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2) having received a registration letter confirm your E-mail and phone number;
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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 with jam 66cc
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 | 174.80 | 49.60 | 354.42 | 228.97 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 80.31 | 22.79 | 162.84 | 105.20 |
| Granulated sugar | 69.42 | 19.70 | 140.76 | 90.93 |
| Fresh whole milk the weight ratio of fat 3.2% | 33.16 | 9.41 | 67.24 | 43.44 |
| Vanilla powder | 0.71 | 0.20 | 1.44 | 0.93 |
| Sign up | 0.15 | 0.043 | 0.30 | 0.20 |
| Wine | 0.15 | 0.043 | 0.30 | 0.20 |
| Total | 358.71 | 101.78 | 727.31 | 469.86 |
| Output | 348.20 | 98.80 | 706.00 | 456.10 |
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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