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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 308.7 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	77.18	51.55
3	No. 095 Blotting syrup	50.0	200.00	100.00	61.74	30.87
4	Fried biscuit crumb (in No. 476)	94.0	7.00	6.58	2.16	2.03
5	Powdered sugar	99.85	3.00	3.00	0.93	0.92
	Total	32.4 67.6	1000.00	676.18	308.70	208.74
	Output	32.4 67.6	1000.00	676.18		208.74

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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 166.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wheat flour 1s	85.5	344.27	294.35	57.39	49.07
3	Granulated sugar	99.85	340.88	340.37	56.82	56.74
4	Essence	—	3.30	—	0.55	—
	Total	37.3 62.7	1256.43	788.07	209.44	131.37
	Losses 6.1%			48.07		8.01
	Output	26.0 74.0	1000.00	740.00	166.70	123.36
	Losses before baking/boiling, shrinkage 3.0501%	62.7	38.32	24.04	6.39	4.01
	Baking/boiling 15.24%		185.63		30.94
	Losses after baking/boiling, shrinkage 3.0501%	74.0	32.48	24.04	5.41	4.01

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 77.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	289.41	288.98	22.34	22.30
3	water	—	240.00	—	18.52	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	88.62	65.58	6.84	5.06
5	Cognac or dessert wine	—	12.79	—	0.99	—
	Total	33.2 66.8	1019.37	680.94	78.67	52.55
	Losses 1.9%			12.94		1.00
	Output	33.2 66.8	1000.00	668.00	77.18	51.55
	Losses before baking/boiling, shrinkage 0.94992%	66.8	9.68	6.47	0.75	0.50
	Losses after baking/boiling, shrinkage 0.94992%	66.8	9.68	6.47	0.75	0.50

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 61.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	31.68	31.63
3	Cognac or dessert wine	—	47.95	—	2.96	—
4	Essence of rum	—	1.92	—	0.12	—
	Total	54.6 45.4	1127.32	512.30	69.60	31.63
	Losses 2.4%			12.30		0.76
	Output	50.0 50.0	1000.00	500.00	61.74	30.87
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.84	0.38
	Baking/boiling 9.11%		101.49		6.27
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.76	0.38

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 2.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wheat flour 1s	85.5	442.02	377.93	0.96	0.82
3	Granulated sugar	99.85	437.67	437.01	0.95	0.94
4	Essence	—	4.24	—	0.009	—
	Total	37.3 62.7	1613.18	1011.84	3.49	2.19
	Losses 7.1%			71.84		0.16
	Output	6.0 94.0	1000.00	940.00	2.16	2.03
	Losses before baking/boiling, shrinkage 3.54988%	62.7	57.27	35.92	0.12	0.078
	Baking/boiling 33.27%		517.70		1.12
	Losses after baking/boiling, shrinkage 3.54988%	94.0	38.21	35.92	0.083	0.078

Consolidated recipe, k=1.015534
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 308.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	111.78	111.61	113.52	113.35
2	Melange	27.0	96.26	25.99	97.75	26.39
3	Wheat flour 1s	85.5	58.34	49.88	59.25	50.66
4	water	—	53.37	—	54.20	—
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	29.99	25.19	30.45	25.58
6	Sign up	74.0	6.84	5.06	6.95	5.14
7	Cognac or dessert wine	—	3.95	—	4.01	—
8	Powdered sugar	99.85	0.93	0.92	0.94	0.94
9	Essence	—	0.56	—	0.57	—
10	Essence of rum	—	0.12	—	0.12	—
	Total		362.13	218.66	367.75	222.06
	Total phase loss 4.5%			9.93
	Other losses 1.5%					3.40
	General losses 6.0%					13.32
	Output	67.6	308.70	208.74	308.70	208.74

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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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