KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Bird's milk-Lux [Voskresensk] → Recipe No. 1 → Home

Homemade recipe Cake Bird's milk-Lux [Voskresensk] Recipe No. 1

Cake Bird's milk-Lux [Voskresensk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up356.99 12.69 295.56 473.69 
Chocolate glaze [Skurikhin]97.36 3.46 80.61 129.19 
Sponge cake with surfactant No. 286.54 3.08 71.65 114.83 
Total540.89 19.23 447.82 717.70 
Output
List of recipes

Souffle Lux Recipe No. 1 (for 98m syrup)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up231.28 8.22 191.48 306.88 
Fat "Butao-26"67.92 2.41 56.23 90.12 
Whole condensed milk with sugar the weight ratio of fat 8.5%39.32 1.40 32.55 52.17 
water31.95 1.14 26.45 42.39 
Dry egg white [without enzyme TU Skurikhin]3.02 0.11 2.50 4.01 
Sign up1.36 0.0481.12 1.80 
Flavoring0.91 0.0320.75 1.21 
Total375.75 13.36 311.10 498.59 
Output356.99 12.69 295.56 473.69 

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 up135.38 4.81 112.08 179.63 
Starch syrup67.69 2.41 56.04 89.81 
Water33.84 1.20 28.02 44.91 
Water (for soaking agar-agar)9.44 0.34 7.81 12.52 
Agar (E406)1.89 0.0671.56 2.50 
Total248.23 8.82 205.52 329.38 
Output231.28 8.22 191.48 306.88 

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 ℃.

Sponge cake with surfactant No. 2 Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up44.69 1.59 37.00 59.30 
Flour, premium26.57 0.94 22.00 35.25 
Granulated sugar26.43 0.94 21.88 35.07 
Fat "Butao-26"4.45 0.16 3.68 5.90 
Integrated Nutritional Supplement emulsifier churning paste [3]4.38 0.16 3.62 5.81 
Sign up0.0490.0020.0410.065
Total106.57 3.79 88.23 141.40 
Output86.54 3.08 71.65 114.83 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up161.81 5.75 133.97 214.70 
Chocolate glaze [Skurikhin]97.36 3.46 80.61 129.19 
water75.23 2.67 62.29 99.82 
Fat "Butao-26"72.37 2.57 59.91 96.02 
Starch syrup67.69 2.41 56.04 89.81 
Sign up44.69 1.59 37.00 59.30 
Whole condensed milk with sugar the weight ratio of fat 8.5%39.32 1.40 32.55 52.17 
Flour, premium26.57 0.94 22.00 35.25 
Integrated Nutritional Supplement emulsifier churning paste [3]4.38 0.16 3.62 5.81 
Dry egg white [without enzyme TU Skurikhin]3.02 0.11 2.50 4.01 
Sign up1.89 0.0671.56 2.50 
Citric acid (E330)1.36 0.0481.12 1.80 
Flavoring0.91 0.0320.75 1.21 
Vanillin0.0490.0020.0410.065
Total596.63 21.21 493.98 791.67 
Output528.90 18.80 437.90 701.80 

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