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All groups → All products → Rolls → Different rolls → No. 476 Cream roll → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 476 Cream 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 140.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 048 Creamy cream	66.8	250.00	167.00	35.02	23.40
3	No. 095 Blotting syrup	50.0	200.00	100.00	28.02	14.01
4	Fried biscuit crumb (in No. 476)	94.0	7.00	6.58	0.98	0.92
5	Powdered sugar	99.85	3.00	3.00	0.42	0.42
	Total	32.4 67.6	1000.00	676.18	140.10	94.73
	Output	32.4 67.6	1000.00	676.18		94.73

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Biscuit rec. for rolls "Praline", cream, "Extra", "Creamy"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 75.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wheat flour 1s	85.5	344.27	294.35	26.05	22.27
3	Granulated sugar	99.85	340.88	340.37	25.79	25.75
4	Essence	—	3.30	—	0.25	—
	Total	37.3 62.7	1256.43	788.07	95.05	59.62
	Losses 6.1%			48.07		3.64
	Output	26.0 74.0	1000.00	740.00	75.65	55.98
	Losses before baking/boiling, shrinkage 3.0501%	62.7	38.32	24.04	2.90	1.82
	Baking/boiling 15.24%		185.63		14.04
	Losses after baking/boiling, shrinkage 3.0501%	74.0	32.48	24.04	2.46	1.82

No. 048 Creamy cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 35.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	289.41	288.98	10.14	10.12
3	water	—	240.00	—	8.41	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	88.62	65.58	3.10	2.30
5	Cognac or dessert wine	—	12.79	—	0.45	—
	Total	33.2 66.8	1019.37	680.94	35.70	23.85
	Losses 1.9%			12.94		0.45
	Output	33.2 66.8	1000.00	668.00	35.02	23.40
	Losses before baking/boiling, shrinkage 0.94992%	66.8	9.68	6.47	0.34	0.23
	Losses after baking/boiling, shrinkage 0.94992%	66.8	9.68	6.47	0.34	0.23

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 28.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	14.38	14.35
3	Cognac or dessert wine	—	47.95	—	1.34	—
4	Essence of rum	—	1.92	—	0.054	—
	Total	54.6 45.4	1127.32	512.30	31.59	14.35
	Losses 2.4%			12.30		0.34
	Output	50.0 50.0	1000.00	500.00	28.02	14.01
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.38	0.17
	Baking/boiling 9.11%		101.49		2.84
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.34	0.17

Fried biscuit crumb (in No. 476) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wheat flour 1s	85.5	442.02	377.93	0.43	0.37
3	Granulated sugar	99.85	437.67	437.01	0.43	0.43
4	Essence	—	4.24	—	0.004	—
	Total	37.3 62.7	1613.18	1011.84	1.58	0.99
	Losses 7.1%			71.84		0.070
	Output	6.0 94.0	1000.00	940.00	0.98	0.92
	Losses before baking/boiling, shrinkage 3.54988%	62.7	57.27	35.92	0.056	0.035
	Baking/boiling 33.27%		517.70		0.51
	Losses after baking/boiling, shrinkage 3.54988%	94.0	38.21	35.92	0.037	0.035

Consolidated recipe, k=1.015534
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 140.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	50.73	50.65	51.52	51.44
2	Melange	27.0	43.69	11.79	44.36	11.98
3	Wheat flour 1s	85.5	26.48	22.64	26.89	22.99
4	water	—	24.22	—	24.60	—
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	13.61	11.43	13.82	11.61
6	Sign up	74.0	3.10	2.30	3.15	2.33
7	Cognac or dessert wine	—	1.79	—	1.82	—
8	Powdered sugar	99.85	0.42	0.42	0.43	0.43
9	Essence	—	0.25	—	0.26	—
10	Essence of rum	—	0.054	—	0.055	—
	Total		164.35	99.24	166.90	100.78
	Total phase loss 4.5%			4.51
	Other losses 1.5%					1.54
	General losses 6.0%					6.05
	Output	67.6	140.10	94.73	140.10	94.73

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	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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. 476 Cream roll contained in handbooks:

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

Consolidated recipe: No. 476 Cream roll

Recipe on No. 476 Cream roll contained in handbooks:

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