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4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe №105 Souffle basic recipe
Description: ** Characteristics of a semi-finished product. ** A thick, fluffy mass of white color, well retaining its shape.
Manual: Hot sugar-agar syrup is introduced in a thin stream into the egg whites, beaten for 15–20 minutes, and beating is continued until a fluffy mass is obtained.
At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and stop whipping immediately.
Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 261.31 | 220.31 | 154.21 | 48.83 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 165.40 | 139.45 | 97.61 | 30.91 |
| Starch syrup | 130.65 | 110.15 | 77.10 | 24.41 |
| Water | 83.54 | 70.44 | 49.30 | 15.61 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 80.51 | 67.88 | 47.51 | 15.05 |
| Sign up | 46.97 | 39.60 | 27.72 | 8.78 |
| Agar (E406) | 3.64 | 3.07 | 2.15 | 0.68 |
| Citric acid (E330) | 2.78 | 2.34 | 1.64 | 0.52 |
| Citrus essence | 1.86 | 1.57 | 1.10 | 0.35 |
| Total | 776.68 | 654.81 | 458.36 | 145.14 |
| Output | 731.00 | 616.30 | 431.40 | 136.60 |
Recipe on №105 Souffle contained in handbooks:
- 1986 Collection of recipes for flour confectionery and bakery products for catering
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products
calculations, forms, documents:
- Consolidated recipe №105 Souffle
- Technological map №105 Souffle
- Energy value №105 Souffle
- Mass fraction of sugar and fat №105 Souffle
- Nutritional value №105 Souffle
- Constructor ganache №105 Souffle
- The cost of raw materials for №105 Souffle
- Homemade recipe №105 Souffle
- Technology instruction №105 Souffle
- Recipe №105 Souffle
- Technical and technological map №105 Souffle