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Cream-whipped filling → in car. No. 307 → Consolidated recipe

Consolidated recipe Cream-whipped filling

Cream-whipped filling in car. No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 292.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	244.87	205.69	71.62	60.16
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	116.03	85.86	33.94	25.11
4	Raw egg white	12.0	67.58	8.11	19.77	2.37
5	Fruit mass	84.0	64.89	54.51	18.98	15.94
6	Sign up
7	Alcohol	—	4.99	—	1.46	—
8	Citric acid (E330)	91.2	1.49	1.36	0.44	0.40
9	Vanilla essence	—	1.00	—	0.29	—
	Total	19.7 80.3	1033.26	829.95	302.23	242.76
	Losses 1.2%			9.95		2.91
	Output	18.0 82.0	1000.00	820.00		239.85
	Losses before baking/boiling, shrinkage 0.59965%	80.3	6.20	4.98	1.81	1.46
	Baking/boiling 2.04%		20.99		6.14
	Losses after baking/boiling, shrinkage 0.59965%	82.0	6.07	4.98	1.78	1.46

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Sugar-agar syrup in car. No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 141.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	317.00	247.26	44.75	34.90
3	water	—	96.54	—	13.63	—
4	Agar (E406)	85.0	4.84	4.11	0.68	0.58
	Total	16.0 84.0	1052.38	884.42	148.55	124.84
	Losses 0.5%			4.42		0.62
	Output	12.0 88.0	1000.00	880.00	141.16	124.22
	Losses before baking/boiling, shrinkage 0.25005%	84.0	2.63	2.21	0.37	0.31
	Baking/boiling 4.5%		47.24		6.67
	Losses after baking/boiling, shrinkage 0.25005%	88.0	2.51	2.21	0.35	0.31

Fruit mass in car. No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	534.10	53.41	10.14	1.01
3	Starch syrup	78.0	286.00	223.08	5.43	4.23
	Total	39.1 60.9	1392.10	847.63	26.42	16.09
	Losses 0.9%			7.63		0.14
	Output	16.0 84.0	1000.00	840.00	18.98	15.94
	Losses before baking/boiling, shrinkage 0.4502%	60.9	6.27	3.82	0.12	0.072
	Baking/boiling 27.51%		381.29		7.24
	Losses after baking/boiling, shrinkage 0.4502%	84.0	4.54	3.82	0.086	0.072

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 292.5 kg finished product
			in kind	in solids
1	Sign up	99.85	100.35	100.20
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	71.62	60.16
3	Starch syrup	78.0	50.18	39.14
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	33.94	25.11
5	Raw egg white	12.0	19.77	2.37
6	Sign up	99.85	14.57	14.55
7	water	—	13.63	—
8	Apple puree [GOST]	10.0	10.14	1.01
9	Alcohol	—	1.46	—
10	Agar (E406)	85.0	0.68	0.58
11	Sign up	91.2	0.44	0.40
12	Vanilla essence	—	0.29	—
	Total		317.07	243.53
	General losses 1.5%			3.68
	Output	82.0	292.50	239.85

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Recipe on Cream-whipped filling contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Consolidated recipe Cream-whipped filling

Recipe on Cream-whipped filling contained in handbooks:

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