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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №078 Cream "Charlotte" lemon → basic recipe → Consolidated recipe

Consolidated recipe №078 Cream "Charlotte" lemon

№078 Cream "Charlotte" lemon basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 159.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh lemons10.0 90.19 9.02 14.41 1.44 
Total30.9 69.1 1002.02 692.89 160.12 110.72 
Losses 0.2%1.39 0.22 
Output30.8 69.2 1000.00 691.50 110.50 
Losses before baking/boiling, shrinkage 0.10041%69.1 1.01 0.70 0.16 0.11 
Baking/boiling 0.0%0.0080.001
Losses after baking/boiling, shrinkage 0.10041%69.2 1.01 0.70 0.16 0.11 
List of recipes
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 145.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 61.52 51.68 
3Vanilla powder99.854.10 4.09 0.60 0.60 
4Cognac or dessert wine—  1.64 —   0.24 —   
Total25.0 75.0 1022.08 766.09 148.93 111.63 
Losses 2.1%16.09 2.34 
Output25.0 75.0 1000.00 750.00 145.71 109.28 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.56 1.17 
Baking/boiling 0.06%0.62 0.091
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.56 1.17 
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 86.57 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 36.44 4.37 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 9.72 2.62 
Total38.9 61.1 1164.48 711.21 100.81 61.57 
Losses 3.6%25.61 2.22 
Output31.4 68.6 1000.00 685.60 86.57 59.35 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.81 1.11 
Baking/boiling 10.92%124.84 10.81 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.62 1.11 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 159.8 kg finished product
in kind
in solids
1Sign up84.0 61.52 51.68 
2Granulated sugar99.8554.65 54.57 
3Fresh whole milk the weight ratio of fat 3.2%12.0 36.44 4.37 
4Fresh lemons10.0 14.41 1.44 
5Chicken eggs [chicken egg] [2]27.0 9.72 2.62 
6Sign up99.850.60 0.60 
7Cognac or dessert wine—  0.24 —   
Total177.58 115.29 
General losses 4.1%4.78 
Output69.2 159.80 110.50 
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Recipe on №078 Cream "Charlotte" lemon contained in handbooks:

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