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Рецептура для домашнего приготовления Sunflower cake [Noginsk]

Sunflower cake [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up397.57281.218.21118.19
No. 095 Blotting syrup184.92130.793.8154.97
№092 Fruit and protein cream171.05120.983.5350.85
Fruit-chocolate cream92.4665.4 1.9127.49
No. 090 Protein cream with citric acid (brewed)69.3549.051.4320.62
Sign up9.246.540.2 2.75
Total924.59653.9719.09274.87
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 up230.01162.694.7568.37
Granulated sugar138.0 97.612.8541.02
Flour, premium111.7879.072.3133.23
Potato starch27.6 19.520.578.21
Essence1.380.970.0290.41
Total508.77359.8610.509 151.24
Output397.57281.218.21118.19

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 up104.3773.812.1531.03
Granulated sugar94.8867.111.9628.21
Cognac or dessert wine8.876.270.192.63
Essence of rum0.350.250.007 0.1 
Total208.47147.444.307 61.97
Output184.92130.793.8154.97

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.

№092 Fruit and protein cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up91.1864.5 1.8827.1 
Powdered sugar53.8438.081.1116.0 
Raw egg white31.8722.540.669.48
Vanilla powder2.391.680.0490.71
Total179.28126.8 3.69953.29
Output171.05120.983.5350.85

Fruit-chocolate cream Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up78.5955.591.6223.37
Chocolate glaze13.879.810.294.12
Total92.4665.4 1.9127.49
Output92.4665.4 1.9127.49

No. 090 Protein cream with citric acid (brewed) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up48.3634.2 1.0 14.37
Raw egg white23.7316.780.497.05
Citric acid0.380.270.008 0.11
Total72.4751.251.49821.53
Output69.3549.051.4320.62

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.774.790.142.01
Granulated sugar4.072.870.0871.21
Flour, premium3.292.320.070.98
Potato starch0.820.580.0180.24
Essence0.040.0290.001 0.012
Total14.9910.5890.3164.452
Output9.246.540.2 2.75

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 up285.3 201.795.8984.81
Melange236.79167.484.9 70.39
Fruit cooking169.77120.093.4950.47
Flour, premium115.0781.392.3834.21
Water104.3773.812.1531.03
Sign up55.6 39.321.1516.53
Powdered sugar53.8438.081.1116.0 
Potato starch28.4220.1 0.598.45
Chocolate glaze13.879.810.294.12
Cognac or dessert wine8.876.270.192.63
Sign up2.391.680.0490.71
Essence1.421.0 0.030.42
Citric acid0.380.270.008 0.11
Essence of rum0.350.250.007 0.1 
Total1076.44761.3422.234319.98
Output895.4 633.3 18.5 266.2