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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №080 Cream "Charlotte" cranberry → basic recipe → Consolidated recipe

Consolidated recipe №080 Cream "Charlotte" cranberry

№080 Cream "Charlotte" cranberry basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 389.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cranberry jam syrup72.0 271.12 195.21 105.52 75.97 
Total25.8 74.2 1004.14 744.97 390.81 289.94 
Losses 0.4%2.97 1.16 
Output25.8 74.2 1000.00 742.00 288.79 
Losses before baking/boiling, shrinkage 0.19943%74.2 2.00 1.49 0.78 0.58 
Baking/boiling 0.01%0.14 0.053
Losses after baking/boiling, shrinkage 0.19943%74.2 2.00 1.49 0.78 0.58 
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 285.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 120.46 101.19 
3Vanilla powder99.854.10 4.09 1.17 1.17 
4Cognac or dessert wine—  1.64 —   0.47 —   
Total25.0 75.0 1022.08 766.09 291.59 218.56 
Losses 2.1%16.09 4.59 
Output25.0 75.0 1000.00 750.00 285.29 213.97 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 3.06 2.30 
Baking/boiling 0.06%0.62 0.18 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 3.06 2.30 
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 169.49 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 71.34 8.56 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 19.02 5.14 
Total38.9 61.1 1164.48 711.21 197.37 120.55 
Losses 3.6%25.61 4.34 
Output31.4 68.6 1000.00 685.60 169.49 116.21 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.55 2.17 
Baking/boiling 10.92%124.84 21.16 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 3.17 2.17 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 389.2 kg finished product
in kind
in solids
1Sign up84.0 120.46 101.19 
2Granulated sugar99.85107.01 106.85 
3Cranberry jam syrup72.0 105.52 75.97 
4Fresh whole milk the weight ratio of fat 3.2%12.0 71.34 8.56 
5Chicken eggs [chicken egg] [2]27.0 19.02 5.14 
6Sign up99.851.17 1.17 
7Cognac or dessert wine—  0.47 —   
Total424.99 298.87 
General losses 3.4%10.09 
Output74.2 389.20 288.79 
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Recipe on №080 Cream "Charlotte" cranberry contained in handbooks:

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