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Consolidated recipe No. 47 Iris "Creamy"
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 84.2 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 38.59 | 38.53 | 38.88 | 38.83 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 31.46 | 23.28 | 31.70 | 23.46 |
Starch syrup | 20.45 | 15.95 | 20.61 | 16.07 |
water | 9.20 | — | 9.27 | — |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 4.86 | 4.08 | 4.90 | 4.12 |
Sign up | 0.083 | — | 0.083 | — |
Total | 104.64 | 81.85 | 105.44 | 82.47 |
Total phase loss 1.8% | 1.44 | |||
Other losses 0.76% | 0.63 | |||
General losses 2.5% | 2.06 | |||
Output | 84.20 | 80.41 | 84.20 | 80.41 |
calculations, forms, documents:
- Consolidated recipe No. 47 Iris "Creamy"
- Technological map No. 47 Iris "Creamy"
- Energy value No. 47 Iris "Creamy"
- Mass fraction of sugar and fat No. 47 Iris "Creamy"
- Nutritional value No. 47 Iris "Creamy"
- Constructor ganache No. 47 Iris "Creamy"
- The cost of raw materials for No. 47 Iris "Creamy"
- Homemade recipe No. 47 Iris "Creamy"
- Technology instruction No. 47 Iris "Creamy"
- Recipe No. 47 Iris "Creamy"
- Technical and technological map No. 47 Iris "Creamy"