KondiDoc: технологические расчеты в кондитерском производстве
All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №065 Cream "Charlotte" on agar

№065 Cream "Charlotte" on agar

Prepare a cream like "Charlotte" No. 59, but with the addition of milk-agar mass. Agar, previously washed with running water, is heated with a small amount of milk and boiled until it is completely dissolved. The hot milk-agar mass is poured into Charlotte syrup heated to 56–60 ℃ and brought to a boil with constant stirring.

List of semi-finished products

Recipes

TypeNameAvailability
for a semi-finished productbasic recipe
training video how to set the recipe for a baked semi-finished product
training video how to calculate the recipe for the cake
training video how to calculate the recipe for gingerbread

№065 Cream "Charlotte" on agar included in recipes:

№070 Cake "Ruby"recipe number 1
№071 Cake "Salute"recipe number 1
№147 Cake "Lilac"No. 147
№161 Cake "Puff with nuts"No. 161
№166 Cake "Zenith"No. 166
№174 "Airy-apricot" cakeNo. 174
№175 Cake "Orbit"No. 175
№177 Cake "Seagull"No. 177
№178 Cake "Carnations"No. 178
№184 Cake "Serenade"No. 184
№185 Cake "Petrel"No. 185
№231 Cake "Night"No. 231
№363 Almond cake with creamrecipe number 1
№393 Pastries "Moscow set"recipe number 1
№398 Pastry "Choux tube"recipe number 1
№399 Pastry piece "Puff" ("Bows")recipe number 1
№400 Puff tube cakerecipe number 1
№401 Pastry "Basket" with cream and jamrecipe number 1
№403 Pastry "Air" with cream and jamrecipe number 1
№404 Cake "Basket" with cream and jellyrecipe number 1
№482 Roll "Appetizing"recipe number 1
No. 347 Pastry "Tube" with cream, sprinkled with powdered sugarrecipe number 1
No. 394 Small cakes "Jubilee set"recipe number 1
No. 395 Biscuit-cream cake (diamonds, cubes, stripes)recipe number 1
No. 396 Pastry "Sponge cake" with cream, glazed with lipstickrecipe number 1
No. 397 Pastry "Biscuit" with whipped cream, glazed with lipstickrecipe number 1
No. 402 Pastry "Air" with cream (double)recipe number 1

Contained in handbooks: