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Рецептура для домашнего приготовления Alina cake [Wedge]

Alina cake [Wedge] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up132.03130.6352.95395.84
Fresh fruits48.3147.8 19.38144.82
No. 001 Biscuit (main)48.3147.8 19.38144.82
No. 104 Jelly48.3147.8 19.38144.82
No. 095 Blotting syrup25.7625.4910.3377.24
Sign up12.8912.755.1638.62
Coconut sprinkle6.446.372.5919.31
Total322.05318.64129.17965.47
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up80.6379.7732.34241.75
Unsalted butter29.8829.5611.9989.57
Whole condensed milk with sugar14.5414.385.8343.6 
Raw egg white8.488.4 3.4 25.43
Citric acid0.510.5 0.2 1.5 
Sign up0.340.340.141.01
Total134.38132.9553.9 402.86
Output132.03130.6352.95395.84

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 up47.1946.7 18.93141.51
Starch syrup23.5923.359.4670.75
Water11.8 11.674.7335.38
Water (for soaking agar-agar)3.283.251.329.86
Agar0.650.650.261.97
Total86.5185.6234.7 259.47
Output80.6379.7732.34241.75

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 up27.9527.6511.2283.78
Granulated sugar16.7716.596.7350.27
Flour, premium13.5813.445.4540.72
Potato starch3.363.321.3410.05
Essence0.170.170.0680.51
Total61.8361.1724.808 185.33
Output48.3147.8 19.38144.82

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. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up22.9922.759.2268.94
Granulated sugar20.0119.8 8.0360.0 
Starch syrup5.0 4.942.0114.96
Agar0.5 0.5 0.2 1.5 
Essence0.150.150.060.45
Sign up0.0990.0980.040.3 
Food paint0.0490.0480.0190.15
Total48.79848.28619.579146.3 
Output48.3147.8 19.38144.82

Description: ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up14.5414.385.8343.6 
Granulated sugar13.2113.085.3 39.64
Cognac or dessert wine1.241.230.5 3.71
Essence of rum0.050.0490.020.15
Total29.0428.73911.6587.1 
Output25.7625.4910.3377.24

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up97.1996.1738.98291.41
water52.6252.0521.1 157.78
Fresh fruits48.3147.8 19.38144.82
Unsalted butter29.8829.5611.9989.57
Starch syrup28.5928.2911.4785.71
Sign up27.9527.6511.2283.78
Whole condensed milk with sugar14.5414.385.8343.6 
Flour, premium13.5813.445.4540.72
Jam12.8912.755.1638.62
Raw egg white8.488.4 3.4 25.43
Sign up6.446.372.5919.31
Potato starch3.363.321.3410.05
Cognac or dessert wine1.241.230.5 3.71
Agar1.151.150.463.47
Citric acid0.6 0.590.241.8 
Sign up0.340.340.141.01
Essence0.320.320.130.96
Essence of rum0.050.0490.020.15
Food paint0.0490.0480.0190.15
Total347.579343.907 139.4191042.05
Output304.9 301.7 122.3 914.2