KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished Strawberry → with flavor → Home

Homemade recipe Semi-finished Strawberry with flavor

Semi-finished Strawberry with flavor

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up548.43 464.77 61.58 302.84 
№061 Cream "New"173.19 146.77 19.45 95.63 
Granulated sugar119.58 101.34 13.43 66.03 
Flavoring5.76 4.89 0.65 3.18 
Citric acid (E330)4.12 3.49 0.46 2.28 
Total851.08 721.26 95.56 469.97 
Output
List of recipes

№061 Cream "New" with condensed milk syrup

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up96.49 81.78 10.83 53.28 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]79.57 67.43 8.93 43.94 
Vanilla powder0.70 0.60 0.0790.39 
Cognac0.15 0.13 0.0170.082
Wine0.15 0.13 0.0170.082
Total177.07 150.06 19.88 97.78 
Output173.19 146.77 19.45 95.63 

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 up321.13 272.15 36.06 177.33 
Granulated sugar192.35 163.01 21.60 106.22 
Flour, premium155.80 132.04 17.49 86.03 
Potato starch38.47 32.60 4.32 21.24 
Essence1.92 1.63 0.22 1.06 
Total709.68 601.42 79.69 391.89 
Output548.43 464.77 61.58 302.84 

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 on condensed milk

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up63.34 53.67 7.11 34.97 
water23.46 19.89 2.63 12.96 
Whole condensed milk with sugar the weight ratio of fat 8.5%12.37 10.48 1.39 6.83 
Total99.17 84.04 11.14 54.76 
Output96.49 81.78 10.83 53.28 

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 up375.27 318.02 42.14 207.22 
Melange321.13 272.15 36.06 177.33 
Flour, premium155.80 132.04 17.49 86.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]79.57 67.43 8.93 43.94 
Potato starch38.47 32.60 4.32 21.24 
Sign up23.46 19.89 2.63 12.96 
Whole condensed milk with sugar the weight ratio of fat 8.5%12.37 10.48 1.39 6.83 
Flavoring5.76 4.89 0.65 3.18 
Citric acid (E330)4.12 3.49 0.46 2.28 
Essence1.92 1.63 0.22 1.06 
Sign up0.70 0.60 0.0790.39 
Cognac0.15 0.13 0.0170.082
Wine0.15 0.13 0.0170.082
Total1018.90 863.47 114.40 562.63 
Output824.70 698.90 92.60 455.40 

Semi-finished Strawberry (with flavor) included in recipes:

Cake Berry [Zvenigorod]Recipe No. 1
Cake BerryRecipe No. 1

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