KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 091 Protein cream with jam (custard)

No. 091 Protein cream with jam (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 879.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85326.39 325.90 287.09 286.66 
3Raw egg white12.0 163.19 19.58 143.54 17.23 
4water—  29.01 —   25.51 —   
5Vanilla powder99.8512.24 12.22 10.77 10.75 
Total30.4 69.6 1020.40 710.20 897.54 624.69 
Losses 2.0%14.20 12.49 
Output30.4 69.6 1000.00 696.00 612.20 
Losses before baking/boiling, shrinkage 0.99939%69.6 10.20 7.10 8.97 6.24 
Losses after baking/boiling, shrinkage 0.99939%69.6 10.20 7.10 8.97 6.24