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All groups → All semi-finished products → Finishing semi-finished products → Souffle → No. 106 Chocolate soufflé → basic recipe → Home

Homemade recipe No. 106 Chocolate soufflé basic recipe

No. 106 Chocolate soufflé basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up546.00 470.38 245.63 443.92 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]202.28 174.26 91.00 164.46 
Whole condensed milk with sugar the weight ratio of fat 8.5%98.47 84.83 44.30 80.06 
Cocoa powder [Skurikhin]59.63 51.37 26.83 48.48 
Raw egg white57.40 49.45 25.82 46.67 
Sign up3.40 2.93 1.53 2.76 
Citrus essence2.28 1.96 1.03 1.85 
Total969.45 835.18 436.13 788.20 
Output
List of recipes

Manual: Prepare as soufflé No. 105, add cocoa powder at the end of whipping.

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up319.59 275.33 143.78 259.84 
Starch syrup159.79 137.66 71.89 129.92 
Water79.90 68.83 35.95 64.96 
Water (for soaking agar-agar)22.28 19.19 10.02 18.11 
Agar (E406)4.46 3.84 2.00 3.62 
Total586.02 504.85 263.64 476.46 
Output546.00 470.38 245.63 443.92 

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 ℃.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up319.59 275.33 143.78 259.84 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]202.28 174.26 91.00 164.46 
Starch syrup159.79 137.66 71.89 129.92 
Water102.18 88.03 45.97 83.07 
Whole condensed milk with sugar the weight ratio of fat 8.5%98.47 84.83 44.30 80.06 
Sign up59.63 51.37 26.83 48.48 
Raw egg white57.40 49.45 25.82 46.67 
Agar (E406)4.46 3.84 2.00 3.62 
Citric acid (E330)3.40 2.93 1.53 2.76 
Citrus essence2.28 1.96 1.03 1.85 
Total1009.47 869.66 454.14 820.74 
Output930.70 801.80 418.70 756.70 

No. 106 Chocolate soufflé (basic recipe) included in recipes:

Cake Sasha [Serpukhov]Recipe No. 1
Cake Evening [Solnechnogorsk]Recipe No. 1
Cake Shaturyanka [Shatura]Recipe No. 1
Cake Winter Night [Noginsk]Recipe No. 1
Rainbow cake [Noginsk]Recipe No. 1
Carmen cake [Zvenigorod]Recipe No. 1
Cake Presentation [Voskresensk]Recipe No. 1
№096 Cake "Youth"recipe number 1
№098 Cake "Periwinkle"recipe number 1

Recipe on No. 106 Chocolate soufflé contained in handbooks:

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