KondiDoc: технологические расчеты в кондитерском производстве
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Creamy cream with burnt → basic recipe → Consolidated recipe

Consolidated recipe: Creamy cream with burnt

Creamy cream with burnt basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 933.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 448.30 376.57 418.31 351.38 
3No. P05 Zhzhenka78.0 24.80 19.34 23.14 18.05 
4Vanilla powder99.853.97 3.96 3.70 3.70 
5Cognac—  0.84 —   0.78 —   
6Sign up
Total22.1 77.9 1022.39 796.74 953.99 743.44 
Losses 2.1%16.74 15.62 
Output22.0 78.0 1000.00 780.00 727.82 
Losses before baking/boiling, shrinkage 1.05036%77.9 10.74 8.37 10.02 7.81 
Baking/boiling 0.09%0.92 0.86 
Losses after baking/boiling, shrinkage 1.05036%78.0 10.73 8.37 10.01 7.81 
List of recipes
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 507.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 172.73 20.73 
Total28.6 71.4 1053.30 752.58 534.31 381.76 
Losses 3.0%22.58 11.46 
Output27.0 73.0 1000.00 730.00 507.27 370.31 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 8.02 5.73 
Baking/boiling 2.12%22.03 11.18 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 7.85 5.73 
No. P05 Zhzhenka basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 23.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  473.44 —   10.96 —   
Total37.6 62.4 1262.50 787.88 29.22 18.23 
Losses 1.0%7.88 0.18 
Output22.0 78.0 1000.00 780.00 23.14 18.05 
Losses before baking/boiling, shrinkage 0.5%62.4 6.31 3.94 0.15 0.091
Baking/boiling 19.99%251.14 5.81 
Losses after baking/boiling, shrinkage 0.5%78.0 5.05 3.94 0.12 0.091
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 933.1 kg finished product
in kind
in solids
1Sign up84.0 418.31 351.38 
2Granulated sugar99.85379.84 379.27 
3Fresh whole milk the weight ratio of fat 3.2%12.0 172.73 20.73 
4Water—  10.96 —   
5Vanilla powder99.853.70 3.70 
6Sign up—  0.78 —   
7Wine—  0.78 —   
Total987.10 755.07 
General losses 3.6%27.26 
Output78.0 933.10 727.82 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Creamy cream with burnt (basic recipe) included in recipes:

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Podolsk honey cake [Podolsk]Recipe No. 1

calculations, forms, documents: