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Marzipan cream (in # 204) → the main → Consolidated recipe

Consolidated recipe Marzipan cream (in # 204)

Marzipan cream (in # 204) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 168.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 189.22 158.94 31.85 26.75 
3Alcohol—  60.05 —   10.11 —   
Total16.5 83.5 1007.91 841.72 169.63 141.66 
Losses 0.8%6.72 1.13 
Output16.5 83.5 1000.00 835.00 140.53 
Losses before baking/boiling, shrinkage 0.39923%83.5 4.02 3.36 0.68 0.57 
Baking/boiling -0.01%-0.14 -0.023
Losses after baking/boiling, shrinkage 0.39923%83.5 4.02 3.36 0.68 0.57 
List of recipes
Marzipan mass in cream cake No. 204
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 127.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Dried peanut kernel96.0 242.42 232.72 30.95 29.71 
3Granulated sugar99.85161.58 161.34 20.63 20.60 
4Whole milk powder95.0 79.07 75.12 10.10 9.59 
5Starch syrup78.0 64.77 50.52 8.27 6.45 
6Sign up
7Alcohol—  12.08 —   1.54 —   
8Essence—  2.40 —   0.31 —   
Total10.0 90.0 1025.65 923.08 130.95 117.86 
Losses 2.5%23.08 2.95 
Output10.0 90.0 1000.00 900.00 127.68 114.91 
Losses before baking/boiling, shrinkage 1.25027%90.0 12.82 11.54 1.64 1.47 
Losses after baking/boiling, shrinkage 1.25027%90.0 12.82 11.54 1.64 1.47 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 168.3 kg finished product
in kind
in solids
1Sign up99.8551.58 51.50 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 31.85 26.75 
3Dried peanut kernel96.0 30.95 29.71 
4Granulated sugar99.8520.63 20.60 
5Alcohol—  11.65 —   
6Sign up95.0 10.10 9.59 
7Starch syrup78.0 8.27 6.45 
8water—  7.58 —   
9Essence—  0.31 —   
Total172.91 144.61 
General losses 2.8%4.08 
Output83.5 168.30 140.53 
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