KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe Air cake with cream (double) Recipe No. 1

Air cake with cream (double) Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up228.97 470.64 520.25 225.04 
№061 Cream "New"189.63 389.76 430.85 186.36 
Total418.60 860.40 951.10 411.40 
Output

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up105.65 217.16 240.06 103.84 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]87.13 179.08 197.96 85.63 
Vanilla powder0.77 1.59 1.75 0.76 
Cognac0.16 0.34 0.37 0.16 
Wine0.16 0.34 0.37 0.16 
Total193.88 398.50 440.51 190.54 
Output189.63 389.76 430.85 186.36 

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. 024 Air basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up216.56 445.13 492.05 212.84 
Raw egg white108.28 222.56 246.02 106.42 
Citric acid (E330)1.08 2.23 2.46 1.06 
Vanilla powder1.08 2.23 2.46 1.06 
Total327.01 672.14 742.99 321.38 
Output228.97 470.64 520.25 225.04 

Manual: Prepare a semi-finished product in the same way as air No. 23, add citric acid at the end of whipping.

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 up75.31 154.79 171.11 74.01 
Fresh whole milk the weight ratio of fat 3.2%35.98 73.95 81.74 35.36 
Total111.29 228.74 252.85 109.37 
Output105.65 217.16 240.06 103.84 

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 up291.87 599.92 663.16 286.85 
Raw egg white108.28 222.56 246.02 106.42 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]87.13 179.08 197.96 85.63 
Fresh whole milk the weight ratio of fat 3.2%35.98 73.95 81.74 35.36 
Vanilla powder1.85 3.81 4.21 1.82 
Sign up1.08 2.23 2.46 1.06 
Cognac0.16 0.34 0.37 0.16 
Wine0.16 0.34 0.37 0.16 
Total526.52 1082.21 1196.30 517.46 
Output418.60 860.40 951.10 411.40