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Consolidated recipe №093 Chocolate with fondant-cream filling
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 239 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 141.19 | 140.21 | 142.06 | 141.06 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 49.78 | 36.84 | 50.09 | 37.06 |
Granulated sugar | 40.29 | 40.23 | 40.54 | 40.48 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 9.16 | 7.70 | 9.22 | 7.74 |
Cognac | 7.93 | — | 7.98 | — |
Sign up | 4.36 | 3.40 | 4.39 | 3.42 |
Vanilla essence | 0.18 | — | 0.18 | — |
Total | 252.90 | 228.37 | 254.45 | 229.77 |
Total phase loss 2.8% | 6.41 | |||
Other losses 0.61% | 1.40 | |||
General losses 3.4% | 7.81 | |||
Output | 239.00 | 221.96 | 239.00 | 221.96 |
calculations, forms, documents:
- Consolidated recipe №093 Chocolate with fondant-cream filling
- Technological map №093 Chocolate with fondant-cream filling
- Energy value №093 Chocolate with fondant-cream filling
- Mass fraction of sugar and fat №093 Chocolate with fondant-cream filling
- Nutritional value №093 Chocolate with fondant-cream filling
- Constructor ganache №093 Chocolate with fondant-cream filling
- The cost of raw materials for №093 Chocolate with fondant-cream filling
- Homemade recipe №093 Chocolate with fondant-cream filling
- Technology instruction №093 Chocolate with fondant-cream filling
- Recipe №093 Chocolate with fondant-cream filling
- Technical and technological map №093 Chocolate with fondant-cream filling