KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №011 Cake "Ring" → recipe for 61 cream → Home

Homemade recipe №011 Cake "Ring" recipe for 61 cream

№011 Cake "Ring" recipe for 61 cream

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up464.73 138.50 568.32 534.05 
№061 Cream "New"132.78 39.57 162.38 152.59 
Chocolate glaze [Skurikhin]66.39 19.79 81.19 76.29 
Total663.89 197.86 811.88 762.93 
Output
List of recipes

Description: Biscuit semi-finished product in the form of a ring without soaking. The surface is glazed with heated cream and finished with chocolate glaze.

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up73.98 22.05 90.47 85.02 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]61.01 18.18 74.61 70.11 
Vanilla powder0.54 0.16 0.66 0.62 
Cognac0.11 0.0340.14 0.13 
Wine0.11 0.0340.14 0.13 
Total135.76 40.46 166.02 156.01 
Output132.78 39.57 162.38 152.59 

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.

№004 Sponge cake "Ring" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up170.31 50.76 208.28 195.72 
Melange170.31 50.76 208.28 195.72 
Flour, premium163.50 48.73 199.95 187.89 
Potato starch6.81 2.03 8.33 7.83 
Essence1.71 0.51 2.09 1.96 
Total512.65 152.78 626.92 589.12 
Output464.73 138.50 568.32 534.05 

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 up52.73 15.72 64.49 60.60 
Fresh whole milk the weight ratio of fat 3.2%25.19 7.51 30.81 28.95 
Total77.92 23.22 95.29 89.55 
Output73.98 22.05 90.47 85.02 

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.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up223.05 66.47 272.76 256.32 
Melange170.31 50.76 208.28 195.72 
Flour, premium163.50 48.73 199.95 187.89 
Chocolate glaze [Skurikhin]66.39 19.79 81.19 76.29 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]61.01 18.18 74.61 70.11 
Sign up25.19 7.51 30.81 28.95 
Potato starch6.81 2.03 8.33 7.83 
Essence1.71 0.51 2.09 1.96 
Vanilla powder0.54 0.16 0.66 0.62 
Cognac0.11 0.0340.14 0.13 
Sign up0.11 0.0340.14 0.13 
Total718.74 214.20 878.95 825.95 
Output649.60 193.60 794.40 746.50 

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