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Рецептура для домашнего приготовления Rainbow cake [Podolsk]

Rainbow cake [Podolsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up181.11307.61249.5 396.79
№061 Cream "New"120.73205.07166.33264.52
№105 Souffle40.2468.3655.4488.17
Sprinkles confectionery sprinkles28.1847.8538.8161.72
No. 095 Blotting syrup20.1334.1827.7344.09
Sign up8.0513.6711.0917.63
No. 023 Air4.036.845.548.82
Total402.47683.58554.44881.74
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up67.27114.2692.67147.39
Unsalted butter55.4794.2276.42121.53
Vanilla powder0.490.830.681.08
Cognac0.1 0.170.140.23
Wine0.1 0.170.140.23
Total123.43209.65170.05270.46
Output120.73205.07166.33264.52

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.

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up24.5841.7533.8653.85
Unsalted butter9.1115.4612.5419.95
Whole condensed milk with sugar4.437.536.119.71
Raw egg white2.594.393.575.66
Citric acid0.150.260.210.34
Sign up0.1 0.170.140.23
Total40.9669.5656.4389.74
Output40.2468.3655.4488.17

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.

№014 Sponge cake "Prague" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up124.35211.21171.31272.44
Granulated sugar56.1295.3177.31122.94
Flour, premium43.0373.0959.2894.28
Unsalted butter14.2 24.1219.5631.11
Cocoa powder8.7 14.7611.9819.05
Total246.4 418.49339.44539.82
Output181.11307.61249.5 396.79

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 up47.9481.4466.05105.05
Fresh whole milk the weight ratio of fat 3.2%22.9 38.9 31.5550.19
Total70.84120.3497.6 155.24
Output67.27114.2692.67147.39

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. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up14.3924.4419.8231.52
Starch syrup7.2 12.219.9115.76
Water3.6 6.114.967.88
Water (for soaking agar-agar)1.011.711.382.2 
Agar0.210.340.280.44
Total26.4144.8136.3557.8 
Output24.5841.7533.8653.85

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. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up11.3619.3 15.6524.89
Granulated sugar10.3317.5414.2322.63
Cognac or dessert wine0.971.631.332.12
Essence of rum0.0390.0660.0530.084
Total22.69938.53631.26349.724
Output20.1334.1827.7344.09

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. 023 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up3.886.575.338.48
Raw egg white1.452.471.993.18
Vanilla powder0.0290.0490.040.064
Total5.3599.0897.3611.724
Output4.036.845.548.82

Description: ** Characteristics of a semi-finished product. ** Shape rectangular, square, round, etc. The structure is fragile, large-porous, airy, white.
Manual:
** Preparation of the whipped mass. ** Egg whites are cooled to 2 ℃ and whipped in a whisk machine, first at low, and then at high speed until the initial volume is increased by 7 times. Gradually add granulated sugar, vanilla powder to the resulting mass and beat for another 1-2 minutes. Duration of whipping is 30-40 min.
The finished whipped mass should be fluffy, homogeneous, foamy, dry in appearance, white. The moisture content of the whipped mass is 22-24%.
** Shaping. ** The whipped mass is deposited on sheets, greased or covered with paper.
For cake cakes (layers) of rectangular, square and round shapes, a stencil (frame) is laid on the sheet. The whipped mass is poured to a layer thickness of no more than 8-10 mm.
For airy cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube.
** Baking. ** at a temperature of 100 ℃ the duration of baking cake cakes and large cakes is 60–70 min, small cakes and balls - 20–30 min. The baked semi-finished product is cooled for 30–35 minutes, then removed from the sheets of paper.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up132.66225.3 182.74290.62
Chicken eggs124.35211.21171.31272.44
Unsalted butter78.77133.8 108.53172.6 
Flour, premium43.0373.0959.2894.28
Sprinkles confectionery sprinkles28.1847.8538.8161.72
Sign up22.9 38.9 31.5550.19
Water15.9627.1121.9834.97
Cocoa powder8.7 14.7611.9819.05
Fruit filling8.0513.6711.0917.63
Starch syrup7.2 12.219.9115.76
Sign up4.437.536.119.71
Raw egg white4.046.865.568.84
Cognac or dessert wine0.971.631.332.12
Vanilla powder0.520.880.721.14
Agar0.210.340.280.44
Sign up0.150.260.210.34
Citrus essence0.1 0.170.140.23
Cognac0.1 0.170.140.23
Wine0.1 0.170.140.23
Essence of rum0.0390.0660.0530.084
Total480.459815.976661.8631052.624
Output391.5 664.9 539.3 857.7