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All groups → All products → Assorted sweets → No. 121 (06) with creme brulee filling → Filling → Consolidated recipe

Consolidated recipe Filling

Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 110.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  78.06 —   8.66 —   
3Essence of rum—  0.080—   0.009—   
Total18.8 81.2 1004.39 815.10 111.39 90.39 
Losses 0.38%3.10 0.34 
Output18.8 81.2 1000.00 812.00 90.05 
Losses before baking/boiling, shrinkage 0.19016%81.2 1.91 1.55 0.21 0.17 
Baking/boiling 0.06%0.57 0.063
Losses after baking/boiling, shrinkage 0.19016%81.2 1.91 1.55 0.21 0.17 
List of recipes
Lipstick creme brulee
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.72 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 373.23 276.19 38.34 28.37 
3Starch syrup78.0 74.64 58.22 7.67 5.98 
Total11.3 88.7 1007.70 893.40 103.51 91.77 
Losses 1.5%13.40 1.38 
Output12.0 88.0 1000.00 880.00 102.72 90.39 
Losses before baking/boiling, shrinkage 0.74993%88.7 7.56 6.70 0.78 0.69 
Baking/boiling -0.75%-7.47 -0.77 
Losses after baking/boiling, shrinkage 0.74993%88.0 7.61 6.70 0.78 0.69 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 110.9 kg finished product
in kind
in solids
1Sign up99.8557.51 57.42 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 38.34 28.37 
3Cognac—  8.66 —   
4Starch syrup78.0 7.67 5.98 
5Essence of rum—  0.009—   
Total112.18 91.77 
General losses 1.9%1.72 
Output81.2 110.90 90.05 
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Recipe on No. 121 (06) with creme brulee filling (Filling) contained in handbooks:

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