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All groups → All products → Rolls → Fruit rolls → No. 475 Creamy fruit roll → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 475 Creamy fruit roll

Weighted.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 120.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№081 Cream "Charlotte" fruit	73.8	330.00	243.54	39.86	29.42
3	No. 095 Blotting syrup	50.0	35.00	17.50	4.23	2.11
4	Powdered sugar	99.85	15.00	14.98	1.81	1.81
	Total	22.8 77.2	1000.00	772.02	120.80	93.26
	Output	22.8 77.2	1000.00	772.02		93.26

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№081 Cream "Charlotte" fruit basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	72.0	401.60	289.15	16.01	11.53
	Total	26.2 73.8	1004.01	740.96	40.02	29.54
	Losses 0.4%			2.96		0.12
	Output	26.2 73.8	1000.00	738.00	39.86	29.42
	Losses before baking/boiling, shrinkage 0.19971%	73.8	2.01	1.48	0.080	0.059
	Baking/boiling -0.0%		-0.00		-0.00
	Losses after baking/boiling, shrinkage 0.19971%	73.8	2.01	1.48	0.080	0.059

№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.01 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	422.23	354.67	10.14	8.52
3	Vanilla powder	99.85	4.10	4.09	0.10	0.10
4	Cognac or dessert wine	—	1.64	—	0.039	—
	Total	25.0 75.0	1022.08	766.09	24.54	18.40
	Losses 2.1%			16.09		0.39
	Output	25.0 75.0	1000.00	750.00	24.01	18.01
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.26	0.19
	Baking/boiling 0.06%		0.62		0.015
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.26	0.19

No. 006 Sponge cake for roll basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 74.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	369.86	369.31	27.70	27.66
3	Wheat flour 1s	85.5	369.86	316.23	27.70	23.68
4	Essence	—	2.05	—	0.15	—
	Total	37.3 62.7	1358.18	851.97	101.72	63.81
	Losses 6.1%			51.97		3.89
	Output	20.0 80.0	1000.00	800.00	74.90	59.92
	Losses before baking/boiling, shrinkage 3.04978%	62.7	41.42	25.98	3.10	1.95
	Baking/boiling 21.59%		284.28		21.29
	Losses after baking/boiling, shrinkage 3.04978%	80.0	32.48	25.98	2.43	1.95

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.27 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	420.90	50.51	6.01	0.72
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	1.60	0.43
	Total	38.9 61.1	1164.48	711.21	16.61	10.15
	Losses 3.6%			25.61		0.37
	Output	31.4 68.6	1000.00	685.60	14.27	9.78
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.30	0.18
	Baking/boiling 10.92%		124.84		1.78
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.27	0.18

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	2.17	2.17
3	Cognac or dessert wine	—	47.95	—	0.20	—
4	Essence of rum	—	1.92	—	0.008	—
	Total	54.6 45.4	1127.32	512.30	4.77	2.17
	Losses 2.4%			12.30		0.052
	Output	50.0 50.0	1000.00	500.00	4.23	2.11
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.057	0.026
	Baking/boiling 9.11%		101.49		0.43
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.052	0.026

Consolidated recipe, k=1.011614
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 120.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	46.17	12.46	46.70	12.61
2	Granulated sugar	99.85	38.88	38.82	39.33	39.27
3	Wheat flour 1s	85.5	27.70	23.68	28.02	23.96
4	Jam	72.0	16.01	11.53	16.20	11.66
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	10.14	8.52	10.26	8.62
6	Sign up	12.0	6.01	0.72	6.07	0.73
7	Water	—	2.39	—	2.41	—
8	Powdered sugar	99.85	1.81	1.81	1.83	1.83
9	Chicken eggs [chicken egg] [2]	27.0	1.60	0.43	1.62	0.44
10	Cognac or dessert wine	—	0.24	—	0.24	—
11	Sign up	—	0.15	—	0.16	—
12	Vanilla powder	99.85	0.10	0.10	0.10	0.10
13	Essence of rum	—	0.008	—	0.008	—
	Total		151.20	98.07	152.96	99.21
	Total phase loss 4.9%			4.81
	Other losses 1.1%					1.14
	General losses 6.0%					5.95
	Output	77.2	120.80	93.26	120.80	93.26

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on No. 475 Creamy fruit roll contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: No. 475 Creamy fruit roll

Recipe on No. 475 Creamy fruit roll contained in handbooks:

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