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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 320.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 021 Puff92.5 400.00 370.00 128.08 118.47 
3No. 021а Semi-finished puff crumb No. 2192.5 100.00 92.50 32.02 29.62 
4№062 Cream "New" chocolate78.8 70.00 55.16 22.41 17.66 
Total15.6 84.4 1000.00 844.46 320.20 270.40 
Output15.6 84.4 1000.00 844.46 270.40 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 137.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 31.15 26.17 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 15.16 11.22 
4Raw egg white12.0 64.25 7.71 8.85 1.06 
5Citric acid (E330)98.0 3.80 3.72 0.52 0.51 
6Sign up
Total24.2 75.8 1017.72 771.57 140.13 106.23 
Losses 1.5%11.57 1.59 
Output24.0 76.0 1000.00 760.00 137.69 104.64 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.05 0.80 
Baking/boiling 0.24%2.47 0.34 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.05 0.80 
№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 22.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 9.52 7.99 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 1.08 1.03 
4Vanilla powder99.853.76 3.75 0.0840.084
5Cognac—  1.94 —   0.043—   
Total21.4 78.6 1024.68 804.92 22.97 18.04 
Losses 2.1%16.92 0.38 
Output21.2 78.8 1000.00 788.00 22.41 17.66 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.24 0.19 
Baking/boiling 0.31%3.18 0.071
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.24 0.19 
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 128.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 56.17 47.19 
3Melange27.0 33.34 9.00 4.27 1.15 
4Salt96.5 5.26 5.08 0.67 0.65 
5Citric acid (E330)98.0 0.87 0.85 0.11 0.11 
Total16.7 83.3 1135.91 945.81 145.49 121.14 
Losses 2.2%20.81 2.67 
Output7.5 92.5 1000.00 925.00 128.08 118.47 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 1.60 1.33 
Baking/boiling 9.98%112.17 14.37 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 1.44 1.33 
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 84.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 24.61 19.19 
3Water—  146.34 —   12.31 —   
4Water (for soaking agar-agar)—  40.80 —   3.43 —   
5Agar (E406)85.0 8.16 6.94 0.69 0.58 
Total23.6 76.4 1073.30 819.67 90.25 68.92 
Losses 2.4%19.67 1.65 
Output20.0 80.0 1000.00 800.00 84.09 67.27 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.08 0.83 
Baking/boiling 4.54%48.12 4.05 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.03 0.83 
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 32.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 443.11 372.21 14.19 11.92 
3Melange27.0 33.68 9.09 1.08 0.29 
4Salt96.5 5.32 5.13 0.17 0.16 
5Citric acid (E330)98.0 0.88 0.86 0.0280.028
Total16.7 83.3 1147.65 955.59 36.75 30.60 
Losses 3.2%30.59 0.98 
Output7.5 92.5 1000.00 925.00 32.02 29.62 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 0.59 0.49 
Baking/boiling 9.98%112.75 3.61 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 0.53 0.49 
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 12.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 4.17 0.50 
Total28.6 71.4 1053.30 752.58 12.90 9.21 
Losses 3.0%22.58 0.28 
Output27.0 73.0 1000.00 730.00 12.24 8.94 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.19 0.14 
Baking/boiling 2.12%22.03 0.27 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.19 0.14 
Consolidated recipe, k=1.018686
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 320.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 111.03 93.27 113.11 95.01 
2Flour, premium85.5 105.54 90.24 107.51 91.92 
3Granulated sugar99.8557.95 57.86 59.03 58.94 
4Starch syrup78.0 24.61 19.19 25.07 19.55 
5Water—  15.74 —   16.03 —   
6Sign up74.0 15.16 11.22 15.45 11.43 
7Raw egg white12.0 8.85 1.06 9.01 1.08 
8Melange27.0 5.35 1.44 5.45 1.47 
9Fresh whole milk the weight ratio of fat 3.2%12.0 4.17 0.50 4.25 0.51 
10Cocoa powder [Skurikhin]95.0 1.08 1.03 1.10 1.05 
11Sign up96.5 0.84 0.81 0.86 0.83 
12Agar (E406)85.0 0.69 0.58 0.70 0.59 
13Citric acid (E330)98.0 0.66 0.65 0.68 0.66 
14Citrus essence—  0.35 —   0.36 —   
15Vanilla powder99.850.0840.0840.0860.086
16Sign up—  0.043—   0.044—   
Total352.14 277.94 358.72 283.14 
Total phase loss 2.7%7.55 
Other losses 1.8%5.19 
General losses 4.5%12.74 
Output84.4 320.20 270.40 320.20 270.40 
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