KondiDoc: технологические расчеты в кондитерском производстве
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Soufflé with Hvilya cake jam → basic recipe → Home

Homemade recipe Soufflé with Hvilya cake jam basic recipe

Soufflé with Hvilya cake jam basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up148.10 425.04 76.45 382.48 
Jam79.39 227.84 40.98 205.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]49.91 143.23 25.76 128.89 
Whole condensed milk with sugar the weight ratio of fat 8.5%26.53 76.15 13.70 68.53 
Raw egg white15.56 44.66 8.03 40.19 
Sign up0.92 2.65 0.48 2.39 
Essence0.62 1.77 0.32 1.59 
Total321.03 921.36 165.72 829.10 
Output
List of recipes

No. 098 Sugar-agar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up86.69 248.80 44.75 223.88 
Starch syrup43.34 124.39 22.37 111.94 
Water21.67 62.20 11.19 55.97 
Water (for soaking agar-agar)6.04 17.34 3.12 15.61 
Agar (E406)1.21 3.47 0.62 3.12 
Total158.95 456.20 82.05 410.52 
Output148.10 425.04 76.45 382.48 

Manual: Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up86.69 248.80 44.75 223.88 
Jam79.39 227.84 40.98 205.03 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]49.91 143.23 25.76 128.89 
Starch syrup43.34 124.39 22.37 111.94 
Water27.72 79.54 14.31 71.58 
Sign up26.53 76.15 13.70 68.53 
Raw egg white15.56 44.66 8.03 40.19 
Agar (E406)1.21 3.47 0.62 3.12 
Citric acid (E330)0.92 2.65 0.48 2.39 
Essence0.62 1.77 0.32 1.59 
Total331.89 952.51 171.32 857.13 
Output317.70 911.80 164.00 820.50 

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: