To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 046 Creamy cream (basic) → Recipe (for Nevsky catering pie) → Technological map

Technological map No. 046 Creamy cream (basic)

Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption for0.1962 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	100.9	84.8
Powdered sugar	99.85	53.8	53.8
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	40.4	29.9
Vanilla powder	99.85	1.0	1.0
Cognac or dessert wine	—	0.33	—
Total Raw		196.43	169.5
Output finished product	86.0		168.7
Humidity	14.0 ±2.0%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - No. 046 Creamy cream (basic)
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.

Preparation - No. 046 Creamy cream (basic)

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.

A homogeneous fluffy mass with a glossy surface that retains its shape well.