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 → Almond cake [Voskresensk] → Recipe No. 1 → Home

Homemade recipe Almond cake [Voskresensk] Recipe No. 1

Almond cake [Voskresensk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up100.30 212.18 350.63 132.17 
Biscuit New85.96 181.85 300.52 113.29 
Roasted almond plates14.33 30.31 50.08 18.88 
Total200.59 424.33 701.24 264.34 
Output
List of recipes

Cream 61 + jam + praline + margarine Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up33.57 71.01 117.35 44.24 
№061 Cream "New"33.57 71.01 117.35 44.24 
Margarine16.78 35.50 58.67 22.12 
Praline16.78 35.50 58.67 22.12 
Total100.70 213.03 352.04 132.71 
Output100.30 212.18 350.63 132.17 

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up18.70 39.56 65.38 24.65 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]15.42 32.63 53.92 20.32 
Vanilla powder0.14 0.29 0.48 0.18 
Cognac0.0290.0610.10 0.038
Wine0.0290.0610.10 0.038
Total34.32 72.60 119.98 45.23 
Output33.57 71.01 117.35 44.24 

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.

Biscuit New Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up32.41 68.56 113.30 42.71 
Granulated sugar32.32 68.38 113.00 42.60 
Flour, premium31.12 65.83 108.79 41.01 
Potato starch1.29 2.73 4.51 1.70 
Essence0.33 0.69 1.14 0.43 
Total97.47 206.18 340.73 128.44 
Output85.96 181.85 300.52 113.29 

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 up13.33 28.20 46.60 17.57 
Fresh whole milk the weight ratio of fat 3.2%6.37 13.47 22.26 8.39 
Total19.70 41.67 68.87 25.96 
Output18.70 39.56 65.38 24.65 

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 up45.65 96.58 159.60 60.16 
Jam33.57 71.01 117.35 44.24 
Melange32.41 68.56 113.30 42.71 
Flour, premium31.12 65.83 108.79 41.01 
Margarine16.78 35.50 58.67 22.12 
Sign up16.78 35.50 58.67 22.12 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]15.42 32.63 53.92 20.32 
Roasted almond plates14.33 30.31 50.08 18.88 
Fresh whole milk the weight ratio of fat 3.2%6.37 13.47 22.26 8.39 
Potato starch1.29 2.73 4.51 1.70 
Sign up0.33 0.69 1.14 0.43 
Vanilla powder0.14 0.29 0.48 0.18 
Cognac0.0290.0610.10 0.038
Wine0.0290.0610.10 0.038
Total214.24 453.22 748.97 282.33 
Output193.20 408.70 675.40 254.60 

calculations, forms, documents: