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

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

Cheese cream (in # 329, 337, 352) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 540.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	160.33	19.24	86.66	10.40
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	53.44	44.89	28.88	24.26
	Total	54.2 45.8	1015.44	464.96	548.85	251.31
	Losses 1.5%			6.96		3.76
	Output	54.2 45.8	1000.00	458.00		247.55
	Losses before baking/boiling, shrinkage 0.7489%	45.8	7.60	3.48	4.11	1.88
	Baking/boiling 0.02%		0.23		0.13
	Losses after baking/boiling, shrinkage 0.7489%	45.8	7.60	3.48	4.11	1.88

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

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