KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake From the bottom of my heart [Podolsk] → Recipe No. 1 → Home

Homemade recipe Cake From the bottom of my heart [Podolsk] Recipe No. 1

Cake From the bottom of my heart [Podolsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up367.09 299.99 179.77 145.72 
№105 Souffle183.55 150.00 89.88 72.86 
No. 053 Creamy fruit cream156.01 127.50 76.40 61.93 
No. 104 Jelly91.77 75.00 44.94 36.43 
№061 Cream "New"91.77 75.00 44.94 36.43 
Sign up27.53 22.50 13.48 10.93 
Total917.73 749.98 449.41 364.31 
Output
List of recipes

No. 053 Creamy fruit cream on 61m cream with J. candy var.

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up109.65 89.61 53.69 43.53 
Jam, confiture, preserves46.99 38.40 23.01 18.66 
Total156.64 128.01 76.71 62.18 
Output156.01 127.50 76.40 61.93 

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up112.23 91.71 54.96 44.55 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]92.54 75.63 45.32 36.74 
Vanilla powder0.82 0.67 0.40 0.33 
Cognac0.17 0.14 0.0850.069
Wine0.17 0.14 0.0850.069
Total205.94 168.29 100.85 81.75 
Output201.42 164.60 98.64 79.96 

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.

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up112.09 91.60 54.89 44.50 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]41.53 33.94 20.34 16.49 
Whole condensed milk with sugar the weight ratio of fat 8.5%20.22 16.52 9.90 8.03 
Raw egg white11.79 9.64 5.77 4.68 
Citric acid (E330)0.70 0.57 0.34 0.28 
Sign up0.47 0.38 0.23 0.19 
Total186.80 152.65 91.48 74.15 
Output183.55 150.00 89.88 72.86 

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 up154.18 126.00 75.50 61.20 
Granulated sugar116.71 95.37 57.15 46.33 
Margarine116.71 95.37 57.15 46.33 
Melange82.29 67.25 40.30 32.67 
Total469.88 383.99 230.10 186.53 
Output367.09 299.99 179.77 145.72 

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 up79.99 65.37 39.17 31.76 
Fresh whole milk the weight ratio of fat 3.2%38.21 31.23 18.71 15.17 
Total118.21 96.60 57.89 46.92 
Output112.23 91.71 54.96 44.55 

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.

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 up65.61 53.62 32.13 26.05 
Starch syrup32.81 26.81 16.06 13.02 
Water16.40 13.41 8.03 6.51 
Water (for soaking agar-agar)4.57 3.74 2.24 1.82 
Agar (E406)0.91 0.75 0.45 0.36 
Total120.31 98.32 58.92 47.76 
Output112.09 91.60 54.89 44.50 

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 ℃.

No. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up43.68 35.70 21.39 17.34 
Granulated sugar38.02 31.07 18.62 15.09 
Starch syrup9.48 7.75 4.64 3.76 
Agar (E406)0.95 0.78 0.46 0.38 
Essence0.28 0.23 0.14 0.11 
Sign up0.19 0.15 0.0930.075
Food paint0.0920.0750.0450.036
Total92.70 75.75 45.39 36.80 
Output91.77 75.00 44.94 36.43 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up300.33 245.43 147.07 119.22 
Flour, premium154.18 126.00 75.50 61.20 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]134.08 109.57 65.66 53.22 
Margarine116.71 95.37 57.15 46.33 
Melange82.29 67.25 40.30 32.67 
Sign up64.66 52.84 31.66 25.67 
Jam, confiture, preserves46.99 38.40 23.01 18.66 
Starch syrup42.29 34.56 20.71 16.79 
Fresh whole milk the weight ratio of fat 3.2%38.21 31.23 18.71 15.17 
Coconut sprinkle27.53 22.50 13.48 10.93 
Sign up20.22 16.52 9.90 8.03 
Raw egg white11.79 9.64 5.77 4.68 
Agar (E406)1.86 1.52 0.91 0.74 
Citric acid (E330)0.89 0.72 0.43 0.35 
Vanilla powder0.82 0.67 0.40 0.33 
Sign up0.47 0.38 0.23 0.19 
Essence0.28 0.23 0.14 0.11 
Cognac0.17 0.14 0.0850.069
Wine0.17 0.14 0.0850.069
Food paint0.0920.0750.0450.036
Total1044.04 853.20 511.27 414.46 
Output898.30 734.10 439.90 356.60 

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