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All groups → All products → Cakes → Mosoblkhleb cakes → Puff cake with souffle [Balashikha] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Puff cake with souffle [Balashikha]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 71.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 021 Puff	92.5	400.00	370.00	28.76	26.60
3	No. 021а Semi-finished puff crumb No. 21	92.5	100.00	92.50	7.19	6.65
4	№062 Cream "New" chocolate	78.8	70.00	55.16	5.03	3.97
	Total	15.6 84.4	1000.00	844.46	71.90	60.72
	Output	15.6 84.4	1000.00	844.46		60.72

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 30.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	226.27	190.07	7.00	5.88
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	3.41	2.52
4	Raw egg white	12.0	64.25	7.71	1.99	0.24
5	Citric acid (E330)	98.0	3.80	3.72	0.12	0.12
6	Sign up
	Total	24.2 75.8	1017.72	771.57	31.46	23.85
	Losses 1.5%			11.57		0.36
	Output	24.0 76.0	1000.00	760.00	30.92	23.50
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.24	0.18
	Baking/boiling 0.24%		2.47		0.076
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.24	0.18

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	424.53	356.61	2.14	1.79
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	0.24	0.23
4	Vanilla powder	99.85	3.76	3.75	0.019	0.019
5	Cognac	—	1.94	—	0.010	—
	Total	21.4 78.6	1024.68	804.92	5.16	4.05
	Losses 2.1%			16.92		0.085
	Output	21.2 78.8	1000.00	788.00	5.03	3.97
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.054	0.043
	Baking/boiling 0.31%		3.18		0.016
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.054	0.043

No. 021 Puff basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	438.58	368.41	12.61	10.60
3	Melange	27.0	33.34	9.00	0.96	0.26
4	Salt	96.5	5.26	5.08	0.15	0.15
5	Citric acid (E330)	98.0	0.87	0.85	0.025	0.025
	Total	16.7 83.3	1135.91	945.81	32.67	27.20
	Losses 2.2%			20.81		0.60
	Output	7.5 92.5	1000.00	925.00	28.76	26.60
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	0.36	0.30
	Baking/boiling 9.98%		112.17		3.23
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	0.32	0.30

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	5.53	4.31
3	Water	—	146.34	—	2.76	—
4	Water (for soaking agar-agar)	—	40.80	—	0.77	—
5	Agar (E406)	85.0	8.16	6.94	0.15	0.13
	Total	23.6 76.4	1073.30	819.67	20.27	15.48
	Losses 2.4%			19.67		0.37
	Output	20.0 80.0	1000.00	800.00	18.88	15.11
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.24	0.19
	Baking/boiling 4.54%		48.12		0.91
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.23	0.19

No. 021а Semi-finished puff crumb No. 21 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	443.11	372.21	3.19	2.68
3	Melange	27.0	33.68	9.09	0.24	0.065
4	Salt	96.5	5.32	5.13	0.038	0.037
5	Citric acid (E330)	98.0	0.88	0.86	0.006	0.006
	Total	16.7 83.3	1147.65	955.59	8.25	6.87
	Losses 3.2%			30.59		0.22
	Output	7.5 92.5	1000.00	925.00	7.19	6.65
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.13	0.11
	Baking/boiling 9.98%		112.75		0.81
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.12	0.11

No. 063 Milk-sugar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	0.94	0.11
	Total	28.6 71.4	1053.30	752.58	2.90	2.07
	Losses 3.0%			22.58		0.062
	Output	27.0 73.0	1000.00	730.00	2.75	2.01
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.043	0.031
	Baking/boiling 2.12%		22.03		0.061
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.043	0.031

Consolidated recipe, k=1.018686
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 71.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	24.93	20.94	25.40	21.33
2	Flour, premium	85.5	23.70	20.26	24.14	20.64
3	Granulated sugar	99.85	13.01	12.99	13.25	13.23
4	Starch syrup	78.0	5.53	4.31	5.63	4.39
5	Water	—	3.53	—	3.60	—
6	Sign up	74.0	3.41	2.52	3.47	2.57
7	Raw egg white	12.0	1.99	0.24	2.02	0.24
8	Melange	27.0	1.20	0.32	1.22	0.33
9	Fresh whole milk the weight ratio of fat 3.2%	12.0	0.94	0.11	0.95	0.11
10	Cocoa powder [Skurikhin]	95.0	0.24	0.23	0.25	0.23
11	Sign up	96.5	0.19	0.18	0.19	0.19
12	Agar (E406)	85.0	0.15	0.13	0.16	0.13
13	Citric acid (E330)	98.0	0.15	0.15	0.15	0.15
14	Citrus essence	—	0.079	—	0.080	—
15	Vanilla powder	99.85	0.019	0.019	0.019	0.019
16	Sign up	—	0.010	—	0.010	—
	Total		79.07	62.41	80.55	63.58
	Total phase loss 2.7%			1.69
	Other losses 1.8%					1.17
	General losses 4.5%					2.86
	Output	84.4	71.90	60.72	71.90	60.72

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange; raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: Puff cake with souffle [Balashikha]

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