KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte chocolate cream without cognac (in # 114) → basic recipe → Technological map

Technological map Charlotte chocolate cream without cognac (in # 114)

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.6587 kg
finished product, g
No. 060 Charlotte syrup
in kind
in solids
Sign up99.85244.7 244.7 244.3 
Fresh whole milk the weight ratio of fat 3.2%12.0 163.1 163.1 19.6 
Chicken eggs [chicken egg] [2]27.0 43.5 43.5 11.7 
Total raw materials for semi-finished products451.3 —  —  
Output of convenience foods387.6 —  —  
Sign up84.0 —  252.2 211.8 
Cocoa powder [Skurikhin]95.0 —  31.8 30.2 
Vanilla powder99.85—  0.940.93
Total Raw—  736.24518.53
The output of semi-finished products in the finished product387.6 —  —  
Output finished product75.6 498.0 
Humidity24.4 ±2.0%31.4 ±1.5%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 060 Charlotte syrup
  3. Preparation - Charlotte chocolate cream without cognac (in # 114)
  4. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.

  2. Preparation - No. 060 Charlotte syrup

    3. Charlotte syrup is prepared in two ways.
    ** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
    ** Second way. **
    a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
    b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.

  3. Preparation - Charlotte chocolate cream without cognac (in # 114)

  4. Packaging, labeling, storage and transportation.

    5. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Charlotte chocolate cream without cognac (in # 114) (basic recipe) included in recipes:

No. 114 Cake "Children"recipe number 1

Recipe on Charlotte chocolate cream without cognac (in # 114) contained in handbooks:

calculations, forms, documents: