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

Homemade recipe Hedgehog cake (curly) [Pavlovsky Posad] Recipe No. 1

Hedgehog cake (curly) [Pavlovsky Posad] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up74.43 80.66 191.23 41.21 
№062 Cream "New" chocolate35.44 38.41 91.06 19.62 
№061 Cream "New"32.78 35.53 84.23 18.15 
No. 095 Blotting syrup15.06 16.32 38.70 8.34 
Cocoa powder [Skurikhin]10.63 11.52 27.32 5.89 
Sign up8.86 9.60 22.76 4.91 
Total177.21 192.04 455.30 98.12 
Output
List of recipes

№062 Cream "New" chocolate basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up19.36 20.98 49.74 10.72 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]15.05 16.31 38.66 8.33 
Cocoa powder [Skurikhin]1.71 1.85 4.39 0.95 
Vanilla powder0.13 0.14 0.34 0.074
Cognac0.0690.0750.18 0.038
Total36.32 39.36 93.31 20.11 
Output35.44 38.41 91.06 19.62 

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.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up18.27 19.80 46.93 10.11 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]15.06 16.32 38.70 8.34 
Vanilla powder0.13 0.14 0.34 0.074
Cognac0.0280.0310.0720.016
Wine0.0280.0310.0720.016
Total33.52 36.32 86.12 18.56 
Output32.78 35.53 84.23 18.15 

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.

No. 001a Biscuit semi-finished product crumb No. 1 basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up43.58 47.23 111.97 24.13 
Granulated sugar26.10 28.29 67.07 14.45 
Flour, premium21.14 22.91 54.33 11.71 
Potato starch5.22 5.66 13.41 2.89 
Essence0.26 0.28 0.67 0.14 
Total96.31 104.37 247.45 53.33 
Output74.43 80.66 191.23 41.21 

Manual: The finished biscuit No. 1 is wiped and sieved through a sieve with a mesh size of 2–5 mm.

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 up26.82 29.06 68.91 14.85 
Fresh whole milk the weight ratio of fat 3.2%12.81 13.88 32.92 7.09 
Total39.63 42.95 101.82 21.94 
Output37.63 40.78 96.67 20.83 

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. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up8.50 9.21 21.84 4.71 
Granulated sugar7.73 8.38 19.86 4.28 
Cognac or dessert wine0.72 0.78 1.86 0.40 
Essence of rum0.0290.0310.0740.016
Total16.98 18.40 43.63 9.40 
Output15.06 16.32 38.70 8.34 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up60.65 65.73 155.83 33.58 
Melange43.58 47.23 111.97 24.13 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]30.11 32.63 77.36 16.67 
Flour, premium21.14 22.91 54.33 11.71 
Fresh whole milk the weight ratio of fat 3.2%12.81 13.88 32.92 7.09 
Sign up12.34 13.37 31.71 6.83 
Roasted kernels8.86 9.60 22.76 4.91 
Water8.50 9.21 21.84 4.71 
Potato starch5.22 5.66 13.41 2.89 
Cognac or dessert wine0.72 0.78 1.86 0.40 
Sign up0.27 0.29 0.69 0.15 
Essence0.26 0.28 0.67 0.14 
Cognac0.10 0.11 0.25 0.054
Essence of rum0.0290.0310.0740.016
Wine0.0280.0310.0720.016
Total204.63 221.76 525.74 113.30 
Output173.20 187.70 445.00 95.90 

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