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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → №056 Creamy fruit cream → basic recipe → Home

Homemade recipe №056 Creamy fruit cream basic recipe

№056 Creamy fruit cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up434.99 476.81 82.53 488.15 
№047 Cream cream "New"434.99 476.81 82.53 488.15 
Total869.98 953.62 165.06 976.31 
Output
List of recipes

Manual: Add jam to the creamy "New" No. 47 at the end of the whipping.

№047 Cream cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up202.80 222.30 38.48 227.59 
Granulated sugar124.89 136.89 23.69 140.15 
water65.11 71.36 12.35 73.06 
Whole condensed milk with sugar the weight ratio of fat 8.5%47.69 52.27 9.05 53.52 
Vanilla powder2.23 2.45 0.42 2.50 
Sign up0.71 0.78 0.14 0.80 
Total443.43 486.05 84.13 497.62 
Output434.99 476.81 82.53 488.15 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up434.99 476.81 82.53 488.15 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]202.80 222.30 38.48 227.59 
Granulated sugar124.89 136.89 23.69 140.15 
water65.11 71.36 12.35 73.06 
Whole condensed milk with sugar the weight ratio of fat 8.5%47.69 52.27 9.05 53.52 
Sign up2.23 2.45 0.42 2.50 
Cognac or dessert wine0.71 0.78 0.14 0.80 
Total878.42 962.86 166.66 985.77 
Output866.50 949.80 164.40 972.40 

№056 Creamy fruit cream (basic recipe) included in recipes:

№169 Cake "Gossamer"No. 169
№135 Cake "Amber"# 135

Recipe on №056 Creamy fruit cream contained in handbooks:

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