KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Charoid [Noginsk] → Recipe No. 1 → Home

Homemade recipe Cake Charoid [Noginsk] Recipe No. 1

Cake Charoid [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up32.90 377.28 230.31 684.97 
Chocolate glaze [Skurikhin]5.83 66.86 40.81 121.39 
Roasted kernels2.92 33.43 20.41 60.69 
Total41.65 477.57 291.53 867.05 
Output
List of recipes

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up20.09 230.41 140.65 418.32 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]7.44 85.37 52.11 154.99 
Whole condensed milk with sugar the weight ratio of fat 8.5%3.62 41.55 25.37 75.44 
Raw egg white2.11 24.24 14.80 44.01 
Citric acid (E330)0.13 1.43 0.88 2.60 
Sign up0.0840.96 0.59 1.75 
Total33.48 383.96 234.39 697.11 
Output32.90 377.28 230.31 684.97 

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 up11.76 134.87 82.33 244.86 
Starch syrup5.88 67.43 41.16 122.43 
Water2.94 33.72 20.58 61.22 
Water (for soaking agar-agar)0.82 9.40 5.74 17.07 
Agar (E406)0.16 1.88 1.15 3.41 
Total21.57 247.30 150.96 448.98 
Output20.09 230.41 140.65 418.32 

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 ℃.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up11.76 134.87 82.33 244.86 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]7.44 85.37 52.11 154.99 
Starch syrup5.88 67.43 41.16 122.43 
Chocolate glaze [Skurikhin]5.83 66.86 40.81 121.39 
Water3.76 43.12 26.32 78.28 
Sign up3.62 41.55 25.37 75.44 
Roasted kernels2.92 33.43 20.41 60.69 
Raw egg white2.11 24.24 14.80 44.01 
Agar (E406)0.16 1.88 1.15 3.41 
Citric acid (E330)0.13 1.43 0.88 2.60 
Sign up0.0840.96 0.59 1.75 
Total43.70 501.14 305.92 909.86 
Output39.20 449.50 274.40 816.10 

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