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Charlotte cream (in # 015, 133, 310, 320, 321) → basic recipe → Consolidated recipe

Consolidated recipe: Charlotte cream (in # 015, 133, 310, 320, 321)

Charlotte cream (in # 015, 133, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 908.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 428.15 359.65 388.97 326.74 
3Vanilla powder99.854.15 4.14 3.77 3.76 
4Wine—  1.66 —   1.51 —   
Total28.3 71.7 1022.51 733.40 928.95 666.29 
Losses 2.1%15.40 13.99 
Output28.2 71.8 1000.00 718.00 652.30 
Losses before baking/boiling, shrinkage 1.04985%71.7 10.73 7.70 9.75 7.00 
Baking/boiling 0.1%1.05 0.96 
Losses after baking/boiling, shrinkage 1.04985%71.8 10.72 7.70 9.74 7.00 
List of recipes
Charlotte syrup (in # 015, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 534.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 481.50 57.78 257.46 30.89 
3Chicken eggs [chicken egg] [2]27.0 128.40 34.67 68.66 18.54 
Total44.3 55.7 1169.74 651.45 625.46 348.33 
Losses 3.6%23.45 12.54 
Output37.2 62.8 1000.00 628.00 534.70 335.79 
Losses before baking/boiling, shrinkage 1.7997%55.7 21.05 11.72 11.26 6.27 
Baking/boiling 11.32%130.02 69.52 
Losses after baking/boiling, shrinkage 1.7997%62.8 18.67 11.72 9.98 6.27 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 908.5 kg finished product
in kind
in solids
1Sign up84.0 388.97 326.74 
2Granulated sugar99.85299.35 298.90 
3Fresh whole milk the weight ratio of fat 3.2%12.0 257.46 30.89 
4Chicken eggs [chicken egg] [2]27.0 68.66 18.54 
5Vanilla powder99.853.77 3.76 
6Sign up—  1.51 —   
Total1019.71 678.83 
General losses 3.9%26.53 
Output71.8 908.50 652.30 
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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Charlotte cream (in # 015, 133, 310, 320, 321) (basic recipe) included in recipes:

№015 Cake "Horizon"recipe number 1
№133 Sand-cherry cakeNo. 133
№310 Pastry "Basket" with lemon creamrecipe number 1
№320 Pastry "Tartlet" with raspberry jamrecipe number 1
№321 Pastry "Korzinochka" with rowan jamrecipe number 1
Charlotte cherry cream (at # 133)the main
Charlotte lemon cream (at # 310)basic recipe
Charlotte raspberry cream (in # 320)basic recipe

Recipe on Charlotte cream (in # 015, 133, 310, 320, 321) contained in handbooks:

calculations, forms, documents: