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All groups → All products → Cakes → Mosoblkhleb cakes → Air-souffle cake [Mozhaisk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Air-souffle cake [Mozhaisk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 811.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 023 Air	96.5	140.00	135.10	113.67	109.69
3	No. 001 Biscuit (main)	75.0	130.00	97.50	105.55	79.16
4	Chocolate	99.4	80.00	79.52	64.95	64.56
5	№023а Semi-finished product crumb "Air" №23	96.5	7.00	6.76	5.68	5.48
	Total	19.2 80.8	1000.00	807.56	811.90	655.65
	Output	19.2 80.8	1000.00	807.56		655.65

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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 522.05 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	118.12	99.22
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	57.50	42.55
4	Raw egg white	12.0	64.25	7.71	33.54	4.03
5	Citric acid (E330)	98.0	3.80	3.72	1.98	1.94
6	Sign up
	Total	24.2 75.8	1017.72	771.57	531.30	402.80
	Losses 1.5%			11.57		6.04
	Output	24.0 76.0	1000.00	760.00	522.05	396.76
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	3.98	3.02
	Baking/boiling 0.24%		2.47		1.29
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	3.97	3.02

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 318.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	93.31	72.78
3	Water	—	146.34	—	46.66	—
4	Water (for soaking agar-agar)	—	40.80	—	13.01	—
5	Agar (E406)	85.0	8.16	6.94	2.60	2.21
	Total	23.6 76.4	1073.30	819.67	342.19	261.33
	Losses 2.4%			19.67		6.27
	Output	20.0 80.0	1000.00	800.00	318.82	255.06
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	4.11	3.14
	Baking/boiling 4.54%		48.12		15.34
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	3.92	3.14

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	40.98	4.92
3	Vanilla powder	99.85	7.21	7.20	0.82	0.82
	Total	24.0 76.0	1329.19	1010.46	151.08	114.86
	Losses 4.5%			45.46		5.17
	Output	3.5 96.5	1000.00	965.00	113.67	109.69
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	3.40	2.58
	Baking/boiling 21.22%		275.73		31.34
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	2.68	2.58

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 105.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	36.64	36.58
3	Flour, premium	85.5	281.16	240.39	29.68	25.37
4	Potato starch	80.0	69.42	55.54	7.33	5.86
5	Essence	—	3.47	—	0.37	—
	Total	37.6 62.4	1279.69	798.72	135.07	84.30
	Losses 6.1%			48.72		5.14
	Output	25.0 75.0	1000.00	750.00	105.55	79.16
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	4.12	2.57
	Baking/boiling 16.78%		208.18		21.97
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	3.43	2.57

№023а Semi-finished product crumb "Air" №23 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	2.07	0.25
3	Vanilla powder	99.85	7.28	7.27	0.041	0.041
	Total	24.0 76.0	1343.26	1021.15	7.63	5.80
	Losses 5.5%			56.15		0.32
	Output	3.5 96.5	1000.00	965.00	5.68	5.48
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	0.21	0.16
	Baking/boiling 21.22%		277.23		1.58
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	0.17	0.16

Consolidated recipe, k=1.045662
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 811.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	338.06	337.55	353.50	352.97
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	118.12	99.22	123.52	103.76
3	Starch syrup	78.0	93.31	72.78	97.57	76.10
4	Raw egg white	12.0	76.59	9.19	80.09	9.61
5	Chocolate	99.4	64.95	64.56	67.92	67.51
6	Sign up	27.0	61.06	16.49	63.85	17.24
7	Water	—	59.66	—	62.39	—
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	57.50	42.55	60.12	44.49
9	Flour, premium	85.5	29.68	25.37	31.03	26.53
10	Potato starch	80.0	7.33	5.86	7.66	6.13
11	Sign up	85.0	2.60	2.21	2.72	2.31
12	Citric acid (E330)	98.0	1.98	1.94	2.07	2.03
13	Citrus essence	—	1.33	—	1.39	—
14	Vanilla powder	99.85	0.86	0.86	0.90	0.90
15	Essence	—	0.37	—	0.38	—
	Total		913.41	678.60	955.12	709.58
	Total phase loss 3.4%			22.94
	Other losses 4.4%					30.99
	General losses 7.6%					53.93
	Output	80.8	811.90	655.65	811.90	655.65

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Consolidated recipe Air-souffle cake [Mozhaisk]

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