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Все группы → All products → Cakes → Mosoblkhleb cakes → Cake Baby [Stupino] → Recipe No. 1 → Home

Рецептура для домашнего приготовления Cake Baby [Stupino]

Cake Baby [Stupino] Recipe No. 1
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	66.06	147.62	204.79	285.46
№105 Souffle	66.06	147.62	204.79	285.46
№061 Cream "New"	33.02	73.81	102.4	142.74
№062а Cream "New" chocolate	31.05	69.38	96.25	134.18
№002 Fried biscuit crumb	1.99	4.43	6.15	8.57
Total	198.18	442.86	614.38	856.41
Output

List of recipes

№105 Souffle basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	40.34	90.16	125.07	174.34
Unsalted butter	14.95	33.4	46.34	64.6
Whole condensed milk with sugar	7.28	16.26	22.56	31.44
Raw egg white	4.24	9.48	13.16	18.34
Citric acid	0.25	0.56	0.78	1.08
Sign up	0.16	0.38	0.53	0.73
Total	67.22	150.24	208.44	290.53
Output	66.06	147.62	204.79	285.46

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 consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	18.4	41.13	57.05	79.54
Unsalted butter	15.17	33.91	47.04	65.58
Vanilla powder	0.13	0.3	0.41	0.58
Cognac	0.029	0.064	0.089	0.12
Wine	0.029	0.064	0.089	0.12
Total	33.758	75.468	104.678	145.94
Output	33.02	73.81	102.4	142.74

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.

№062а Cream "New" chocolate basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	16.45	36.77	51.01	71.1
Unsalted butter	13.57	30.31	42.06	58.62
Cocoa powder	1.54	3.44	4.78	6.66
Vanilla powder	0.12	0.27	0.37	0.51
Cognac	0.062	0.13	0.2	0.27
Total	31.742	70.92	98.42	137.16
Output	31.05	69.38	96.25	134.18

Butter-whipped semi-finished product basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	27.74	62.01	86.02	119.9
Granulated sugar	21.0	46.93	65.1	90.76
Margarine	21.0	46.93	65.1	90.76
Melange	14.81	33.09	45.91	64.0
Total	84.55	188.96	262.13	365.42
Output	66.06	147.62	204.79	285.46

No. 098 Sugar-agar syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	23.62	52.77	73.21	102.05
Starch syrup	11.81	26.39	36.6	51.03
Water	5.91	13.19	18.31	25.51
Water (for soaking agar-agar)	1.65	3.68	5.11	7.11
Agar	0.33	0.73	1.02	1.42
Total	43.32	96.76	134.25	187.12
Output	40.34	90.16	125.07	174.34

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. 063 Milk-sugar syrup basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	24.84	55.52	77.03	107.38
Fresh whole milk the weight ratio of fat 3.2%	11.87	26.52	36.8	51.29
Total	36.71	82.04	113.83	158.67
Output	34.85	77.89	108.06	150.64

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.

№002 Fried biscuit crumb basic recipe
Name of raw materials and semi-finished products	Raw material consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	1.45	3.24	4.51	6.28
Granulated sugar	0.88	1.95	2.71	3.77
Flour, premium	0.71	1.58	2.19	3.05
Potato starch	0.18	0.39	0.55	0.75
Essence	0.008	0.02	0.027	0.038
Total	3.228	7.18	9.987	13.888
Output	1.99	4.43	6.15	8.57

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 consumption	Raw material consumption	Raw material consumption	Raw material consumption
Sign up	70.33	157.17	218.05	303.96
Unsalted butter	43.69	97.62	135.45	188.81
Flour, premium	28.45	63.58	88.21	122.94
Margarine	21.0	46.93	65.1	90.76
Melange	16.26	36.34	50.42	70.28
Sign up	11.87	26.52	36.8	51.29
Starch syrup	11.81	26.39	36.6	51.03
Water	7.56	16.87	23.41	32.63
Whole condensed milk with sugar	7.28	16.26	22.56	31.44
Raw egg white	4.24	9.48	13.16	18.34
Sign up	1.54	3.44	4.78	6.66
Agar	0.33	0.73	1.02	1.42
Vanilla powder	0.26	0.57	0.78	1.09
Citric acid	0.25	0.56	0.78	1.08
Potato starch	0.18	0.39	0.55	0.75
Sign up	0.16	0.38	0.53	0.73
Cognac	0.091	0.2	0.29	0.39
Wine	0.029	0.064	0.089	0.12
Essence	0.008	0.02	0.027	0.038
Total	225.338	503.514	698.606	973.758
Output	192.5	430.1	596.7	831.8

Рецептура для домашнего приготовления Cake Baby [Stupino]

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