KondiDoc: технологические расчеты в кондитерском производстве
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Cheese cream (in # 329, 337, 352) → basic recipe → Home

Homemade recipe Cheese cream (in # 329, 337, 352) basic recipe

Cheese cream (in # 329, 337, 352) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up347.92 47.30 217.81 381.76 
Fresh whole milk the weight ratio of fat 3.2%69.58 9.46 43.56 76.35 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]23.19 3.15 14.52 25.45 
Total440.70 59.91 275.90 483.55 
Output
List of recipes

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of white color, keeping its shape well.
Manual: Peeled and sliced processed cheese is whipped in a beater at low speed until small pieces are obtained. Then add the prepared butter and beat at high speed. In the prepared mass, without stopping whipping, gradually add milk and whip until a fluffy white mass is obtained.

Cheese cream (in # 329, 337, 352) (basic recipe) included in recipes:

№352 Pastry "Tube" and "Shu" with cheeserecipe number 1
№337 Pastry "Tubules" and "Muftochki" with cheeserecipe number 1
# 329 Puff pastry with cheese (sliced)recipe number 1

Recipe on Cheese cream (in # 329, 337, 352) contained in handbooks:

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