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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 239.2 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	107.23	90.08
3	No. P05 Zhzhenka	78.0	24.80	19.34	5.93	4.63
4	Vanilla powder	99.85	3.97	3.96	0.95	0.95
5	Cognac	—	0.84	—	0.20	—
6	Sign up
	Total	22.1 77.9	1022.39	796.74	244.56	190.58
	Losses 2.1%			16.74		4.00
	Output	22.0 78.0	1000.00	780.00		186.58
	Losses before baking/boiling, shrinkage 1.05036%	77.9	10.74	8.37	2.57	2.00
	Baking/boiling 0.09%		0.92		0.22
	Losses after baking/boiling, shrinkage 1.05036%	78.0	10.73	8.37	2.57	2.00

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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 130.04 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	44.28	5.31
	Total	28.6 71.4	1053.30	752.58	136.97	97.86
	Losses 3.0%			22.58		2.94
	Output	27.0 73.0	1000.00	730.00	130.04	94.93
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.05	1.47
	Baking/boiling 2.12%		22.03		2.86
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.01	1.47

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 5.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	473.44	—	2.81	—
	Total	37.6 62.4	1262.50	787.88	7.49	4.67
	Losses 1.0%			7.88		0.047
	Output	22.0 78.0	1000.00	780.00	5.93	4.63
	Losses before baking/boiling, shrinkage 0.5%	62.4	6.31	3.94	0.037	0.023
	Baking/boiling 19.99%		251.14		1.49
	Losses after baking/boiling, shrinkage 0.5%	78.0	5.05	3.94	0.030	0.023

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 239.2 kg finished product
			in kind	in solids
1	Sign up	84.0	107.23	90.08
2	Granulated sugar	99.85	97.37	97.23
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	44.28	5.31
4	Water	—	2.81	—
5	Vanilla powder	99.85	0.95	0.95
6	Sign up	—	0.20	—
7	Wine	—	0.20	—
	Total		253.04	193.56
	General losses 3.6%			6.99
	Output	78.0	239.20	186.58

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Consolidated recipe Creamy cream with burnt

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