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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №061 Cream "New" → basic recipe → Home

Homemade recipe №061 Cream "New" basic recipe

№061 Cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up419.66 78.34 414.14 76.67 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]346.07 64.60 341.52 63.22 
Vanilla powder3.07 0.57 3.03 0.56 
Cognac0.65 0.12 0.64 0.12 
Wine0.65 0.12 0.64 0.12 
Total770.09 143.75 759.96 140.68 
Output
List of recipes

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Manual: Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.

No. 063 Milk-sugar syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up299.13 55.84 295.20 54.65 
Fresh whole milk the weight ratio of fat 3.2%142.90 26.67 141.02 26.11 
Total442.03 82.51 436.22 80.75 
Output419.66 78.34 414.14 76.67 

Manual: Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up346.07 64.60 341.52 63.22 
Granulated sugar299.13 55.84 295.20 54.65 
Fresh whole milk the weight ratio of fat 3.2%142.90 26.67 141.02 26.11 
Vanilla powder3.07 0.57 3.03 0.56 
Cognac0.65 0.12 0.64 0.12 
Sign up0.65 0.12 0.64 0.12 
Total792.45 147.93 782.04 144.77 
Output753.20 140.60 743.30 137.60 

№061 Cream "New" (basic recipe) included in recipes:

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Recipe on №061 Cream "New" contained in handbooks:

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