To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Consolidated recipe: Cake Fruit soufflé [Serpukhov]
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 113.2 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 38.29 | 38.24 | 39.59 | 39.53 |
Melange | 18.34 | 4.95 | 18.96 | 5.12 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 18.22 | 15.30 | 18.83 | 15.82 |
Starch syrup | 12.75 | 9.94 | 13.18 | 10.28 |
Flour, premium | 8.91 | 7.62 | 9.21 | 7.88 |
Sign up | 8.15 | — | 8.43 | — |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 7.85 | 5.81 | 8.12 | 6.01 |
Raw egg white | 4.58 | 0.55 | 4.74 | 0.57 |
Fruit filling | 3.40 | 2.51 | 3.51 | 2.60 |
Potato starch | 2.20 | 1.76 | 2.27 | 1.82 |
Sign up | 1.13 | 1.11 | 1.17 | 1.15 |
Fruit mousse | 1.13 | 1.09 | 1.17 | 1.12 |
Fresh whole milk the weight ratio of fat 3.2% | 0.86 | 0.10 | 0.89 | 0.11 |
Agar (E406) | 0.36 | 0.30 | 0.37 | 0.31 |
Citric acid (E330) | 0.27 | 0.27 | 0.28 | 0.27 |
Sign up | 0.18 | — | 0.19 | — |
Essence | 0.11 | — | 0.11 | — |
Vanilla powder | 0.018 | 0.018 | 0.019 | 0.019 |
Cognac | 0.004 | — | 0.004 | — |
Wine | 0.004 | — | 0.004 | — |
Total | 126.76 | 89.57 | 131.05 | 92.60 |
Total phase loss 3.8% | 3.36 | |||
Other losses 3.3% | 3.03 | |||
General losses 6.9% | 6.39 | |||
Output | 113.20 | 86.21 | 113.20 | 86.21 |
Allergens | used as an ingredient | unintentional presence (cross-contact) | |
---|---|---|---|
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 |
- Consolidated recipe Cake Fruit soufflé [Serpukhov]
- Technological map Cake Fruit soufflé [Serpukhov]
- Energy value Cake Fruit soufflé [Serpukhov]
- Mass fraction of sugar and fat Cake Fruit soufflé [Serpukhov]
- Nutritional value Cake Fruit soufflé [Serpukhov]
- Constructor ganache Cake Fruit soufflé [Serpukhov]
- The cost of raw materials for Cake Fruit soufflé [Serpukhov]
- Homemade recipe Cake Fruit soufflé [Serpukhov]
- Technology instruction Cake Fruit soufflé [Serpukhov]
- Recipe Cake Fruit soufflé [Serpukhov]
- Technical and technological map Cake Fruit soufflé [Serpukhov]