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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → Creamy cream on xylitol → Basic recipe → Consolidated recipe

Consolidated recipe Creamy cream on xylitol

Creamy cream on xylitol Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 63.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	417.00	350.28	26.65	22.38
3	Cognac	—	35.18	—	2.25	—
	Total	27.6 72.4	1035.18	749.64	66.15	47.90
	Losses 3.4%			25.48		1.63
	Output	27.6 72.4	1000.00	724.16		46.27
	Losses before baking/boiling, shrinkage 1.69922%	72.4	17.59	12.74	1.12	0.81
	Losses after baking/boiling, shrinkage 1.69922%	72.4	17.59	12.74	1.12	0.81

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Creamy cream on xylitol Syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 37.25 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	452.42	54.29	16.85	2.02
	Total	37.0 63.0	1110.27	698.98	41.36	26.04
	Losses 2.0%			13.98		0.52
	Output	31.5 68.5	1000.00	685.00	37.25	25.52
	Losses before baking/boiling, shrinkage 1.00027%	63.0	11.11	6.99	0.41	0.26
	Baking/boiling 8.09%		88.96		3.31
	Losses after baking/boiling, shrinkage 1.00027%	68.5	10.21	6.99	0.38	0.26

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 63.9 kg finished product
			in kind	in solids
1	Sign up	84.0	26.65	22.38
2	Xylitol (E967)	98.0	24.51	24.02
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	16.85	2.02
4	Cognac	—	2.25	—
	Total		70.26	48.42
	General losses 4.4%			2.15
	Output	72.4	63.90	46.27

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Consolidated recipe Creamy cream on xylitol

Recipe on Creamy cream on xylitol contained in handbooks:

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