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Soufflé with Hvilya cake jam → basic recipe → Consolidated recipe

Consolidated recipe: Soufflé with Hvilya cake jam

Soufflé with Hvilya cake jam basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 975.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Jam72.0 249.88 179.91 243.71 175.47 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 157.09 131.96 153.21 128.70 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 83.52 61.80 81.46 60.28 
5Raw egg white12.0 48.98 5.88 47.77 5.73 
6Sign up
7Essence—  1.94 —   1.89 —   
Total25.3 74.7 1010.48 755.33 985.52 736.67 
Losses 1.5%11.33 11.05 
Output25.6 74.4 1000.00 744.00 725.62 
Losses before baking/boiling, shrinkage 0.75009%74.7 7.58 5.67 7.39 5.53 
Baking/boiling -0.47%-4.71 -4.60 
Losses after baking/boiling, shrinkage 0.75009%74.4 7.62 5.67 7.43 5.53 
List of recipes
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 454.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 133.06 103.78 
3Water—  146.34 —   66.53 —   
4Water (for soaking agar-agar)—  40.80 —   18.55 —   
5Agar (E406)85.0 8.16 6.94 3.71 3.15 
Total23.6 76.4 1073.30 819.67 487.97 372.66 
Losses 2.4%19.67 8.94 
Output20.0 80.0 1000.00 800.00 454.65 363.72 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 5.86 4.47 
Baking/boiling 4.54%48.12 21.88 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 5.59 4.47 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 975.3 kg finished product
in kind
in solids
1Sign up99.85266.12 265.72 
2Jam72.0 243.71 175.47 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 153.21 128.70 
4Starch syrup78.0 133.06 103.78 
5Water—  85.08 —   
6Sign up74.0 81.46 60.28 
7Raw egg white12.0 47.77 5.73 
8Agar (E406)85.0 3.71 3.15 
9Citric acid (E330)98.0 2.84 2.78 
10Essence—  1.89 —   
Total1018.85 745.62 
General losses 2.7%20.00 
Output74.4 975.30 725.62 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Soufflé with Hvilya cake jam (basic recipe) included in recipes:

№099 Cake "Hvilya"recipe number 1

Recipe on Soufflé with Hvilya cake jam contained in handbooks:

calculations, forms, documents: