KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe Creamy fruit cream with cocoa (in No. 131) basic recipe

Creamy fruit cream with cocoa (in No. 131) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up328.53 428.61 359.08 414.46 
№047 Cream cream "New"87.61 114.30 95.75 110.52 
Cocoa powder [Skurikhin]21.90 28.57 23.94 27.63 
Total438.04 571.47 478.77 552.61 
Output

№047 Cream cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up40.84 53.29 44.64 51.53 
Granulated sugar25.15 32.81 27.49 31.73 
water13.11 17.11 14.33 16.54 
Whole condensed milk with sugar the weight ratio of fat 8.5%9.60 12.53 10.50 12.12 
Vanilla powder0.45 0.59 0.49 0.57 
Sign up0.14 0.19 0.16 0.18 
Total89.31 116.51 97.61 112.67 
Output87.61 114.30 95.75 110.52 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up328.53 428.61 359.08 414.46 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]40.84 53.29 44.64 51.53 
Granulated sugar25.15 32.81 27.49 31.73 
Cocoa powder [Skurikhin]21.90 28.57 23.94 27.63 
water13.11 17.11 14.33 16.54 
Sign up9.60 12.53 10.50 12.12 
Vanilla powder0.45 0.59 0.49 0.57 
Cognac or dessert wine0.14 0.19 0.16 0.18 
Total439.74 573.69 480.63 554.76 
Output436.60 569.60 477.20 550.80