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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 053 Creamy fruit cream → on 61m cream with J. candy var. → Consolidated recipe

Consolidated recipe: No. 053 Creamy fruit cream

No. 053 Creamy fruit cream on 61m cream with J. candy var.
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 820.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Jam, confiture, preserves72.0 301.22 216.88 247.03 177.86 
Total23.8 76.2 1004.03 765.07 823.40 627.43 
Losses 0.4%3.07 2.52 
Output23.8 76.2 1000.00 762.00 624.92 
Losses before baking/boiling, shrinkage 0.20069%76.2 2.02 1.54 1.65 1.26 
Losses after baking/boiling, shrinkage 0.20069%76.2 2.02 1.54 1.65 1.26 
List of recipes
№061 Cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 576.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 264.82 222.45 
3Vanilla powder99.854.07 4.06 2.35 2.34 
4Cognac—  0.86 —   0.50 —   
5Wine—  0.86 —   0.50 —   
Total22.1 77.9 1022.42 796.74 589.30 459.22 
Losses 2.1%16.74 9.65 
Output22.0 78.0 1000.00 780.00 576.37 449.57 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 6.19 4.83 
Baking/boiling 0.09%0.94 0.54 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 6.19 4.83 
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 321.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 109.35 13.12 
Total28.6 71.4 1053.30 752.58 338.26 241.68 
Losses 3.0%22.58 7.25 
Output27.0 73.0 1000.00 730.00 321.14 234.43 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 5.07 3.63 
Baking/boiling 2.12%22.03 7.07 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 4.97 3.63 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 820.1 kg finished product
in kind
in solids
1Sign up84.0 264.82 222.45 
2Jam, confiture, preserves72.0 247.03 177.86 
3Granulated sugar99.85228.90 228.56 
4Fresh whole milk the weight ratio of fat 3.2%12.0 109.35 13.12 
5Vanilla powder99.852.35 2.34 
6Sign up—  0.50 —   
7Wine—  0.50 —   
Total853.44 644.34 
General losses 3.0%19.42 
Output76.2 820.10 624.92 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
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No. 053 Creamy fruit cream (on 61m cream with J. candy var.) included in recipes:

Cake Cherry Orchard [Podolsk]Recipe No. 1
Cake Exotic [Podolsk]Recipe No. 1
Cake From the bottom of my heart [Podolsk]Recipe No. 1
Noginsk cake (figured) [Noginsk]Recipe No. 1

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