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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 046 Creamy cream (basic) → Recipe No. 3 (1952 No. 18) → Home

Homemade recipe No. 046 Creamy cream (basic) Recipe No. 3 (1952 No. 18)

No. 046 Creamy cream (basic) Recipe No. 3 (1952 No. 18)

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up360.51 470.11 501.22 46.59 
Powdered sugar192.50 251.02 267.63 24.88 
Whole condensed milk with sugar the weight ratio of fat 8.5%144.20 188.04 200.49 18.63 
Vanilla powder3.40 4.44 4.73 0.44 
Cognac or dessert wine1.22 1.60 1.70 0.16 
Total701.83 915.21 975.77 90.70 
Output
List of recipes

Description: A homogeneous fluffy mass with a glossy surface that retains its shape well.
Manual: The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.

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