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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte cherry cream (at # 133) → the main → Consolidated recipe

Consolidated recipe Charlotte cherry cream (at # 133)

Charlotte cherry cream (at # 133) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 103.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cherry jam72.0 200.81 144.58 20.76 14.95 
Total28.2 71.8 1004.02 721.29 103.82 74.58 
Losses 0.4%2.89 0.30 
Output28.2 71.8 1000.00 718.40 74.28 
Losses before baking/boiling, shrinkage 0.2%71.8 2.01 1.44 0.21 0.15 
Losses after baking/boiling, shrinkage 0.2%71.8 2.01 1.44 0.21 0.15 
List of recipes
Charlotte cream (in # 015, 133, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 83.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 428.15 359.65 35.56 29.87 
3Vanilla powder99.854.15 4.14 0.34 0.34 
4Wine—  1.66 —   0.14 —   
Total28.3 71.7 1022.51 733.40 84.92 60.91 
Losses 2.1%15.40 1.28 
Output28.2 71.8 1000.00 718.00 83.05 59.63 
Losses before baking/boiling, shrinkage 1.04985%71.7 10.73 7.70 0.89 0.64 
Baking/boiling 0.1%1.05 0.087
Losses after baking/boiling, shrinkage 1.04985%71.8 10.72 7.70 0.89 0.64 
Charlotte syrup (in # 015, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 48.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 481.50 57.78 23.54 2.82 
3Chicken eggs [chicken egg] [2]27.0 128.40 34.67 6.28 1.69 
Total44.3 55.7 1169.74 651.45 57.18 31.84 
Losses 3.6%23.45 1.15 
Output37.2 62.8 1000.00 628.00 48.88 30.70 
Losses before baking/boiling, shrinkage 1.7997%55.7 21.05 11.72 1.03 0.57 
Baking/boiling 11.32%130.02 6.36 
Losses after baking/boiling, shrinkage 1.7997%62.8 18.67 11.72 0.91 0.57 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 103.4 kg finished product
in kind
in solids
1Sign up84.0 35.56 29.87 
2Granulated sugar99.8527.37 27.32 
3Fresh whole milk the weight ratio of fat 3.2%12.0 23.54 2.82 
4Cherry jam72.0 20.76 14.95 
5Chicken eggs [chicken egg] [2]27.0 6.28 1.69 
6Sign up99.850.34 0.34 
7Wine—  0.14 —   
Total113.98 77.01 
General losses 3.5%2.72 
Output71.8 103.40 74.28 
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Recipe on Charlotte cherry cream (at # 133) contained in handbooks:

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