KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Cakes → Mosoblkhleb cakes → Cake Fruit log with jam [Noginsk] → Recipe No. 1 → Home

Homemade recipe Cake Fruit log with jam [Noginsk] Recipe No. 1

Cake Fruit log with jam [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up344.96 225.33 53.69 298.22 
Jam, confiture, preserves261.05 170.52 40.63 225.68 
Jam139.85 91.35 21.76 120.90 
Fruit from compote69.92 45.67 10.88 60.45 
No. 095 Blotting syrup65.26 42.63 10.16 56.42 
Sign up41.95 27.40 6.53 36.27 
№002 Fried biscuit crumb8.39 5.48 1.31 7.25 
Citric acid (E330)0.93 0.61 0.15 0.81 
Total932.32 608.99 145.10 806.01 
Output
List of recipes

№003 Biscuit basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up159.15 103.95 24.77 137.58 
Flour, premium132.61 86.62 20.64 114.64 
Granulated sugar119.36 77.96 18.58 103.18 
Citrus essence1.03 0.67 0.16 0.89 
Total412.14 269.21 64.14 356.30 
Output344.96 225.33 53.69 298.22 

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up36.83 24.06 5.73 31.84 
Granulated sugar33.48 21.87 5.21 28.95 
Cognac or dessert wine3.13 2.04 0.49 2.71 
Essence of rum0.13 0.0820.0200.11 
Total73.57 48.06 11.45 63.60 
Output65.26 42.63 10.16 56.42 

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 up19.97 13.04 3.11 17.26 
Granulated sugar17.38 11.35 2.70 15.02 
Starch syrup4.34 2.83 0.67 3.75 
Agar (E406)0.43 0.28 0.0680.38 
Essence0.13 0.0850.0200.11 
Sign up0.0860.0560.0130.075
Food paint0.0420.0270.0070.036
Total42.38 27.68 6.60 36.64 
Output41.95 27.40 6.53 36.27 

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.

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.15 4.02 0.96 5.32 
Granulated sugar3.69 2.41 0.57 3.19 
Flour, premium2.99 1.95 0.47 2.58 
Potato starch0.74 0.48 0.11 0.64 
Essence0.0370.0240.0060.032
Total13.60 8.89 2.12 11.76 
Output8.39 5.48 1.31 7.25 

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 up261.05 170.52 40.63 225.68 
Granulated sugar173.91 113.60 27.07 150.35 
Melange165.30 107.97 25.73 142.90 
Jam139.85 91.35 21.76 120.90 
Flour, premium135.59 88.57 21.10 117.22 
Sign up69.92 45.67 10.88 60.45 
Water56.80 37.10 8.84 49.11 
Starch syrup4.34 2.83 0.67 3.75 
Cognac or dessert wine3.13 2.04 0.49 2.71 
Citrus essence1.03 0.67 0.16 0.89 
Sign up1.02 0.67 0.16 0.88 
Potato starch0.74 0.48 0.11 0.64 
Agar (E406)0.43 0.28 0.0680.38 
Essence0.17 0.11 0.0260.14 
Essence of rum0.13 0.0820.0200.11 
Sign up0.0420.0270.0070.036
Total1013.44 661.98 157.72 876.14 
Output883.50 577.10 137.50 763.80 

calculations, forms, documents: