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Cream of creamy coffee cake Schwentinis → basic recipe → Consolidated recipe

Consolidated recipe Cream of creamy coffee cake Schwentinis

Cream of creamy coffee cake Schwentinis basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 81.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85199.28 198.98 16.32 16.30 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 199.28 147.47 16.32 12.08 
4Schwentinis coffee cake syrup68.0 98.35 66.88 8.05 5.48 
5water—  20.39 —   1.67 —   
6Sign up
Total18.0 82.0 1019.38 835.89 83.49 68.46 
Losses 1.9%15.89 1.30 
Output18.0 82.0 1000.00 820.00 67.16 
Losses before baking/boiling, shrinkage 0.95066%82.0 9.69 7.95 0.79 0.65 
Losses after baking/boiling, shrinkage 0.95066%82.0 9.69 7.95 0.79 0.65 
List of recipes
Schwentinis coffee cake syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  391.84 —   3.16 —   
3Natural roasted coffee96.0 43.54 41.80 0.35 0.34 
Total36.3 63.7 1088.44 693.88 8.77 5.59 
Losses 2.0%13.88 0.11 
Output32.0 68.0 1000.00 680.00 8.05 5.48 
Losses before baking/boiling, shrinkage 1.00009%63.7 10.89 6.94 0.0880.056
Baking/boiling 6.25%67.35 0.54 
Losses after baking/boiling, shrinkage 1.00009%68.0 10.21 6.94 0.0820.056
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 81.9 kg finished product
in kind
in solids
1Sign up84.0 40.70 34.19 
2Powdered sugar99.8516.32 16.30 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 16.32 12.08 
4Granulated sugar99.855.26 5.25 
5Cognac—  3.16 —   
6Sign up—  1.67 —   
7Vanilla powder99.850.42 0.42 
8Natural roasted coffee96.0 0.35 0.34 
Total84.20 68.57 
General losses 2.1%1.41 
Output82.0 81.90 67.16 
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