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4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe No. 054 Creamy fruit cream on 61m cream
Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Manual: Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.
Manual: Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 464.56 | 434.89 | 414.96 | 219.18 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 213.45 | 199.81 | 190.66 | 100.70 |
| Granulated sugar | 184.50 | 172.71 | 164.80 | 87.04 |
| Fresh whole milk the weight ratio of fat 3.2% | 88.14 | 82.51 | 78.73 | 41.58 |
| Vanilla powder | 1.89 | 1.77 | 1.69 | 0.89 |
| Sign up | 0.40 | 0.37 | 0.36 | 0.19 |
| Wine | 0.40 | 0.37 | 0.36 | 0.19 |
| Total | 953.33 | 892.44 | 851.55 | 449.78 |
| Output | 925.40 | 866.30 | 826.60 | 436.60 |
calculations, forms, documents:
- Consolidated recipe No. 054 Creamy fruit cream
- Technological map No. 054 Creamy fruit cream
- Energy value No. 054 Creamy fruit cream
- Mass fraction of sugar and fat No. 054 Creamy fruit cream
- Nutritional value No. 054 Creamy fruit cream
- Constructor ganache No. 054 Creamy fruit cream
- The cost of raw materials for No. 054 Creamy fruit cream
- Homemade recipe No. 054 Creamy fruit cream
- Technology instruction No. 054 Creamy fruit cream
- Recipe No. 054 Creamy fruit cream
- Technical and technological map No. 054 Creamy fruit cream