02 53.36 
Output184.45 80.32 194.65 50.66 

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. 024 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up21.05 9.17 22.22 5.78 
Raw egg white10.53 4.58 11.11 2.89 
Citric acid (E330)0.11 0.0460.11 0.029
Vanilla powder0.11 0.0460.11 0.029
Total31.79 13.84 33.55 8.73 
Output22.26 9.69 23.49 6.11 

Manual: Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.22 2.71 6.56 1.71 
Granulated sugar3.73 1.62 3.94 1.02 
Flour, premium3.02 1.32 3.19 0.83 
Potato starch0.75 0.32 0.79 0.20 
Essence0.0370.0160.0390.010
Total13.75 5.99 14.51 3.78 
Output8.48 3.69 8.95 2.33 

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 up371.26 161.67 391.78 101.97 
Granulated sugar323.79 141.00 341.69 88.93 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]190.66 83.02 201.19 52.37 
Flour, premium131.49 57.26 138.76 36.12 
Fresh whole milk the weight ratio of fat 3.2%62.81 27.35 66.28 17.25 
Sign up46.65 20.31 49.23 12.81 
Cocoa powder [Skurikhin]35.23 15.34 37.18 9.68 
Raw egg white10.53 4.58 11.11 2.89 
Melange6.22 2.71 6.56 1.71 
Vanilla powder1.42 0.62 1.50 0.39 
Sign up0.75 0.32 0.79 0.20 
Cognac0.45 0.19 0.47 0.12 
Wine0.16 0.0690.17 0.044
Citric acid (E330)0.11 0.0460.11 0.029
Essence0.0370.0160.0390.010
Total1181.54 514.51 1246.86 324.53 
Output933.50 406.50 985.10 256.40 

calculations, forms, documents: