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Marzipan-coffee filling (in # 417) → basic recipe → Home

Homemade recipe Marzipan-coffee filling (in # 417) basic recipe

Marzipan-coffee filling (in # 417) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up352.06 125.56 453.18 444.59 
# 099 Lipstick176.03 62.78 226.59 222.29 
No. 108 Marzipan for fruits and vegetables176.03 62.78 226.59 222.29 
No. 071 Coffee syrup25.88 9.23 33.32 32.68 
Alcohol7.04 2.51 9.06 8.89 
Total737.03 262.87 948.74 930.74 
Output
List of recipes

# 099 Lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up139.98 49.93 180.19 176.77 
Water46.66 16.64 60.06 58.92 
Starch syrup21.00 7.49 27.03 26.52 
Essence0.49 0.17 0.63 0.61 
Total208.13 74.23 267.91 262.83 
Output176.03 62.78 226.59 222.29 

Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

No. 108 Marzipan for fruits and vegetables basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up87.59 31.24 112.75 110.61 
Granulated sugar70.07 24.99 90.20 88.49 
Powdered sugar17.52 6.25 22.55 22.12 
Cognac or dessert wine5.25 1.87 6.76 6.64 
water3.42 1.22 4.41 4.32 
Sign up2.63 0.94 3.38 3.32 
Dye0.18 0.0630.23 0.22 
Total186.67 66.58 240.28 235.73 
Output176.03 62.78 226.59 222.29 

No. 071 Coffee syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up16.97 6.05 21.85 21.43 
water8.42 3.00 10.83 10.63 
Natural roasted coffee1.13 0.40 1.46 1.43 
Total26.52 9.46 34.14 33.49 
Output25.88 9.23 33.32 32.68 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up352.06 125.56 453.18 444.59 
Granulated sugar227.03 80.97 292.24 286.70 
Dried almond kernel87.59 31.24 112.75 110.61 
Water58.50 20.86 75.30 73.87 
Starch syrup23.63 8.43 30.41 29.84 
Sign up17.52 6.25 22.55 22.12 
Alcohol7.04 2.51 9.06 8.89 
Cognac or dessert wine5.25 1.87 6.76 6.64 
Natural roasted coffee1.13 0.40 1.46 1.43 
Essence0.49 0.17 0.63 0.61 
Sign up0.18 0.0630.23 0.22 
Total780.41 278.34 1004.57 985.52 
Output733.20 261.50 943.80 925.90 

Marzipan-coffee filling (in # 417) (basic recipe) included in recipes:

No. 412 Small cakes "Latvian set"recipe number 1
No. 417 Small cake "Mokka"recipe number 1

Recipe on Marzipan-coffee filling (in # 417) contained in handbooks:

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