KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Anniversary cake (figured) [Pavlovsky Posad] → Recipe No. 1 → Home

Homemade recipe Anniversary cake (figured) [Pavlovsky Posad] Recipe No. 1

Anniversary cake (figured) [Pavlovsky Posad] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up107.08 191.78 87.47 44.01 
№061 Cream "New"103.51 185.38 84.56 42.55 
Butter-whipped semi-finished product89.23 159.81 72.89 36.68 
№062 Cream "New" chocolate32.12 57.53 26.24 13.20 
Fruit from compote24.98 44.75 20.41 10.27 
Total356.92 639.25 291.58 146.71 
Output
List of recipes

№105 Souffle basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up65.39 117.12 53.42 26.88 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]24.23 43.39 19.79 9.96 
Whole condensed milk with sugar the weight ratio of fat 8.5%11.79 21.12 9.63 4.85 
Raw egg white6.88 12.32 5.62 2.83 
Citric acid (E330)0.41 0.73 0.33 0.17 
Sign up0.27 0.49 0.22 0.11 
Total108.97 195.17 89.02 44.79 
Output107.08 191.78 87.47 44.01 

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.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up57.67 103.29 47.11 23.71 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]47.56 85.18 38.85 19.55 
Vanilla powder0.42 0.75 0.34 0.17 
Cognac0.0890.16 0.0730.037
Wine0.0890.16 0.0730.037
Total105.83 189.54 86.45 43.50 
Output103.51 185.38 84.56 42.55 

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.

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up17.55 31.43 14.33 7.21 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]13.64 24.42 11.14 5.61 
Cocoa powder [Skurikhin]1.55 2.77 1.27 0.64 
Vanilla powder0.12 0.22 0.10 0.050
Cognac0.0620.11 0.0510.026
Total32.92 58.95 26.89 13.53 
Output32.12 57.53 26.24 13.20 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: Prepared as a cream New No. 61, at the end of whipping add cocoa powder.

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 up37.48 67.12 30.62 15.40 
Granulated sugar28.37 50.81 23.17 11.66 
Margarine28.37 50.81 23.17 11.66 
Melange20.00 35.83 16.34 8.22 
Total114.22 204.56 93.31 46.95 
Output89.23 159.81 72.89 36.68 

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 up53.61 96.02 43.80 22.04 
Fresh whole milk the weight ratio of fat 3.2%25.61 45.87 20.92 10.53 
Total79.23 141.90 64.72 32.57 
Output75.22 134.72 61.45 30.92 

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 up38.28 68.55 31.27 15.73 
Starch syrup19.14 34.28 15.63 7.87 
Water9.57 17.14 7.82 3.93 
Water (for soaking agar-agar)2.67 4.78 2.18 1.10 
Agar (E406)0.53 0.96 0.44 0.22 
Total70.19 125.70 57.34 28.85 
Output65.39 117.12 53.42 26.88 

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 ℃.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up120.26 215.39 98.24 49.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]85.42 152.99 69.78 35.11 
Flour, premium37.48 67.12 30.62 15.40 
Margarine28.37 50.81 23.17 11.66 
Fresh whole milk the weight ratio of fat 3.2%25.61 45.87 20.92 10.53 
Sign up24.98 44.75 20.41 10.27 
Melange20.00 35.83 16.34 8.22 
Starch syrup19.14 34.28 15.63 7.87 
Water12.24 21.92 10.00 5.03 
Whole condensed milk with sugar the weight ratio of fat 8.5%11.79 21.12 9.63 4.85 
Sign up6.88 12.32 5.62 2.83 
Cocoa powder [Skurikhin]1.55 2.77 1.27 0.64 
Vanilla powder0.54 0.97 0.44 0.22 
Agar (E406)0.53 0.96 0.44 0.22 
Citric acid (E330)0.41 0.73 0.33 0.17 
Sign up0.27 0.49 0.22 0.11 
Cognac0.15 0.27 0.12 0.062
Wine0.0890.16 0.0730.037
Total395.72 708.74 323.28 162.66 
Output347.40 622.20 283.80 142.80 

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