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1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Consolidated recipe: No. 121 (06) with creme brulee filling
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 345.2 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 204.77 | 203.33 | 206.28 | 204.84 |
Granulated sugar | 77.03 | 76.92 | 77.60 | 77.48 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 51.36 | 38.00 | 51.74 | 38.28 |
Cognac | 11.60 | — | 11.68 | — |
Starch syrup | 10.27 | 8.01 | 10.35 | 8.07 |
Sign up | 0.012 | — | 0.012 | — |
Total | 355.03 | 326.26 | 357.66 | 328.67 |
Total phase loss 3.0% | 9.75 | |||
Other losses 0.73% | 2.41 | |||
General losses 3.7% | 12.16 | |||
Output | 345.20 | 316.51 | 345.20 | 316.51 |
Allergens | used as an ingredient | unintentional presence (cross-contact) | |
---|---|---|---|
Yes/No | Note | Yes/No | |
Cereals containing gluten. | no data | no data | |
Crustaceans and products thereof. | no data | no data | |
Eggs and products thereof. | no data | no data | |
Fish and products thereof. | no data | no data | |
Peanuts and products thereof. | no data | no data | |
Soybeans and products thereof. | no data | no data | |
Milk and products thereof (including lactose). | Yes | whole condensed milk with sugar the weight ratio of fat 8.5% | no data |
Nut sand products thereof. | no data | no data | |
Celery and products thereof. | no data | no data | |
Mustard and products thereof. | no data | no data | |
Sesame seeds and products thereof. | no data | no data | |
Sulphur dioxide and sulphites. | no data | no data | |
Lupin and products thereof. | no data | no data | |
Molluscs and products thereof. | no data | no data | |
Aspartame and aspartame-acesulfame salt. | no data | no data |
calculations, forms, documents:
- Consolidated recipe No. 121 (06) with creme brulee filling
- Technological map No. 121 (06) with creme brulee filling
- Energy value No. 121 (06) with creme brulee filling
- Mass fraction of sugar and fat No. 121 (06) with creme brulee filling
- Nutritional value No. 121 (06) with creme brulee filling
- Constructor ganache No. 121 (06) with creme brulee filling
- The cost of raw materials for No. 121 (06) with creme brulee filling
- Homemade recipe No. 121 (06) with creme brulee filling
- Technology instruction No. 121 (06) with creme brulee filling
- Recipe No. 121 (06) with creme brulee filling
- Technical and technological map No. 121 (06) with creme brulee filling