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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Fruit soufflé [Serpukhov] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Fruit soufflé [Serpukhov]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 221.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	280.00	210.00	61.94	46.45
3	№061 Cream "New"	78.0	40.00	31.20	8.85	6.90
4	Fruit filling	74.0	30.00	22.20	6.64	4.91
5	Coconut sprinkle	98.0	10.00	9.80	2.21	2.17
6	Sign up
	Total	23.8 76.2	1000.00	761.60	221.20	168.47
	Output	23.8 76.2	1000.00	761.60		168.47

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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 139.36 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	31.53	26.49
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	15.35	11.36
4	Raw egg white	12.0	64.25	7.71	8.95	1.07
5	Citric acid (E330)	98.0	3.80	3.72	0.53	0.52
6	Sign up
	Total	24.2 75.8	1017.72	771.57	141.83	107.52
	Losses 1.5%			11.57		1.61
	Output	24.0 76.0	1000.00	760.00	139.36	105.91
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.06	0.81
	Baking/boiling 0.24%		2.47		0.34
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.06	0.81

№061 Cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.85 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	459.46	385.95	4.07	3.41
3	Vanilla powder	99.85	4.07	4.06	0.036	0.036
4	Cognac	—	0.86	—	0.008	—
5	Wine	—	0.86	—	0.008	—
	Total	22.1 77.9	1022.42	796.74	9.05	7.05
	Losses 2.1%			16.74		0.15
	Output	22.0 78.0	1000.00	780.00	8.85	6.90
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.10	0.074
	Baking/boiling 0.09%		0.94		0.008
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.095	0.074

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 85.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	24.91	19.43
3	Water	—	146.34	—	12.45	—
4	Water (for soaking agar-agar)	—	40.80	—	3.47	—
5	Agar (E406)	85.0	8.16	6.94	0.69	0.59
	Total	23.6 76.4	1073.30	819.67	91.34	69.76
	Losses 2.4%			19.67		1.67
	Output	20.0 80.0	1000.00	800.00	85.11	68.08
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.10	0.84
	Baking/boiling 4.54%		48.12		4.10
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.05	0.84

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 61.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	21.50	21.47
3	Flour, premium	85.5	281.16	240.39	17.41	14.89
4	Potato starch	80.0	69.42	55.54	4.30	3.44
5	Essence	—	3.47	—	0.21	—
	Total	37.6 62.4	1279.69	798.72	79.26	49.47
	Losses 6.1%			48.72		3.02
	Output	25.0 75.0	1000.00	750.00	61.94	46.45
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.42	1.51
	Baking/boiling 16.78%		208.18		12.89
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.01	1.51

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 4.93 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	1.68	0.20
	Total	28.6 71.4	1053.30	752.58	5.19	3.71
	Losses 3.0%			22.58		0.11
	Output	27.0 73.0	1000.00	730.00	4.93	3.60
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.078	0.056
	Baking/boiling 2.12%		22.03		0.11
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.076	0.056

Consolidated recipe, k=1.033832
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 221.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	74.83	74.72	77.36	77.24
2	Melange	27.0	35.83	9.67	37.04	10.00
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	35.60	29.90	36.80	30.91
4	Starch syrup	78.0	24.91	19.43	25.75	20.08
5	Flour, premium	85.5	17.41	14.89	18.00	15.39
6	Sign up	—	15.93	—	16.47	—
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	15.35	11.36	15.87	11.74
8	Raw egg white	12.0	8.95	1.07	9.26	1.11
9	Fruit filling	74.0	6.64	4.91	6.86	5.08
10	Potato starch	80.0	4.30	3.44	4.45	3.56
11	Sign up	98.0	2.21	2.17	2.29	2.24
12	Fruit mousse	96.0	2.21	2.12	2.29	2.20
13	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.68	0.20	1.74	0.21
14	Agar (E406)	85.0	0.69	0.59	0.72	0.61
15	Citric acid (E330)	98.0	0.53	0.52	0.55	0.54
16	Sign up	—	0.36	—	0.37	—
17	Essence	—	0.21	—	0.22	—
18	Vanilla powder	99.85	0.036	0.036	0.037	0.037
19	Cognac	—	0.008	—	0.008	—
20	Wine	—	0.008	—	0.008	—
	Total		247.69	175.03	256.07	180.95
	Total phase loss 3.8%			6.56
	Other losses 3.3%					5.92
	General losses 6.9%					12.49
	Output	76.2	221.20	168.47	221.20	168.47

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Consolidated recipe Cake Fruit soufflé [Serpukhov]

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