KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte cream (in # 112, 113, 114) → basic recipe → Consolidated recipe

Consolidated recipe Charlotte cream (in # 112, 113, 114)

Charlotte cream (in # 112, 113, 114) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 298.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 125.99 105.83 
3Vanilla powder99.854.10 4.09 1.22 1.22 
Total24.9 75.1 1020.44 766.09 304.50 228.60 
Losses 2.1%16.09 4.80 
Output25.0 75.0 1000.00 750.00 223.80 
Losses before baking/boiling, shrinkage 1.05007%75.1 10.72 8.04 3.20 2.40 
Baking/boiling -0.1%-1.00 -0.30 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 3.20 2.40 
List of recipes
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 177.28 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 74.62 8.95 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 19.90 5.37 
Total38.9 61.1 1164.48 711.21 206.44 126.08 
Losses 3.6%25.61 4.54 
Output31.4 68.6 1000.00 685.60 177.28 121.54 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.72 2.27 
Baking/boiling 10.92%124.84 22.13 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 3.31 2.27 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 298.4 kg finished product
in kind
in solids
1Sign up84.0 125.99 105.83 
2Granulated sugar99.85111.93 111.76 
3Fresh whole milk the weight ratio of fat 3.2%12.0 74.62 8.95 
4Chicken eggs [chicken egg] [2]27.0 19.90 5.37 
5Vanilla powder99.851.22 1.22 
Total333.66 233.14 
General losses 4.0%9.34 
Output75.0 298.40 223.80 
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Recipe on Charlotte cream (in # 112, 113, 114) contained in handbooks:

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