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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 054 Creamy fruit cream → on 61m cream with jam 66cc → Consolidated recipe

Consolidated recipe No. 054 Creamy fruit cream

No. 054 Creamy fruit cream on 61m cream with jam 66cc
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 240.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	120.83	94.25
	Total	28.0 72.0	1004.02	722.89	241.67	174.00
	Losses 0.4%			2.89		0.70
	Output	28.0 72.0	1000.00	720.00		173.30
	Losses before baking/boiling, shrinkage 0.2%	72.0	2.01	1.45	0.48	0.35
	Losses after baking/boiling, shrinkage 0.2%	72.0	2.01	1.45	0.48	0.35

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№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 120.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	459.46	385.95	55.52	46.64
3	Vanilla powder	99.85	4.07	4.06	0.49	0.49
4	Cognac	—	0.86	—	0.10	—
5	Wine	—	0.86	—	0.10	—
	Total	22.1 77.9	1022.42	796.74	123.54	96.27
	Losses 2.1%			16.74		2.02
	Output	22.0 78.0	1000.00	780.00	120.83	94.25
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.30	1.01
	Baking/boiling 0.09%		0.94		0.11
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.30	1.01

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 67.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	22.92	2.75
	Total	28.6 71.4	1053.30	752.58	70.91	50.67
	Losses 3.0%			22.58		1.52
	Output	27.0 73.0	1000.00	730.00	67.32	49.15
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.06	0.76
	Baking/boiling 2.12%		22.03		1.48
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.04	0.76

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 240.7 kg finished product
			in kind	in solids
1	Sign up	66.0	120.83	79.75
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	55.52	46.64
3	Granulated sugar	99.85	47.99	47.92
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	22.92	2.75
5	Vanilla powder	99.85	0.49	0.49
6	Sign up	—	0.10	—
7	Wine	—	0.10	—
	Total		247.96	177.54
	General losses 2.4%			4.24
	Output	72.0	240.70	173.30

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Consolidated recipe No. 054 Creamy fruit cream

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