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

Consolidated recipe №061 Cream "New"

№061 Cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 591.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 271.91 228.40 
3Vanilla powder99.854.07 4.06 2.41 2.41 
4Cognac—  0.86 —   0.51 —   
5Wine—  0.86 —   0.51 —   
Total22.1 77.9 1022.42 796.74 605.07 471.51 
Losses 2.1%16.74 9.91 
Output22.0 78.0 1000.00 780.00 461.60 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 6.36 4.95 
Baking/boiling 0.09%0.94 0.56 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 6.35 4.95 
List of recipes
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 329.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 112.28 13.47 
Total28.6 71.4 1053.30 752.58 347.31 248.15 
Losses 3.0%22.58 7.45 
Output27.0 73.0 1000.00 730.00 329.73 240.71 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 5.21 3.72 
Baking/boiling 2.12%22.03 7.26 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 5.10 3.72 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 591.8 kg finished product
in kind
in solids
1Sign up84.0 271.91 228.40 
2Granulated sugar99.85235.03 234.68 
3Fresh whole milk the weight ratio of fat 3.2%12.0 112.28 13.47 
4Vanilla powder99.852.41 2.41 
5Cognac—  0.51 —   
6Sign up—  0.51 —   
Total622.64 478.96 
General losses 3.6%17.36 
Output78.0 591.80 461.60 
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