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Cream New with burnt → basic recipe → Consolidated recipe

Consolidated recipe Cream New with burnt

Cream New with burnt basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 300.7 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	448.30	376.57	134.80	113.24
3	Burnt (raw) (in dough)	78.0	24.80	19.34	7.46	5.82
4	Vanilla powder	99.85	3.97	3.96	1.19	1.19
5	Cognac	—	0.84	—	0.25	—
6	Sign up
	Total	22.1 77.9	1022.39	796.74	307.43	239.58
	Losses 2.1%			16.74		5.03
	Output	22.0 78.0	1000.00	780.00		234.55
	Losses before baking/boiling, shrinkage 1.05036%	77.9	10.74	8.37	3.23	2.52
	Baking/boiling 0.09%		0.92		0.28
	Losses after baking/boiling, shrinkage 1.05036%	78.0	10.73	8.37	3.23	2.52

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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 163.47 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	340.51	40.86	55.66	6.68
	Total	28.6 71.4	1053.30	752.58	172.19	123.03
	Losses 3.0%			22.58		3.69
	Output	27.0 73.0	1000.00	730.00	163.47	119.33
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.58	1.85
	Baking/boiling 2.12%		22.03		3.60
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.53	1.85

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 300.7 kg finished product
			in kind	in solids
1	Sign up	84.0	134.80	113.24
2	Granulated sugar	99.85	116.52	116.35
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	55.66	6.68
4	Burnt (raw)	78.0	7.46	5.82
5	Vanilla powder	99.85	1.19	1.19
6	Sign up	—	0.25	—
7	Wine	—	0.25	—
	Total		316.15	243.27
	General losses 3.6%			8.72
	Output	78.0	300.70	234.55

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Consolidated recipe Cream New with burnt

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