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

Homemade recipe Cake Tenderness [Ivanteevka] Recipe No. 1

Cake Tenderness [Ivanteevka] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up467.09 276.09 409.15 92.54 
Butter-whipped semi-finished product456.94 270.09 400.26 90.53 
№083 Protein cream on agar40.62 24.01 35.58 8.05 
Coconut sprinkle30.46 18.01 26.68 6.04 
№023а Semi-finished product crumb "Air" №2320.31 12.00 17.79 4.02 
Total1015.42 600.20 889.46 201.17 
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 up285.26 168.61 249.87 56.52 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]105.69 62.47 92.58 20.94 
Whole condensed milk with sugar the weight ratio of fat 8.5%51.45 30.41 45.06 10.19 
Raw egg white30.01 17.74 26.29 5.95 
Citric acid (E330)1.77 1.05 1.55 0.35 
Sign up1.19 0.70 1.04 0.24 
Total475.37 280.99 416.40 94.18 
Output467.09 276.09 409.15 92.54 

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.

Butter-whipped semi-finished product basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up191.91 113.44 168.11 38.02 
Granulated sugar145.27 85.87 127.25 28.78 
Margarine145.27 85.87 127.25 28.78 
Melange102.44 60.55 89.73 20.29 
Total584.89 345.72 512.34 115.88 
Output456.94 270.09 400.26 90.53 

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 up166.97 98.70 146.26 33.08 
Starch syrup83.48 49.35 73.13 16.54 
Water41.74 24.67 36.57 8.27 
Water (for soaking agar-agar)11.64 6.88 10.19 2.31 
Agar (E406)2.33 1.38 2.04 0.46 
Total306.17 180.97 268.19 60.66 
Output285.26 168.61 249.87 56.52 

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 ℃.

№083 Protein cream on agar basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up27.17 16.06 23.80 5.38 
Raw egg white13.58 8.03 11.90 2.69 
Agar (E406)0.19 0.11 0.17 0.038
Total40.95 24.20 35.87 8.11 
Output40.62 24.01 35.58 8.05 

Manual: Prepare a cream like protein (custard) No. 87. At the end of beating, add hot (90 ℃) sugar-agar syrup, which is prepared from granulated sugar and soaked agar by boiling to a temperature of 115 ℃.

№023а Semi-finished product crumb "Air" №23 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up19.73 11.66 17.28 3.91 
Raw egg white7.40 4.37 6.48 1.47 
Vanilla powder0.15 0.0870.13 0.029
Total27.28 16.12 23.90 5.40 
Output20.31 12.00 17.79 4.02 

Manual: The finished semi-finished product air No. 23 is crushed and sieved.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up359.14 212.29 314.59 71.15 
Flour, premium191.91 113.44 168.11 38.02 
Margarine145.27 85.87 127.25 28.78 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]105.69 62.47 92.58 20.94 
Melange102.44 60.55 89.73 20.29 
Sign up83.48 49.35 73.13 16.54 
Water53.38 31.55 46.76 10.58 
Whole condensed milk with sugar the weight ratio of fat 8.5%51.45 30.41 45.06 10.19 
Raw egg white50.99 30.14 44.67 10.10 
Coconut sprinkle30.46 18.01 26.68 6.04 
Sign up2.52 1.49 2.21 0.50 
Citric acid (E330)1.77 1.05 1.55 0.35 
Citrus essence1.19 0.70 1.04 0.24 
Vanilla powder0.15 0.0870.13 0.029
Total1179.86 697.40 1033.51 233.75 
Output978.70 578.50 857.30 193.90 

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