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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №069 Cream "Charlotte" on agar, chocolate → basic recipe → Consolidated recipe

Consolidated recipe №069 Cream "Charlotte" on agar, chocolate

№069 Cream "Charlotte" on agar, chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 826.7 kg prefabricated
in kind
in solids
in kind
in solids
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2Granulated sugar99.85266.58 266.18 220.38 220.05 
3Fresh whole milk the weight ratio of fat 3.2%12.0 161.27 19.35 133.32 16.00 
4Cocoa powder [Skurikhin]95.0 53.31 50.64 44.07 41.87 
5Chicken eggs [chicken egg] [2]27.0 23.70 6.40 19.59 5.29 
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7Agar (E406)85.0 0.35 0.30 0.29 0.25 
Total23.8 76.2 1041.30 793.66 860.84 656.12 
Losses 2.1%16.66 13.77 
Output22.3 77.7 1000.00 777.00 642.35 
Losses before baking/boiling, shrinkage 1.04936%76.2 10.93 8.33 9.03 6.89 
Baking/boiling 1.91%19.65 16.25 
Losses after baking/boiling, shrinkage 1.04936%77.7 10.72 8.33 8.86 6.89 
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