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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 condensed milk → Consolidated recipe

Consolidated recipe: No. 054 Creamy fruit cream

No. 054 Creamy fruit cream on 61m cream with condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 937 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 502.01 391.57 470.38 366.90 
Total26.5 73.5 1004.02 737.95 940.76 691.46 
Losses 0.4%2.95 2.77 
Output26.5 73.5 1000.00 735.00 688.70 
Losses before baking/boiling, shrinkage 0.2%73.5 2.01 1.48 1.88 1.38 
Losses after baking/boiling, shrinkage 0.2%73.5 2.01 1.48 1.88 1.38 
List of recipes
№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 470.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 216.12 181.54 
3Vanilla powder99.854.07 4.06 1.91 1.91 
4Cognac—  0.86 —   0.40 —   
5Wine—  0.86 —   0.40 —   
Total22.1 77.9 1022.42 796.74 480.93 374.77 
Losses 2.1%16.74 7.88 
Output22.0 78.0 1000.00 780.00 470.38 366.90 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 5.05 3.94 
Baking/boiling 0.09%0.94 0.44 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 5.05 3.94 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 262.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   63.73 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 33.60 24.86 
Total27.0 73.0 1027.74 750.25 269.35 196.63 
Losses 2.7%20.25 5.31 
Output27.0 73.0 1000.00 730.00 262.08 191.32 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 3.64 2.65 
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 3.64 2.65 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 937 kg finished product
in kind
in solids
1Sign up69.0 470.38 324.56 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 216.12 181.54 
3Granulated sugar99.85172.02 171.76 
4water—  63.73 —   
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 33.60 24.86 
6Sign up99.851.91 1.91 
7Cognac—  0.40 —   
8Wine—  0.40 —   
Total958.58 704.64 
General losses 2.3%15.95 
Output73.5 937.00 688.70 
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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no 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. 054 Creamy fruit cream (on 61m cream with condensed milk) included in recipes:

Cherry cake [Zvenigorod]Recipe No. 1
Narcissus cake [Zvenigorod]Recipe No. 1

calculations, forms, documents: