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Homemade recipe No. 476 Cream roll recipe number 1

No. 476 Cream roll recipe number 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up193.47 441.34 358.81 311.54 
No. 048 Creamy cream89.57 204.33 166.12 144.23 
No. 095 Blotting syrup71.66 163.46 132.89 115.38 
Fried biscuit crumb (in No. 476)2.51 5.72 4.65 4.04 
Powdered sugar1.07 2.45 1.99 1.73 
Total358.28 817.30 664.46 576.92 
Output
List of recipes

Description: Biscuit semi-finished product soaked in blotting syrup, covered with butter cream and rolled in the form of a roll. The surface is sprinkled with biscuit crumbs and powdered sugar.

Biscuit rec. for rolls "Praline", cream, "Extra", "Creamy"

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up109.89 250.67 203.80 176.95 
Wheat flour 1s66.61 151.94 123.53 107.25 
Granulated sugar65.95 150.44 122.31 106.20 
Essence0.64 1.46 1.18 1.03 
Total243.08 554.52 450.82 391.43 
Output193.47 441.34 358.81 311.54 

No. 048 Creamy cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up34.80 79.39 64.54 56.04 
Granulated sugar25.92 59.13 48.08 41.74 
water21.50 49.04 39.87 34.61 
Whole condensed milk with sugar the weight ratio of fat 8.5%7.94 18.11 14.72 12.78 
Cognac or dessert wine1.15 2.61 2.12 1.84 
Total91.30 208.28 169.33 147.02 
Output89.57 204.33 166.12 144.23 

Manual: Prepare a cream like the creamy "New" No. 47.

No. 095 Blotting syrup basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up40.44 92.25 75.00 65.12 
Granulated sugar36.76 83.87 68.18 59.20 
Cognac or dessert wine3.44 7.84 6.37 5.53 
Essence of rum0.14 0.31 0.26 0.22 
Total80.78 184.27 149.81 130.08 
Output71.66 163.46 132.89 115.38 

Description: ** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Manual: Granulated sugar and water in a ratio of 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.

Fried biscuit crumb (in No. 476) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up1.83 4.17 3.39 2.95 
Wheat flour 1s1.11 2.53 2.06 1.79 
Granulated sugar1.10 2.50 2.04 1.77 
Essence0.0110.0240.0200.017
Total4.05 9.23 7.50 6.51 
Output2.51 5.72 4.65 4.04 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up129.74 295.95 240.61 208.91 
Melange111.72 254.85 207.19 179.89 
Wheat flour 1s67.71 154.47 125.58 109.04 
water61.94 141.29 114.87 99.74 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]34.80 79.39 64.54 56.04 
Sign up7.94 18.11 14.72 12.78 
Cognac or dessert wine4.58 10.45 8.50 7.38 
Powdered sugar1.07 2.45 1.99 1.73 
Essence0.65 1.48 1.20 1.05 
Essence of rum0.14 0.31 0.26 0.22 
Total420.29 958.75 779.46 676.77 
Output352.80 804.80 654.30 568.10 

Recipe on No. 476 Cream roll contained in handbooks:

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