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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №061 Cream "New" → with condensed milk syrup → Consolidated recipe

Consolidated recipe №061 Cream "New"

№061 Cream "New" with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 691.2 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	459.46	385.95	317.58	266.77
3	Vanilla powder	99.85	4.07	4.06	2.81	2.81
4	Cognac	—	0.86	—	0.59	—
5	Wine	—	0.86	—	0.59	—
	Total	22.1 77.9	1022.42	796.74	706.70	550.71
	Losses 2.1%			16.74		11.57
	Output	22.0 78.0	1000.00	780.00		539.14
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	7.43	5.79
	Baking/boiling 0.09%		0.94		0.65
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	7.42	5.79

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No. 063 Milk-sugar syrup on condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 385.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	93.65	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	49.37	36.54
	Total	27.0 73.0	1027.74	750.25	395.80	288.93
	Losses 2.7%			20.25		7.80
	Output	27.0 73.0	1000.00	730.00	385.12	281.13
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	5.34	3.90
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	5.34	3.90

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 691.2 kg finished product
			in kind	in solids
1	Sign up	84.0	317.58	266.77
2	Granulated sugar	99.85	252.78	252.40
3	water	—	93.65	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	49.37	36.54
5	Vanilla powder	99.85	2.81	2.81
6	Sign up	—	0.59	—
7	Wine	—	0.59	—
	Total		717.38	558.51
	General losses 3.5%			19.37
	Output	78.0	691.20	539.14

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Consolidated recipe №061 Cream "New"

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