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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №070 Cream "Charlotte" coffee → basic recipe → Consolidated recipe

Consolidated recipe: №070 Cream "Charlotte" coffee

№070 Cream "Charlotte" coffee basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 794.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 060 Charlotte syrup68.6 406.28 278.55 322.91 221.39 
3No. 071 Coffee syrup68.0 203.14 138.14 161.46 109.79 
4Vanilla powder99.854.06 4.05 3.23 3.22 
5Cognac or dessert wine—  1.65 —   1.31 —   
Total25.4 74.6 1021.41 762.01 811.82 605.65 
Losses 2.1%16.01 12.72 
Output25.4 74.6 1000.00 746.00 592.92 
Losses before baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 8.53 6.36 
Baking/boiling -0.0%-0.050-0.040
Losses after baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 8.53 6.36 
List of recipes
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 322.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 135.91 16.31 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 36.24 9.79 
Total38.9 61.1 1164.48 711.21 376.02 229.66 
Losses 3.6%25.61 8.27 
Output31.4 68.6 1000.00 685.60 322.91 221.39 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 6.77 4.13 
Baking/boiling 10.92%124.84 40.31 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 6.03 4.13 
No. 071 Coffee syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 161.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  325.14 —   52.50 —   
3Natural roasted coffee96.0 43.72 41.97 7.06 6.78 
Total32.0 68.0 1024.60 696.73 165.43 112.49 
Losses 2.4%16.73 2.70 
Output32.0 68.0 1000.00 680.00 161.46 109.79 
Losses before baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 1.99 1.35 
Losses after baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 1.99 1.35 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 794.8 kg finished product
in kind
in solids
1Sign up84.0 322.91 271.25 
2Granulated sugar99.85309.74 309.28 
3Fresh whole milk the weight ratio of fat 3.2%12.0 135.91 16.31 
4water—  52.50 —   
5Chicken eggs [chicken egg] [2]27.0 36.24 9.79 
6Sign up96.0 7.06 6.78 
7Vanilla powder99.853.23 3.22 
8Cognac or dessert wine—  1.31 —   
Total868.90 616.61 
General losses 3.8%23.69 
Output74.6 794.80 592.92 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggsno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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№070 Cream "Charlotte" coffee (basic recipe) included in recipes:

№002 Cake "Coffee"recipe number 1
№018 Cake "Dream"recipe number 1
№111 Cake "Bendersky"recipe number 1
№136 Cake "Zarya"No. 136
№138 Cake "Ward"No. 138
№203 Cake "Daina"No. 203
№478 Roll "Saamo"recipe number 1
No. 274 Coffee cake (sliced)recipe number 1

Recipe on №070 Cream "Charlotte" coffee contained in handbooks:

calculations, forms, documents: