KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte raspberry cream (in # 320) → basic recipe → Consolidated recipe

Consolidated recipe Charlotte raspberry cream (in # 320)

Charlotte raspberry cream (in # 320) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 333.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raspberry jam72.0 198.43 142.87 66.12 47.60 
Total28.2 71.8 1001.01 719.12 333.54 239.61 
Losses 0.1%0.73 0.24 
Output28.2 71.8 1000.00 718.40 239.37 
Losses before baking/boiling, shrinkage 0.05045%71.8 0.50 0.36 0.17 0.12 
Losses after baking/boiling, shrinkage 0.05045%71.8 0.50 0.36 0.17 0.12 
List of recipes
Charlotte cream (in # 015, 133, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 267.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 428.15 359.65 114.50 96.18 
3Vanilla powder99.854.15 4.14 1.11 1.11 
4Wine—  1.66 —   0.44 —   
Total28.3 71.7 1022.51 733.40 273.44 196.13 
Losses 2.1%15.40 4.12 
Output28.2 71.8 1000.00 718.00 267.42 192.01 
Losses before baking/boiling, shrinkage 1.04985%71.7 10.73 7.70 2.87 2.06 
Baking/boiling 0.1%1.05 0.28 
Losses after baking/boiling, shrinkage 1.04985%71.8 10.72 7.70 2.87 2.06 
Charlotte syrup (in # 015, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 157.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 481.50 57.78 75.78 9.09 
3Chicken eggs [chicken egg] [2]27.0 128.40 34.67 20.21 5.46 
Total44.3 55.7 1169.74 651.45 184.11 102.53 
Losses 3.6%23.45 3.69 
Output37.2 62.8 1000.00 628.00 157.39 98.84 
Losses before baking/boiling, shrinkage 1.7997%55.7 21.05 11.72 3.31 1.85 
Baking/boiling 11.32%130.02 20.46 
Losses after baking/boiling, shrinkage 1.7997%62.8 18.67 11.72 2.94 1.85 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 333.2 kg finished product
in kind
in solids
1Sign up84.0 114.50 96.18 
2Granulated sugar99.8588.11 87.98 
3Fresh whole milk the weight ratio of fat 3.2%12.0 75.78 9.09 
4Raspberry jam72.0 66.12 47.60 
5Chicken eggs [chicken egg] [2]27.0 20.21 5.46 
6Sign up99.851.11 1.11 
7Wine—  0.44 —   
Total366.27 247.42 
General losses 3.3%8.05 
Output71.8 333.20 239.37 
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Recipe on Charlotte raspberry cream (in # 320) contained in handbooks:

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