KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → Baba → Basic recipe → Home

Homemade recipe Baba Basic recipe

Baba Basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up160.06 93.74 751.00 290.42 
No. 100 Sugar lipstick45.42 26.60 213.12 82.42 
No. 095 Blotting syrup10.81 6.33 50.74 19.62 
Total216.29 126.68 1014.87 392.46 
Output
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Description: ** Product characteristics. ** The shape of a truncated cone with a ribbed or smooth lateral surface. The product is soaked in syrup and covered with lipstick. The pulp is yellow, porous.
Manual: The product is baked from yeast sponge dough (see below) with a moisture content of 31–33% and an acidity of 3–3.5 degrees. The dough is laid out in greased molds, set for proofing for 40-60 minutes. and baked at a temperature of 210-220 ℃ for 45-50 minutes. The baked semi-finished product is cooled for 6-8 hours, then soaked in syrup and glazed with lipstick on the narrow side.

Baked semi-finished product baba Basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up95.78 56.10 449.40 173.79 
Flour, premium87.47 51.23 410.43 158.72 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]21.86 12.80 102.56 39.66 
Granulated sugar21.86 12.80 102.56 39.66 
Melange17.48 10.24 82.03 31.72 
Sign up10.94 6.41 51.33 19.85 
Pressed bakery yeast4.38 2.56 20.53 7.94 
Vanilla powder0.44 0.26 2.05 0.79 
Salt0.26 0.15 1.24 0.48 
Total260.46 152.55 1222.13 472.61 
Output160.06 93.74 751.00 290.42 

No. 100 Sugar lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up37.43 21.92 175.63 67.92 
Water12.48 7.31 58.54 22.64 
Starch syrup3.74 2.19 17.56 6.79 
Total53.65 31.42 251.73 97.35 
Output45.42 26.60 213.12 82.42 

Manual: Prepared as lipstick # 99.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.10 3.57 28.64 11.07 
Granulated sugar5.55 3.25 26.03 10.07 
Cognac or dessert wine0.52 0.30 2.43 0.94 
Essence of rum0.0210.0120.10 0.038
Total12.19 7.14 57.20 22.12 
Output10.81 6.33 50.74 19.62 

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 up114.36 66.98 536.58 207.50 
Flour, premium87.47 51.23 410.43 158.72 
Granulated sugar64.84 37.97 304.22 117.65 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]21.86 12.80 102.56 39.66 
Melange17.48 10.24 82.03 31.72 
Sign up10.94 6.41 51.33 19.85 
Pressed bakery yeast4.38 2.56 20.53 7.94 
Starch syrup3.74 2.19 17.56 6.79 
Cognac or dessert wine0.52 0.30 2.43 0.94 
Vanilla powder0.44 0.26 2.05 0.79 
Sign up0.26 0.15 1.24 0.48 
Essence of rum0.0210.0120.10 0.038
Total326.31 191.11 1531.06 592.08 
Output212.40 124.40 996.60 385.40 

Recipe on Baba contained in handbooks:

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