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Homemade recipe Creamy fruit cream with cocoa (in No. 478b) basic recipe
Description: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 622.37 | 519.51 | 176.98 | 269.46 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 86.69 | 72.36 | 24.65 | 37.53 |
| Powdered sugar | 46.23 | 38.59 | 13.15 | 20.02 |
| Cocoa powder [Skurikhin] | 41.49 | 34.63 | 11.80 | 17.96 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 34.67 | 28.94 | 9.86 | 15.01 |
| Sign up | 0.85 | 0.71 | 0.24 | 0.37 |
| Cognac or dessert wine | 0.29 | 0.24 | 0.081 | 0.12 |
| Total | 832.59 | 694.98 | 236.76 | 360.48 |
| Output | 827.10 | 690.40 | 235.20 | 358.10 |
Recipe on Creamy fruit cream with cocoa (in No. 478b) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Creamy fruit cream with cocoa (in No. 478b)
- Technological map Creamy fruit cream with cocoa (in No. 478b)
- Energy value Creamy fruit cream with cocoa (in No. 478b)
- Mass fraction of sugar and fat Creamy fruit cream with cocoa (in No. 478b)
- Nutritional value Creamy fruit cream with cocoa (in No. 478b)
- Constructor ganache Creamy fruit cream with cocoa (in No. 478b)
- The cost of raw materials for Creamy fruit cream with cocoa (in No. 478b)
- Homemade recipe Creamy fruit cream with cocoa (in No. 478b)
- Technology instruction Creamy fruit cream with cocoa (in No. 478b)
- Recipe Creamy fruit cream with cocoa (in No. 478b)
- Technical and technological map Creamy fruit cream with cocoa (in No. 478b)