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Рецептура для домашнего приготовления Jubilee cake [Ivanteevka]

Jubilee cake [Ivanteevka] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up28.4522.13174.74233.62
Prague cream21.8917.02134.42179.71
No. 025 Airy nut18.2414.18112.01149.76
№061 Cream "New"1.821.4211.2 14.97
№062 Cream "New" chocolate1.821.4211.2 14.97
Sign up0.730.564.486.0 
Total72.9556.73448.05599.03
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up1.010.796.248.34
Unsalted butter0.840.665.146.88
Vanilla powder0.007 0.006 0.0450.06
Cognac0.002 0.001 0.009 0.013
Wine0.002 0.001 0.009 0.013
Total1.8611.45811.44315.306 
Output1.821.4211.2 14.97

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.

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up0.990.786.128.18
Unsalted butter0.780.6 4.766.35
Cocoa powder0.0880.0690.540.72
Vanilla powder0.007 0.005 0.0420.056
Cognac0.003 0.003 0.0220.029
Total1.8681.45711.48415.335
Output1.821.4211.2 14.97

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up16.4712.8 101.1 135.16
Granulated sugar9.887.6860.6681.1 
Flour, premium8.0 6.2349.1365.68
Potato starch1.981.5412.1316.21
Essence0.0980.0770.6 0.81
Total36.42828.327223.62298.96
Output28.4522.13174.74233.62

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.

Prague cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up11.759.1472.1696.47
Whole condensed milk with sugar7.1 5.5243.6 58.28
water1.731.3410.6214.19
Raw egg yolk1.220.957.5110.04
Cocoa powder0.550.433.384.53
Sign up0.006 0.005 0.0390.052
Total22.35617.385137.309 183.562
Output21.8917.02134.42179.71

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath to a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of whipping, add cocoa powder and vanillin. Beating duration 20 min.

No. 025 Airy nut basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up12.479.7 76.61102.41
Raw egg white6.244.8538.3 51.21
Roasted kernels5.3 4.1332.5643.53
Vanilla powder0.150.120.951.28
Total24.1618.8 148.42198.43
Output18.2414.18112.01149.76

Manual: A semi-finished product is prepared in the same way as air No. 23, at the end of whipping, chopped roasted nuts are added. Duration of knocking down the mass for the "Flight" cake is 40-50 min.

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 up1.431.128.8111.78
Fresh whole milk the weight ratio of fat 3.2%0.690.534.215.63
Total2.121.6513.0217.41
Output2.011.5712.3616.52

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.

№025а Semi-finished product crumb "Air-nut" №25 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up0.5 0.393.1 4.14
Raw egg white0.260.191.552.07
Roasted kernels0.220.161.311.76
Vanilla powder0.006 0.005 0.0390.052
Total0.9860.7455.9998.022
Output0.730.564.486.0 

Manual: The finished air-nut semi-finished product No. 25 is crushed and sieved.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up24.2818.89149.17199.43
Melange16.4712.8 101.1 135.16
Unsalted butter13.3710.4 82.06109.7 
Flour, premium8.0 6.2349.1365.68
Whole condensed milk with sugar7.1 5.5243.6 58.28
Sign up6.5 5.0539.8553.28
Roasted kernels5.514.2933.8745.29
Potato starch1.981.5412.1316.21
water1.731.3410.6214.19
Raw egg yolk1.220.957.5110.04
Sign up0.690.534.215.63
Cocoa powder0.650.5 3.935.25
Vanilla powder0.170.141.081.46
Essence0.0980.0770.6 0.81
Vanillin0.006 0.005 0.0390.052
Sign up0.005 0.004 0.0310.042
Wine0.002 0.001 0.009 0.013
Total87.78168.267538.939720.517
Output71.2 55.4 437.2 584.5