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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №079 Cream "Charlotte" fruit → basic recipe → Consolidated recipe

Consolidated recipe №079 Cream "Charlotte" fruit

№079 Cream "Charlotte" fruit basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 536.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 502.00 376.50 269.17 201.88 
Total28.0 72.0 1004.02 722.89 538.36 387.62 
Losses 0.4%2.89 1.55 
Output28.0 72.0 1000.00 720.00 386.06 
Losses before baking/boiling, shrinkage 0.20015%72.0 2.01 1.45 1.08 0.78 
Baking/boiling 0.0%0.0010.00 
Losses after baking/boiling, shrinkage 0.20015%72.0 2.01 1.45 1.08 0.78 
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 269.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 113.65 95.47 
3Vanilla powder99.854.10 4.09 1.10 1.10 
4Cognac or dessert wine—  1.64 —   0.44 —   
Total25.0 75.0 1022.08 766.09 275.12 206.21 
Losses 2.1%16.09 4.33 
Output25.0 75.0 1000.00 750.00 269.17 201.88 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.89 2.17 
Baking/boiling 0.06%0.62 0.17 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.89 2.17 
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 159.92 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 67.31 8.08 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 17.95 4.85 
Total38.9 61.1 1164.48 711.21 186.22 113.73 
Losses 3.6%25.61 4.09 
Output31.4 68.6 1000.00 685.60 159.92 109.64 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.35 2.05 
Baking/boiling 10.92%124.84 19.96 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.99 2.05 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 536.2 kg finished product
in kind
in solids
1Sign up69.0 269.18 185.74 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 113.65 95.47 
3Granulated sugar99.85100.96 100.81 
4Fresh whole milk the weight ratio of fat 3.2%12.0 67.31 8.08 
5Chicken eggs [chicken egg] [2]27.0 17.95 4.85 
6Sign up99.851.10 1.10 
7Cognac or dessert wine—  0.44 —   
Total570.60 396.04 
General losses 2.5%9.98 
Output72.0 536.20 386.06 
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