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4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Consolidated recipe №105 Souffle
Name of raw materials | Raw material consumption | |
|---|---|---|
on 606.5 kg finished product | ||
| in kind | in solids | |
| Sign up | 216.81 | 216.48 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 137.23 | 115.28 |
| Starch syrup | 108.40 | 84.55 |
| Water | 69.32 | — |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 66.80 | 49.43 |
| Sign up | 38.97 | 4.68 |
| Agar (E406) | 3.02 | 2.57 |
| Citric acid (E330) | 2.30 | 2.26 |
| Citrus essence | 1.55 | — |
| Total | 644.40 | 475.25 |
| General losses 3.0% | 14.31 | |
| Output | 606.50 | 460.94 |
- 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