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Рецептура для домашнего приготовления Cranberry cake [Yakhroma]

Cranberry cake [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up426.63289.09128.29396.19
No. 001 Biscuit (main)156.72106.2 47.13145.54
Cranberry87.0659.0 26.1880.85
No. 095 Blotting syrup69.6647.2 20.9564.69
№061 Cream "New"43.5429.5 13.0940.43
Total783.61530.99235.64727.7 
Output

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up260.55176.5578.35241.96
Unsalted butter96.5365.4129.0389.65
Whole condensed milk with sugar46.9931.8414.1343.64
Raw egg white27.4118.588.2525.46
Citric acid1.621.1 0.491.5 
Sign up1.090.730.331.01
Total434.19294.21130.58403.22
Output426.63289.09128.29396.19

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.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up24.2616.437.3 22.53
Unsalted butter20.0 13.566.0118.58
Vanilla powder0.180.120.0530.17
Cognac0.0370.0260.0110.035
Wine0.0370.0260.0110.035
Total44.51430.16213.38541.35
Output43.5429.5 13.0940.43

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.

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 up152.51103.3445.87141.63
Starch syrup76.2551.6722.9370.81
Water38.1325.8411.4735.41
Water (for soaking agar-agar)10.637.2 3.2 9.87
Agar2.121.440.641.98
Total279.64189.4984.11259.7 
Output260.55176.5578.35241.96

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 up90.6761.4427.2784.2 
Granulated sugar54.4 36.8616.3650.52
Flour, premium44.0729.8613.2540.92
Potato starch10.887.373.2710.1 
Essence0.550.370.170.51
Total200.57135.9 60.32186.25
Output156.72106.2 47.13145.54

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 up39.3226.6411.8236.51
Granulated sugar35.7324.2210.7433.19
Cognac or dessert wine3.342.271.0 3.1 
Essence of rum0.130.0910.040.12
Total78.5253.22123.6 72.92
Output69.6647.2 20.9564.69

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. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up17.2911.715.2116.06
Fresh whole milk the weight ratio of fat 3.2%8.265.6 2.487.67
Total25.5517.317.6923.73
Output24.2616.437.3 22.53

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 up259.94176.1478.17241.4 
Unsalted butter116.5478.9735.04108.22
Melange90.6761.4427.2784.2 
Water88.0759.6826.4881.79
Cranberry87.0659.0 26.1880.85
Sign up76.2551.6722.9370.81
Whole condensed milk with sugar46.9931.8414.1343.64
Flour, premium44.0729.8613.2540.92
Raw egg white27.4118.588.2525.46
Potato starch10.887.373.2710.1 
Sign up8.265.6 2.487.67
Cognac or dessert wine3.342.271.0 3.1 
Agar2.121.440.641.98
Citric acid1.621.1 0.491.5 
Citrus essence1.090.730.331.01
Sign up0.550.370.170.51
Vanilla powder0.180.120.0530.17
Essence of rum0.130.0910.040.12
Cognac0.0370.0260.0110.035
Wine0.0370.0260.0110.035
Total865.244586.323260.195803.52
Output757.2 513.1 227.7 703.2