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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №114 "Souffle" → No. 114 → Consolidated recipe

Consolidated recipe: №114 "Souffle"

No. 114
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 391.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Candy body No. 114	79.0	151.52	119.70	59.35	46.89
3	Candy body No. 114	79.0	151.52	119.70	59.35	46.89
4	Candy body No. 114	79.0	151.51	119.69	59.35	46.88
5	Candy body No. 114	79.0	151.51	119.69	59.35	46.88
	Total	13.0 87.0	1010.10	879.19	395.66	344.38
	Losses 1.0%			8.79		3.44
	Output	13.0 87.0	1000.00	870.40		340.94
	Losses before baking/boiling, shrinkage 0.49995%	87.0	5.05	4.40	1.98	1.72
	Losses after baking/boiling, shrinkage 0.49995%	87.0	5.05	4.40	1.98	1.72

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Candy body No. 114 building "Souffle Coffee"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	71.83	8.62	4.26	0.51
3	Coffee extract	3.0	65.33	1.96	3.88	0.12
4	Burnt sugar semifinished	82.0	17.26	14.15	1.02	0.84
5	Cognac	—	2.87	—	0.17	—
6	Sign up
	Total	26.6 73.4	1100.88	807.77	65.34	47.94
	Losses 2.2%			17.77		1.05
	Output	21.0 79.0	1000.00	790.00	59.35	46.89
	Losses before baking/boiling, shrinkage 1.10002%	73.4	12.11	8.89	0.72	0.53
	Baking/boiling 7.12%		77.52		4.60
	Losses after baking/boiling, shrinkage 1.10002%	79.0	11.25	8.89	0.67	0.53

Candy body No. 114 building "Souffle blackcurrant-e"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Blackcurrant supply	60.0	256.62	153.97	15.23	9.14
3	Raw egg white	12.0	71.33	8.56	4.23	0.51
4	Pouring "Casserole"	40.0	17.10	6.84	1.01	0.41
5	Citric acid (E330)	91.2	4.54	4.14	0.27	0.25
6	Sign up
7	Blackcurrant essence	—	0.71	—	0.042	—
8	Blue paint	—	0.29	—	0.017	—
	Total	27.7 72.3	1117.04	807.77	66.30	47.94
	Losses 2.2%			17.77		1.05
	Output	21.0 79.0	1000.00	790.00	59.35	46.89
	Losses before baking/boiling, shrinkage 1.10013%	72.3	12.29	8.89	0.73	0.53
	Baking/boiling 8.46%		93.50		5.55
	Losses after baking/boiling, shrinkage 1.10013%	79.0	11.25	8.89	0.67	0.53

Candy body No. 114 building "Souffle Pineapple"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Chopped candied fruits	70.0	250.78	175.55	14.88	10.42
3	Raw egg white	12.0	69.67	8.36	4.13	0.50
4	Port wine	—	16.71	—	0.99	—
5	Citric acid (E330)	91.2	4.44	4.05	0.26	0.24
6	Sign up
	Total	25.8 74.2	1088.79	807.77	64.62	47.94
	Losses 2.2%			17.77		1.05
	Output	21.0 79.0	1000.00	790.00	59.35	46.88
	Losses before baking/boiling, shrinkage 1.10023%	74.2	11.98	8.89	0.71	0.53
	Baking/boiling 6.09%		65.56		3.89
	Losses after baking/boiling, shrinkage 1.10023%	79.0	11.25	8.89	0.67	0.53

Candy body No. 114 building "Orange Souffle"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Orange or tangerine peel, semifinished	70.0	250.78	175.55	14.88	10.42
3	Raw egg white	12.0	69.67	8.36	4.13	0.50
4	Cognac	—	16.71	—	0.99	—
5	Citric acid (E330)	91.2	4.44	4.05	0.26	0.24
6	Sign up
7	Paint red	—	0.28	—	0.017	—
8	Yellow paint	—	0.28	—	0.017	—
	Total	25.9 74.1	1089.49	807.77	64.66	47.94
	Losses 2.2%			17.77		1.05
	Output	21.0 79.0	1000.00	790.00	59.35	46.88
	Losses before baking/boiling, shrinkage 1.10023%	74.1	11.99	8.89	0.71	0.53
	Baking/boiling 6.15%		66.25		3.93
	Losses after baking/boiling, shrinkage 1.10023%	79.0	11.25	8.89	0.67	0.53

