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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №081 Cream "Charlotte" fruit → basic recipe → Consolidated recipe

Consolidated recipe №081 Cream "Charlotte" fruit

№081 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 835.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Jam72.0 401.60 289.15 335.46 241.53 
Total26.2 73.8 1004.01 740.96 838.65 618.92 
Losses 0.4%2.96 2.47 
Output26.2 73.8 1000.00 738.00 616.45 
Losses before baking/boiling, shrinkage 0.19971%73.8 2.01 1.48 1.67 1.24 
Baking/boiling -0.0%-0.00 -0.00 
Losses after baking/boiling, shrinkage 0.19971%73.8 2.01 1.48 1.67 1.24 
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 503.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 212.46 178.47 
3Vanilla powder99.854.10 4.09 2.06 2.06 
4Cognac or dessert wine—  1.64 —   0.83 —   
Total25.0 75.0 1022.08 766.09 514.30 385.49 
Losses 2.1%16.09 8.10 
Output25.0 75.0 1000.00 750.00 503.19 377.39 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 5.40 4.05 
Baking/boiling 0.06%0.62 0.31 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 5.40 4.05 
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 298.95 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 50.51 125.83 15.10 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 33.55 9.06 
Total38.9 61.1 1164.48 711.21 348.12 212.62 
Losses 3.6%25.61 7.65 
Output31.4 68.6 1000.00 685.60 298.95 204.96 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 6.27 3.83 
Baking/boiling 10.92%124.84 37.32 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 5.58 3.83 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 835.3 kg finished product
in kind
in solids
1Sign up72.0 335.46 241.53 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 212.46 178.47 
3Granulated sugar99.85188.74 188.46 
4Fresh whole milk the weight ratio of fat 3.2%12.0 125.83 15.10 
5Chicken eggs [chicken egg] [2]27.0 33.55 9.06 
6Sign up99.852.06 2.06 
7Cognac or dessert wine—  0.83 —   
Total898.93 634.67 
General losses 2.9%18.22 
Output73.8 835.30 616.45 
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Recipe on №081 Cream "Charlotte" fruit contained in handbooks:

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