KondiDoc: технологические расчеты в кондитерском производстве
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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 84.5 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 36.18 30.39 
3Vanilla powder99.854.15 4.14 0.35 0.35 
4Wine—  1.66 —   0.14 —   
Total28.3 71.7 1022.51 733.40 86.40 61.97 
Losses 2.1%15.40 1.30 
Output28.2 71.8 1000.00 718.00 60.67 
Losses before baking/boiling, shrinkage 1.04985%71.7 10.73 7.70 0.91 0.65 
Baking/boiling 0.1%1.05 0.089
Losses after baking/boiling, shrinkage 1.04985%71.8 10.72 7.70 0.91 0.65 
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 49.73 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 23.95 2.87 
3Chicken eggs [chicken egg] [2]27.0 128.40 34.67 6.39 1.72 
Total44.3 55.7 1169.74 651.45 58.17 32.40 
Losses 3.6%23.45 1.17 
Output37.2 62.8 1000.00 628.00 49.73 31.23 
Losses before baking/boiling, shrinkage 1.7997%55.7 21.05 11.72 1.05 0.58 
Baking/boiling 11.32%130.02 6.47 
Losses after baking/boiling, shrinkage 1.7997%62.8 18.67 11.72 0.93 0.58 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 84.5 kg finished product
in kind
in solids
1Sign up84.0 36.18 30.39 
2Granulated sugar99.8527.84 27.80 
3Fresh whole milk the weight ratio of fat 3.2%12.0 23.95 2.87 
4Chicken eggs [chicken egg] [2]27.0 6.39 1.72 
5Vanilla powder99.850.35 0.35 
6Sign up—  0.14 —   
Total94.84 63.14 
General losses 3.9%2.47 
Output71.8 84.50 60.67 
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Recipe on Charlotte cream (in # 015, 133, 310, 320, 321) contained in handbooks:

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