KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Yeast dough products → Pie "Nevsky" → Recipe No. 3 (Butenko 1980) → Home

Homemade recipe Pie "Nevsky" Recipe No. 3 (Butenko 1980)

Pie "Nevsky" Recipe No. 3 (Butenko 1980)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up214.84 152.42 438.26 277.79 
No. 095 Blotting syrup63.96 45.38 130.48 82.70 
No. 046 Creamy cream (basic)52.48 37.23 107.06 67.86 
Powdered sugar (for sprinkling)9.51 6.75 19.40 12.30 
Total340.79 241.78 695.20 440.64 
Output
List of recipes

Description: ** Product characteristics. ** Round shape. The surface is covered with powder. The pulp is well baked, porous, well saturated with syrup, sandwiched with cream.
Manual: After baking, the products are cooled and cut into two layers. Each layer is impregnated with syrup and smeared with cream, connect them, sprinkle with powdered sugar on top. The finished pie is cut into portions.

Pie "Nevsky" baked pie (after Butenko 1980)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up113.49 80.51 231.51 146.74 
Water55.76 39.56 113.75 72.10 
Granulated sugar30.83 21.87 62.90 39.87 
Margarine26.76 18.99 54.60 34.61 
Chicken eggs [chicken egg] [2]19.68 13.96 40.15 25.45 
Sign up7.54 5.35 15.39 9.75 
Pressed bakery yeast5.58 3.96 11.37 7.21 
Vanilla powder0.79 0.56 1.61 1.02 
Salt0.33 0.23 0.67 0.42 
Total260.76 185.00 531.94 337.16 
Output214.84 152.42 438.26 277.79 

Manual: The dough is divided into equal pieces, rolled into balls, placed on greased sheets, left for proofing and then baked.

No. 095 Blotting syrup Recipe (Butenko 1980)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up35.43 25.14 72.28 45.82 
Granulated sugar34.09 24.19 69.54 44.08 
Cognac or dessert wine3.07 2.18 6.26 3.97 
Essence of rum1.22 0.86 2.48 1.57 
Total73.81 52.36 150.57 95.44 
Output63.96 45.38 130.48 82.70 

Description: ** Quality requirements: ** transparent syrup, with the smell of essence and wine; humidity 50%.
Manual: Sugar is combined with water, brought to a boil, skimmed and cooled to 20 °. Strain and add rum essence, cognac or wine.
If possible, the syrup is flavored with fresh or canned fruit juices, syrups, liqueurs and boat liqueurs. It is not recommended to use mint or honey essence for cream products.

No. 046 Creamy cream (basic) Recipe (Butenko 1980)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up27.50 19.51 56.10 35.56 
Powdered sugar14.59 10.35 29.76 18.86 
Whole condensed milk with sugar the weight ratio of fat 8.5%10.71 7.60 21.84 13.84 
Vanilla powder0.28 0.20 0.57 0.36 
Cognac or dessert wine0.0890.0630.18 0.12 
Total53.16 37.72 108.45 68.74 
Output52.48 37.23 107.06 67.86 

Description: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up121.03 85.87 246.90 156.49 
Water91.19 64.70 186.03 117.91 
Granulated sugar64.92 46.06 132.44 83.94 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]27.50 19.51 56.10 35.56 
Margarine26.76 18.99 54.60 34.61 
Sign up24.10 17.10 49.17 31.16 
Chicken eggs [chicken egg] [2]19.68 13.96 40.15 25.45 
Whole condensed milk with sugar the weight ratio of fat 8.5%10.71 7.60 21.84 13.84 
Pressed bakery yeast5.58 3.96 11.37 7.21 
Cognac or dessert wine3.16 2.24 6.44 4.08 
Sign up1.22 0.86 2.48 1.57 
Vanilla powder1.07 0.76 2.17 1.38 
Salt0.33 0.23 0.67 0.42 
Total397.25 281.83 810.36 513.63 
Output328.00 232.70 669.10 424.10 

calculations, forms, documents: