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4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Consolidated recipe No. 122 (5) with milk-cream filling
Name of raw materials | Raw material consumption | |||
|---|---|---|---|---|
sum of phases | on 167.1 kg finished product | |||
| in kind | in solids | in kind | in solids | |
| Sign up | 99.12 | 98.43 | 99.75 | 99.05 |
| Granulated sugar | 40.36 | 40.30 | 40.62 | 40.56 |
| Whole condensed milk with sugar the weight ratio of fat 8.5% | 10.18 | 7.53 | 10.25 | 7.58 |
| Starch syrup | 10.09 | 7.87 | 10.16 | 7.92 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 5.41 | 4.55 | 5.45 | 4.58 |
| Sign up | 4.29 | — | 4.32 | — |
| Cognac | 2.85 | — | 2.87 | — |
| Essence of rum | 0.022 | — | 0.022 | — |
| Total | 172.34 | 158.69 | 173.43 | 159.69 |
| Total phase loss 3.1% | 4.90 | |||
| Other losses 0.63% | 1.00 | |||
| General losses 3.7% | 5.91 | |||
| Output | 167.10 | 153.78 | 167.10 | 153.78 |
calculations, forms, documents:
- Consolidated recipe No. 122 (5) with milk-cream filling
- Technological map No. 122 (5) with milk-cream filling
- Energy value No. 122 (5) with milk-cream filling
- Mass fraction of sugar and fat No. 122 (5) with milk-cream filling
- Nutritional value No. 122 (5) with milk-cream filling
- Constructor ganache No. 122 (5) with milk-cream filling
- The cost of raw materials for No. 122 (5) with milk-cream filling
- Homemade recipe No. 122 (5) with milk-cream filling
- Technology instruction No. 122 (5) with milk-cream filling
- Recipe No. 122 (5) with milk-cream filling
- Technical and technological map No. 122 (5) with milk-cream filling