KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → №056 Creamy fruit cream → Recipe number 2 (!) → Home

Homemade recipe №056 Creamy fruit cream Recipe number 2 (!)

№056 Creamy fruit cream Recipe number 2 (!)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up166.82 194.93 101.66 62.55 
№047 Cream cream "New"166.82 194.93 101.66 62.55 
Total333.63 389.86 203.31 125.10 
Output
List of recipes

Manual: Add jam to the creamy "New" No. 47 at the end of the whipping.

№047 Cream cream "New" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up77.77 90.88 47.39 29.16 
Granulated sugar47.89 55.96 29.19 17.96 
water24.97 29.18 15.21 9.36 
Whole condensed milk with sugar the weight ratio of fat 8.5%18.29 21.37 11.14 6.86 
Vanilla powder0.86 1.00 0.52 0.32 
Sign up0.27 0.32 0.17 0.10 
Total170.05 198.71 103.63 63.76 
Output166.82 194.93 101.66 62.55 

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: Peeled and cut butter, whip in a beater at low speed for 5-7 minutes. Add cooled milk-sugar syrup, vanilla powder, cognac or dessert wine to the whipped mass and beat until smooth.
** Preparation of milk sugar syrup. ** Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open cauldron, then the cauldron is closed with a lid and the syrup is boiled down to a temperature of 107–108 ℃ (sample for an average thread). The resulting syrup is filtered through a sieve with a mesh size of 1.5 mm, cooled to a temperature of 20 ℃ and combined with condensed milk.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up166.82 194.93 101.66 62.55 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]77.77 90.88 47.39 29.16 
Granulated sugar47.89 55.96 29.19 17.96 
water24.97 29.18 15.21 9.36 
Whole condensed milk with sugar the weight ratio of fat 8.5%18.29 21.37 11.14 6.86 
Sign up0.86 1.00 0.52 0.32 
Cognac or dessert wine0.27 0.32 0.17 0.10 
Total336.87 393.64 205.28 126.31 
Output332.30 388.30 202.50 124.60 

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