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Homemade recipe Jelly Cake [Noginsk] Recipe No. 1

Jelly Cake [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up121.36 145.72 44.65 257.58 
Jam98.60 118.40 36.28 209.29 
No. 095 Blotting syrup60.68 72.86 22.33 128.79 
No. 104 Jelly13.65 16.39 5.02 28.98 
№085 Protein cream on agar6.07 7.29 2.23 12.88 
Sign up3.03 3.64 1.12 6.44 
Total303.39 364.30 111.63 643.96 
Output

No. 001 Biscuit (main) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up70.21 84.30 25.83 149.02 
Granulated sugar42.12 50.58 15.50 89.41 
Flour, premium34.12 40.97 12.55 72.42 
Potato starch8.42 10.12 3.10 17.88 
Essence0.42 0.51 0.15 0.89 
Total155.30 186.48 57.14 329.63 
Output121.36 145.72 44.65 257.58 

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.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up34.25 41.12 12.60 72.69 
Granulated sugar31.13 37.38 11.46 66.08 
Cognac or dessert wine2.91 3.49 1.07 6.18 
Essence of rum0.12 0.14 0.0430.25 
Total68.40 82.14 25.17 145.19 
Output60.68 72.86 22.33 128.79 

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. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.50 7.80 2.39 13.79 
Granulated sugar5.66 6.79 2.08 12.00 
Starch syrup1.41 1.69 0.52 2.99 
Agar (E406)0.14 0.17 0.0520.30 
Essence0.0420.0510.0160.090
Sign up0.0280.0340.0100.060
Food paint0.0140.0160.0050.029
Total13.79 16.56 5.07 29.27 
Output13.65 16.39 5.02 28.98 

Description: ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

№085 Protein cream on agar basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.06 4.87 1.49 8.61 
Raw egg white2.03 2.44 0.75 4.31 
Agar (E406)0.0290.0350.0110.062
Vanillin0.0060.0070.0020.012
Citric acid (E330)0.0010.001—   0.003
Total6.12 7.35 2.25 13.00 
Output6.07 7.29 2.23 12.88 

Manual: Prepare a cream like protein on agar No. 83. At the end of whipping, add vanillin and citric acid.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.22 2.67 0.82 4.72 
Granulated sugar1.33 1.60 0.49 2.83 
Flour, premium1.08 1.30 0.40 2.29 
Potato starch0.27 0.32 0.10 0.57 
Essence0.0130.0160.0050.028
Total4.92 5.91 1.81 10.44 
Output3.03 3.64 1.12 6.44 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up98.60 118.40 36.28 209.29 
Granulated sugar84.30 101.23 31.02 178.94 
Melange72.43 86.97 26.65 153.74 
Water40.74 48.92 14.99 86.48 
Flour, premium35.20 42.27 12.95 74.72 
Sign up8.69 10.44 3.20 18.45 
Cognac or dessert wine2.91 3.49 1.07 6.18 
Raw egg white2.03 2.44 0.75 4.31 
Starch syrup1.41 1.69 0.52 2.99 
Essence0.48 0.57 0.18 1.01 
Sign up0.17 0.20 0.0630.36 
Essence of rum0.12 0.14 0.0430.25 
Citric acid (E330)0.0290.0350.0110.062
Food paint0.0140.0160.0050.029
Vanillin0.0060.0070.0020.012
Total347.14 416.83 127.73 736.81 
Output288.90 346.90 106.30 613.20