KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Carnival cake [Yegoryevsk] → Recipe No. 1 → Home

Homemade recipe Carnival cake [Yegoryevsk] Recipe No. 1

Carnival cake [Yegoryevsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up190.85 114.62 65.12 388.11 
№061 Cream "New"170.76 102.55 58.26 347.26 
No. 095 Blotting syrup100.45 60.33 34.27 204.27 
Sugar topping "Rainbow"25.11 15.08 8.57 51.07 
Cherry red15.07 9.05 5.14 30.64 
Total502.23 301.63 171.36 1021.34 
Output
List of recipes

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up95.14 57.14 32.46 193.48 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]78.46 47.12 26.77 159.55 
Vanilla powder0.69 0.42 0.24 1.41 
Cognac0.15 0.0880.0500.30 
Wine0.15 0.0880.0500.30 
Total174.59 104.85 59.57 355.04 
Output170.76 102.55 58.26 347.26 

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.

No. 007 Sponge cake with cocoa powder basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up109.42 65.72 37.33 222.53 
Granulated sugar65.66 39.43 22.40 133.52 
Flour, premium53.18 31.94 18.14 108.15 
Cocoa powder [Skurikhin]10.94 6.57 3.73 22.25 
Potato starch4.38 2.63 1.49 8.90 
Total243.58 146.29 83.11 495.35 
Output190.85 114.62 65.12 388.11 

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up56.69 34.05 19.34 115.29 
Granulated sugar51.54 30.95 17.58 104.80 
Cognac or dessert wine4.82 2.89 1.64 9.79 
Essence of rum0.19 0.12 0.0660.39 
Total113.23 68.01 38.63 230.28 
Output100.45 60.33 34.27 204.27 

Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

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 up67.82 40.73 23.14 137.91 
Fresh whole milk the weight ratio of fat 3.2%32.40 19.46 11.05 65.88 
Total100.21 60.18 34.19 203.79 
Output95.14 57.14 32.46 193.48 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up185.01 111.11 63.12 376.23 
Melange109.42 65.72 37.33 222.53 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]78.46 47.12 26.77 159.55 
Water56.69 34.05 19.34 115.29 
Flour, premium53.18 31.94 18.14 108.15 
Sign up32.40 19.46 11.05 65.88 
Sugar topping "Rainbow"25.11 15.08 8.57 51.07 
Cherry red15.07 9.05 5.14 30.64 
Cocoa powder [Skurikhin]10.94 6.57 3.73 22.25 
Cognac or dessert wine4.82 2.89 1.64 9.79 
Sign up4.38 2.63 1.49 8.90 
Vanilla powder0.69 0.42 0.24 1.41 
Essence of rum0.19 0.12 0.0660.39 
Cognac0.15 0.0880.0500.30 
Wine0.15 0.0880.0500.30 
Total576.65 346.32 196.75 1172.69 
Output487.70 292.90 166.40 991.80 

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