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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 381.1 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 226.06 | 224.48 | 227.73 | 226.14 |
Granulated sugar | 85.04 | 84.91 | 85.67 | 85.54 |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 56.70 | 41.96 | 57.12 | 42.27 |
Cognac | 12.80 | — | 12.90 | — |
Starch syrup | 11.34 | 8.84 | 11.42 | 8.91 |
Sign up | 0.013 | — | 0.013 | — |
Total | 391.95 | 360.19 | 394.85 | 362.86 |
Total phase loss 3.0% | 10.76 | |||
Other losses 0.73% | 2.66 | |||
General losses 3.7% | 13.43 | |||
Output | 381.10 | 349.43 | 381.10 | 349.43 |
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