Agar syrup (candy) in candy No. 106,109,113,114
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 189.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	295.86	230.77	56.21	43.84
3	water	—	150.02	—	28.50	—
4	Agar (E406)	85.0	14.79	12.57	2.81	2.39
	Total	20.7 79.3	1052.39	834.17	199.94	158.48
	Losses 0.5%			4.17		0.79
	Output	17.0 83.0	1000.00	830.00	189.98	157.69
	Losses before baking/boiling, shrinkage 0.25023%	79.3	2.63	2.09	0.50	0.40
	Baking/boiling 4.5%		47.24		8.97
	Losses after baking/boiling, shrinkage 0.25023%	83.0	2.51	2.09	0.48	0.40

Chopped candied fruits in candy No. 114
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	30.0 70.0	1015.23	710.66	15.11	10.58
	Losses 1.5%			10.66		0.16
	Output	30.0 70.0	1000.00	700.00	14.88	10.42
	Losses before baking/boiling, shrinkage 0.75008%	70.0	7.62	5.33	0.11	0.079
	Losses after baking/boiling, shrinkage 0.75008%	70.0	7.62	5.33	0.11	0.079

Orange or tangerine peel, semifinished in conf # 114
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	30.0 70.0	1015.23	710.66	15.11	10.58
	Losses 1.5%			10.66		0.16
	Output	30.0 70.0	1000.00	700.00	14.88	10.42
	Losses before baking/boiling, shrinkage 0.75008%	70.0	7.62	5.33	0.11	0.079
	Losses after baking/boiling, shrinkage 0.75008%	70.0	7.62	5.33	0.11	0.079

Coffee extract room # 293 (8.11.14) # 294 (2), 80.114
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Ground coffee	98.0	357.10	349.96	1.38	1.36
	Total with sanitary waste	73.9 26.1	1341.23	349.96	5.20	1.36
1	Sign up
	Total without sanitary waste	97.0 3.0	1021.93	30.66	3.96	0.12
	Losses 2.1%			0.66		0.003
	Output	97.0 3.0	1000.00	30.00	3.88	0.12
	Losses before baking/boiling, shrinkage 1.07313%	3.0	10.97	0.33	0.043	0.001
	Losses after baking/boiling, shrinkage 1.07313%	3.0	10.97	0.33	0.043	0.001

Burnt sugar semifinished in candy No. 114
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	180.57	—	0.18	—
	Total	18.0 82.0	1010.09	828.28	1.03	0.85
	Losses 1.0%			8.28		0.008
	Output	18.0 82.0	1000.00	820.00	1.02	0.84
	Losses before baking/boiling, shrinkage 0.49958%	82.0	5.05	4.14	0.005	0.004
	Losses after baking/boiling, shrinkage 0.49958%	82.0	5.05	4.14	0.005	0.004

Consolidated recipe, k=1.01024
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 391.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	158.26	156.84	159.88	158.44
2	Granulated sugar	99.85	113.27	113.10	114.43	114.25
3	Starch syrup	78.0	56.21	43.84	56.78	44.29
4	water	—	32.50	—	32.83	—
5	Raw egg white	12.0	16.77	2.01	16.94	2.03
6	Sign up	60.0	15.23	9.14	15.39	9.23
7	Candied melon or watermelon	70.0	15.11	10.58	15.26	10.69
8	Orange or tangerine peel	70.0	15.11	10.58	15.26	10.69
9	Agar (E406)	85.0	2.81	2.39	2.84	2.41
10	Ground coffee	98.0	1.38	1.36	1.40	1.37
11	Sign up	—	1.16	—	1.17	—
12	Pouring "Casserole"	40.0	1.01	0.41	1.03	0.41
13	Port wine	—	0.99	—	1.00	—
14	Citric acid (E330)	91.2	0.80	0.73	0.80	0.73
15	Paint red	—	0.15	—	0.15	—
16	Sign up	—	0.042	—	0.043	—
17	Essence orange	—	0.033	—	0.034	—
18	Pineapple essence	—	0.025	—	0.025	—
19	Blue paint	—	0.017	—	0.017	—
20	Yellow paint	—	0.017	—	0.017	—
21	Sign up	—	0.010	—	0.010	—
	Total with sanitary waste		430.91	350.96	435.32	354.55
1	Sign up	100.0	1.24	1.24	1.25	1.25
	Total without sanitary waste		429.67	349.72	434.07	353.30
	Total phase loss 2.5%			8.78
	Other losses 1.0%					3.58
	General losses 3.5%					12.37
	Output	87.0	391.70	340.94	391.70	340.94

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	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).	no data		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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Recipe on №114 "Souffle" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe: №114 "Souffle"

Recipe on №114 "Souffle" contained in handbooks:

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