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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №094 "Sponge-marshmallow" cake → recipe number 1 → Home

Homemade recipe №094 "Sponge-marshmallow" cake recipe number 1

№094 "Sponge-marshmallow" cake recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up223.16 299.78 53.21 374.69 
Blackcurrant jam162.44 218.21 38.73 272.74 
No. 114 Zephyr129.74 174.29 30.93 217.84 
№002 Fried biscuit crumb3.63 4.88 0.87 6.10 
Total518.98 697.16 123.74 871.37 
Output
List of recipes

Description: Layers of biscuit semi-finished product are connected without wetting with berry jam. The surface is finished with marshmallows. The side surfaces are finished with crumbs.

№003 Biscuit basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up102.96 138.30 24.55 172.86 
Flour, premium85.79 115.24 20.45 144.03 
Granulated sugar77.21 103.72 18.41 129.64 
Citrus essence0.67 0.89 0.16 1.12 
Total266.62 358.16 63.57 447.66 
Output223.16 299.78 53.21 374.69 

No. 114 Zephyr basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up66.46 89.27 15.84 111.58 
Granulated sugar33.23 44.64 7.92 55.79 
Raw egg white33.23 44.64 7.92 55.79 
water2.00 2.68 0.48 3.35 
Agar (E406)0.50 0.67 0.12 0.84 
Sign up0.16 0.22 0.0390.28 
Total135.57 182.12 32.32 227.63 
Output129.74 174.29 30.93 217.84 

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up2.66 3.58 0.63 4.47 
Granulated sugar1.60 2.15 0.38 2.68 
Flour, premium1.29 1.74 0.31 2.17 
Potato starch0.32 0.43 0.0760.54 
Essence0.0160.0210.0040.027
Total5.89 7.91 1.40 9.89 
Output3.63 4.88 0.87 6.10 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up162.44 218.21 38.73 272.74 
Granulated sugar112.04 150.51 26.71 188.12 
Melange105.62 141.88 25.18 177.33 
Flour, premium87.08 116.98 20.76 146.21 
Fruit filling66.46 89.27 15.84 111.58 
Sign up33.23 44.64 7.92 55.79 
water2.00 2.68 0.48 3.35 
Citrus essence0.67 0.89 0.16 1.12 
Agar (E406)0.50 0.67 0.12 0.84 
Potato starch0.32 0.43 0.0760.54 
Sign up0.16 0.22 0.0390.28 
Essence0.0160.0210.0040.027
Total570.52 766.40 136.02 957.92 
Output496.60 667.10 118.40 833.80 

Recipe on №094 "Sponge-marshmallow" cake contained in handbooks:

calculations, forms, documents: