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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №059 Cream "Charlotte" (main) → Buteykis (1976) → Consolidated recipe

Consolidated recipe №059 Cream "Charlotte" (main)

** Quality requirement: ** homogeneous fluffy yellowish oily mass, retains its shape well, humidity 25%.

№059 Cream "Charlotte" (main) Buteykis (1976)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 716.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	364.00	363.45	260.95	260.56
3	Whole milk	12.0	243.00	29.16	174.21	20.90
4	Chicken eggs [chicken egg] [2]	27.0	65.00	17.55	46.60	12.58
5	Vanilla powder	99.85	4.00	3.99	2.87	2.86
6	Sign up
	Total	30.1 69.9	1095.60	765.28	785.44	548.63
	Losses 2.0%			15.28		10.95
	Output	25.0 75.0	1000.00	750.00		537.68
	Losses before baking/boiling, shrinkage 0.9982%	69.9	10.94	7.64	7.84	5.48
	Baking/boiling 6.87%		74.48		53.39
	Losses after baking/boiling, shrinkage 0.9982%	75.0	10.19	7.64	7.30	5.48

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Consolidated recipe №059 Cream "Charlotte" (main)

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